To start

• Cod cheek (Dandelion ~ burnt onion)
• Turnip (Brown butter ~ baby shrimp)
• Breakfast radish, rhubarb and daikon (Chamomile vinaigrette)
• Duck pate en croute (Pickled currants)

***

Appetizer

• Snow crab (Lettuce sauce ~ vanilla ~ apple)
• Roasted beets (Marinated yoghurt ~ goats feta)
• Lobster knuckle (Parsnip ~ black mustard seed)
• Duck consomme royale

***

Main

• Poached cod (Rabbit ~ hazelnuts ~ mustard greens)
• Caribou roast (Braised shallots ~ spice jus)
• Roasted halibut (Potato noodles ~ sunflower broth)
• Lobster dumplings (Spring vegetables)

***

To finish

• Dark chocolate and honey terrine (Cardamom ice cream)
• Apples and blueberries (Spruce ~ vanilla cream)
• Caramelized creme fraiche tart (Patridgeberry ~ white chocolate)
• Pacific rock cheese (Heather honey ~ pickled carrot ~ bread crisps)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island. This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Lobster carpaccio (Pickled carrots)
• Roast beets (Cheese curds ~ burnt onion ~ leek emulsion)
• Herring tartar (Sauce verte ~ apple ~ vanilla)
• Scallops (Lemon jam ~ sesame ~ cabbage)

***

Appetizer

• Baby greens (Hazelnut praline)
• Sheep belly scrumpets (Juniper sauce)
• Scallop soup (New potato ~ spruce)
• Newfoundland rabbit (Cornmeal pudding ~ foraged greens ~ port)

***

Main

• Lamb rump (Parsnip ~ stinging nettle)
• Pan roast cod (Beet ~ apple ~ sauce brandade ~ leek)
• Brisket and foie gras dumpling (Chanterelles ~ oyster nage)
• Lobster (Beets ~ potato butter)

***

To finish

• Goat milk bavarois (Almond ~ rhubarb)
• Apples & blueberry (Earl grey ~ yogurt)
• Caramel tartlet (Partridgeberries ~ creme fraiche chantilly)
• Bonnechere cows milk cheese (Wildflower honey ~ pickled carrot ~ seed crisp)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Beet (Herring ~ horseradish ~ yoghurt)
• Oysters (Seabuckthorn ~ oyster leaf)
• Chilled pea soup (Mint ~ caviar ~ creme fraiche)
• Halibut ballontine (Patridgeberry vinaigrette ~ halibut crisps)

***

Appetizer

• Rabbit (Yellowfoot chanterelles ~ little dumplings ~ confit garlic)
• Bulger wheat porridge (Red wine ~ shallot puree)
• Monkfish cheeks (Tempura ~ herb pesto)
• Mussel nage (Poached leeks ~ espelette)

***

Main

• Duck breast (Duck jus ~ braised white cabbage)
• Poached monkfish (Carrot ~ grilled green onion ~ chicken emulsion)
• Lobster angnolotti (Parsnip ~ champagne sauce)
• Basted cod (Hazelnuts ~ turnip ~ poached oyster ~ bok choy)

***

To finish

• Hazelnut and chocolate (Apple ~ rhubarb)
• Berries and elderflower sabayon (Coconut ~ almond)
• Goat milk tart (Haskap berry ~ cider cream)
• 'Le pizy' cows milk cheese (Rhubarb ~ bread crisp)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Mussels (Cucumber vinaigrette ~ fennel)
• Sugar snap peas (Tomatoes ~ aioli ~ seaweed)
• Chilled snow crab (Kohlrabi ~ goat yogurt)
• Heirloom radish (Vodka creme fraiche ~ sturgeon caviar ~ quail egg)

***

Appetizer

• Northern black pudding ravioli (Sweet peas)
• Grey owl cheese (Rhubarb ~ confit peaches ~ walnut)
• Rooster pate en croute (Runner bean salad)
• Slow cooked cod (Potato butter ~ caviar ~ spring onion)

***

Main

• Pan seared pork loin (Crushed chickpeas ~ onion jus ~ roasted peppers)
• Confit halibut collar (Greens ~ baby beets)
• Salt water lamb (Zucchini ~ butternut squash)
• Roasted duck breast (Carrots ~ lavender ~ almonds)

