On a recent visit to Cape Enrage we were disappointed that the fog rolled in so thick we could barely see the lighthouse. The zipline and rappelling were closed for the season.
The one enterprise we could enjoy was the Cape House Restaurant which has a world class view, when it’s not foggy. Looking at the menu we quickly realized that this was no ordinary restaurant as there was clearly someone with imagination behind the scenes. I did a double take when I saw the chef – he was the same guy we had seen the night before at the Broadleaf. The two places could not have been more different, the Broadleaf sticking with very safe traditional fare and Cape House clearly allowing the chef to do his own thing. We talked to the chef, Trevor Fox, who turned out to be the sous chef for Jeremy Wilbur, with whom he collaborated on the creation of new dishes using only New Brunswick ingredients.
We ordered fiddleheads, a twisted Caesar salad, tomato soup and lobster tacos. Without doubt it was the best lunch we had for many a day. The tacos were divine with long strands of meat from the pincers of the lobster. We have never been able to get these delicate pieces of the lobster out in one piece so I asked Trevor how he got them out and he replied, “with a rolling pin”. The tomato soup was made from fresh tomatoes and the salad was a grilled slice of romaine with a delicate dressing. However the to-die-for dish was the fiddleheads. These are the shoots of the ostrich fern and are usually available only for a few weeks a year in the spring. Since this was late summer I assumed they were frozen, which they were, but somehow the texture and taste were better than any we ever tasted. The greens were tossed with white balsamic vinegar, pickled onion, local feta cheese and dried cranberries. The secret apparently was to blanch the ferns before freezing them.
So the lesson to be learned is that even if Cape Enrage is fogged in or it is raining, as long as the restaurant is open, make the trip.
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