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Caesar Salad
Crisp leaves of romaine tossed with a creamy garlic dressing.Topped with shaved parmigiano cheese,bacon croutons.
Green Salad
Field greens tossed with our signature Pommies cider vinaigrette, topped with poached pears.
Soup of the Day
Chefs daily inspiration! Ask your server.
Lobster Brie Fritters
Crispy lobster brie fritters accompanied with a lemon aioli.
Seared Scallops Smoked Trout
Pan seared sea scallops simmered in a bacon chive cream sauce. Presented over in house smoked rainbow trout toastinis.
Mussels
P.E.I. Mussels steamed in a white wine garlic parsley sauce OR Thai coconut curry sauce.
Beef Short Rib
Slow braised beef short rib presented over a parsnip puree gremolata
Cheese Charcuterie Board
A selection of our house pickled assorted vegetables, cheeses, house made beer cheese cured meats. (perfect for two. Also great for dessert with port! )
Shrimp Lobster Linguine
Pan seared black tiger shrimp succulent lobster simmered in a chive rose sauce tossed with linguini.
Braised Beef Rigatoni
Slow braised beef presented over rigatoni simmered in a mushroom cream sauce. Topped with shaved parmigiano
The Inn Coconut Curry
Black tiger shrimp chicken simmered in a Thai coconut curry sauce tossed with rice noodles. Topped with bean sprouts scallions. Gluten free!
Barley Mushroom Risotto
Barley mushroom risotto with swiss chard shaved parmigiano cheese. Vegetarian!
Chicken Sandwich
Crisp chicken breast drizzled with our signature BBQ sauce topped with
romaine lettuce a banana pepper slaw. Accompanied with your choice of
salad, fresh cut fries, or daily soup.
Bison Burger
Grilled bison burger topped with a house made beer cheese, bordelaise
compound butter topped with frizzled onions. Accompanied with your
choice of salad, fresh cut fries, or daily soup.
Corn Beef Sandwich
In house made corn beef with house made mustard, pickles shaved
parmigiano cheese. Accompanied with your choice of salad, fresh cut fries, or
daily soup.
Chicken Caesar Salad
Grilled slivers of chicken breast presented over crisp romaine tossed in
creamy garlic dressing shaved parmigiano cheese topped with bacon
croutons.
Scallop Salad
Pan seared sea scallops bacon presented over
wilted field greens tossed in our signature Pommies cider vinaigrette.
Topped with poached pears.
Steak Fries
Grilled 10oz striploin presented with fresh cut Yukon potato fries.
Finished with a mushroom Glace de viande.
Fish Chips
Crisp beer battered haddock presented over yukon potato fries
accompanied with our in house made tartar sauce.
Caesar Salad
Crisp leaves of romaine tossed with a creamy garlic dressing.Topped with shaved parmigiano cheese,bacon croutons.
Green Salad
Field greens tossed with our signature Pommies cider vinaigrette, topped with poached pears.
Soup of the Day
Chefs daily inspiration! Ask your server.
Lobster Brie Fritters
Crispy lobster brie fritters accompanied with a lemon aioli.
Seared Scallops Smoked Trout
Pan seared sea scallops simmered in a bacon chive cream sauce. Presented over in house smoked rainbow trout toastinis.
Mussels
P.E.I. Mussels steamed in a white wine garlic parsley sauce OR Thai coconut curry sauce.
Beef Short Rib
Slow braised beef short rib presented over a parsnip puree gremolata
Cheese Charcuterie Board
A selection of our house pickled assorted vegetables, cheeses, house made beer cheese cured meats. (perfect for two. Also great for dessert with port! )
Shrimp Lobster Linguine
Pan seared black tiger shrimp succulent lobster simmered in a chive rose sauce tossed with linguini.
Braised Beef Rigatoni
Slow braised beef presented over rigatoni simmered in a mushroom cream sauce. Topped with shaved parmigiano
The Inn Coconut Curry
Black tiger shrimp chicken simmered in a Thai coconut curry sauce tossed with rice noodles. Topped with bean sprouts scallions. Gluten free!
Barley Mushroom Risotto
Barley mushroom risotto with swiss chard shaved parmigiano cheese. Vegetarian!
Grilled 10oz Striploin
Grilled Striploin topped with our bordelaise compound butter house made
beer cheese, presented over mini red fully loaded smash potatoes roasted
root vegeatables. Finished with a Glace de viande.
Rainbow Trout
Pan seared rainbow trout presented over a parsnip puree swiss chard.
Finished with a gremolata burre blanc
Kangaroo
Pan Roasted kangaroo loin topped with a bordelaise compound butter,
presented over a butternut squash puree roasted root vegetables. Finished
with a Cassis Glace de viande.
Duck
Pan seared Duck breast served medium rare presented over a barley
butternut squash risotto with brussel sprouts. Finished with a sour cherry
cider glace de viande.
Pork Loin
Grilled pork loin presented over mini red fully loaded smash
potatoes, roasted root vegetables topped with port poached pears.
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