This Week at Norton’s Cove Café

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Valentine’s Weekend is almost here! With the recent news from our Townie friends, I thought I’d make sure that all of you who have reservations for The Feast of Saint Valentine at Norton’s Cove Café know what’s happening. We are most certainly going ahead, with our usual COVID-19 regulations in place. I am not taking reservations from anyone outside our region, and even Duke did not make a supply run to town this month! We want to keep our community as safe as possible!

We do have a few reservations left… If you’d like to go ahead and make a reservation, you can contact me any way you can: call me at the studio or on my mobile, send a text, send a message through what’s app, twitter, or Instagram, drop in at the studio in person, or drop me an email!

Click here for menu!

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Did you know that many of the Café Gift-shop’s products are available through our online shop? And the gift-shop, like the studio, is open by appointment too. Simply get in touch with me, and I can arrange a private shopping experience for you in the off-season.

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Be Mine

Norton’s Cove is ready for Valentine’s Day with new cards at the studio, and a lovely menu for supper at the Café. I’m still taking reservations for supper, and you can drop by the studio to pick up a mussel heart card anytime!

It’s easy to think Valentine’s Day a waste of time for those of us who show our undying love for our spouses each day of the year. But it’s also a day when we can support local businesses and have a bit of fun too. Having someone go out of their way to make their sweetheart feel special never gets old, really. At least, I can speak for myself: I’m not tired of it yet! 💖

Valentine’s Night

Our Feast of Saint Valentine went off without a hitch- if you were there, thank you for being a part of a lovely evening; if you weren’t, here’s what you missed…

Seafood Soup, Butternut Squash Soup for starters.

Moose Ragu with fresh Fettuccine Pasta, Vegeetable Curry with Basmati Rice and Tomato Jam,…

… and Chicken Pot Pie with Mashed Potatoes were the tasty (and filling!) main courses.

Carrot Cake and Bread Pudding with Partridgeberry Rum Sauce for dessert options.

Mike Sixonate at the mic.

Happy Valentine’s Day weekend from all of us here at Norton’s Cove, with special thanks to guest Chef Peter Burt, his Valentine Robin Crane who did a gorgeous job as server, and to Mike Sixonate for his performance which capped off the night.