Sugar Moon Farm

The Restaurant

                       "Eating is an agricultural act".

 Wendell Berry

Thanks to the local farmers and small food producers who provide

the quality ingredients for our maple-inspired brunch.

 

Current Menu HERE!  Gluten-free?  Vegetarian?  Vegan?  Don't despair!  We have yummy options for you.

Winter Specials January 2017

 

MAPLE + PORTER BEEF STEW

Linden Leas grass fed local beef with Tatamagouche Brewing Co. Smorter S’Mores Porter, maple syrup, local root vegetables, horseradish, herbs & spices. Served with Knoydart Old Cheddar & green onion biscuit. 15

 

SMORTER 'MORES PORTER

A dark, flavourful S’mores inspired porter from Tatamagouche Brewing Company! A warming winter brew with notes of vanilla, chocolate & graham crackers. 6.5% alcohol. 8

 

BUTTERMILK FRENCH TOAST

Earltown Sourdough bread dipped in egg & buttermilk and fried in butter. Served with your choice of breakfast sausages, knockwurst, or smoked bacon. 15.75

Buttermilk French Toast, Wild Blueberries + Bacon
Buttermilk French Toast, Wild Blueberries + Bacon

 

The coffee's on, the sausages are sizzling and the pancakes are hot off the griddle.  Don't miss a tasty fireside brunch in our log restaurant.   It's the best way to begin or end your experience here at the farm. 

 

By day, our food is a healthy, wholesome and delicious maple brunch. 

 

By night, throughout the year, the fare is upscale and maple-inspired with some of the best chefs in the region at our Chef Nights.   

 

Organic Hot Cereal with Brown Rice + Quinoa, Maple whipped cream, dried fruit + toasted almonds.
Organic Hot Cereal with Brown Rice + Quinoa, Maple whipped cream, dried fruit + toasted almonds.

When you eat at Sugar Moon Farm...

...you support a family-owned small farm business, as well as our local 20+ seasonal employees and all the local farmers and food producers and small businesses that supply us.

 

Our approach is simple.  We

  • serve what our family eats
  • serve organic wherever possible
  • use no prefabricated or packaged food
  • focus on wholegrains
  • cook to order from scratch
  • keep the menu uncomplicated and seasonal 
  • support local farmers and food producers first
  • pay them a fair price for their product
  • hire locally + pay our employees a fair wage
  • sort + compost all kitchen waste + recycle/reuse
  • use composting toilets
  • use "green" cleaning products wherever possible

Hosting visitors from away? Treating staff? Want the perfect day trip for your family? 

Give them an experience. Book MAPLE MAGIC for an all-inclusive package.

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Chef Nights, Sap Runs and more

Taste of Nova Scotia Restaurant of the Year 2015

"Essence of Nova Scotia"

Tourism Nova Scotia

Crystal Award

NS Institute of Agrologists 

Outstanding Farmer of 2014

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