Easter at the Inn
Easter Sunday Dinner Menu 2023
Sunday, April 9, 2023 – Dinner Seating 1:00 – 5:00pm. Call 315-492-4001 for reservations or to place ToGo Orders
Accepting ToGo Orders beginning Sunday April 2nd until Friday April 6, 2023 or until Sold Out – For Pick-Up between 1:00pm – 5:00pm, Easter Sunday.
Asparagus and Cheddar Soup
Fresh asparagus, celery, onions and carrots are simmered with
chicken stock, cream and Cheddar cheese.
$6.50 Bowl – $5.50 Cup
French Onion Soup
Our special recipe topped with a toasted crouton,
and melted gruyere cheese.
$7.50 Bowl – $6.50 Cup
3 Poached Jumbo Wild Caught White Shrimp served with
cocktail sauce and lemon.
Our famous recipe of lump crab meat, sweet peppers,
egg, cilantro and panko breadcrumbs is lightly fried in
peanut oil until golden brown-served on a bed of arugula
mixed greens and lemon butter.
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
Crisp romaine lettuce tossed in the classic dressing of
garlic, virgin olive oil, anchovies, mustard and freshly
grated Romano cheese
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 Buttermilk Dill
Brussels Chicken Caesar
Grilled boneless breast of Chicken and warm, shaved
Brussels sprouts tossed with fresh croutons and our
house made Caesar dressing topped with fresh grated
Reggiano Parmesan Cheese
A thickly cut “Choice” beef filet is wrapped in bacon and grilled to perfection, served with augratin potato and vegetable.
Complimentary fried onion straws, if desired.
Certified Angus Beef ® New York Strip Steak
Certified Angus Beef ® (CAB) brand defines the standard by which all beef is measured. Our CAB 12 ounce New York Strip
steak is Char-grilled to your liking and served with sautéed, truffle buttered Cremini mushrooms, au gratin potatoes and vegetable
Veal Osso Buco and Creamy Polenta
Meaty veal shanks braised fork tender on a bed of Chef Brad’s Creamy Polenta topped with toasted breadcrumb Gremolata
Roast Rack of Lamb
Herb crusted Lamb Rack is roasted to medium, served with our housemade bordelaise, au gratin potatoe and vegetable
Baked Haddock Gratin
Fresh Haddock Fillet is topped with a Romano and Cheddar Cheese gratin and baked until golden brown – served with rice and vegetable.
Lightly cajun seasoned salmon fillet is topped with a whole grain mustard honey sauce-served with rice and vegetable.
Fresh Roasted Turkey with dressing, gravy, cranberry sauce, augratin potatoes and vegetable.
Bone-in ham is roasted low and slow, sliced and served with a side of cranberry-Burgundy wine sauce, augratin potatoes and vegetable
Old Fashioned Roast Pork
Slow roasted pork shoulder is served with dressing, gravy, augratin potatoes and vegetable.
Homemade Ravioli stuffed with ricotta cheese – served with our house made marinara sauce – topped with grated Romano cheese.
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 a Dijon cream sauce, au gratin potato and vegetable.
Lemon Custard Cheesecake
Apple Crumb Pie
Chocolate Truffle Cake with Chambord and Vanilla Sauces
Peanut Butter Mousse Pie with chocolate sauce, whipped cream and peanuts
Carrot Cake with Cream Cheese Frosting
Whole desserts, Quarts of Soup, Half & Full pans of our Augratin Potatoes also available ToGo.
Please call for pricing and pre-ordering.