Are you ready for Burger Week?

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We’re happy to share that we’ll be taking part in The Coast’s Burger Week this year, at Seasons by Atlantica! The event is bigger than ever, with over 60 participating restaurants. We’ll be involved in two ways, first, with the offering of our official #HFXBurgerWeek burger, created by Luis, which is called the Long Yard. It’s comprised of a six-inch spiced lamb loaf, homemade lamb peameal bacon, labneh, compressed cucumber and watercress on pan fried focaccia bread. Yum. The price is $16, plus tax, $5 of which will be donated to FEED Nova Scotia! Burger Week starts on March 19; read a full list of participants here.

The second way we’re involved with Burger Week is that we’ll be a stop on the Burger Bus delicious burger tour! Taste Halifax has partnered with The Coast to offer a tour around town stopping at select Burger Week venues to taste their burgers and sample local beer, before Burger Week has even started! This event will sell out SUPER fast, read more about it here. The Burger Bus starts on March 6.

Happy Burger Week, everyone!

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Culinary 101: Healthy Eating

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CULINARY 101 is back! Join us for the third class, hosted by executive chef Luis Clavel. Luis is a member of Culinary Team Canada, and has a passion for teaching and training. All levels of expertise are welcome, especially beginners. Learn from one of the best chefs in the country!

February 21, 2015

3pm to 5pm

TOPIC: HEALTHY EATING

RECIPES:

  • OILESS LEMON CHIVE VINAIGRETTE
  • WARM GREEN SESAME SALAD
  • PAN SEARED SCALLOPS ON A TOASTED BARLEY & QUINOA SALAD
  • POACHED PEARS

$25 per person (plus applicable taxes)

For reservations or inquiries:

jkline@atlanticahalifax.com or 902.490.3366

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Dine Around 2015

Calamari

Calamari

The best deals of the year can happen during Dine Around. What a great excuse to get out of the house and try some of the best food Halifax has to offer! Our three-course prix fixe menu is just $35 plus HST. Whether you’re a regular or have never visited Seasons by Atlantica, February is the time to come enjoy the delectable menu designed by our executive chef Luis Clavel, member of Culinary Team Canada.

Dine Around – February 2015

Choice of one selection from each course, $35 plus applicable taxes 

1st 

B’s Caesar Salad 

Grilled baby romaine served with

prosciutto ham, poached elephant garlic emulsion, crumbled egg yolk

and Parmesan on toasted focaccia

Calamari 

Buttermilk marinated squid, served with

fried harissa mayonnaise and creamy feta sauce

 

2nd

Shrimp curry pasta 

4 pan fried shrimp in a coconut green curry sauce

served with udon noodles and garnished with crumbled egg, spicy panko crumbs

7 oz Short Rib 

Twenty-four hour braised beef short rib, roasted fingerlings, wild mushroom sauté, arugula salad

 

Finally

Peanut butter cheesecake 

Cream cheese peanut custard stuffed with

praline chocolate ganache, salted caramel sauce

and vanilla bean ice cream

Frozen (Gluten Free) 

Raspberry, coconut and lychee sorbets

served with house made garnishes and sauces

 

Call Seasons to make reservations! 902-490-3331

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Food and romance

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This year, our executive chef Luis Clavel has spared no expense in putting together the most romantic menu possible. Enjoy what he calls an “aphrodisiac food experience” with the special person in your life, discovering the true link between food and romance. Our cozy, picturesque dining room with floor to ceiling windows provides the perfect backdrop for an engaging dinner for two.

-Aphrodisiac Food Experience-

Valentine’s Day 2015

Saturday, February 14

5pm until 10pm

Beginning

Artisanal homemade breads, artichoke mascarpone fondue, homemade butter

I

Smoked oyster 

Coconut lobster royalè, fennel sorbet, finger limes

II

Striped prawn terrine

Chorizo consommé, avocado ball, prawn foam, cilantro

Cleanser

Olive oil and vanilla shooter

III

Beef

Roasted strip loin, egg ravioli, confit hedgehog mushrooms

“A la plancha” short rib, celeriac bread pudding, watercress 

IV

Yum!

Tempered chocolate chunk, chai gelato, marshmallow kisses, banana clafouti, deep fried homemade Oreos

$150 per couple

Taxes and gratuities not included

 Call Seasons to reserve 902-490-3331

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New Year’s Eve: low-key or fine dining

 

Plus: our festive cocktails are on until January 2!

Plus: our festive cocktails are on until January 2!

Whether your into a more casual New Year’s Eve meal, or you’d like a high-end culinary experience, our cozy restaurant Seasons by Atlantica has something to offer you on the last night of 2014! Stay late and ring in the New Year with us, or have a quiet dinner before heading to Grand Parade. Our executive chef and member of Culinary Team Canada, Luis Clavel, has created two menus for December 31. Call soon, reservations are filling up for both New Year’s Eve experiences at Atlantica Hotel Halifax! 902.490.3331 or seasonsbyatlantica.com. Be sure to sample our amazing festive cocktails while you’re here.

