The kitchen at Kingsbrae Arms presents a wide variety of specials for
the table featuring the abundant bounty from land and sea, near and far.
The chef presides over every detail of their preparation and presentation.
Many of these items reveal the flavors of the sea: Bay of Fundy salmon,
lobster, and shrimp, Digby scallops, Prince Edward Island oysters and mussels,
and Cobscook Bay rock crab. Savory meats and game dishes punctuate the table
including bison, elk, caribou, red deer, and wild boar, pheasant, partridge,
duck and quail. Artisanal cheeses are imported from dairies in Quebec and
France. And then there is the abundance of seasonal fruits and vegetables. Local
signature ingredients include maple syrup, cranberries, strawberries,
raspberries, and wild blueberries from nearby fields as well as homegrown herbs.