Cold Appetizer Selections

Maine Crabmeat Salad with Avocado Mousse

Sliced Smoked Duck Breast
Bed of Baby Field Greens, Aged Goat Cheese (Valencay) & Dried Cherries,
Sauterne Vinaigrette

Serrano Ham & Manchego Cheese
Membrillo & Figs

Scottish Smoked Salmon with American Spoonbill Caviar
Onion Brioche & Quail Egg

Hot Appetizer Selections

Caramelized Cipollini Onion Tart

Shrimp in Beer Batter with Almonds
Pungent Fruit Sauce

Timbale of Cauliflower with Sweet Pea Puree

Sauté Sweetbreads on a Bed of Fried Spinach
White Truffle Butter Sauce

Fresh Florida Shrimp Provencal

Soup du Jour

Entrée Selections

Potato Crusted Fish du Jour
Orzo & Mushrooms, Beurre Blanc Sauce

Swordfish on a Bed of White Beans
with Vermont Smoked Bacon & Broccoli Rabe, Chanterelle Mushrooms

Indonesian Curried Chicken Breasts
Caramelized Banana, Toasted Coconut & Chutney

Breast of Vermont Raised Pheasant
Potato Parsnip Puree, a la Forestiere

Scaloppini of Veal Piccata
Spinach & Homemade Spaetzle

Roasted Boneless Loin of Lamb
Eggplant Provencal & Potato Puffs, Fresh Mint Sauce

Sliced Moulard Duck Breast
Homemade Spaetzle, Bordelaise Sauce

Grilled Loin of Venison on Crouton
Braised Cabbage, Port Wine Sauce

Grilled Veal Rib Chop
Potato Puffs & Grilled Tomato, Rosemary Scented Sauce

Consuming Raw Or Undercooked Meats, Poultry, Seafood, Shellfish
Or Eggs May Increase Your Risk of Food Borne Illness,
Especially If You Have Certain Medical Conditions.

Ring in New Year’s 2008

Piano Music - 6:00PM
Chilled Marinated Tuna on a Bed of Mâche Capers, Olives & Extra Virgin Olive Oil

Crabmeat Imperial - Sweet Red Pepper Sauce

Baby Field Greens, Local Camembert & Hazelnut Oil
Croûton with Mousse de Foie Gras

Roasted Tenderloin of Beef, Perigeaux Sauce
Potato & Parsnip Puree
Tomato Stuffed with Spaghetti Squash
French Green Beans

Sawmill Crêpes

$85 per person

A Formal Dinner Dance - 9:00pm

Hors d’oeuvres served in the Living Room

Chilled Marinated Tuna on a Bed of Mâche Capers, Olives & Extra Virgin Olive Oil

Crabmeat Imperial - Sweet Red Pepper Sauce

Baby Field Greens, Local Camembert & Hazelnut Oil
Croûton vit Mousse de Foie Gras

Roasted Vermont Semi-Boneless Quail
Port Wine Sauce

Roasted Tenderloin of Beef, Periqueax Sauce
Potato & Parsnip Puree
Tomato Stuffed with Spaghetti Squash
French Green Banc

Sawmill Crêpes

$150 per person

Please call the Inn for your reservation