Kingsbrae Arms Hotel

Set high on a hill amidst 27 acres of salt-air gardens, the inn overlooks the historic seaside resort of St. Andrews with golf, galleries, enchanting harbor, and the world’s highest tides.

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.