To make immediate reservations call:

866-698-3142

Chef Michael at the Inn is Yarmouth's premier fine dining experience. An innovative menu features farm-to-table ingredients, expertly prepared, and served in an elegant setting.

 The three course, fixed-priced menu is available for Valentines Day on February Saturday, 13th and  Sunday, 14th 2016.

Chef Michael takes advantage of fresh produce, meats and of course the fresh seafood using local as much as possible.

We offer a small variety of Nova Scotia Wines and Beers, or bring your own wine for a nominal corking charge of  $ 10.00 per bottle.

Please let us know if you are celebrating a special occasion.  Private dining rooms available for small or large groups.

Visit our Facebook page for updates, photos of fabulous food, and special offers.

Call 902-742-9900 or toll free 1-866-698-3142 to reserve your table.

"Nancy and I ventured out at the end of a cold, blustery day and had the pleasure of dining at Chef Michael at the Inn last night for their grand Valentine’s Day celebration. Although being friends with both Neil and Michael meant that I had been in and out of the Inn from its earliest days, this was our first dining experience there.

Once comfortably seated, Nancy was presented with a beautiful long-stemmed red rose; a lovely surprise! We started with the Avocado and Shrimp Tower, an innovative appetizer, skillfully blending the tastes of not one but four cultures. Mexican avocado wedges and shelled, poached shrimp were coated in a Japanese Wasabi dressing and layered between crispy, fried Chinese wonton wrappers, all sitting on a bed of Catalonian Romesco sauce. Wasabi and Romesco sauces are known for their spicy heat, but Chef Michael toned them down for local taste. Altogether, the appetizer was extremely pleasing to the eye when presented, and was a light but tasty start to the meal.

For a main course, Nancy chose the Baked Atlantic Salmon, while I chose the Pan Seared Sirloin Steak. The salmon was served on a bed of Basmati Rice with a Thai Red Curry Sauce, and topped with a generous helping of fresh slaw made from cucumber and cabbage. Again, the heat of the Thai curry sauce was brought down a notch or two, which allowed the subtle taste of the salmon to come shining through. The crunchy texture and tanginess of the slaw made an interesting counterpoint to the dish. Ordered medium rare, and delivered just so, the steak was sliced and placed atop a crispy potato Rösti, surrounded by a Port Cherry Sauce, The steak was topped by a disk of Blue Cheese Butter. The steak was oh so tender, the Rösti, crisp on the outside and fluffy within and the port cherry sauce, velvety and delicious.

Finally, coffee and dessert. Dessert was a Duo of Chocolate - two desserts on one plate. It consisted of an individual chocolate soufflé and a chocolate Marquise, sitting atop a puddle of dark chocolate sauce. The soufflé was just out of the oven hot. The sugary, crispy outside led to a wonderful, velvety interior. The only complaint was having to wait until it was cool enough to dig in! The Marquise, a blend of dark chocolate with just enough butter, sugar, cocoa powder, eggs and cream to bind it together, was rich and extremely satisfying; both desserts blending perfectly with the coffee.

A beautiful meal, with attentive, but not overbearing service, in an extremely warm, inviting room. What more could one ask for? A true delight to both the palate and the eye.

Thank you Michaels, Neil and Jill, for a wonderful evening."   - Gerry Curry

The Mackinnon-Cann Inn - 27 Willow St - Yarmouth Nova Scotia B5A 1V2

866-698-3142

Call today for immediate availability.