Burke Manor Inn Bed and Breakfast

The beef of provence. Snails served with our garlic and parsley butter accompanied with pesto toast

French onion soup. We use the richest wine, the earthiest meat stock and the best quality onions melted in butter. We top this old classic with imported gruyère cheese to offer the perfect gratine

Seared andouille sausage with roasted garlic and tomato concasse, slowly stirred in our lightly spicy red risotto. Fresh tomato veal reduction

A wonderful gastronomical creation. Delicious wild scallop gently folded in our mushroom and rock shrimp Mornay cream sauce, lightly granite

Based on the exciting ingredients of the day and what the season has to offer

French country paté with our ever changing flavors, served with "maille" mustard, cornichons and miniature mixed greens

Served with our house dressing, grape tomatoes, fresh homemade croutons, pickled red onions. Extra crumbly blue cheese $2.00, crumbly goat cheese $2.00

Goat cheese medallion, lightly gratiné to golden brown on a crostini, set atop a spinach salad featuring pear suprêmes, candied walnut and fresh grapes tossed in light sweet and sour dressing

Pan? seared duck breast sliced in aiguillettes, finished with a bacon scented reduced orange glaze, accompanied with creamy potato au gratin and vegetable savory flan

Pan seared hormone and antibiotic free. Grass fed, two center cut petite filets mignon of beef, topped with our blue cheese gratin. Served on a potato and wild mushroom casserole, sweet Bordelaise sauce. Roasted baby carrots

Pan seared wild scallops laid on a creamy ragout of braised endive, leeks and fennel, finished with a lemon and sea salt foam cloud

Two? salmon fillets layered with our smoked salmon lemon mousse, slowly roasted, served on top of a creamy Parmesan and asparagus risotto. Finished with our double reduced buttery balsamic syrup

Roasted mushroom and fresh pesto tossed with our fresh, homemade tagliatelle pasta finished with vegetable stock and a touch of Parmigiano-Reggiano

Ashley farm dark chicken meat braised in red wine & chicken stock with aromatics, finished with the reduced braising liquid. Carrot and potato stew

A warm dessert presentation, cognac and sugar coated dark cherries baked in a classic clafoutis batter served with a homemade brown sugar and whiskey ice cream

Madagascar vanilla bean infused custard served chilled with a caramelized sugar crust and seasonal accompaniment

Assortment of our ever changing fresh fruit flavored sorbet paired with our homemade ice cream du jour. Selection varies daily depending on chef's desires

Homemade walnut praline tossed with a fresh warm cinnamon apple chutney, rolled into a crepe and served with our homemade cinnamon vanilla ice cream

Selection of imported french cheeses and accoutrements

Bittersweet chocolate marquise topped with our chocolate mousse, served on a bed of coffee mocha cream sauce, drizzled with a white chocolate raspberry sauce

Brown sugar crispy phyllo dough layered with red fruit creme patissiere, finished with a delicious fresh fruit syrup