Full gourmet breakfast. Candlelit dining on Thurs., Fri., Sat. Seating from 5:30 till 8:30 PM; Sunday, seating from 5:00 till 8:00 PM. We recommend that you make reservations.

                                       Byron’s Dining Room

Chef de Cuisine Dan Nowalk

 A La Carte Menu

~Appetizers~

 Tortellini Primavera  With Shaved Parmagiano Reggiano

 Herbed Polenta with a Brown Butter Sauce of Sun-Dried Tomatoes, Artichoke Hearts and Chevre

 Escargot with Tomatoes, Garlic and Fresh Basil, served in Puff Pastry

 Buckwheat Crepe with Wild Mushrooms and Gruyere

 ~Soups / Salads~

Soup of the Evening

 The Inn’s Classic Caesar

 Baby Spinach with Poached Pears, Gorgonzola, and Pomegranate Vinaigrette

 ~Entrée’s~

Atlantic Salmon Preparation will differ daily

Game Hen With Tomatoes, Olives, Roasted Garlic, and Potato Gnocchi

Filet Mignon Grilled center- cut Beef Tenderloin with Foie Gras Butter, Roasted Garlic Mashed Potatoes, and Sauce Madeira

Herb and Dijon-Crusted Rack of Lamb New Zealand Lamb served with a Rosemary Demi Glace and Whipped Potatoes

Sautéed Shrimp with Preserved Lemon, Garlic Confit and Leek Risotto

 Grilled Center Cut Pork Loin Chop with Braised Red Cabbage, Pears, and Gorgonzola Served with Sweet Potato Puree

 Braised Beef gently simmered in Red Wine and herb combination with Roasted Fingerling Potatoes

 Breast of Duck -Grilled Duck Breast accompanied by Whipped Potatoes and a Candied Orange Glaze

 Jumbo Lump Crab Cakes with Shellfish Ragout and Herbed Polenta

 Desserts

  Caramelized Apple Tart with Crème Anglaise and Caramel

New York Style Cheesecake

Chocolate Truffle Tart with Vanilla Ice Cream

Coconut Flan with Marinated Grilled Pineapple

  Prix-Fixe Menu $50

~Appetizers~

Herbed Polenta with Artichoke Hearts, Sun-dried Tomatoes and Chevre, drizzled with Brown Butter

 Buckwheat Crepe With Wild Mushrooms and Gruyere

 Escargot With Tomatoes, garlic and Fresh Basil Served in Puff Pastry

~Soup or Salad~

Soup of the Moment Baby Spinach With Poached Pears, Gorgonzola, and Pomegranate Vinaigrette

 The Inn’s Classic Caesar ~Intermezzo~

~Entrées~

Braised Beef Gently simmered in Red Wine and herb combination With Roasted Fingerling Potatoes

 Chesapeake Bay Style Crab Cakes With Shellfish Ragout, and Herbed Polenta

Grilled Center Cut Pork Loin Chop With Braised Red Cabbage, Pears, and Gorgonzola Served with Sweet Potato Puree

~Desserts~

Select from Our House Menu