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AppetizersCLAM CHOWDER....................................................................................................................................................................8.BVI Signature RecipeCAESAR SALAD..........................................................................................................................................................................9.Petit Romaine . Housemade Focaccia Crouton . Parmesan Anchovy DressingHOUSE MADE GNOCCHI.......................................................................................................................................................13.Housemade Gnocchi . Pancetta . English Peas . Hon Shimeji Mushrooms . Cream SauceMAINE LOBSTER TORCHIO..................................................................................................................................................16.New England Lobster . Artisan Italian Pasta . Cherry Tomatoes . English PeasJONAH CRAB CAKES...............................................................................................................................................................16.Grilled Pineapple . Pickled Onion Salad . Citrus AioliTUNA TARTARE .......................................................................................................................................................................15.Candied Bacon . Cucumbers . Avocado Puree & BriocheBABY ARTISAN GREENS..........................................................................................................................................................9.Roasted Cherry Tomatoes . Roasted Pearl Onions . Cucumbers . Feta Cheese . Castelvetrano OlivesFried Shallots . Sherry VinaigretteBABY ARUGULA SALAD...........................................................................................................................................................11.Baked Boucheron Goat Cheese . Toasted Walnuts . Dried Figs . Balsamic VinaigretteOYSTERS ON THE HALF SHELL............................................................................................................................................3. ea.East Coast Selection . Cocktail Sauce . Lemon . Citrus Mignonette . HorseradishPlease advise your server of any allergies when making selections. Bon appétit.
EntréesPAN SEARED HALIBUT ..........................................................................................................................................................34.Carrot Puree . Enoki Mushrooms . Baby Beets . Saffron Béarnaise . Delicata SquashROASTED COLORADO LAMB LOIN ...................................................................................................................................38.Creamy Foie Gras Polenta . Fig Puree . Artichokes . Pickled Mustard Seed . Maple Spiced Rice PuffsALL NATURAL BELL & EVANS CHICKEN BREAST............................................................................................................28.Squash Puree . Pearl Onions . Tri-Colored Cauliflower . Roasted Mushrooms . Maple Peppercorn Demi GlaceAUTUMN VEGETARIAN TASTING........................................................................................................................................26.Sage Barley Risotto . Roasted Mushrooms & Squash . Baby Carrots . Truffled Fried OnionsPAN ROASTED SALMON........................................................................................................................................................29.Smoked Pommes Purée . Spinach . Mushrooms . Port Wine ReductionBRAISED OXTAIL PAPPARDELLE..........................................................................................................................................26.Hand Cut Pappardelle Pasta . Braised Oxtail . King Oyster Mushrooms . Fried Sage . Ricotta SalataROASTED HUDSON VALLEY DUCK BREAST.....................................................................................................................30.Lentils . Parsnip Purée . Roasted Asparagus . Pearl Onions . Tomato JamBACON WRAPPED ALL NATURAL PORK TENDERLOIN ................................................................................................28.Celery Root Puree . Fig & Apple Barley . Roasted Vegetables . Cider Reduction12oz. NEW YORK SIRLOIN......................................................................................................................................................38.Seasonal Selection of Starch & Vegetable8oz. CENTER CUT FILET MIGNON......................................................................................................................................39.Blue Cheese Butter . Crispy Onions12oz. RIBEYE ..............................................................................................................................................................................38.Seasonal Selection of Starch & VegetableAll products are sourced regionally and with great discipline pertaining to seasonalityConsuming raw or undercooked foods increases the risk of contracting a food borne illnessPlease advise your server of any allergies when making selections. Bon appétit.Jack, Andrea & Jon Carnevale, <strong>Inn</strong>keepersBenjamin Knack, Executive Chef
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