Gallery

Blue on Water is committed to using only the freshest local fruits, vegetables, meats and fish. In fact, we grow our own fresh herbs right on the premises.

Our recently renovated main dining room

Banquette seating for groups up to 16

Window seat to watch the "goin's on" on Water Street, North America's oldest street

Executive Chef Adam Grevatt (center) with Sous Chefs Chris Grimley and Emilie Inder

Finishing touches on an artisan cheese plate (notice the refurbished barrel)

Winter green salad with apricot puree, roasted squash and buttermilk

Raspberry Point oysters from PEI with Partridgeberry mingonette

Beef tartar, pickled local vegetables and root vegetable chips

Oysters don't last long on the tables here

Seared skin on salmon, roasted beets, chamomile foam and citrus

Bread made daily in house

"Land and Sea" - roasted bone marrow and scallops with celery root slaw and pesto

The ones in charge of your stay with us, be it restaurant, bar or hotel

Cheers and hopefully we will see you soon













