“We are very passionate about what we do at elements on hollis and we are excited to launch our summer menu items,” says Restaurant Chef Jon Geneau. “We have many amazing partnerships with local producers and feel that we provide a true Nova Scotian dining experience for our guests.”
A featured Atlantic cuisine dish is the new Crispy Pork Belly & Scallops. Mouth-watering Outlon’s Farm pork belly is complemented with fresh Digby scallops, housemade gnocchi and Annapolis Valley mushrooms and onions topped with an in-house spicy tomato sauce and Fox Hill quark cheese.
Maritime Chef Jon Geneau, recently promoted to Restaurant Chef, has a passion for local Nova Scotia food. His culinary inspiration for the restaurant’s dishes comes from the bountiful ingredients in Nova Scotia from land and sea.
The summer dishes feature the finest ingredients from Nova Scotia seafood and fresh herbs, to local bread to handmade charcuterie, all of which are sourced from within 50-miles of the restaurant. To experience a true Halifax dining experience like no other, dine at elements on hollis, located on the lobby level of the historic Westin Nova Scotian Hotel.
For more information on elements on hollis and their local menus, visit them online: http://www.elementsonhollis.ca
About elements on hollis:
Located in the Westin Nova Scotian, bordering the edge of the historic South end of Halifax, elements on hollis is committed to supporting the “eat local” movement offering a 50-mile sustainable menu featuring local food with global inspiration. The 104-seat Halifax local and sustainable restaurant has partnered with its neighbour the Halifax Seaport Farmers’ Market and over 35 other local farmers and producers to offer menus rich in fresh, local seasonal ingredients. The 2011 Wine Spectator Award of Excellence winner offers over 116 selections featuring wines from 8 Nova Scotia wineries. A private dining room is available for up to 16 guests and a large gathering table for 20 is the focal point of the vibrant modern décor. Open 6 days a week for breakfast, lunch and dinner and Sunday’s for Brunch. Reservations can be made online: http://www.opentable.com/
Restaurant Chef Jon Geneau