Meals

Breakfast, lunch and dinner will be prepared by our chef and served to all guests in the Dining Room. Specialties of the season and the kitchen will be offered in a menu that changes daily.

Breakfast will always include choices of juices, fruit, dried cereal and granola, breads and muffins, and eggs in any preparation.

Lunch will be informal with an array of salads, sandwiches and fruits always available, in addition to a daily offering from the kitchen.

Dinner will consist of several courses selected by the chef, whose menus can be reviewed by those with special diets to ensure they have adequate choice. While candle light and fine linen will grace the tables, informal attire and the pleasure of the company will govern the mood.

Chef

Grindstone Island is pleased to have Chef Robert MacDonald joining us for the summer of 2002.

Based in Ottawa, Rob served for two years as Executive Chef of The Embassy of France in Ottawa where he was responsible for everything from dinner for two to Bastille Day for 1800. Prior to 1998, he also served as coordinating a teaching program at Hartin House Restaurant in Goulbourn, Ontario, Executive chef of Maplelawn Cafe in Ottawa, Consultant chef at Cafe Henry Burger in Hull, Quebec and Executive Chef of The Dunes Cafe on P.E.I. Outside of Canada, Mr. MacDonald has cooked for short periods and test stages at Arcadia Restaurant in New York, Roy’s Restaurant in Honolulu, Stars, Bizou, Postrio, Rubicon, Aqua and Masa restaurants in San Francisco and The French Laundry in Napa. He was a Gold Medal winner at first Taste of Canada competition in Toronto, April 1985, representing Algonquin College, Ottawa.

Sample Menus

Rob's prepared two sample dinner menus for us, to illustrate the range of cuisine on offer.

Tomato Consommé with Wild Mushroom Ravioli

Island Smoked Atlantic Salmon on a Fennel and Beet Salad

Grilled Ontario Rack of Lamb
with Summer Beans, Roasted New Potatoes,
and Roasted Garlic Jus

Warm Molten Chocoalte Cake
with Summer Berries and Orange Syrup


OR


Garden Greens with Spiced Pecans
and Crumbled Roquefort Cheese

White Gazpacho with Smoked Trout

Crisp Pan-Seared Sea Bass
with Wilted Swiss Chard, Quinoa Salad
and a Citrus Butter Sauce

Summer Berry Shortcake with Strawberry Sorbet
and Whipped Vanilla Cream