The Dining Room serves fresh Nova Scotia seafood in daily-changing prix-fixe menus inspired by the French New World, including Cajun, Creol, and local Acadian specialities.  Salmon, scallops, swordfish, halibut, haddock, tuna, mussels and other seafood pulled straight from the sea just hours before; wild chanterelles, porcini or seabeaus; garden-fresh organic produce, and always homemade breads and desserts, form a part of every candlelit dinner.  The 36 seat restaurant, flanked by two granite fireplaces and a wood-burning grilling oven, serves lunches and dinners 
en famille at long wooden tables.

The Dining Room overlooks the Tusket River just a stone's throw away, and in the summer months patio dining forms a favorite option.  A 120+ selection wine list and bar service are available to compliment every meal.  Chef/proprietors Charles Leary and Vaughn Perret have had their culinary talents praised by a variety of sources, including Travel & Leisure, Chatelaine and Food & Wine.

They previously operated Chicory Farm and the Chicory Farm Cafe in New Orleans.  Their food emphasizes what is fresh, local organic vegetables, herbs, wild foods, and seafood as complimented by culinary talents honed in Louisiana, Spain, France and Italy.

The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia was published by Random House, New York in late 2004 to rave reviews.

The Dining Room serves fresh Nova Scotia seafood in Haute Creole style with daily-changing prix-fixe menus. Salmon, scallops, swordfish, halibut, haddock, tuna, mussels and other seafood pulled straight from the sea just hours before; wild chanterelles, porcini or seabeans; garden-fresh produce, and always homemade breads and desserts, form a part of every meal.  The 36 seat restaurant, flanked by two granite fireplaces and a wood-burning grilling oven, serves 4-course dinners en famille or just request a romantic table for two. A 120+ selection wine list compliments every meal.  The likes of Travel & Leisure, Chatelaine and Food & Wine have praised the culinary talents of the chef/proprietors.