Burgh Island Hotel - Winter Dinner Menu

Canapés

* * * * * * * * *
* Parsnip & apple soup, Parsnip crisp
* Seared ‘Salcombe diver’ scallops, black pudding, caramelised apple
Parmesan custard, black olive toast, fig, radish salad
Foie gras, pain d’épice terrine, candied ginger, brioche
* Roast lamb rump, fennel puree, baby beetroot, artichoke, ruby chard

* * * * * * * * *
* Herb, potato gnocchi, butternut squash, red Russian, penny bun, truffle vinaigrette
* Steamed halibut, crab & nori risotto, wasabi zephyr
* Roast monkfish, puy lentils, celeriac cream, pinot noir butter sauce
* Duck breast, crisp leg, red cabbage marmalade, swede & carrot puree
* ‘Middle white’ pork loin & belly, potato gratin, Roscoff onion, kale, chanterelles,
Bramley, Calvados reduction

* * * * * * * * *
Dark chocolate fondant, pecan praline parfait
* Bramley apple pudding, cider sorbet, apple brandy custard
Dark chocolate delice, arlette, griottine cherry cream, kirsch granita
* Rice pudding brûlée, poached quince, cinnamon doughnuts
Chai Tea parfait, Turkish shortbread
* Devon blue, Village green, Sharpham Elmhirst, fig, quince, lavosh

* * * * * * * * *

Coffee & petit fours

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