Soup du jour
Today’s soup, freshly prepared by Chef Brad – described in detail on the “Today’s Special’s page.
French Onion Soup
Our special recipe topped with a toasted croutons, and melted Gruyere cheese.
$7.50 bowl $6.50 cup
Honey-Rum Dijon Shrimp
Jumbo shrimp are sautéed, then finished with a honey and Dijon sauce.
New England crab meat mixed with herbs, spices and vegetables
sautéed to a golden brown, served on a bed of
lemon butter and chili pepper sauces.
Fresh egg pasta stuffed with wild mushrooms topped with a
black truffle butter sauce and fresh grated
Reggiano Parmigiano. 3 per order.
Crisp romaine lettuce tossed in the classic dressing of garlic, virgin olive oil, anchovies, mustard and freshly grated Romano cheese served with the Inn breadbasket.
$10/$22.50 with grilled boneless breast of Chicken
Our mixed lettuces with carrots, tomatoes, red onions and croutons. With your choice of our house made dressings-buttermilk dill, creamy bleu cheese, honey mustard, Russian, Italian style vinaigrette or balsamic vinaigrette-crumbly blue available to accompany any of the dressings-served with the Inn breadbasket.
The Inn Wedge Salad
Iceberg lettuce topped with our housemade creamy bleu cheese dressing, crispy Apple wood smoked bacon, hard boiled egg, asparagus, chopped red onion and warm olive oil blistered grape tomatoes-served with the Inn breadbasket.
Roasted Salmon Salad
Our fresh Atlantic Salmon fillet is roasted to perfection, served on mixed greens with tomatoes, cucumbers, red onions, crumbled blue cheese and our Buttermilk Dill dressing – served with the Inn breadbasket.
A thickly cut “Choice” beef filet is wrapped in bacon and grilled to perfection, served with potato and vegetables. Complimentary onion straws if desired.
Sliced Tenderloin of Beef
Charcoal grilled “Choice” beef tenderloin sliced thin, served with béarnaise and bordelaise sauces, potato and vegetables.
Veal Osso Buco
Meaty veal shank braised fork tender in a wine and vegetable beef stock – served with potato and vegetable.
Roast Lamb Rack
Herb crusted Lamb Rack is roasted to medium and served with a our housemade Bordelaise, au gratin potatoes and vegetables.
Stuffed Chicken Breast
Breast of chicken stuffed with mushrooms, spinach, brie cheese, garlic, oregano, basil, thyme and Dijon mustard wrapped in puff pastry, baked to perfection served with potato and vegetables
Sauteed boneless breast of Chicken with mushrooms, garlic and sun-dried tomeates, finished in a creme fraiche sauce,
served with potato and vegetables
Baked Haddock Gratin
Fresh Haddock Fillet is topped with a Romano and Cheddar cheese gratin – baked until golden brown served with rice and vegetable
Atlantic Salmon Fillet
A fresh salmon fillet dusted with herbal seasonings, sautéed and
served with a sun-dried tomato butter sauce, rice and vegetable
Jersey Pork Chops
Two chops grilled to perfection served with applesauce, potato and vegetables
Fettuccine Gambari Romano
Fettuccine, shrimp, garlic, mushrooms, artichoke hearts, red
peppers and peas are tossed in a creamy Romano cheese sauce.
Homemade ravioli stuffed with ricotta cheese –
served with Alfredo and marinara sauces – topped with cheese.
Vegan friendly, our house Marinara is San Marzano tomatoes, garlic, onions, fresh basil and Italian herbs simmered together – served over Capellini Pasta.
The above entrees served with house salad, garlic bread and sliced baguette. (If Caesar salad is desired in place of house salad add $2.00 to price of the entree.)