Dine Around
Dine Around is Returning - February 2024Every year, restaurants, pubs and bars across the province showcase an array of Nova Scotia products and creativity at an attractive price during Dine Around.
01 - 29 February 2024, Dine Around menus will be available priced at $10, $20, $30, $40, $50 and $60.
Lunch menus are an option! More options mean more ways to participate and more choices for diners.
Dine Around is free for restaurants to participate in and a fantastic way for foodies to get out and try a new or favourite spot! Many restaurants offer a revised menu item for the program, so it's a great way to treat your taste buds!
Please book directly with participating restaurants.
- You are here:
- Birch & Anchor
Closed
Business Details
Join us indoors or enjoy our globes and yurt from October to May.
Dine Around Menu
For $30 - 2 Course
Course 1
- Seasonal Inspired Soup - Rotational, Fresh from the market.
- Caeser Salad - Crisp romaine hearts, smoked bacon, parmesan, house made roasted garlic and anchovy dressing, crunchy garbanzo beans and fresh lemon.
Course 2
- Beef Brisket Bolognese - House made Brisket bolognese served on paperdelle. Topped with parmesan and fior de latte and a garlic butter drizzle.
Or
- Seared Salmon - Carrot and orange puree, Confit baby potato, seasonal vegetable and wilted green.
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For $40 - 3 Course
Course 1
- Honey Brulee Brie - Triple cream brie served in a cast iron pan with onion jam and warm bread.
Or
- Salt Cod and local haddock Croquette - Fried croquette served with smoked chili mayonnaise. Finished with pickled shallot, dill, and chevril.
Course 2
- Chicken and pork belly cassoulet - Crispy skin chicken thigh served with house cured pork belly, creamy cannellini beans and wilted spinach cooked in a light smoky broth.
Or
- Jagerschnitzel - Crispy brined pork cutlet, mushroom hunter sauce, served with braised purple cabbage, artisan greens, and confit baby potato.
Course 3
- Malva Pudding - South African apricot sticky toffee pudding served with a dark toffee sauce and warm cream.
Or
- Burnt Basque Cheesecake - A light and creamy interior with a deeply caramelized top served with balsamic strawberry jam.
Course 1
- Seasonal Inspired Soup - Rotational, Fresh from the market.
- Caeser Salad - Crisp romaine hearts, smoked bacon, parmesan, house made roasted garlic and anchovy dressing, crunchy garbanzo beans and fresh lemon.
Course 2
- Beef Brisket Bolognese - House made Brisket bolognese served on paperdelle. Topped with parmesan and fior de latte and a garlic butter drizzle.
Or
- Seared Salmon - Carrot and orange puree, Confit baby potato, seasonal vegetable and wilted green.
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For $40 - 3 Course
Course 1
- Honey Brulee Brie - Triple cream brie served in a cast iron pan with onion jam and warm bread.
Or
- Salt Cod and local haddock Croquette - Fried croquette served with smoked chili mayonnaise. Finished with pickled shallot, dill, and chevril.
Course 2
- Chicken and pork belly cassoulet - Crispy skin chicken thigh served with house cured pork belly, creamy cannellini beans and wilted spinach cooked in a light smoky broth.
Or
- Jagerschnitzel - Crispy brined pork cutlet, mushroom hunter sauce, served with braised purple cabbage, artisan greens, and confit baby potato.
Course 3
- Malva Pudding - South African apricot sticky toffee pudding served with a dark toffee sauce and warm cream.
Or
- Burnt Basque Cheesecake - A light and creamy interior with a deeply caramelized top served with balsamic strawberry jam.
