Day #192 – A Glorious Last Day on the Bay of Fundy

LOCATION:  Near Advocate Harbor, Nova Scotia
CAMPGROUND:  Old Shipyard
WEATHER:  Milder.  Mix sun and clouds.  High 75

We took a hike around Cape d’Or (Golden Cape)  which got its name by French explorers when they discovered the cliffs with veins of copper.  Beautiful!

We hiked down to the lighthouse.  (Then had to hike back up!)

Our friend Tony hiked to the tip of the cape….

We stopped at the docks to watch a big scallop-fishing boat unload its bounty. They had been out all week and were loading hundreds of 40-pound bags of scallops onto a truck. They will turn around and go out again on Monday. A lot of work!

The afternoon was spent enjoying the sun and watching the tide come in and go out (50 feet difference!)

Then, we spiffed up a bit and went out to dinner at The Wild Caraway Restaurant, Nova Scotia’s most famous gourmet restaurant.

It is in an old house converted to a cute eatery.  It is by reservation only and a “fixed-price” menu, offering two appetizers, two main meals, and two desserts from which to chose.  Each couple had one of each so we could taste everything.  Tony and Jenny had discovered this last year, and were anxious to return. 

All of their food is local and fresh, much from their own garden.  First up was a complimentary appetizer plate with interesting things like artichoke foam. We paired that with some unusual cocktails. 

For the first couse, George and I shared 2 dishes:  1) local halibut/potato fritters with various sauces served in a ceramic egg carton.  All of the food was beautifully showcased.  2) an absolutely delicious wild mushroom soup with Parmesan cheese straws:

For the main course, our 2 dishes were:  1) steamed local halibut in a jalapeno/veg cream sauce and 2) duck breast steamed in Chai tea with vegetables, Swiss chard egg rolls, carrot miso cream, and blueberry jus.

Then, a palate cleanser….topped with a ground cherry.

Finally — two desserts – one was a chocolate/beet brownie with elderberry ice cream and the other a steamed pear served with an apple mousse.

All glorious!  What a fabulous way to finish up our time here on the Bay of Fundy.  Tomorrow we head to our next location! 

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