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You’re not going to believe our 2012 Easter Brunch menu! Make reservations for Easter Sunday, you don’t want to miss out on the extravagant menu Chef Clavel has come up with. There’s almost as many desserts as the rest of the menu put together!

Seafood

Pickled, smoked, Cajun, poached Selection of accompaniments

Breakfast

Chef-attended omelet station
Smoothie station- mango (slushy)
Selection of breakfast baked goods
Pecan cinnamon buns with English cream Benedict eggs
Selection of breakfast meats- bacon and sausage ragout Sweet potato home fries

Middles

Atlantic poached salmon, tarragon cream and tomato lime salad
Southern fried shrimp- andouille sausage and ancho aioli
In house smoked pork loin, wild mushroom ragout and focaccia crust, caramelized bacon sherry cream
Yukon and roasted garlic croquettes
Grilled vegetables in basil butter

Carvery

In house smoked brisket- onion jus
Spanakopita style chicken (pulled and white meat), roasted red pepper coulis

Finally

Mini selection of pies- mile high coconut, wild berry and apple crisp

Individual cheesecake trifles- tiramisu, banana split and turtles

Homemade gourmet ice creams and wafers- assorted toppings

Chocolate decadence- truffles, chocolate dipped strawberries, chocolate lollipops, Chocolate bark, chocolate covered candied popcorn,

Chocolate soup with Chantilly hazelnut cream, Banana chocolate pops, Individual indoor s’mores, Chocolate flourless mini cake with lemon curd, White chocolate burgers

Selection of complementary sauces and garnishes

Starbucks Coffee and Tea

$49.95 per person

Tax and gratuity not included

Call for reservations! (902) 490-3331

Try not to drool when reading this!

Holiday Luncheons

Selection of breads and butter

-Soup-
Seasonally inspired soups

-Cold offerings-
Mesclun salad with complimentary garnishes and dressings
Baby spinach salad, coleslaw, Potato bacon salad with pommery dressing
Orzo Mediterranean salad

-Hot offerings-
Main offerings selection of 2 offerings including turkey daily
Traditional roasted turkey with dressing, sage gravy
and cranberry sauce
Stuffed roasted loin of pork with chorizo, with apple apricot chutney rosemary jus
Pan seared salmon- potato crusted- sour cream caper sauce
Roasted sirloin of beef with sundried tomato pesto and poblano jus
Braised chicken in roasted red pepper broth, prosciutto and caramelized onions
Cornmeal crusted haddock with chard corn and tomato Parmesan salsa
Oven roasted potatoes or garlic whipped potato
Seasonal vegetable medley or root apple vegetables
Chardonnay and garlic Mussels

-Brenan’s sweets-
An assortment of miniature pastries
Warm apple crisp with Chantilly
Chocolate corner, fruit chop sticks,
Flavored crème Brule

$24.95 per person
Taxes and gratuities not included



Christmas gathering celebration buffet

-Bread display-
Selection of homemade breads, flat breads, rolls, and butter

-Soup-
Roasted Butternut Squash with a hint cinnamon and brown sugar

-Seasonal premium salad selections-
Hearts of romaine- pork belly and grana padano
Baby spinach, candied pecans, orange, mango chutney and pomegranate sesame dressing
Fried potato and curds- bacon aioli- arugula
Wild mushroom ravioli salad- olive oil dressing and pickled onions
Tomato and basil salad, goat cheese fritters and red pepper emulsion
Pineapple and Israelian couscous salad- curry raisin dressing

-Chef’s platters, mirrors and condiments-
Cheese please……….
-Study of seafood-
-Study of a deli shop-
Vegetable crudite with chive sour cream dip
Asian rolls- classical garnishes
-Study of fruit-

-Breakfast-
Atlantica homefries
Italian sausages
Traditional eggs benedict
Omelet station (Chef Attended)
Smoothies
Cinnamon banana fritters- vanilla icing

