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Reservations for private parties can be made by calling the Inn at 336-449-6266 or emailing info@burkemanor.com.
We are delighted to announce that Saint Jacques French Cuisine is now open at The Burke Manor Inn for Dinner Service on Thursday, Friday and Saturday nights from 5:30 until 8:30. Let our receptionist make a reservation for you by calling 336-449-6266 or book a table online.
Ring in the New Year by joining us for what is sure to be the best meal of 2011! Special New Year's Eve Menu is located below our dinner menu. Call or email for reservations. Please note that a credit card number is necessary to reserve and guarantee New Year's Eve reservations. We will be accepting reservations for the following times: 5:30, 6:00, 8:00, 8:30 and 9:00 pm.
Our Dinner Menu is located below.
Dinner Menu
Cold Appetizers & Salads
Homemade Country Paté
French country paté with our ever changing flavors, served with “Maille” mustard, Cornichons and miniature mixed greens 9.95
Fresh Mixed Green Salad
Served with our house dressing, grape tomatoes, fresh homemade croutons, pickled red onions 6.95
(Crumbly blue cheese or crumbly goat cheese $2.00)
Bleu Cheese and Pear Napoleon
Delicious bleu cheese and Port Wine mousse alternatively layered with our Port Wine poached fresh pear, resting on puff pastry finished with its natural syrup 9.95
Old World Warm Goat Cheese Salad
Goat cheese medallion, lightly gratiné to golden brown on a crostini, set atop a spinach salad featuring roasted apple, candied walnut and fresh grapes tossed in caramelized peach vinaigrette 9.95
Hot Appetizers & Soups
Sweetbread "Fusion"
Crispy Buffalo crusted sweetbread medallions, blue cheese funnel cake with roasted carrot brunoise and celery beurre blanc 11.95/26.95
Escargots
“The beef of Provence.” Snails served with our garlic and parsley butter accompanied with pesto toast 9.95
Soupe a l’Oignon Gratinée (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 “gratiné” 8.95
Our Soup du Jour
Based on the exciting ingredients of the day that the season has to offer
Bowl 7.95 Cup 4.95
Gnocchi "From my Dear Friend Jen"
Homemade sweet potato and spice gnocchi, sautéed in a sage and brown butter sauce. Topped with a quenelle of Maple and roasted walnut scented ricotta cheese 13.95
Entrees
Poissons & Shellfish
Champagne Corvina
Fresh fillet of white flaky Corvina, roasted and delicately served over a ragout of jumbo lump crab meat, white beans, oven roasted tomato and baby spinach finished with a Champagne dill cream sauce 28.95
Seabass and Shrimp Etoufee
Sea Bass and shrimp, slowly cooked with caramelized onions and julienne roasted peppers in a seafood Americaine cream sauce, over spinach risotto, topped in étouffée with our signature crust 29.95
Scallops on Their Crispy Seafood Pillows
Pan-seared wild caught scallops, laid atop homemade crispy lobster and shrimp ravioli, finished with our lemon and tarragon béchamel cream sauce,
roasted asparagus 29.95
Meats, Poultry & Game
Wild ‘Boarguignon’
Ragout of slowly braised leg of wild boar with aromatic vegetables and herbs in a dark rich red wine sauce served over homemade seared goat cheese gnocchi and shaved Parmigiano-Reggiano 28.95
All Natural Filet Mignon Béarnaise
Locally farmed fully organic hormone and antibiotic free, grass fed, and dry aged center cut filet mignon of beef pan seared and finished to temperature desired served with blanched asparagus and truffle "Frites." Homemade béarnaise sauce 38.95
Chicken Vol Au Vent Forrestière
All natural chicken breast sautéed with smoked ham and wild mushroom in a creamy Madeira and roasted chicken jus. Served in a puff pastry basket. Boulangere potato and roasted baby carrots 26.95
Duck Autumn
Crispy skin duck breast medallions, finished with a delicious apple cider and cranberry gastrique with hot seared duck leg confit. Apple, turnip and potato gratin grilled asparagus 29.95
DESSERTS & CHEESES
Cherry Clafoutis
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 8.95
Pumpkin Pie Crème Brulée
Roasted pumpkin flavored with all spice, brown sugar and rum, cooked into a smooth creamy custard and finished with a caramelized sugar crust 8.95
Homemade Ice Cream and Sorbet
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 6.95
Caramel Apple "Dimanche"
Homemade walnut praline crusted vanilla ice cream, on a warm cinnamon apple chutney, finished with a velvety caramel sauce 9.95
Assorted Imported Cheeses
Selection of imported French cheeses and accoutrements 8.95
All Chocolate
Bittersweet chocolate marquise topped with our chocolate mousse, served on a bed of coffee mocha cream sauce, drizzled with a white chocolate raspberry sauce 9.95
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