Cabot's Signature Dishes Perfectly Paired with Local Beers, Wines & Spirits

Well-known for its incredibly fresh seafood offerings, the western side of Cape Breton Island also benefits from its close proximity to a variety of breweries, distilleries, farms, and vineyards. Here at Cabot, we take great pride in incorporating these locally-sourced ingredients and products into our food and beverage offerings.

In the spirit of celebrating our local community, we have paired some of our signature dishes with local beverages offered in Cabot Bar and Panorama.

We hope to inspire your next dining experience at Cabot and encourage you to try one of the pairings below on your next visit!



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Overlooking the 18th hole of Cabot Links golf course, Cabot Bar is a great spot to stop in for a quick post-round snack or to linger longer over drinks on our green-side patio. Open for lunch and dinner, the delectably diverse menu showcases locally caught seafood, fresh produce from neighbouring farms, and top-quality Canadian beef.


Charcuterie & Cheese Board with Battle of the Glen


The charcuterie and cheese board is composed of Nova Scotia cured meats, artisanal cheese, compote, grilled bread and chili walnuts.

Battle of the Glen, which is made by our neighbouring distillery of Glenora, is a powerful whisky, without overbearing the palate, and is host to a complex orchard of flavour. The whisky’s subtle aroma of summer-cut applewood and rich finish complement the savoury flavours of the charcuterie meats and cheeses.


Seafood Platter with Nova 7 by Benjamin Bridge


Great for sharing among friends and 100% Instagram-worthy, Cabot’s Seafood Platter offers a wide variety of fresh, locally caught seafood. Feast your eyes (and your taste buds) on Nova Scotia lobster, oysters, clams, mussels, shrimp and crab.

Another fan-favourite, Nova 7 is a sparkling wine by Benjamin Bridge, based out of Nova Scotia. Refreshing on the palate, this wine offers tonic notes of key lime, mango and green apples. Floral aromatics and energizing acidity pair with the seafood for a fresh, invigorating combination.

Cabot Bar Burger with Cabot Ale by Garrison 


Savoury and satisfying, The Cabot Bar Burger is served with fries and is composed of freshly ground Canadian beef, Canadian bacon, aged white cheddar, a pickle, local fresh tomato, and remoulade.

A perfect complement to the burger’s warm and comforting nature, the Cabot Ale offers light maltiness, crisp hop aroma, and a smooth, clean finish.


Local Maritime Oysters with NV Brut by Benjamin Bridge

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Known for their excellent taste that develops from the body of water they are grown in, each oyster has its own merroir, determined by the water’s mineral content and tides. At Cabot, the Oysters are served fresh with mignonette, lemon and horseradish.

We recommend pairing the local oysters with Benjamin Bridge’s NV Brut. The wine's aroma consists of smoke and lemon rind with strong sea mineral undertones. On the palate, hints of green apples and dried cranberries offer a fresh and fruity complement to the oysters.





With stunning views of Cabot Links’ 18th hole and the Gulf of St. Lawrence, our premier restaurant lives up to its name with some of the most picturesque—and delicious—dining in all of Cape Breton. Dinner features the best ingredients Nova Scotia has on offer, prepared with care and paired beautifully with local and international wines of character and distinction.


Seafood Tagliatelle with Cabernet Franc by Luckett Vineyards


The best of both worlds – the Seafood Tagliatelle is a dream dish for seafood and pasta lovers alike. Composed of prawns, mussels, clams, oven dried tomatoes, cured egg yolks, and a white wine cream sauce, this is a dish you won’t soon forget!

For a beverage pairing, the Cabernet Franc, made by Luckett in Gaspereau Valley, Nova Scotia, is sure to please. Its powerful structure works well with seafood and pasta, as it holds a complex fleshy black fruit taste.


Veal Striploin with Cereal Killer by Big Spruce  

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This beautiful cut is perfect for any meat lover. Served with smoked pomme puree, braised carrots, bone marrow stuffed tomatoes, broccolini, and bordelaise jus, the Veal Striploin is well accompanied by a variety of flavours. 

Brewed just an hour away at the Maritime's first and only on-farm brewery, Cereal Killer is a rich and moderately dry organic stout. Infused with deep chocolate, coffee and liquorice flavours, it promises to convert even the most fearful of dark beer drinkers! 

Acadian Caviar with L'Acadie Vintage Cuvée by L'Acadie Vineyards


Wild Acadian Caviar from Bay of Fundy Atlantic Sturgeon and Caviar Inc. is served with chopped eggs, shallots and chives with crème fraiche and buckwheat blinis. 

When pairing a beverage with your caviar, we recommend the traditionally styled L’Acadie Vintage Cuvée. This certified organic sparkling wine from Gaspereau, Nova Scotia is made from 100% Nova Scotian grapes. Hosting a premium blend of Seyval, Chardonnay and L’Acadie, this traditional method sparkling wine has an aged flavour that pairs perfectly with caviar. 

Sea Salt Caramel Ganache with Fortress Rum by Authentic Seacoast


The perfect sweet to complete a meal, this photo-worthy Sea Salt Carmel Ganache is served with candied cashews, baileys Chantilly, malt crumble and rum raisin ice cream. 

The ganache can be beautifully paired with Fortress Canadian Rum. Matured in oak barrels at the Fortress of Louisbourg National Historic Site in Cape Breton, Nova Scotia, this rum represents a rum trade derived over three centuries ago. Its smooth and structured notes of fig, vanilla, spice and toasted oak complement the sweetness of this mouthwatering dessert. 


We are so fortunate here at Cabot to be surrounded by a community so rich in culture, talent, natural beauty and resources. We hope this illustrates the amazing local ingredients and beverages we have at our fingertips, and we hope you'll join us soon to experience it for yourself! 


Tags: Cape Breton, The Resort