The Inn at Bay Fortune - Five Star Luxury Inn Menu

Fortune Feast

• Island Apple And Garden Pumpkin Soup
  Ginger & maple braised pork belly| pumpkinseed pesto| cider drizzle
• Chef Jeff McCourt
  Dr. Heidemanns 2010 Riesling, Mosel, Germany
• Garden Beet Salad
  Caramelized‎ onion & goat cheese focaccia| roasted garlic| pear vinaigrette
• Chef Allan Williams
  Mumm Cuvee Napa Brut Prestige NV, Napa, California
• Olive Oil Poached Island Halibut
  Warm potato salad| crisp prosciutto| chive caper relish| brown butter vinaigrette
• Chef Jeff McCourt
  La Crema 2010 Chardonnay, Sonoma Coast, California
• Organic Vegetable Ash Encrusted Beef Tenderloin
  “Double stuffed baked potato”| island mushroom puree| garden squash| garden chard| corn
• Chef Domenic Serio- The Inn At Bay Fortune
  Taurasi Vesevo 2003 Aglianico, Campania. Italy
• Pei Cranberries
  Cranberry brown butter cake| cranberry sorbet| cranberry pudding| cranberry foam
• Amuse Bouche
• Island Apple And Garden Pumpkin Soup
  Ginger & maple braised pork belly| pumpkinseed pesto| cider drizzle Chef Jeff McCourt
• Dr. Heidemanns 2010 Riesling, Mosel, Germany
• Garden Beet Salad
  Caramelized‎ onion & goat cheese focaccia| roasted garlic| pear vinaigrette Chef Allan Williams
• Mumm Cuvee Napa Brut Prestige NV, Napa, California
• Olive Oil Poached Island Halibut
  Warm potato salad| crisp prosciutto| chive caper relish| brown butter vinaigrette Chef Jeff McCourt
• La Crema 2010 Chardonnay, Sonoma Coast, California
• Organic Vegetable Ash Encrusted Beef Tenderloin
• “Double Stuffed Baked Potato”| Island Mushroom Puree| Garden Squash| Garden Chard| Corn
• Chef Domenic Serio- The Inn At Bay Fortune
• Taurasi Vesevo 2003 Aglianico, Campania. Italy
• Pei Cranberries
  Cranberry brown butter cake| cranberry sorbet| cranberry pudding| cranberry foam
• Chef Domenic Serio & Team Cuisine
  Rossignol Estate Winery Cranberry Delight, Little Sands, PEI

Sartori Wine Dinner

• Coleville Bay Oysters
  Orange salad| lemon| garden dill| crisps| crème fraiche
• Sartori Pinot Grigio “Provinica Di Pavia”

• Inn Cured Beef Bresaola
  Fennel| basil| house pulled mozzarella
• Sartori Valpolicella DOC Arco Dei Giovi

• House Made Potato Gnocchi
  Classically‎ made island pork bolognaise| Asiago
• Sartori Ripasso Valpolicella Superiore

• Dry Aged Prince Edward Island Ribeye
  Gorgonzola risotto| garden vegetables| red wine reduction
• Sartori Amarone Della Valpolicella DOC Classico
• Taxes & Gratuities not included

Sample

• Tart Of Oven Dried Tomatoes And "The Cheese Lady's" Famous Gouda Set On Flakey Puff Pastry, Accompanied By Leek Vinaigrette
• Decadent Chicken Liver Crème Brûlée Filled With Pistachios And Dried Apricots With Grilled Sweet Potato Brioche
• Tartar Of PEI Scallops With Strawberry & Balsamic Salsa And A Salad Of Roasted Beets With Garden Sorrel
• Salad Of Mixed Greens, Back Yard Flowers And Pickled Candy Cane Beets Tossed In A Rhubarb Vinaigrette With Dollops Of Crème Fraîche
• Traditional Maritime Fish Cake Along Side Lobster Rémoulade And A Salad Of Crisp Apple & Fresh Picked Garden Pea shoots
• House Smoked Duck Breast And Fresh Spinach Topped By Crispy Shallots And Drizzled With An Orange And Garden Rhubarb Marinade
• Beet & Local Asparagus Terrine With A Quenelle Of Fresh Goats Cheese And An Herb Salad
• Thinly Sliced Flank Of Island Raised Beef Topped By Fortune Sage Pesto With Creamy Blue Cheese Polenta And A Timbale Of Vegetables
• Grilled Lobster Straight From Fortune Harbour On Wilted Spinach And A Ravioli Of Parsnip & Lobster, Accompanied By An Intense Lobster Broth
• Pavé Of Crispy PEI Raised Beef Short Ribs With Locally Crafted Sausage, Roasted Organic Shitake Mushrooms And Warm Red Pepper Vinaigrette
• Herb Crusted Cod On Fresh Vegetables And A Brendade Of "Willy Krauch's" Smoked Mackerel With A Sweet Carrot Jus
• Duo Of Atlantic Salmon & Prawns With A Silky Asparagus Velouté, Gnocchi, And Roasted Spaghetti Squash
• Duck Breast Served On Crispy Pork Belly Confit And Velvety Parsnip Purée, Accompanied By Roasted PEI Potatoes And A Rhubarb Glaze