-Carving-
Smoked pork belly- apple and mustard relish
Carved turkey with sage dressing and home-style gravy

-Main-
Salmon renaissance- Phyllo wrapped with asiago and roasted red pepper basil sauce
Roasted pork loin wrapped in prosicutto- masala reduction and sundried tomato salsa
Tempura breast of chicken and shrimp with and sesame hoisin sauce
Chive whipped potato/ candied maple yams
Seasonal steam vegetables with tarragon butter
Mussels in curry tomato broth

-Sweet-
A gathering of imagination based around sugar
Coffee & Tea

$42.95 per person
Taxes and gratuities not included

The day after Christmas
11-2pm

Station 1
-Seasonal-
Study of fruit
2 types of cooked fruit
Marinated fruit salad with pineapple and mint
Smoothie station
Homemade tropical fruit station
Tropicana premium juice

Station 2
-Bakery-
Warm cinnamon and apple pecan rolls
Croissants- multigrain, pain au chocolate and cheddar
Sweet loafs and gourmet muffins
Traditional fruit cake
French breakfast pastries
Great Canadian bagels

Station 3
-Traditional-
Eggs benedict
Sweet Williams fennel sausage
Fresh carved bacon
Oulton’s carved smoked ham
Chorizo and baked beans
Salmon cakes and chow
Pan fried potatoes with garlic and rosemary
Omelets- chefs attended
Coffee and tea

$26.95 per person
Taxes and gratuities not included

New Years Eve

Enhancement to dinner menu

Table side dessert
-Frozen-

For 2
Vanilla bean ice cream in nitrogen
Toasted waffles
Chocolate in 2 textures
Berries

Lemon curd
$19.00


Seasons by Atlantica
New Year’s Day
-Around the world-

-Bread display-
Selection of homemade breads, flat breads, rolls, and butter

-Soup-
Potato clam chowder with bacon apple wood

-Seasonal premium salad selections-
Baby spinach leaf, caramelized apples, walnuts, braised raisins, fennel, orange and maple poblano emulsion
Petit greens, grilled corn, chorizo, tortilla croutons, pickled jalapenos and avocado yogurt sauce
Warm golden beet layers, goat cheese crust, and hazelnut vanilla dressing
Sweet potato salad, apricots, cherries, red pepper tarragon pesto, pickle red onion and balsamic
Variation pad Thai, rock crab, 5-spice pork, tempura chunks and tamarind sesame dressing
Tandori chicken salad, cashews, biryani rice style grilled vegetables, fried paneer

-Chef’s platters, mirrors and condiments-
Cheese please…..
-Study of seafood-
-Study of a deli shop -
Vegetable crudite with herb lemon sauce
Asian rolls- classical garnishes
-Study of fruit-

-Breakfast offerings-
Potato Lyonnaise with caramelized onions
Carved Oulton’s smoked ham
Traditional eggs benedict
French toast and pancakes treats

-Carved-
Texas roasted prime rib with mushroom chimi churri and ginger beer reduction
Stuffed breast of chicken with braised bacon, wrapped in portabella


-Main-
In house smoked beef short ribs a with blueberry cardamom BBQ sauce
“Greek” style Atlantic salmon, Santa Fe sun dried tomato relish, feta lemon aioli
Green curry fried prawns
Roasted garlic chive mashed potato
Paella
Braised root vegetables in apple butter
Mussels in curry tomato broth

-Sweet-
A gathering of imagination based around sugar
Coffee & Tea

$42.95 per person
Taxes and gratuities not included

Personable Turkey
Seasons by Atlantica
Gives you the gift of time with your family on this holiday
Allow us to take care of the rest and give mom, dad or grand parents a break
This Christmas meal is a phone call away…..

