The Inn of the Seasons
Saturday, May 21, 2022 Dinner Specials
Turkey and Barley Soup
Tender turkey is simmered with carrots, celery, onions, tomatoes, barley and mushrooms in homemade chicken broth.
$6 Cup/$7 Bowl/$22 Quart ToGo
Fresh mozzarella filled with creamy shredded mozzarella with roasted red peppers, olive oil, balsamic glaze and grilled baguette .
Steamed Littleneck Clams
A half dozen Littleneck clams are steamed and served with drawn butter and lemon.
Rock Shrimp Tacos
Lightly Cajun Gulf Rock Shrimp are lightly breaded and deep fried, served in a flour tortilla, with Sweet Red Pepper and Avocado Vinaigrettes, arugula and fresh cabbage slaw. 2 Taco’s per order
Fried Sea Scallops
3 Jumbo, Fresh, Sea Scallops are lightly breaded and deep fried served with tartar sauce.
Thai Chili Calamari and Asian Salad
Fresh, breaded and deep fried Calamari is tossed with Sesame Seeds and our sweet & spicy Thai Chili Sauce served on a bed of dressed Asian Cabbage Salad with green onions and Edamame.
Penne is tossed in this classic Italian meat sauce made of ground beef, pork and pancetta, slowly cooked with tomato, onions, carrot, celery, garlic and cream-topped with Romano cheese.
Fried Haddock Fillet
Fresh Haddock fillet is lightly breaded and deep fried served with French fries, apple cabbage slaw and tartar sauce.
Nova Scotia Halibut Fillet
Sautéed fresh Nova Scotia Halibut Fillet is pan sautéed on a bed of whipped sweet potatoes and finished with a scallion butter sauce topped with sweet potato stix.
Char Grilled Rib-Eye Steak
Char grilled choice 14 ounce USDA Choic rib-eye steak is topped with onion straws-served with potato and vegetable.
Entrées are served with a garden salad, garlic bread and sliced baguette. If Caesar salad is desired in place of garden salad add $2.
This evening’s Wine Special-
Locations IT – 8
When it comes down to it, we all know that great wine starts in the vineyard, so why not seek out the best vineyards regardless of appellation, varietal, or vintage. Dave Phinney (Prisoner Wines) created the Locations portfolio to explore the possibility of what could happen when all of
the stereotypical constraints and regional rules were pushed aside. A blend of Negroamaro and Nero d’Avola from the Southern region of Puglia combined with Barbera from Piemonte in the North. Aromatic notes of black cherry, nutmeg, and cinnamon are complemented by sandalwood, vanilla, and evergreen. A silky smooth entry is met with a textured mid-palate of velvety fig, blueberry jam, and soft oak. The finish has a hint of sea salt and fades out slowly.
Regular menu also available