Burgh Island Hotel - Summer Dinner Menu

Canapés
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* English asparagus soup, poached egg
* Brixham crab, broad bean, peashoot & citrus salad
* Poached ‘Beesands’ lobster tail, lobster mousse, chickpea & red pepper salad
* Confit plum tomato, panko buffalo mozzarella, pesto, black olive
* Smoked duck breast, blackberries, caramelised pecans, raddichio, berry tea

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* Beetroot tarte tatin, goats’ cheese cream, fennel, orange & poppy seed
* Pan fried sea bass, saffron potato, spinach, clam, mussel & langoustine broth
* John Dory, French gnocchi, brown shrimp, samphire, girolles, elderflower butter sauce
* Chicken breast, sweetcorn pannacotta, spring greens
& smoked almonds, truffled popcorn
* Slow roast ‘Occombe Farm’ beef fillet, braised ox-cheek, fondant potato, peas, mousseron, pinenuts, baby beetroot, lamb jus
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* Pistachio macaroon, mascarpone cream, strawberries, blueberries, blackberries
Glazed lemon tart, orange, grapefruit & honey salad, crème fraiche
Banana soufflé, crème caramel, burnt banana
* Rhubarb crumble, champagne jelly, rhubarb milkshake
Mango & raspberry baked Alaska
* Godminster cheddar, Exmoor blue, Cornish brie, fig, quince, lavosh
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Coffee & petit fours

* Ask us about our local suppliers – many of whom welcome visitors to their farms/outlets