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The Lucy Maud is the "training restaurant" for the respected Culinary Institute of Canada's Charlottetown campus. The building is a bit institutional and charmless, but attentive service and custom china offset the lack of personality, and there's a lovely view of the bay and Victoria Park from the big windows. Best of all, diners are treated to excellent island cuisine, prepared and served by Institute chefs in training. Menus change every semester. Typical dinner entrees could be anything from duck or venison (the kitchen is known for its venison) to chicken, steaks, and seafood prepared with local twists such as blueberry puree. There's always salmon on the menu, and sometimes a curry-infused seafood chowder.