DINING – GIFT CERTIFICATES – RECIPES
Many things have changed since our restaurant served it’s first meal but some things remain – quality, flavour and value. Since 1988, owner Mary Cowan’s signature take on home cooked classics have laid the foundation for today’s favs from the kitchen. Chef Joanne Edwards has taken the lead in the Cove kitchen. Her full flavoured, hearty dishes are inspired from her love of international cuisine with a comfort twist.
The restaurant has a comfortable feel with a welcoming ambiance and offers a style of food for many tastes.
In the warm months, dine on our patio surrounded by lush gardens, shady trees and enjoy fine outdoor entertainment on select days.
We offer signature evenings including Seasonal Wine Dinners, Wednesday Wings ‘n Tunes/Rack ‘n Tunes and Open Mic Nights, legendary Saturday Night Roast Beef Buffet Style Dinner and various holiday menus. Call us anytime 1.888.268.3466 and discuss your special event with Maureen. We look forward to hosting you.
Sun, Mon, Tue + Thu
All Day Comfort Food Menu
11:30am-8:00pm (Dinner Items Served After 5:30pm)
Wed, Fri + Sat
All Day Comfort Food Menu
11:30-9:00pm (Dinner Items Served After 5:30pm)
***As of Jan.1.2018***
All of our menus offer gluten free options.
Saturday – Famous All-You-Can-Eat ROAST BEEF DINNER $26 + HST
*Some Item Prices will vary *Prices don’t include HST
Since 2009, we at The Cove have been presenting special nights each season which feature the best in wine and food. Our Chef Joanne Edwards and her team always produce a stellar, creative multi course menu which allows us to showcase our expansive culinary interests and exceptional wines.
Working with The Cove’s own Seamus Cowan and resident sommelier with WSET Level 3 Certification, our wine dinners have become a local standard exploring the art of entertaining and dining! Expect thoughtful menus, exciting pairings and insightful wine stories!
Usually five courses from 6-9pm and always overnight package deals. Reservations Only.
WEDNESDAY WINGS ‘n TUNES/RACK ‘n TUNES
Wednesday nights are alive in Westport now thanks to SHAWN McCULLOUGH, (gutarist/singer/comedian extraordinaire) and Wednesday Wings ‘n Tunes (Cooler Months), Rack ‘n Tunes (Warmer Months)! Every Wednesday since the fall of 2013, Shawn and friends have entertained locals and transients. Always a party and wings or ribs are on special depending on the season. Enjoy the pub fare and tunes! Wings ‘n Tunes 6-9pm + Rack ‘n Tunes 7-10pm
SATURDAY NIGHT ROAST BEEF BUFFETS
…are legendary at The Cove! Most Saturday nights since our opening in 1988, owners Mary and Terry Cowan have been slicing the choice cuts of goodness for wide-eyed, happy customers. Come and taste!
Whatever the big holiday or celebration, we’re ready for it and want to celebrate as much as you. From Table d’Hote menus to Buffets, Theme Dinners to Dinner + Show Packages, it’s a surprise and a joy when the big night of the year comes to town!
- Valentine’s Day Saturday Table d’Hote Menu.
- St. Patrick’s Day Party with Parade from The Beer Store on Main St, Irish Specials, Limerick Competition and Live Irish/East Coast Music with Turpin’s Trail
- Easter Sunday Buffet with all of the trimmings.
- Mother’s Day Sunday Brunch, Lunch and Dinner Specials. Book ahead!
- Father’s Day Manly Food Specials and Outdoor BBQ.
- Thanksgiving Sunday Buffet with your family.
- Christmas Party Buffets with Live Music.
- New Year’s Eve Lavish Buffet, Party Favours with Spencer Evans Trio and more
Paired sometimes with Karaoke, our Chinese Buffets have become a hit. Chef Joanne and her team put the extra special touches of authenticity to these buffets using ingredients like fresh Lemongrass and Ginger and the favs like Dumplings, Won Ton Soup, Kung Pao, Chicken Balls, Fried Rice, Spring and Egg Rolls, Fortune Cookies and much more!
Been to The Cove? Want to come? Want to return? Expose a friend?
Why not GIVE the Gift of The Cove? From Blues Series! Jacuzzi Suites! Wine Dinners! Jazz Nights! Anniversaries! Birthdays! Weekend Getaways! Wedding Gifts! Romantic Dinners! Lunch Get Togethers! A Beer with an Old Buddy! Bluegrass Matinee! Roast Beef Buffet! All Kinds of Music and Parties! Glass of Wine for a New Love…you Choose!
Summer Peach and Corn Salsa
by Chef Joanne Edwards
4-5 fresh peaches diced
2 cobs fresh corn, husked and corn cut off the cob
1 med red onion finely chopped
1 red bell pepper finely chopped
1 jalapeño seeded and diced
1 clove garlic minced
1/2 fresh mint rough chop
1/2 English cucumber chopped
2 tsp toasted cumin ground
1 cup black beans rinsed and drained
Juice and zest of 2 medium oranges
Juice and zest of 2 limes
Salt to taste
Easy recipe, just a lot of chopping.
Everything goes into a large bowl with room for tossing. Just go easy on the salt may not need any.
If concerned about the heat of the jalapeño put it in at the end or can serve it on the side for those who like heat.
Will last in the refrigerator for up to 2 days. Can always refresh it with mint or some chopped cilantro which you could replace the mint altogether with if you like.
Tequila lime Chicken
by Chef Joanne Edwards
8-10 Chicken thighs
1/3 cup white Tequila
Zest and juice of 2 limes
1/2 tsp red pepper flakes
1 tsp sea salt
1 tbsp fresh chopped garlic
1/4 cup chopped cilantro
Put the chicken thighs in a large sealable bag and set aside
Whisk all the other ingredients together in a bowl. Pour 3/4 of the tequila mixture reserving the extra 1/4 cup for cooking.
Move the chicken around in the bag so it all gets coated with the marinade. Seal and refrigerate for 6 hours or up to 2 days. Every one and awhile flip the bag around to even out the marinade on the chicken.
When ready to cook preheat oven to 375^F. In a nonstick pan heat to med-high and add 1 tbsp sunflower oil. When hot carefully place the thighs skin side down in the pan and let fry for about 5 min the flip and transfer to a baking dish. Should do this in a couple of batches to give room to the chicken. Chicken should have a nice golden brown colour in it.
Bake in oven for 15 min then remove from oven and pour the remaining 1/4 cup of marinade over the chicken. Bake for another 10-15 minutes until chicken is done.
Garnish with lime wedges and cilantro and serve.
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Online – www.coveinn.com