Sample Menu

Reservations are required by 2:00 p.m. the date desired. The seatings on Thursday and Sunday are at 6:00 and 6:30.  Friday and Saturday are at 6:30, 7:00, and 7:30. There is five course meal consisting of an appetizer, soup or salad, sorbet, entree, and dessert for around $25 to $35 per person on Friday and Saturday.  Thursday and sunday we have relaxed dining which is a limited three course menu for around $17-$27. 

ENTREES (changes seasonally)

October Chicken Full juicy chicken breast lightly coated and browned in a pan. Served with an apple brandy cream sauce and brandy simmered apples

Beef Tenderloin With Herb Curst Juicy fillet pan seared then coated with an herb-bread crust and browned in the oven. Served with a Cabernet-Port reduction..

Wrapped Salmon 8-10oz Fillet wrapped in a puff pastry with herbed rice, sautéed leeks and mushrooms, baked golden brown and served with a creamy dill sauce.

Tiger Prawn Walnut Pesto 8-10 Tiger Prawn Shrimp marinated and grilled with a walnut pesto.

All entrees come with appitizers in the gathering room, soup or salad, sorbet, fresh vegetable and roasted gold potatoes with rosemary and garlic with entree and dessert. We are not responsible for steaks cooked over medium.

DESSERT

APPLE TART Fresh Granny Smith Apples sprinkled with cinnamon and sugar, set atop a puff pastry with a cream cheese and pecan filling and served with our homemade carmel sauce. 

CHICAGO  STYLE CHEESECAKE Ask our server about what flavors we have tonight, served with any of our homemade sauces.

ULTIMATE CHOCOLATE CAKE  Layers of chocolate and carmel drizzled with carmel and chocolate ganache.

The Dining Room is open both to Inn guests and the public.