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Easter 2019

Celebrate Easter Sunday at The Inn 1-6PM

— EASTER SUNDAY 2019  —
 

 

 

 

— Starters —


Moroccan Lamb Sliders 

Mint Jalapeño Simply Jam®, Cucumber Salad
15

Charcuterie Cured Sausages, and Meats, Cheeses, Olives

15

Carrot Ginger Coconut Soup (VE GF)

11



Simple Salad (V GF)

Baby Lettuces, Ripe Tomatoes, Red Onion, Cucumber,  Honey-Champagne Vinaigrette
12

 Shaved Asparagus Salad (V GF)

Arugula, Reggiano Parmesan
13

Five Spice Duck Spring Rolls

Sweet Chili Sauce, Red Cabbage Slaw
14

Garlic Grilled U-8 Shrimp (GF)

Paella Rice
15

— ENTRÉES —

Skillet Roasted Green Circle Chicken (GF)

Wild Hive Soft Polenta, Asparagus, Grilled Lemon
30


House Made Casarecce Pasta

100% Grass Fed Beef Bolognese
28

Risotto with Wild Mushrooms (V GF)


32


Pan Seared Icelandic Cod (GF)

Mussels Broth (no shells), Leeks and Veggies, Touch of Cream and Saffron
38


Roasted Leg of Colorado Lamb (GF)

 Cassoulet Beans, Roasted Brussels Sprouts and Fingerlings
38


Roasted Berkshire Pork Loin (GF)

Fig Balsamic Compote, Mashed Potatoes, Haricot Verts
36


Slow Roasted Duck (GF)

Wild Rice, Haricot Verts, Sour Cherry Sauce
36


Grilled Angus Filet Mignon(GF)

Red Wine Shallot Demiglace, Roasted Potatoes, Asparagus
44

 

 

 

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

 EXECUTIVE CHEF JONATHAN PRATT