THE INN OF THE SEASONS
Valentine’s Day Dinner Menu
Monday, February 14, 2022
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 Sunday, February 13, 2022 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
Asparagus and Cheddar Cheese Soup
Fresh asparagus, celery, onions and carrots are simmered with chicken stock, cream and Cheddar Cheese.
5.50cup/$6.50 Bowl/$18 Quart ToGo
3 Poached Jumbo Wild Caught White Shrimp served with cocktail sauce and lemon.
Escargot in Pastry
Imported snails, mushrooms and sweet peppers in a classic garlic-butter sauce snuggled in puff pastry.
George’s Napa Valley Crab Dip
Piping hot, light fluffy crab dip made from fresh crab, sweet Vidalia onions, Jarlsberg cheese served with fresh
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
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.
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, Bacon wrapped, grilled Filet Mignon cooked to your liking along side an 8-10 ounce cold water lobster tail-served with potatoes and vegetables.
Broiled Lobster Tail
Broiled 10-12 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 augratin potatoes and vegetables.
Grilled Loin Lamb Chops
Three center cut lamb loin chops are grilled to your liking and served with mint jelly, augratin potatoes and vegetables
Homemade Ravioli stuffed with ricotta cheese – served with Alfredo and marinara sauces – 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
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
Lemon Custard Cheesecake
Devil’s Food Layer Cake with White Chocolate Cream Frosting
Peanut Butter Cream Cheese Mousse Cake
Bailey’s Chocolate Chip Cheesecake
Almond Joy Tart
Cupcakes $3.50 each/2 for $6
Dark Chocolate with Mascarpone Cream
Linzer Heart Cookies $2.50 for 3