Soups

Classic French Onion Soup $6

With Seasoned Crouton and Gruyere Cheese

Soup Du Jour $4

Appetizers

Jumbo Shrimp Cocktail $12

Fried Oysters $12

Remoulade sauce

Caramelized Diver Scallops $14

Celery Root & Apple Puree, apple cider & shallot vinaigrette

Dinner Salads

Caesar Salad

Romaine hearts, classic Caesar dressing, croutons and topped with a white anchovy

House Salad

Mixed greens, cucumber, tomato, red onion, kalamata olives, feta cheese

Dressings; Maple Balsamic Vinaigrette, Raspberry Vinaigrette,

Bleu Cheese, Thousand Island, Buttermilk Ranch, Garden Italian, French

Roasted Butternut Squash Salad $4

With warm cider vinaigrette

Butternut Squash, dried cranberries, baby arugula, walnuts and Parmesan cheese

Entrées

Entrees served with your choice of Inn Salads and Sorbet Course

Throughout this winter season we will be featuring Seasonal root vegetables, a step aside from the leafy greens being imported from the southern hemisphere this time of year. One small step in our effort to “going green”. These pan roasted favorites include celery root, turnips, carrots, parsnips, celery and brussels sprouts. Full of flavor, they are simply prepared with butter and thyme on top of the stove to release their sweet and earthy flavors.

Filet Mignon $28

Petite Filet - 6 oz. $24

Cognac Cream Sauce

Matchstick Potatoes, Pan Roasted Vegetables

Liberty Duck Breast, Port wine Cherry Sauce $25

Mashed Sweet Potatoes, Dried Corn Supreme, Mashed Rutabaga

Lamb Chops $25

Double cut chops marinated in Garlic & Herbs

Served with a Fruited demi glace of mint, apricots, cherries and cranberries

Mashed Sweet Potatoes, Dried Corn Supreme, Mashed Rutabaga

Chicken Cordon Bleu $19

Chicken Breast stuffed with Ham and Swiss cheese, served on Supreme Sauce

Pan Roasted Vegetables

From the Sea

Atlantic Salmon Filet, BBQ Sauce $21

Served on a bed of Apple and Fennel Salsa

Chilean Sea Bass $32

Served With Rissotto and Leeks

Crab Cake Platter $19

Remoulade Sauce

Pan Roasted Vegetables

Vegetarian

Pumpkin and Sweet Potato Ravioli $ 18

with Sage and Toasted Hazelnut Butter Sauce. Finished with Amaretti cookies.

*Steaks may be cooked to order. NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase your risk of food borne illness especially if you have certain medical conditions.

Dessert $6.

Double Vanilla Crème Brulee

Viennese Apple Strudel with French Vanilla Ice Cream

Chocolate Mousse Cake Seasonal Flavors - Cheesecake

Pecan Pie and Pumpkin Pie with Whipped Cream

JOIN US FOR THESE SPECIAL FEATURES

For your mid-week dining experience, our chef’s are shopping for the freshest local ingredients from the Farmers Markets and local culinary purveyors. Prepare your palate for the seasons best comfort food offerings and the Chef’s presentations of roasts, chops, pasta or seafood.

“Chef’s Market Fresh Features”

On Tuesday, Wednesday and Thursday nights

Friday Night

Fisherman’s Platter - Salmon Filet w, BBQ sauce served over apple & fennel salsa, Sea Scallops served on a bed of celery root & apple puree, and Shrimp stuffed with crabmeat - $30.00.

Saturday Night

Prime Rib of Beef - “all you can eat” - $25.00

Sunday

Brunch Buffet

11:30 a.m. - 2:30 p.m.

$22.00