French Onion Soup
Caramelized onions, deglazed with Cognac, in a rich red wine vegetable broth. Finished with a roasted garlic crouton & melted Gruyere & Crowley herb cheddar cheese
Caramelized onions, deglazed with Cognac, in a rich red wine vegetable broth. Finished with a roasted garlic crouton & melted Gruyere & Crowley herb cheddar cheese
Roasted garlic confit, blistered tomatoes and herbs topped with burrata cheese, served with grilled sliced baguette
White shrimp in a gochujang marinade. Grilled and presented on doenjang braised napa cabbage, pickled Daikon radish
Grilled Inn made sausage with lavender, rosemary and garlic on puff pastry with cherry marmalade
Fresh Little Leaf Farm Lettuce Blend with cucumbers, heirloom cherry tomatoes, julienned carrots & chopped scallions
Crisp Romaine hearts, classic Caesar dressing, seasoned parmesan croutons & shaved parmesan cheese
Mixed greens with Napa cabbage, carrots, scallions, sugar snap peas, watermelon radish, roasted edamame, & sesame roasted cashews all tossed in a maple miso vinaigrette
Automatic gratuity of 20% added to tables of 8 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical condition.
Fresh Scottish salmon marinated in pureed beets, capers, ginger, scallions and lemon juice. Baked with white wine
Crispy oven roasted boneless breast of Peking Duck presented with a daily sauce
Portobello mushroom cap layered with grilled zucchini, yellow squash, red & yellow peppers, onions & sauteed spinach. Topped with portobello mushroom duxelle & Brie cheese. Wrapped in puff pastry, baked & drizzled with bordelaise
Choice Angus ribeye steak grilled and served with a brandy green peppercorn demi-glace & topped with a honey roasted shallot compound butter
Fresh pork tenderloin sliced, pounded and stuffed with Chevre, sauteed spinach & sundried tomatoes. Baked & served with an artichoke white wine demi-glace
Two 5 oz lamb porterhouse chops marinated in olive oil with fresh mint, garlic and Indian curry spices. Grilled, topped with a port wine demi and curried yogurt creme fraiche
Fresh skin on chicken braised with local leeks, apples & onions deglazed with calvados, fresh tarragon and apple cider and finished with Dijon creamed leeks
Joseph’s forest mushroom blend ravioli topped with fresh local smoked mozzarella & parmesan then baked and served with asparagus scampi butter