Current Menu at Four Columns Inn

Appetizers

Four Columns Soup
Composed and Priced Daily

Steamed Clams and Shrimp
with Fresh Herbs and Tomatoes

Carpaccio of Beef
with Frantoia Olive Oil, Shaved Parmesan, Black Olives and Greens

Spicy Vermont Quail
with Greens, Goat Cheese and Smoked Bacon

Tartare of North Atlantic Salmon
with Avocado, Tobiko and Miso Tapenade

Seared Foie Gras
with Napa Cabbage, Poached Pears
and Cranberries with Concord Grape Reduction

Smoked Salmon Mousse
with Assorted Smoked Fish
and Roasted Red Pepper Spread on Pumpernickel Croutons

Four Columns Pasta
Composed and Priced Daily

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Main Courses

North Atlantic Salmon
in a Hearty Bouillabaisse Broth with Saffron Aioli

Chilean Sea Bass
Marinated in Red Miso, Soy and Ginger
Served with 8-Year Old Ca'D'este Balsamic Vinegar
and Monte Vertine, a Fine Estate Olive Oil from Radda in Chianti

Crispy Free Range Baby Chicken
with a Porcini Essence Sauce

Peking Duck Breast
Cooked Medium Rare
with Five Spice Powder, Ginger and Sun-Dried Plums

Rack of Lamb
Served with a Caper, Eggplant and Goat Cheese Vinaigrette

Seared Venison Loin
with a Spiced Zinfandel Glaze and Sun-Dried Cherries

Veal T-Bone
with Sauce of Five Peppercorns, Roasted Garlic and Assorted Mushrooms

Grilled Black Angus
with Portabella Mushrooms and a Sweet-and-Sour Dipping Sauce