-Each offering includes-
Cheddar biscuits and butter
Roasted butternut squash soup
Roasted turkey
Home-style gravy
Cranberry apricot sauce
Sage and sourdough stuffing
Whipped mashed potatoes
Roasted root vegetables
&
Apple crisp, cinnamon streusel and whipped cream
Taxes and gratuities not included


Available from December 9th until January 1
7 day notice required

-Roasted turkey-
10 lb dinner $ 205.00
20 lbs dinner $ 265.00

June’s “Star of the Month” has been awarded to none other than our very own Executive Sous Chef Leslie Hull. Our Human Resources team received numerous nominations for Leslie, one being from Executive Chef Luis Clavel, and another one from Tom Griffin our Food and Beverage Manager (among many more). I wanted to take a moment on the blog to congratulate Leslie and thank her for all that she does here at Atlantica. Leslie works very long hours and is super dedicated to her craft and to the hotel. All the staff have reported that Leslie is easy to work with and always tries her best to make things happen, especially when impromptu requests are made. Check out the photo above of Leslie and her son in the Atlantica kitchen!

Congrats Leslie!

Girls being social at Seasons by Atlantica!

As the warm weather season fast approaches (please hurry!), that undeniable urge to head out of the house with friends and socialize begins to stir. At Seasons by Atlantica, we’re here to help! We want you to come out and have a good time with us. That’s why we’ve put together some fabulous music, specials, drinks and the like – just to make the decision to socialize that much easier.

Save with Seasons

First up is ways that we’re helping you save. You don’t need to break the bank in order to indulge in great food, wine, drink and entertainment in our neighbourhood. Our RQ Club program gives back to our customers. Every Monday night in May we’ll be doing double punch on your RQ Club card as a reward. Want more details on the club? Come on in and talk to us!

Enjoy no corkage fee on BYO wine every Wednesday night throughout the month of May. This offer applies to the main dining room and entrée purchase is required. Any time between 5-10pm head on out with your favourite bottle from Bishop’s Cellar and indulge a little more on the food! Have you seen our dessert menu?

Mike Cowie Performing at Seasons By Atlantica Re-Launch Party

Be Cool

Every Thursday night our lounge is filled with the coolest jazz tunes in town. Mike Cowie and Friends offer live jazz from 7-11pm and we sweeten the deal with a $5 martinis menu, and half off selected bar snacks from the delectable late night offering. The view is spectacular and the lounge atmosphere is second to none on these special Thursdays nights happening through until the end of May. Don’t miss a special Friday night performance on May 20th with beer, wine and cocktail specials starting at 6pm running until 10pm.

Be Refreshed

Speaking of beer, we’re pleased to announce another new Garrison beer on tap: Raspberry Wheat. We love supporting this fantastic local brewery and welcome this flavourful spring offering.

Our Bartender’s Pick for the month is our incredible new cocktail “A State” from the brand new drinks menu. Ingredients: spiced rum, almond liqueur, apple and caramel sauce. The decadent caramel sauce is made by our sous chef (and NS Junior Chef of the Year) Brenan Maddill. Method: pour liquid into a caramel-rimmed “z” martini glass at the table. Once the drink is stirred, caramel sauce marries with the rest of the ingredients to create an unforgettable spicy, decadent caramel flavour. This drink was named by our food and beverage manager Tom Griffin!

That’s about it for now. Don’t forget we’re doing a Father’s Day brunch on Sunday June 19th – but you can find more about that on our Facebook page, which you’re going to want to become a fan of in order to enter our Father’s Day Brunch GIVEAWAY contest – being announced shortly!

Welcome!

We were delighted and honoured to host the very first Yelp Halifax Elite Party at Seasons by Atlantica this past Friday night. Working closely with Yelp Halifax Community Manager, Ben B., we carefully crafted an upscale evening full of live entertainment, delectable hors d’oeuvres, complimentary wine and beer, and of course prizes and yelp swag – all set in our newly renovated, elegant Seasons by Atlantica lounge overlooking the beautiful night time Halifax Common.

