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DINNER MENU |
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~ ~ Innkeepers ~ ~ Bret & Nancy Rugg ~ ~ Head Chef ~ ~ Mark Handren |
Fine
dining in a casual atmosphere. Innkeepers Bret and Nancy Rugg welcome
you. Chef Mark Handren and staff provide you with a truly memorable
dining experience!
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Appetizers Calamari . . . lightly breaded in corn flour & deep fried, served with a marinara sauce … $ 8. Portabella Mushroom . . . grilled with a chorizo sausage and roasted pepper stuffing. Topped with provolone cheese . . . $ 8. Crabcakes . . . pan fried with olive oil and cilantro oils, served with a tomato, onion & horseradish salsa . . . $ 8.50 Shrimp Cocktail . . . large black tiger shrimp with lemon and cocktail sauce . . . $ 9. Vegetable Potstickers . . . steamed or deep-fried, served with a peanut sauce and mango chutney . . . $ 6.50 Sea Scallops . . . seared with cumin & ginger with a citrus glaze on a spinach bed . . . $ 8.50 Soups French Onion Soup . . . our chef’s classic French Onion. Served in a crock with croutons & melted cheese. . . . $ 6. Soup of the Day . . . Cup $ 4. Bowl $ 5.50 Salads Spinach Salad . . . spinach leaves with red onion, mushrooms, dried pears, bacon, walnuts and a cranberry vinaigrette . . . $ 7.00 Tomato & Fresh Mozzarella . . . sliced tomatoes & fresh mozzarella on crisp greens with extra virgin olive oil, balsamic glaze, basil dressing & cracked pepper . . . $ 7.50 Caesar Salad . . . fresh romaine lettuce, tossed with parmesan cheese, croutons and Caesar dressing . . . $ 7.00 House Salad . . . a mix of baby greens and romaine lettuce, topped with fresh garden vegetables, cheddar cheese, croutons and your choice of dressing . . . $ 6.00 add to any salad Grilled Chicken . . . $ 2. Grilled Shrimp . . . $ 4. Grilled Salmon . . . $ 3. Anchovies . . .$ .50
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Chef Specialties Each day the Chef will prepare a different presentation of Entrees Venison . . . pan roasted venison loin with a red wine and tart cherry demi glace . . . $ 30. Schnitzel Fullerton . . . breaded veal top round with fresh mushrooms in a Dijon cream sauce . . . $ 23. Duck Breast . . . seared cider and bourbon marinated duck breast with a cranberry-citrus pan reduction . . . $ 20. Chicken Bradford . . . breaded breast of chicken baked with a broccoli, cheddar, and bacon stuffing. Topped with sauce poulet . . . $ 19. Top Sirloin Coulette . . . 8 oz. Black Angus steak grilled with a portobello mushroom. Served sliced with balsamic glaze . . . $ 18. Sea Scallops . . . baked with tomato, kalamata olives, and roasted garlic in a sherry-tomato cream with Parmesan bread crumbs . . . $ 20. Baked Shrimp and Jumbo Lump Crab . . . with a basil cream and Parmesan crumbs . . . $ 21. Toute de Homard (Lobster Pie) . . . lobster with apple, onion, cut corn & Brie cream. Baked in a casserole with a butter pastry top. . . $ 25. Grilled Salmon Fillet . . . with dill mustard dry rub . . .$ 17. Entrees include fresh vegetable & choice of potato or rice. Pasta/Pizza Margherita Pizza . . . grilled and topped with tomato, basil Manicotti Pomadoro . . . cheese manicotti baked with tomatoes, roasted garlic, basil and cream . . . $ 13. Wild Mushroom Ravioli with Smoked Chicken Alfredo . . . with Romano cheese . . . $ 18.
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Call Toll- Free 866-884-8578 |
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