Option 1

NEW YEAR’S EVE

5pm until 10pm

1

Soup

Mushroom velouté with warm mushroom and thyme salad and sherry gastrique

or

Salad

2 types of beets, agave, marinated arugula and goat cheese

2

Seafood

Hot smoked salmon, du puy lentils with sour cream, asparagus and lemon

or

Beef

18 hour braised short rib, pommes purée, carrot bacon roast, sprouts and natural jus

3

Banana split

Banana beignets, melting chocolate, Chantilly, pineapple roast, strawberry gel, crystallized peanuts

or

Churros

Cocoa and vanilla flavored, dulce de leche, fluff and pistachio

$49.95 per person ~ taxes & gratuities not included

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Option 2

– NEW YEAR’S EVE FINE DINING MENU –

5pm until 10pm

Amuse-bouche

Tuna crudo + homemade sprouts + ponzu + sesame powder + yuba

1

Carrot consommé + sour cream foam + pistachio fritter + terrine of game hen

2

Roasted halibut + curried lobster gnudi + watercress + blue foot mushrooms

Cleanser

Smoked pomegranate

3

Sous vide lamb loin + lamb cheek sausage and bacon with anise + butternut celeriac tablet + crispy rice + egg plant + sherry gastrique

4

Peanut look alike + peanut custard + “pb and j sandwich” + cold smoked peanut chocolate + banana ice cream

$85 per person ~ taxes & gratuities not included 

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Festive Turkeys and Hams To-Go

Why not take it easy this holiday season? Order a turkey or ham to-go from Seasons and your family dinner is a breeze. Simply heat it up and serve. Details below!

 

 -TURKEYS AND SMITHFIELD STYLE HAM TO GO-

Available December 1, 2014 thru January 2, 2015

Turkey and ham package include the following items:

Beginning

Cheddar scones

Selection of:

Atlantica’s butternut squash soup
Or
Market salad with garden vegetables and red pepper balsamic vinaigrette

-Turkey package-

Roasted to perfection and seasoned with sage and rosemary Served with cranberry bacon dressing, apricot cranberry chutney and brown butter gravy

-Ham package-

Smithfield style pork shoulder basted in molasses and thyme and roasted to perfection Served with roasted pineapple and apple mustard glaze
Starch and vegetables
Garlic whipped potatoes and brown sugar braised root vegetables

Finally

Sticky toffee pudding with raisins and Chantilly cream

Turkey or ham 10 lb $210.00 • Turkey or ham 20lb $295.00 Add a ham to a turkey dinner for an additional $75.00
Add a 10lb turkey to a ham dinner for $75.00 or a 20lb for $105.00 Taxes are not included

72 hour advance reservation required 

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Our Festive Lunch is Back!

seasons The best reason to get out of the office this holiday season – our festive lunch buffet! It’s the perfect get-together for management teams, small companies or even families.

– SEASONS BY ATLANTICA FESTIVE LUNCH –

December 10~12 & December 17~19, 2014

11:30am until 2pm

Bowl

Roasted butternut squash soup with maple sugar

Beginning

Petit greens with a selection of N.S. garden vegetables and two dressings

Traditional Caesar, lemon, bacon, parmesan and lemon garlic dressing

Fried potato salad, green beans, curds and bacon pommery mayo

Tortellini, feta and roasted mushroom salad with toasted pine nuts and olive oil rosemary emulsion

Bruschetta style cherry tomato salad, with goat cheese, fresh basil and honey balsamic syrup

Middles

Tom roasted turkey, with sage bacon dressing, home-style rosemary gravy

Cranberry apricot chutney

Daily selection of one of the following

Double smoked ham, root beer glaze, dried fruit compote

Pan seared pork loin with double smoked bacon and sundried tomato thyme jus

Herb grilled breast of chicken, forest mushroom ragoût, caramelized onion tarragon cream

Maple ginger cured salmon, lemon beurre blanc

Carving station

Black pepper crusted beef sirloin, horseradish demi

Finally

Selection of cakes, pies and layered pastries

Warm apple peach cobbler with Chantilly cream

Rum raisin bread pudding with Crème Anglaise

Holiday cookie selection, French delicatessens

Seasonal fruit with yogurt fondue

Freshly brewed Starbucks coffee and Tazo teas

$25.95 per person ~ Taxes and gratuities not included

 

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Raising Awareness (and Funds) for Breast Cancer

October is the official Breast Cancer Awareness Month, so get out your pink clothing and accessories, go online and find a way to volunteer for, or donate to, this worthy cause. Here at Atlantica Hotel Halifax, we’re proud to be involved in raising awareness for breast cancer a couple of different ways this October.

First up, we are a sponsor of Run for the Cure once again, which is happening at the Halifax Common on Sunday, October 5. We’ll be there providing box lunches for the volunteers, as well as giving away some prizes. We also have a team in the event. Heading to Halifax to attend or participate in Run for the Cure? Ask us about our special room rates.