***

To finish

• Black currant souffle (Hazelnut anglaise)
• Chocolate pave (Blueberries ~ buttermilk)
• Ginger beer foam (Seabuckthorn granita ~ milk jam)
• Le riopelle de l'isle (Soft cow's cheese ~ quebec ~ pasteurized)
• Tete de moine (Medium firm cow's milk cheese ~ switzerland ~ unpasteurized)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Snow crab (Chilled lettuce soup ~ burnt onion crumb)
• Cured cod (Salted cabbage ~ yoghurt ~ toasted seaweed)
• Heirloom beets (Partridgeberry ~ greens)

***

Appetizer

• Rabbit terrine (Kale ~ mustard vinaigrette)
• Seared scallops (Parsley dumplings ~ celeriac)
• Marinated cold water shrimp (Roasted pepper presse ~ pickled garlic cream)

***

Main

• Poached cod (Turnip ~ buttermilk foam ~ herring caviar)
• Roasted duck breast (Carrots ~ wheat berries ~ foie bordelaise)
• Beans nage (Soft herbs ~ roots)

***

To finish

• Coconut plum chiboust (Hazelnut praline ~ whey caramel)
• Ginger beer foam (Sea buckthorn ~ chamomile milk jam)
• Partridge berry souffle (Buttermilk sorbet)
• "Landana" (Hard ~ sheep's milk ~ netherlands ~ pasteurized)
• "Le pizy" (Soft ~ cow's milk ~ quebec ~ pasteurized)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Snow crab (Leeks ~ sea lettuce)
• Moose tartare (Partridgeberry ~ kale chips)
• Hare presse (Kale ~ salted blueberry)

***

Appetizer

• Sunchoke (Hazelnut vinaigrette ~ confit chicken)
• Mushroom and barley risotto (Yellow foot mushrooms ~ epoisses cheese)
• Squash and roast onion (Little dumplings ~ pumpkin seeds)

***

Main

• Roasted cod (Fire baked cabbage ~ seaweed broth)
• Poached halibut (Smoked tomatoes ~ lobster cream)
• Salt water lamb (Pan seared salsify ~ capers)

***

To finish

• Dark chocolate ganache (Partridgeberry ~ malt)
• Coconut cream pie (Hemp ~ almond ~ lime)
• Caramel mousseline (Apple ~ chamomile)
• "Cashel blue" (Semi-soft cow's milk ~ ireland ~ pasteurized)
• "Robiola" (Soft cow's milk ~ italy ~ pasteurized)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.

To start

• Marinated halibut (Bakeapples ~ pickled chanterelles)
• Cured beef tenderloin (Parsnip and mustard slaw)
• Swede fritters (Creme fraiche ~ rhubarb)

***

Appetizer

• Cabbage and bacon soup (Crab)
• Kale and baby shrimp salad (Smoked cream dressing)
• Rabbit jelly (Pickled beets ~ horseradish)
• Celeriac and cabbage (Caper ~ apples)

***

Main

• Salt cod (Baby potato stew ~ garlic mayonnaise)
• Mushroom porridge (Spelt)
• Glazed duck breast (Turnip and apple puree ~ spiced honey jus)

***

To finish

• Goat milk bavarois (Almond ~ rhubarb)
• Apples & blueberry (Earl grey ~ yogurt)
• Caramel tartlet (Partridgeberries ~ creme fraiche chantilly)
• Bonnechere cows milk cheese (Wildflower honey ~ pickled carrot ~ seed crisp)

***

Dig in to an idea...

The food on your plate embodies a commitment to place - a commitment to fogo island.
This inn was built to hold on to what we know - to carry forward our culture, history, and traditions.

But it is not a museum. We want to find "new ways with old things".

We optimize for community benefit by using social business and a new model for philanthropy to provide economic nutrition to our communities.

Fogo island inn is owned by a charity called shorefast. 100% of the profits from the inn go back to shorefast to feed its charitable programs. There is no private financial gain.

This is more than an inn; it is a place with social purpose.