Menu:The Newport Room's summer offering reflects our Chef's inspired approach to elegant seasonal cuisine, utilizing local products from Bermuda's seas and farms and the finest ingredients from around the world.
First Course Selections
PORK BELLY BRAISED ALL DAY
Scottish Langoustines, Pickled Apples, Sauerkraut
MAINE LOBSTER
Mango Shavings, Avocado, Micro Cilantro, Blood Orange
TORTELLINI
Butternut Squash Tortellini, Madeira Thyme Essence, Parmesan Foam
SPRING ASPARAGUS
Poached Organic Egg, Pickled Mushrooms Sauce Bearnaise, Truffle Toast
SEARED JUMBO SEA SCALLOPS
Cauliflower Puree, Golden Raisins, Toasted Almonds, Beurre Noisette
BELLE FARMS FOIE GRAS
Seared Foie Gras, Gingerbread Crust, Caramelized Apples
Toasted Brioche, Vanilla Gastrique
SMOKED SALMON
House Oak Smoked Salmon, Classical Garnish, Carved Tableside
Second Course Selections
BISQUE
Maine Lobster, Tarragon, Mascarpone Quenelle - Flambéd Tableside
INSANE TRUFFLE CAPPUCCINO
Truffle Explosion, Dusted With Porcini Powder
GREEN SALAD COMPOSITION
Mixed Seasonal Greens, Vine Ripe Tomatoes, Artichokes, Asparagus, Meyer Lemon Vinaigrette, Extra Virgin Olive Oil
BEETROOT SALAD
Roasted Pear Vinaigrette, Micro Greens, Warm Goat’s Cheese
Main Course Selections
MILK FED VEAL
Tenderloin Wrapped In Prosciutto, Osso Bucco Ravioli, Parsnip Puree, Crispy Sweetbread, Parmesan Jus
ROASTED ORGANIC CHICKEN
“Jambonnette” Of Chicken, Braised Wing And Breast, Bacon Emulsion
BEEF
Aged Prime Tenderloin, Braised Short Rib, Pomme Mousseline Red Wine Sauce, Chanterelles
DUCK AND QUAIL
Filled With Boudin Noir And Foie Gras, Red Cabbage, Pomme Roesti Sherry Vinegar Sauce
LAMB RIBEYE
Braised Lamb Necks, Pomme Fondant, Sauce Foyot, Rosemary Sauce
BASS
Pan Seared Striped Bass, White Onion Soubisse, Porcini And Roast Garlic Vinaigrette
DOVER SOLE MEUNIERE
Citrus And Caper Beurre Noisette
LOBSTER AND SCALLOPS
Butter Poached Maine Lobster, Seared Scallops, Mac’ n’ Cheese, Chorizo Sauce, Leek Fondue
GRILLED HALIBUT
English Pea Risotto, Lobster Foam, Tomato Fondue
YOUR CHOICE OF DESSERT
Prices:
Three Course Meal: $85 USD + 17% Per Person
Four Course Meal: $95 USD + 17% Per Person
Minimum surcharge of $15 USD p.p.+ 17% will be applied for our Guests
Lifestyle Cuisine was developed to complement our Willow Stream Spa at Fairmont, offering dishes created from ingredients which are naturally healthy and unprocessed.
These exceptional dishes are perfectly suited to today's self-directed approach to Health & Wellness
MARCO SYRBE, MAITRE D’
JASON RIPLEY, SOMMELIER
SHAKER ESTEPHANE, CHEF DE CUISINE
The Newport Room
Signature Tasting Menu
HEIRLOOM TOMATO SALAD
Marinated Tomatoes, Nicoises Olive Oil, Crispy Prosciutto
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GRATIN OF JONAH CRAB
Sweet Corn Puree, Sautéd Spinach, Chanterelles
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FOIE GRAS TERRINE
Riesling Gelee, Strawberry And Rhubarb Compote, Toasted Brioche
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CHICKEN CONSOMMÉ
Chicken Crepinette, Summer Truffles
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ROASTED SIRLOIN OF ‘WAGYU’
Horseradish ‘Pain Perdu ‘, Ratatouille, Port Jus
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ARTISANAL CHEESE
Spiced Fruit Bread, Truffle Honey
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CITRUS PANNA COTTA
White Chocolate & Orange Cake, Pink Lemonade Sorbet, Blackberry Sauce
Signature Menu: $110 USD + 17% per person
With Signature Wine Pairing: $220 USD + 17% per person
Due to the complexity of this menu, we recommend that this offering be served per table only.
Newport Room Vegetarian Options
First Course Selections
BEETROOT SALAD
Pear In Two Styles; Caviar And Vinaigrette, Micro Greens, Warm Goat’s Cheese
GREEN SALAD
Mixed Seasonal Greens, Asparagus, Artichokes, Meyer Lemon Vinaigrtte
Extra Virgin Olive Oil
ORGANIC POACHED EGG
Spring Asparagus, Pickled Mushrooms, Sauce Bearnaise, Truffle Toast
Main Course Selections
RISOTTO
English Pea Risotto, Tomato Fondue, Grilled Vegetables
“POT AU FEU”
Nage Of Spring Vegetables, Potato Gnocchi, Truffle Shavings
TORTELLINI
Butternut Squash Tortellini, Madeira Thyme Essence
Parmesan Foam
See our Dessert Menu
Prices:
Three Course Meal: $70 USD + 17% Per Person
Newport Caviar: Price in addition to Menu Charge
AMERICAN STURGEON $25 USD
A Small Plate Of Yukon Gold Blinis, Lemon Crème Fraiche
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RUSSIAN OSETRA
Market Price
Simply Served With Toast Or Blinis
And Traditional Garnish
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