Calamari

Elite members were greeted by a red carpet, helium balloons and a Seasons signature cocktail “Precious” to start off the evening. Sheva Solomon was lighting up the room with her phenomenal voice, and guests were enjoying their high-end food and drink. Hannah from Bishop’s Cellar was happy to be attending, pouring wine and socializing, while Garrison beer was on tap as well, representing one of Halifax’s top local breweries. Ben had also arranged for Heather Rushton with Twin Bridges Photography to snap some shots of the evening, and boy did she ever – check out the full album here.

About half way through the night we stole away upstairs with the elite squad to execute our exciting prize giveaway -the night in an Atlantica executive suite, full of gifts, amenities and a bottle of champagne compliments of Bishop’s Cellar. Mike B. was thrilled when his room key was the one to open the door successfully and he was awarded the prize of the evening!

Yay Ben B.!

A successful night all around – congratulations to Ben. B for pulling off the first Yelp Elite event without a hitch. Atlantica was truly excited to be a part of such a momentous occasion! We hope to see many of the attendees back to enjoy food and drink in Seasons, soon, the new spring menu will be launched tomorrow!

Cheers!

Laura O., Business Development

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Here at Atlantica Hotel Halifax we take environmental sustainability very seriously. We have three keys in the green key eco rating program and work hard at looking for new ways to save on energy and improve efficiency. To participate in Earth Hour this coming Saturday evening, March 26th, in Seasons by Atlantica we have a couple fun ways to reduce energy beyond just turning out the lights!

We will be offering a cold & raw food specialty menu items, designed by our Executive Chef. The “Trio” consists of Roasted Red Pepper Gazpacho, Arugula Salad and Poached Shrimp served cold with Lemon Dressing, and a Shiitake Rice Roll served with Sweet and Sour Jalapeno Sauce. Yum! Who needs hot food with that lineup?

For the hour our unbelievably talented entertainer, Sheva, will be going unplugged to join in the fun! And of course, we will be dining by candlelight. Hope to see you there!

NSACC Junior Chef of the Year, Brenan Maddill

Last week several members of the Atlantica team attended the phenomenal Nova Scotia Association of Chefs and Cooks gala awards dinner. Our Executive Chef Luis Clavel is the current captain of culinary team Nova Scotia, whose amazing members were in the kitchen putting together a decadent five course feast. Several other chefs and cooks from our kitchen are part of the provincial team, including Sous Chef Brenan Maddill, who was awarded with Junior Chef of the Year that night.

Here are some shots of us surprising Brenan with a champagne toast for his award, in the Atlantica kitchen the next day. Congratulations and cheers to Brenan!

Cheers!

To view photos of the NSACC gala dinner food, click here.

The most tasty and fun event of the year, Savour Food & Wine festival, took place last night, and the Seasons team was right in the middle of the action. We were set up and blowing minds with our “Temperature Tasting”, a sensory experienced designed by Chef Clavel and easily the most interesting booth of the evening!

Smokin Guns! Er... Caramel Corn Lollipops.

Our “Caramel Popcorn Pops” were inspiring long line-ups and a range of reactions as attendees bit into a caramel corn lollipop that was quickly dipped into our vat of liquid nitrogen. Many people seemed curious yet cautious about this interesting item, but once our culinary team explained the process, everyone enjoyed the icy cold air and delicious sweet pop of flavour in their mouth! A huge hit, for sure.

Another offering was the “Warm Chocolate” for which Chef Clavel used an NO2 cartridge to carbonate a creamy chocolate soup, and topped with a crunchy dark chocolate cracker. This was a textural treat for the mouth and also tasted great!

The third component of our booth’s culinary delight was our signature Seasons by Atlantica cocktail “Precious”, but broken down and served in an innovative and highly textural fashion. The elements became raspberry and peach liqueur, blueberry bubbles (of Van Dyke’s blueberry juice), and ginger soda. It all came together in the mouth and hit you with the intense flavour of “Precious” which is available in Seasons, (and was highly popular at our grand re-launch event in January).

Now I will leave you with a couple more shots of the event. For a full photo album check out our Facebook page!

Chef interacting with attendees