From Soup to Nuts... We Make Memories... Enjoy a candlelight dinner that is masterfully prepared and beautifully presented at this classic inn on the hill above Jackson Village.

A thoughtful wine list ...fresh baked breads and desserts, home-made soups and ice creams. Although the food is finely served, we want our guests to be comfortable so dress is casual.

We would be happy to accommodate any special dietary needs.

Much of the produce used during the summer months, comes from the inn's own organic garden.

Due to limitations of space and ventilation in the Dining Room we ask that you do not smoke. Thank You.

Dinner is served Wednesday through Saturday from 5:30 to 9:00pm and the Mistletoe Pub opens at 5pm.

We will be serving February 11,12,13,18,19 and 20th for the holiday and school vacations.

Spring 2007Menu

Appetizers

Crispy Artichoke Heart Antipasto $9

Baby Greens, Roasted Red Peppers, Fresh Mozzarella, Balsamico

 Steamed Mussels $9

Chorizo, Fresh Tomato, Basil, Garlic, and White Wine

 Shrimp Cocktail Martini $9

Chilled Poached Shrimp served with Horseradish Cocktail Sauce and Lemon 

With Fresh Fruit Salsa

Smoked Trout Plate $9

Served on Baby Greens with Basil Creme Fraiche, Cornicons and Capers

Ravioli $8

Prepared Fresh Daily with a Whimsical Flair

Soups

Soup of the Season $5

A Nightly Creation Using Local Ingredients - true to the season

French Onion Soup Gratinee $5

Rich, Caramelized Onion Broth with Crouton and Melted Swiss Cheese or Gruyere Cheese

Salads

Caesar Salad $10

Creamy Garlic Dressing, Croutons and Shaved Asiago Cheese

House Salad of Spring Baby Greens and Fresh Garden Vegetables $5

Dressed with Orange Sesame Seed Vinaigrette

Entrees

Pan Roasted Chicken $25

Statler Free-Range Breast Roasted in Grain Mustard Marsala Sauce with Spring Wild Mushrooms, Capers, Chives, Spinach and Fingerling Potatoes

Filet Mignon $31

Caramelized Leeks, Green Peppercorn Bordelaise served with Truffle Mashed Potatoes

Crispy Eggplant Napoleon $20

Layered with Portabello Mushrooms, Basil Pesto, Roasted Red Peppers, Ricotta and Fresh Mozzarella Cheese

Pan Seared Scallops  $26

Giant Sea Scallops with Orange Coconut Sauce, Curried ginger Cous Cous

Potato Crusted Salmon $24

On Seared Rainbow Swiss Chard with Honey Grain Mustard Glaze

Grilled Double Thick Pork Chops  $31

Lingonberry Port Wine Sauce, Au Gratin Yams

Fettuccine Tossed with Garlic, Extra Virgin Olive Oil, Cannellini Beans, Spinach,Chicken and Shaved Asiago Cheese

Grilled Marinated Duck Breast $25

On Thai Peanut and Asian Noodle Salad

Herb Crusted Rack of Lamb $31

Savory Herb and Grain Mustard Crust served with Port Wine Demi Glace and Roasted Garlic Mashed Potato

Chef Kyle Fitzmorris

Baker Edward Nadeau