Dining should be a special experience

Every Friday and Saturday, Dominion Hill is pleased to offer an evening meal in the Manor House dining room. The menu for the month is carefully crafted with select produce, meats, and seafood.  Our goal is to provide an experience to be savored.

All dinners are comprised of four courses that will appeal to your senses of sight, smell and taste. They are presented in a tradition of fine dining with bar service available.  The preparation and presentation of these meals is the highlight of Chef Trent’s week.

Reservations are required — with 24 hours’ notice whenever possible.  Please advise us of any food allergies and we will adjust our recipes as necessary. Dinner parties are welcome.  Groups of 6 or more can be accommodated on other nights of the week.

The restaurant also provides a breakfast buffet for our over-night guests.

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November Menu

Dominion Hill Dining Room 

Prix Fixe Menu  $38.50                 Four course fine dining 


 Million Dollar Devilled Eggs 

Hard boiled egg filled with a mixture of egg yolks, bacon, cheese, chives and seasoning. 

Smoked Salmon Cucumber Cups 

Smoked salmon cream cheese, smoked salmon and dill on a mandoline sliced cucumber. 

Caramelized Onion Crostini 

Candied bacon and caramelized onions on a toasted baguette topped with herb goat cheese. 


All soups are served with a fresh house made tea biscuit. 

Tomato Basil  

A rich blend of tomato, garlic, basil, oregano, heavy cream with a creme fraiche garnish. 

Cream of Potato & Bacon 

Russet potatoes, house made turkey stock, parsley and bacon, garnished with crumpled chicharrones. 


Sirloin Tips 

AAA beef tips, onions, peppers, garlic mashed potatoes, maple glazed carrots with a rich beef gravy. 

Maple Glazed Atlantic Salmon

Atlantic salmon, Canadian maple syrup, bacon wrapped asparagus sprigs. 

Seafood Casserole 

Haddock, lobster and scallops baked in a rich vodka cream sauce topped with panko and cheese crust 


Dominion Hill Signature Dessert 

House made sweet tea biscuit, mixed berry compote, French vanilla ice cream with crumble topping 

The Trio Chocolate Mousse

Lemon curd and raisin butter tart garnished with berries, fruit and Chantilly cream. 

The Pal-O-Mine 

The famous Ganong Palomine Bar doubled breaded in honey graham cracker crumbs then deep fried and served with chocolate ice cream and chokecherry coulis. 

      Tea & Coffee, Bar Service available