On October 17, we’re playing host to the 10th annual A Toast to the Coast. This event is put on by a group of students from the Rowe School of Business, and this year their goal is to raise $30,000 — putting them at a ten-year total achievement of $100,000 raised!

“Complete with dinner, live entertainment courtesy of the Geordie Brown Trioguest speakers, live and silent auctions and heart warming support from the Halifax community, A Toast to the Coast is a worthwhile way to support the Canadian Breast Cancer Foundation and have fun doing it.” (atoasttothecoast.ca) Buy your tickets here, there are discounted rates for students.

So find a way to pitch in this October and help raise awareness (and funds) for breast cancer, a disease that will affect 1 in 9 Canadian women in their lifetime.

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Wedding Day Rescues

Amazing Waeg Wedding Shot

The Waegwoltic Club in Halifax, where we are the exclusive caterer.

We’ve got more expert advice from our resident wedding planner Kristy Power. She’s seen it all, thanks to her experience helping couples plan weddings at our hotel, as well as our offsite venue partner the Waegwoltic Club. I wanted to ask Kristy some questions about preparing for the big day, and also, what to do when the weather on your wedding day isn’t cooperating!

Q: What are the benefits of booking your wedding a year in advance?

A wedding requires planning and creative input from both partners and loved ones. Wedding planning can be a wonderful part of life — but it can also be very challenging and stressful. The key is to stay organized, and to give yourself plenty of time to achieve your planning goals. A year’s notice also gives your guests the time they may need to make travel arrangements. Additionally, it allows the bride plenty of lead time to order and tailor the dress she loves.

Q: Do you believe the convenience of having your wedding at a hotel offers value to couples?

Absolutely. Convenience is very important to couples. They want to make their wedding enjoyable and easy for their guests. Many are looking to hold their ceremony, reception and hotel room blocks in one place. A hotel is your best option because we can make this all happen. This is a great way to keep your guests in one place, plus, we can occupy them with amazing food and beverage while couples are off having pictures taken. Everyone can “take the elevator” home at the end of the evening.

Q: What are your tips for rainy day weddings?

Always have a back-up plan, and use your photographer as a resource. An expert photographer will have already sourced great indoor sites for pictures that match your personalities and tastes. At Atlantica Hotel, we have an amazing lobby and restaurant with plenty of natural light. Our suites have custom furniture which provide a great back-drop and allow you the extra space you require for incredible pictures. I also suggest bringing funky umbrellas or rain boots for some fun outdoor shots!

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Q&A: What’s Trending for Weddings

Kristy

Now that wedding season is about half over, we’re taking a look back with our resident wedding expert, Kristy Power, to see what’s trending, what’s new and what’s interesting at Atlantica Hotel Halifax ceremonies and receptions over the past few months.

Q: Overall what is the biggest wedding trend you’ve seen in 2014?

A: The biggest trend I’m seeing is the way couples are incorporating their personalities into the big day. Couples are making it more of an experience for their guests. It’s a celebration of your marriage with your favourite people. Your guests will appreciate a way to learn more about you as a couple.

Recently I had a couple enter the room for their formal introduction dressed in hockey jerseys, marching to the “Hockey Night in Canada” theme! They had named all their tables after their favourite hockey teams. I’ve also seen couples name tables after their favourite board games, places with special memories, and names of places in Nova Scotia that are hard to pronounce (the out of town guests loved these).

Q: Is there anything new, or making a comeback, on the wedding scene?

A: Serenades are becoming more popular. Recently, a very talented bride sang to her groom here. It was a beautiful and very romantic performance. They both had a love for music and had connected on this level, so it seemed very natural.

Groom’s cakes are making a big comeback! Often a brides will surprise her groom with special themed cakes. I have seen cakes shaped as the blue Police Public Call Box from Dr. Who, a Red Sox Hat with logo and even an Xbox. Couples also incorporate their personalities with a custom wedding cake topper. I recently saw a topper that had the couple high-fiving!

Q: What’s been going on with wedding decor and design?

A: Decor is making a turn from modern and bright to vintage and neutral. This season we had a wedding where the couple rented an old church window to use as a back-drop for their ceremony, as well as the backdrop for their head table! I am seeing a lot of mason jar centrepieces, and bunting/burlap and lace decor.

Q: What’s trending for the wedding food choices at Atlantica?

A: Late night snacks are much more in-demand. Top requests are our addictive French fries or house-made Yukon potato chips after 10pm.  A recent couple asked for bacon sandwiches to be served as their late night snack! Delicious food is a top priority for our couples. Our award-winning culinary team always will provide advance menu tastings for couples, which secures confidence and creates excitement about the food selection.  Chef is always open to ideas, providing suggestions and menu customization in order to make every wedding dinner amazing.

 

Booking your wedding for 2015? Contact Kristy at kpower@atlanticahalifax.com

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