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Easter 2018

Celebrate Easter Sunday at The Inn

— EASTER SUNDAY 2018  —
 

 

 

 

— Starters —

Deviled Eggs 
Caviar, Pickled Shallots
12  

Swedish Meatballs 
Venison and Pork, Lingonberry Preserves
14

    Carrot Coriander Soup 
Creme Fraiche, Fines Herbes, Cranberry
11

Simple Salad 
Baby Lettuces, Cherry Tomatoes, Red Onion, Cucumber,
Honey-Champagne Vinaigrette
12

Asparagus Salad
Cherry Tomatoes, Baby Arugula, Herbed Croutons, 
Red Wine Vinaigrette
13

Five Spice Duck Spring Rolls
Sweet Chili Sauce, Red Cabbage Slaw
14

Shrimp Cocktail
Fresh Horseradish, Cocktail Sauce, Lemon
15

—  Entrées —

 Skillet Roasted Green Circle Chicken 
Wild Hive Soft Polenta, Asparagus, Frizzled Leeks
29

House Made Casarecce Pasta 
Chickpeas, Baby Spinach, Garlic and Lemon
28

Pan Seared Atlantic Halibut
Celeriac Puree, Asparagus, Gremolata
39

Roasted Leg of Colorado Lamb 
Gigante Beans “Cassoulet Style”, Bread Crumbs, Roasted Brussels Sprouts
38

Roasted Berkshire Pork Loin 
Fig Balsamic Compote, Roasted Potatoes, Brussels Sprouts
36

Spring Veal Breast 
Braised Roulade, Peas and Carrots, Wild Hive Polenta
35

Grilled Angus Filet Mignon
Red Wine Shallot Demiglace, Roasted Potatoes, Asparagus
44

 

 

 

 

Please inform your server of any food allergies you may have.

 

Executive Chef March Walker