Dinner at the Blomidon Inn, a favourite, Wolfville, Nova Scotia Restaurant.

DINNER is served from 5:30 p.m. – 9:30 p.m. RESERVATIONS are recommended for dinner.

Typical Dinner Fare at the Blomidon Inn. The appetizer is steamed mussels. Blomidon Inn Bread is baked daily at the inn. Here there are two main courses shown. The “Surf & Turf” offering consists of two Maritime Lobster Tails and a 5oz Filet of Atlantic Canadian Beef. Lobster Linguini is a signature dish of the Blomidon Inn. The wine in the photo is a dry white wine from Gaspereau Vineyards. Hans Jost of the Jost Winery in Malagash, Nova Scotia recognized the potential of a field he found while assessing the area a decade or so ago. He then acquired the land, planted the vines, build a winery and hired and coached a team to be among the pioneers of the excellent boutique wineries that are becoming a major attraction to our area.

The Laceby Family has been advertising and delivering “offerings fresh from Nova Scotia’s Annapolis Valley and bountiful seas” since 1988. It is a pleasure to now be able to make these offerings with a selection of local wines. You’ll be particularly impressed with the quality of “our” white wines.


Steamed Mussels

In a lightly spiced coconut, ginger & garlic broth.


With garlic butter.


Maple Smoked Salmon

Hot smoked at Blomidon Inn & served chilled with fresh baguette & maple yogurt dressing.


Chickpea Fritters

Indian spiced chickpea fritters with mustard seed tomato chutney;
arugula & apple salad; chili & cilantro yogurt.


Pork & Crab Spring Roll


With maitake mushrooms, fresh cilantro & ginger.
Served with a sweet chili sauce.


Carrot, Apple & Ginger Soup


Maritime Seafood Chowder

With Atlantic salmon, haddock & scallops.


Fresh Soup Daily



Roasted Beet & Goat Cheese Salad

With candied walnuts, mixed greens & yogurt maple dressing.


Caesar Salad

With Blomidon Inn double smoked bacon.


Arugula Salad

With pear & apple cider vinaigrette, almonds, red onions, pears & blue cheese.


Main Courses

Baked Tandoori Salmon

Served over a pickled squash lentil stew with grilled haloumi & raita.


*Mission Hill Chardonnay 13 (BC)/Miopaso Fiano 12 (ITALY)

Seared Scallops

Served over wild mushroom risotto, pea pesto, parsnip chip &
cauliflower puree.


*Jackson Triggs Sauvignon Blanc 13 (BC)/ Alvis Drift Viognier 15 (SA)

Lobster Linguini

Lobster pieces, Linguini, tomato & scallions in horseradish cream.


*J. Lohr Chardonnay 13 (CA)/ Grand Pre New York Muscat 13 (NS)

Grilled Filet of Beef

Beef tenderloin served over creamy mashed potatoes, pickled mushrooms,
steamed asparagus, carrot & date puree, red wine jus & a bourbon bacon butter.

8 oz serving


5 oz serving


*Penfolds Koonunga Hill Shiraz-Cabernet Sauvignon 12 (AUS)/Trapiche Broquel Malbec 12 (ARGENTINA)

Add a Lobster tail to Linguini or Filet


Thai Curry

Seasoned vegetable & Acadiana Tofu in a spicy thai curry with
coconut milk, tamarind, rice noodles, toasted peanuts & fresh coriander.


*Oyster Bay Sauvignon Blanc 13 (NZ)/Mark West Pinot Noir 12 (CA)

Duxelle Chicken Breast

Duxelle stuffed roast chicken breast over morel mushrooms,
asparagus, peas, roast potato & served with a creamy sherry sauce.


*Kim Crawford Pinot Noir 12 (NZ)/Pierre Sparr Pinot Gris 12 (FRANCE)

*wine suggestions for each Menu item


Served from 7:30 am - 10:00 am for Inn guests.
Coffee available at 7:00am.


Served from 11:30 am - 2:00 pm. Everyone is welcome for lunch and dinner!
View our lunch menu


Served from 5:30 pm - 9:30 pm for Inn guests.
View our dinner menu

Reservations are recommended for lunch and dinner.