Our Holiday Menus

Hot and Sour Pork Meatball Soup

Curried Butternut Squash and Coconut Cream Soup

Classic Caesar

Innkeeper Salad

Mixed greens with Napa cabbage, carrots, scallions, sugar snap peas, watermelon radish, roasted edamame, & sesame roasted cashews all tossed in a maple miso vinaigrette

Bacon Wrapped Scallops

Remoulade sauce

Baked Brie Strudel

Pistachios and blood orange

Sausage Stuffed Portobello Mushroom

Panko breadcrumbs and garlic cheddar cheese

20% GRATUITY ADDED TO PARTIES 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 conditions.

Grilled Wild Faroe Island Salmon

Marinated in lemon juice, olive oil, garlic and parsley. Served with a pomegranate beurre rouge

8 oz Grilled Filet Mignon

Jasper Hill blue cheese and bacon crostini. With a roasted garlic red wine demi-glace

Roasted Maple Leaf Duck Breast

Pan sauteed and roasted. Served with a cherry orange glaze

Joseph’s Maine Lobster Ravioli

Baked in a spinach cream with parmesan and panko breadcrumbs.  Finished with a roasted red pepper coulis

Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelle & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with vegetarian bordelaise