Part II - Celebrating 4 Years of Togetherness

The last night on the Coast, we chose to go to Chaster's Dining Room at the Bonnie Brook Lodge for some fine dining. This place is rated as the number one restaurant on Trip Advisor in the area, and it was also highly recommended by our inn keeper. . We were hoping to sit outside had the weather been nice as their patio looks out to the ocean, but the rain came when we arrived to dinner. I guess the next best thing is a window seat. The proprietor of the place sat us down then she introduced herself. Observing the surroundings, the restaurant area was quite small and there was a set of stairs that must have led to the rental suites of the bed and breakfast. We were told the martinis made with either basil or ginger are supposed to be fabulous and that is what we ordered. I had the Basil Bomb, it was a burst of basil with a spicy after taste. I didn't take a picture of it because the green drink didn't look as appetizing as it tasted. Will had the ginger margarita. Shortly after, our first course came!

Double baked crab souffle was my first course. For some reason, I pictured it would look like a lobster bisque soup with the pastry baked on top you can get at the HK Cafes. As you can see it turned out nothing like that. The souffle was very light and fluffy (as it should be). I appreciated the fresh crab meat, it was none of that fake stuff.. The souffle sat atop a tasty crab bisque. It was just enough liquid to add flavor to the souffle. I liked that it was swimming in it. The tastes and texture of the bisque and souffle complimented each other nicely.

Will had the crab cakes and side salad. We liked the fact that his salad was topped with an edible flower. My purchasing of them at the farmer's market must have been foreshadowing what was to come! The crab cakes tasted good, they were quite dense and firm. Can't really go wrong with crab cakes!

For my main, what did I get? Duck of course! You know I could never say no to duck! . I was pretty happy with the portion (some places give you very few pieces). It came with berry au jus (blackerries and blueberries), shaped scalloped potatoes and seasonal vegetables. My meal was really enjoyable, and this restaurant is definitely up there with some of my favorite duck places.

Will had the lamb rack. The pieces were french tipped making the presentation quite beautiful. The portion was quite large as well. Since he's not picky about his food, he would say that everything tastes good. I tried some as well, I'm not too much into lamb as I feel that the taste is too gamey. However, the meat on this rack was so extremely tender, and it tasted like butter melting in your mouth! As for the gamey taste? It was more than just bearable. It wasn't too gamey at all, and the herbs made it taste so good. I stole more than just one bite!

I didn't save space for dessert, but there is not such thing as no space for sweets when it is Will we are talking about. After browsing at the sweet offerings, he picked the Sticky Date Toffee Cake. It was topped with caramel sauce, pineapples and raspberries served with a side of vanilla ice cream. I thought it was going to be really sweet. I had a few bites and I was pretty content. The toffee cake was moist and it goes so well with that caramel sauce. We like toffee cake! With our bellies full, we drove up the dark windy road back to the Deer Fern B&B and fell into our food coma.

The sun decided to join us on our last morning before the departure. 9am on the dot, Kathi rolled in our breakfast. She told us that they had baked the fresh bread so we would have whole wheat toast to go with our egg fritata (spinach, cheese, mushroom).

It was a hearty breakfast. It filled us up. Just like all of other breakfasts we've had prior at this inn, it was good. Unfortunately, Will was hoping for another sweet type of breakfast over the savory type. Better luck next time! With breakfast finished, it was time to get packing for the ferries. Overall, the experience on the coast was a delicious and fun filled adventure. We look forward to coming back again next year!