Riegelsville Inn Carta

Dinner Menu

• Fresh-Baked, Homemade Bread
  A variety of flavors (serves two)

• Baby Arugula Salad
  With prosciutto, apple, warm blue cheese cream and a lavendar honey-balsamic reduction
• Goat Cheese
  In a phyllo purse with endive, a roasted fruit medley of apples, pears and grapes and a hazelnut-banyuls vinaigrette
• Smoked Salmon Terrine
  With cream cheese, a salad of cucumber, egg, tomato, onion, potato, and dill with greens and crostini
• Oysters on the Half Shell
  Premium oysters served with cocktail sauce and lemon crown
• Tartare of Tuna Niçoise
  With haricots verts, new potatoes, tomatoes, peppers, onions, hard-boiled eggs, chopped greens and white wine-marinated anchovies
• Crab Cocktail
  8 oz. colossal lump crab, cocktail sauce, whole-grain honey mustard and lemon crown
• Lobster Salad 12 opiniones
  Maine lobster poached and prepared with pomegranate, kumquats, arugula and a celery root slaw

• Lobster Bisque 12 opiniones
  With roasted lobster pieces, mushrooms, cherry tomatoes, melted spinach and crème fraiche
• Curry Mussels
  With a kaffir lime leaf curry cream, gala apples and broccoli rabe
• Selection of Wild Mushrooms
  Sautéed seasonal wild mushrooms with brandy thyme cream sauce and watercress salad in a puff pastry bouche
• Escargot 28 opiniones
  In new potato cups with tomato confit and a garlic-lemon-herb butter
• Rock Shrimp Ravioli
  With mushrooms, tomatoes and parmesan in a basil cream sauce
• Oysters Rockefeller
  Premium oysters served with sautéed spinach, fennel, sorano ham and a lemon juice sabayon sauce
• Fois Gras 8 opiniones
  Hudson Valley Grade A Fois Gras pan seared and as a pate, served with fresh baked corn bread, pear compote and a spiced honey sauce

• Garden Trio
  Variations on fresh seasonal vegetables

• Bouillabaisse
  Traditional medley of seafood and potatoes in a savory sauce of tomato, fennel, herbs, saffron and olive oil
• Riegelsville Crab Cakes
  With twice baked potato, creamy green beans and a white wine thyme beurre blanc
• Salmon in Puff Pastry
  With baby potatoes and carrots, turnips and a mushroom dexelle and a red wine demi
• Sea Bass and Purple Potatoes
  With carrots, fennel, mushrooms, onion fondue, citrus confit and a ginger citrus thyme beurre blanc
• Seared Sea Scallops
  With traditional saffron and parmesan risotto millanaise, shallots, spinach and mushrooms in a saffron tomato broth
• Monk Fish
  Oven roasted with pearl barley, mushrooms, cabbage, butternut and acorn squash, roasted apple and pecan with a cabernet demi
• Butter Poached Lobster
  Poached and shelled Maine lobster with salt potato, asparagus, radish, mushroom with drawn butter

• Bacon 23 opiniones -Wrapped Chicken
  Dried fruit and herb stuffed, over creamy spinach, mushrooms and onions, whipped sweet potato with rosemary chicken jus
• Pork Tenderloin
  Oven roasted with a lentil-potato-mushroom ragout and sage juniper berry gastrique
• Seared Duck Breast and Duck Leg Confit
  With wild rice, mushrooms, pink peppercorn parsnips glazed with orange marmalade and a white wine-orange duck stock reduction
• Rabbit Saddle Roulade
  With parsley whipped potatoes, dried cherries, almonds and green beans with a peppercorn brandy demi
• Peppercorn Encrusted Venison
  With roasted potatoes, red cabbage, butternut squash and a cassis berry butter sauce
• Grilled Filet Mignon
  With mushrooms, cauliflower, broccoli, and fingerling potatoes, blue cheese cream and a port grape demi
• Rack of Lamb
  With lima beans, mushrooms, cherry tomatoes, a potato-turnip dauphinoise and a cabernet wine sauce