Dinner accompaniments embrace baked potato, creamed spinach, creamed corn and buttered peas. As an alternative to beef, seasonal fish and broiled Nova Scotia lobster tails are available. The luncheon and Sunday brunch menus also include other items. An exclusive condiment is Lawry's Seasoned Salt. The signature dessert is English trifle, with other sweet offerings of cheesecake, chocolate cake, fresh fruit and ice-cream.
Staff are courteous and efficient and have a good understanding of the menu.
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