Summer-inspired Dining at Fogo Island Inn
Summer on Fogo Island brings a season of abundance. We see wild snow crab provided by the Fogo Island Co-operative Society, cod caught by local fishers, wild berries and herbs foraged by our kitchen team, and produce from Newfoundland-based farms.
Our culinary team, led by Executive Chef Timothy Charles, builds each dish around what Fogo Island offers right now, working closely with harvesters, fishers, and growers to bring their ingredients to the table.
From the Dinner Menu
Your mid-day meal should be light, nutritious, and of course, delicious. Our dinner menu offers options that fuel you and leave you ready to take on the afternoon’s adventures.
Grilled Moose
Wild moose is braised and grilled, then placed on a roasted onion puree. Swiss chard leaves and stems from The Organic Farm in St. John’s, NL, are nestled alongside, before the dish is finished with reduced moose stock.
Butter-baked Cod
Caught from the chilly waters around Fogo Island by fish harvesters Glen and Jerry Best, this butter-baked cod is served on a bed of white beans in a green oil and buttermilk sauce.
To accompany the fish is grilled pak choi topped with brassica flowers, both provided by The Organic Farm.
From the Supper Menu
After a day of exploration, our supper menu invites you to slow down and savour the evening. Our dishes showcase the best of what Fogo Island’s seasons have to offer.
Small Bites
Before you settle in for your meal, our culinary team will present a selection of small bites for you to enjoy. These snacks are best enjoyed with your choice of cocktail, mocktail, or wine.
Scallop
Scallop, sourced from Garnish, NL, is cured and smoked, brushed with a clover tea glaze.
The clovers are foraged by our kitchen team here on Fogo Island.
Crab Roll
Crab harvesting begins in spring, and we are lucky enough to have a supply from the Fogo Island Co-operative Society that carries us through the summer.
This locally caught wild Snow Crab is fried in butter, before being mixed with a seaweed mayonnaise. As a final garnish, it is topped with fresh green onion and tarragon.
Moose Meatball
Many Newfoundlanders hunt for moose in the fall of the year.
This lean and nutritious protein is shaped into a bite-sized meatball and placed on a dollop of bone-marrow emulsion and a blackcurrant leaf. The final touch is a dusting of house-made blackcurrant powder.
Shrimp & Bakeapple
Northern Pink Shrimp, sourced from the Fogo Island Co-op, and foraged chanterelles – that we receive from James Leary and Southern Avalon farms – are grilled to develop a slightly smoky flavour, before adding fresh bakeapples and finishing with a bakeapple sauce, Labrador Tea-infused roasted bone marrow oil, and Labrador Tea leaves picked by our kitchen team.
Poached Cod with Caviar & Blossoms
Fogo Island cod is poached, placed on a horseradish oil and cream sauce – with horseradish leaves pulled from Chef Tim’s home garden – and topped with a dollop of caviar. We source our caviar from Kaviari, a fellow member of Relais & Châteaux.
The fish is finished with snapdragons, cilantro, malva, and viola petals. Alongside, we also served a small dish of crisp Bib lettuce, dressed with a champagne vinaigrette.
Chicken with Peas & Brioche
This pan-seared chicken breast, sourced from King Family Farm on Bauline Line, NL, is crisp, yet juicy, served alongside vibrant peas and decadent foie gras.
The plate is brightened with shelled green pea and pea tendrils provided by Farm on Forest, alongside seared foie gras, a wedge of brioche bread, and a chicken stock reduction.
Smoked Candy Cane Beets
These vibrant candy cane beets, from The Organic Farm, are smoked and served with haskaps from Cambellton Berry Farm and hyssop and hibiscus from Farm on Forest in St. John’s, NL.
A sauce of red wine and haskap dress the plate. Once this dish is served, it’s finished with a hemp cream, made with toasted hemp seeds and hemp oil.
Sweet Treat
At the end of every evening meal, we like to offer a bite-sized treat to finish the evening on a sweet note.
These miso honey caramels combine a pumpkin miso – made in-house with roast pumpkin and pumpkin seeds – and honey that we source from Tuck’s Bee Better Farm in Grand Falls-Windsor, NL.
Plan Your Stay
Every stay at Fogo Island Inn is all-inclusive, meaning each meal – from breakfast to supper and everything in-between – is part of your experience with us.
Contact our Guest Itinerary Advisors to book your summer stay and join us at the table. For more on our approach to food, visit Food & Drink to learn how what’s caught, farmed, and foraged close to home shapes everything we serve.
International Reservations: +1-709-658-7260
US & Canada Reservations: +1-855-268-9277
Email us: [email protected]