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  Current Menu

 

 

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Winter Menu

~Appetizers~


Oven Roasted Tomato Basil Soup
House made with Roasted Tomatoes and Fresh Basil $8

Apple Walnut Spinach Salad
Blue Cheese Crumbles, Candied Walnuts and Cranberries
with Balsamic Reduction $10

Poached Pear Salad with Fresh Arugula Greens
Prosciutto Ham, Goat Cheese and House Made
Cranberry Orange Vinaigrette $10

Crab Cakes
House Made Maine Crab cakes, Lightly Fried
with a Zesty Remoulade Sauce $11

Shrimp and Crab Stuffed Portobello Mushroom

House Made Stuffing Topped with Parmesan Cheese $12

Duck Confit Eggrolls
Butternut Cream Sauce $9

Bruschetta

Fresh Basil and Parmesan Cheese $8




~Entrees~


Pork Osso Buco
Pan Seared, Stewed with a Tomato White Wine Sauce.  
Cranberry Risotto and Glazed Carrots $22


Colby Hill Chicken

A Statler Breast of Chicken Stuffed with Lobster, House Made Boursin Cheese and Sautéed Leeks Pan Seared and Oven Roasted,
Served with Garlic Mashed Potatoes and Glazed Carrots $29


Pan Seared Duck Breast

Blackberry Orange Sauce, Cranberry Risotto and Crispy Kale $29


Shrimp and Lobster Alfredo
Sauteed Large Shrimp and Lobster Claws in a Creamy Alfredo Sauce
House Made Fettuccini $30


Grilled Rib Eye Steak-Certified Angus Beef

Hand Cut and Rubbed with House Seasonings- Grilled to Perfection,
Garlic Mashed Potatoes and Oven Roasted Butternut Squash $32


Stuffed Sole

Crab and Shrimp Stuffed Sole with a Creamy Sherry Sauce,
Herb Jasmine Rice Pilaf and Oven Roasted Butternut Squash $24


Stuffed Acorn Squash
Cranberry Risotto, Onions, Butternut Squash and Spinach, Topped with Parmesan $19


Innkeepers Mason and Cyndi Cobb and our talented chefs, invite you to enjoy the best of what
New England and New Hampshire have to offer.  Many items come from local suppliers.
This “Cooking Local” philosophy ensures that our guests enjoy fresh,
creative and seasonally prepared cuisine

A Gratuity of 20% will be added to Parties of 6 or more.

 

 

 


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