Dinners at Kingsbrae Arms are an endless progression of tasting menus throughout the season. Standard ŕ la carte menus reveal very little about what is being served. Diners choose from a category of “this” followed by a category of “that”, never really knowing exactly what they’ve ordered until it gets to the table.

Chef Marc Latulippe takes the guesswork away, offering a harmonious succession of intensely flavored dishes, each designed to enhance the one before.

Marc spends his days sourcing the freshest and finest ingredients—from his own organic gardens, and from local purveyors of seafood and game, meats and fowl. Then he spends countless hours in the kitchen working with a calm intensity that belies the chaos of countless details preceding every evening's dégustation. With a fresh catch from the fishmonger or a last minute delivery of wild boar, his choices for appetizers and main courses might change right up until time of service. This is the way he orchestrates his tasting menu each evening.

The July 2007 issue of Food+Wine magazine heralds the advent of menuless dinners. Marc has been serving them for years. Each evening guests at Kingsbrae Arms put their faith in Marc’s unerring culinary choices. Each year many return again and again for more.

Here are three samples
of Marc’s inventive spirit.
Uniquely Maritime
Canada And Beyond
Balance And Flavour