The Inn of the Seasons
Thursday, September 29, 2022
$18 for the Pairing
Baked Brie with Hot Pepper Cranberry Chutney
A wedge of creamy brie, wrapped in flaky pastry is baked till golden served with Brad’s hot pepper cranberry chutney.
Perfectly Paired with a glass of-
Louis Jadot Beaujolais-Villages 2017
The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. The 2017 is 100% Gamay, medium bodied, strong red purple in color, this wine offers aromas of red fruits, particularly cherry. On the palate, it is slightly spicy with a touch of grey pepper, licorice and rose flower. The whole wine is very well-balanced with nice acidity and tannins.
Chicken, White Bean and Escarole Soup
Roast chicken, white beans and escarole are simmered in an herb laced chicken broth.
$6 Cup/$7 Bowl
CAB “Prime” Sliced Strip Loin Sandwich
Slow roasted CAB “Prime” strip loin (Certified Angus Beef ® (CAB) brand defines the standard by which all beef is measured) is slow roasted and sliced thin, topped with pickled red onions, cheddar cheese, arugula and mayonnaise-on a toasted brioche roll along side our piping hot French fries.
Braised Certified Angus Beef ® with Pappardelle Pasta
Certified Angus Beef ® (CAB) brand defines the standard by which all beef is measured. Our CAB Chuck roast is slowly braised in a tomato, vegetable and beef stock, tossed with fresh egg Pappardelle pasta and topped with Romano cheese.
Nova Scotia Halibut Fillet
This hook and line caught Halibut from Nova Scotia is lightly cajuned, baked and topped with succotash (Lima beans, onions, sweet peppers, zucchini, sweet corn, and garlic) served on a bed of wild & white rice with a touch of butter sauce.