THE INN OF THE SEASONS
Valentine’s Day Dinner Menu
Sunday, February 14, 2021
Available for Dining In or Take-out
Serving Dinner from 3:00 pm – 7:00 pm
Call for Reservations or to Place Take-Out Orders – 315-492-4001
French Onion Soup
Our special recipe topped with a toasted crouton, and melted gruyere cheese.
$7 bowl $6 cup
Four Poached Jumbo Wild Caught White Shrimp served with cocktail sauce and lemon.
Asparagus and Cheddar Cheese Soup
Fresh asparagus, celery, onions and carrots are simmered with chicken stock, cream and Cheddar Cheese.
$6 bowl $5 cup
Escargot in Pastry
Imported snails, mushrooms and sweet peppers in a classic garlic-butter sauce snuggled in puff pastry.
Brad’s creamy lobster bisque recipe has chunks of sweet lobster meat in a beautifully seasoned, house made seafood stock.
George’s Napa Valley Crab Dip
Piping hot, light fluffy Crab Dip made from fresh crab, sweet Vidalia onions, Jarlsberg cheese served with Heart Shaped Lahvosh Crackers.
A thickly cut “Choice” beef filet is wrapped in bacon and grilled to perfection, served with au gratin 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.
Surf and Turf
Our thickly cut Filet Mignon cooked to your liking along side an 8 ounce cold water lobster tail-served with potatoes and vegetables.
Broiled Lobster Tail
Broiled 12-14 ounce cold water lobster tail – served with drawn butter, vegetables and rice
Baked Haddock Gratin
Fresh Haddock Fillet is topped with a Romano and Cheddar Cheese gratin and baked until golden brown – served with rice and vegetables.
Lightly cajun seasoned salmon fillet is topped with a whole grain mustard honey sauce-served with rice and vegetables.
Veal Osso Buco
Meaty veal shanks braised fork tender in a wine and vegetable stock – served with au gratin potatoes and vegetables.
Grilled Loin Lamb Chops
Three center cut lamb loin chops are grilled to your liking and served with mint jelly, au gratin potatoes and vegetables
Certified Angus Beef Pot Roast
CAB Chuck steak is braised fork tender in a wine and vegetable beef stock – served with our au gratin potatoes and vegetables.
Homemade Ravioli stuffed with Ricotta Cheese – served with Alfredo and Marinara sauces – topped with grated Romano cheese.
Rigatoni (riggies) pasta and grilled boneless chicken breast are tossed with a spicy, creamy marinara sauce topped with grated Reggiano Parmesan cheese.
Fresh Roasted Turkey with dressing, gravy, cranberry sauce, au gratin potatoes and vegetables.
Old Fashioned Roast Pork
Slow roasted pork shoulder is served with dressing, gravy, au gratin potatoes and vegetables.
All the above entrées served with house salad and mixed breads.
If Caesar Salad is desired in place of house salad add $2.
Chocolate Truffle Cake with Chambord and Vanilla Sauces
Devil’s Food Layer Cake with White Chocolate Cream Frosting
Red Velvet Cupcakes (2 Per Order)
Raspberry Linzer Heart Cookies (3 Per Order)