Breakfast
Sunday – Saturday | 7:00am – 11:00am
Dinner
Tuesday – Saturday | 5:00pm – 9:00pm
Reservations recommended
P: (902) 961.5600
Every special occasion should be celebrated in a special place. Located off the main lobby, David’s at Crowbush overlooks the 5th fairway of The Links at Crowbush Cove. The menu features a variety of specialties that are sure to please the most discriminating palette. Offering great views of the Island sunsets over the ocean.
Island lobster, two poached eggs, English muffin, classic hollandaise, served with home fries
Peameal bacon, two poached eggs, English muffin, classic hollandaise, served with home fries
Two eggs any style, choice of bacon, ham or sausage, served with home fries, toast, and house made preserves
Fresh stack of pancakes, with blueberry compote, whipped cream, almonds, and fresh blueberries
Pan-seared Island seafood cakes, mustard pickles, two eggs any style, choice of bacon, ham or sausage, toast, and house made preserves
French toast, roasted bananas, butterscotch, house granola, and fresh whipped cream
A three-egg omelette served with home fries, toast, and house made jam. Your choice of:
Start your day with a protein burst. Ask your server about today's selection.
Ask our server about today’s selection inspired by the season.
A selection of fresh fruit carved in-house, topped with toasted almonds and granola.
Fresh oranges juiced daily in-house by our culinary team.
A selection of fresh fruit layered with Greek yogurt, toasted almonds, and our house made granola.
Local Heatherdale cold milled oats cooked in PEI dairy and topped with MacPhee’s Orchard maple syrup and fresh berries.
One Egg $3
Two Eggs $5
Fish Cakes $7
Sausage $5
Ham $5
Bacon $5
Mustard Pickles $5
Granola $4
Cold Cereal & Milk $4
Local Maple Syrup $4
Toast $3
English Muffin $3
Home Fries $3
Assorted Greek Yogurt $3
French Press Coffee $5
Coffee or Tea $3
Milk $4
Fruit Juice $3
Menu prices are plus applicable taxes. Subject to availability.
In case of differences between this menu and the menu at the restaurant, the menu at the restaurant should be considered the correct one.
A selection of oyster varieties specifically chosen by our culinary team from coves, bays, rivers, and estuaries throughout Prince Edward Island.
PEI’s finest oysters grown in our local bays, marinated in Frank’s, rubbed with a spicy panko breading and gently fried. Served with a mango wasabi chutney.
World-famous Prince Edward Island blue mussels steamed in your choice of: Thai Style, White Wine, Citrus & Garlic.
Crisp Romaine leaves, Applewood smoked bacon, herb croutons, and parmesan chips tossed in our house made Caesar dressing.
Mixed greens, cherry tomatoes, fresh cucumber, pickled red onion, mushrooms, candied pecans served in a delicate horn of plenty pastry finished with grilled pear and maple vinaigrette.
Belle River rock crab, lightly dressed with crème fraîche, crispy sourdough toast, atop hearty chorizo and white bean stew finished with a drizzle of crème fraîche.
Belle River crab mixed with Yukon potatoes, sweet peppers, and shallots, served with house made mustard pickles and greens. Finished with a sriracha drizzle.
Lobster, haddock, scallops, shrimp, and clams, poached in fish velouté with Yukon potatoes, celery, and onions. Finished with cream, Sherry, and tarragon.
Selections of cured and smoked meats accompanied by fine artisanal cheeses, house made preserves, pickles, nuts, olives, dried fruit, and house made bread.
House cut striploin steak grilled and served with garlic mashed potatoes, asparagus, roasted carrots, and parsnips. Served with Bordelaise sauce.
Applewood smoked tenderloin, butter poached lobster tail, potato chive croquettes, roasted carrots and parsnips, asparagus and bearnaise sauce.
Island lobster served with potato salad, brûléed preserved lemon, drawn butter & red slaw.
Chicken supreme stuffed with forest mushrooms and confit shallot served on chick lobster forbidden rice risotto, grilled asparagus, and tomato cream.
Fiddlehead pasta with scallops and shrimp sautéed with roasted peppers and portabella finished with fennel pollen cream.
Pappardelle with sautéed naturally raised chicken, sun-dried tomatoes, wilted spinach, portabella mushrooms, and shallots in a smoked gouda basil cream.
Toasted chickpeas sautéed with an assortment of seasonal vegetables, cooked in curry sauce and served on a cauliflower crust.
Pan-seared, butter-basted Island halibut, forbidden rice, red bean and pork belly lardons, miso halibut broth, and grilled Bok choy.
Atlantic salmon filled with crab and coconut foam, served with Jasmine rice, grilled Bok choy, red Thai coconut broth & topped with fried rice noodles.
Menu prices are plus applicable taxes. Subject to availability.
In case of differences between this menu and the menu at the restaurant, the menu at the restaurant should be considered the correct one.