THE INN OF THE SEASONS
Valentine’s Day Dinner Menu
Tuesday, February 14, 2023
Available for Dining In or Take-out
Serving Dinner from 4:00 pm – 8:00 pm
Call for Reservations or to Place Take-Out Orders – 315-492-4001
Take out orders must be placed by Saturday, February 11, 2023 for pick-up between 4pm-7pm Valentine’s Day.
French Onion Soup
Our special recipe topped with a toasted crouton, and melted gruyere cheese.
$7.50 bowl $6.50 cup
Brad’s creamy lobster bisque recipe has chunks of sweet lobster meat in a beautifully seasoned, house made
lobster stock. $18
3 Poached Jumbo Wild Caught White Shrimp served with cocktail sauce and lemon.
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.
Crisp Romain lettuce tossed with fresh croutons and our house made Caesar dressing topped with fresh grated Reggiano Parmesan Cheese
Mixed lettuces/carrot/tomato/red onion/croutons with your choice of our house made dressings – Buttermilk Dill, creamy bleu cheese, honey mustard, Russian, Italian style vinaigrette or balsamic vinaigrette – crumbly bleu available to accompany any of the dressings
Brussels Chicken Caesar
Grilled boneless breast of Chicken and warm, shaved Brussels sprouts tossed with fresh croutons and our mhouse made Caesar dressing topped with fresh grated Reggiano Parmesan 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 dressing-served with the Inn breadbasket
A thickly cut “Choice” beef filet is wrapped in bacon and grilled to perfection, served with augratin potato and vegetables. Complimentary 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 Crimini 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 Lamb Rack
Herb crusted Lamb Rack is roasted to medium, housemade Bordelaise, au gratin potatoes and vegetable..
Center cut Pork Chop
A Center Cut Pork Chop is char grilled topped with a Maple horseradish glaze served with au gratin potatoes and vegetable.
Broiled Canadian Lobster Tail
Broiled 7 – 8ounce 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.
Crab Stuffed Shrimp
3 Jumbo Shrimp are stuffed with a lump crab filling, baked to perfection served on a bed of rice finished with lemon butter.
Homemade Ravioli stuffed with ricotta cheese – served with our housemade 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, potato and vegetables $32
Chocolate Truffle Cake with Chambord and Vanilla Sauces
Lemon Custard Cheesecake
Peanut Butter Cream Cheese Mousse Cake
Bailey’s Chocolate Chip Cheesecake
Cupcakes $3.50 each/2 for $6
Linzer Heart Cookies $2.50 for 3