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The Old Inn On The Green

Hotel und Amerikanisches Restaurant

New Marlborough

Speichern

7.6^/10

Bewertungen

28 Fotos

Menü

A La Carte Menu 3Breakfast Menu 2Saturday Prix Fixe Menu 2

A La Carte Menu

Winter a La Carte

Appetizers & Salads

Roasted Cauliflower Soup

12.00

Chives, Brioche Ginger-Kaffir Lime Oil

Local Organic Spinach and Warm Duck Confit Salad

13.50

Roasted Walnuts, Chopped Egg, Mustard Vinaigrette

Seared Maine Diver Scallop & Butter Poached Lobster

17.00

Fennel Salad, Carrot Coriander Sauce

Glazed Veal Sweetbreads

18.00

Yellow Turnip Purée, Pickled Beets, Shimeji Mushrooms

Salad of Little Gem Lettuce

13.50

Shaved Red Onions, Torn Baguette Croutons, Roasted Tomatoes, Bacon, Olives Creamy Buttermilk Blue Cheese Dressing

Warm Vermont Bijou Chèvre On Toasted Brioche

13.00

Roasted Red and Yellow Beets, Micro Greens, Roasted Hazelnuts, Hazelnut Vinaigrette

Winter Vegetable Risotto

16.00

Truffle Oil, Parmigiano Reggiano, Watercress Salad

Seared Medallion of Hudson Valley Foie Gras

18.00

Mushroom Ragout, Brussels Sprouts

Entrées

Soy Glazed Filet of Salmon

32.00

Sweet Chili Sauce, Avocado, Upland Cress, Sticky Rice, Miso Dressing

Tofette Funghi

28.00

Mushrooms, Roasted Tomatoes, Rawson Brook Chevre, Caramelized Onions, Watercress

Slow Braised Lamb Shank

30.00

Creamy Polenta, Brussels Sprouts, Glazed Turnips, Natural Jus

Herb Roasted Breast of Hudson Valley Chicken

29.00

Crispy Spaetzle, Mushrooms, Glazed Neeps, Roasted Cauliflower Mushroom and Thyme Broth

Pan Seared Brook Trout

30.00

Cauliflower, Yukon Gold Potatoes, Crimini Mushrooms, Brussels Sprouts Hazelnut Brown Butter

Herb Crusted Rack of Colorado Lamb

46.00

Grilled Polenta, Greens, Root Vegetable Stew, Charred Eggplant Puree, Rosemary Jus

Pan Roasted Breast of Normandy Duck

33.00

Sweet Potato Confit, Root Vegetables, Braised Radishes Roasted Apple Purée

Grilled Beef Tenderloin and Slow Braised Angus Shortrib

35.00

Smoked Potato Purée, Red and Yellow Beets, Baby Carrots, Brussels Leaves Beef Jus

Breakfast Menu

Breakfast is Served from 8:30 10:30

The Old Inn Continental

Fresh Orange Juice

Very Veggie

Grapefruit Juice

Our Own Freshly Baked Pastry Basket

Croissants, Danish Pastries, Muffins and Scones French Press Coffee or Rishi Tea

A La Carte Breakfast

Shirl's Granola

8.00

With Stonyfield Low-Fat Plain Yogurt and Fresh Fruit

Buttermilk Pancakes

8.00

With Blueberry Compote and Local Maple Syrup

Vermont Cob-Smoked Ham and Cheddar Cheese Omelet

13.00

Irish Oatmeal

6.00

With Cream and Brown Sugar

Local Barnyard Eggs Any Style

12.00

Applewood Smoked Bacon and Breakfast Potatoes

Poached Eggs

14.00

With Vermont Cob-Smoked Ham on an English Muffin with Saffron Hollandaise Sauce Breakfast Potatoes

Saturday Prix Fixe Menu

$75

Appetizers & Salads

Roasted Cauliflower Soup

Chives, Brioche Ginger-Kaffir Lime Oil

Local Organic Spinach and Warm Duck Confit Salad

Roasted Walnuts, Chopped Egg, Mustard Vinaigrette

Seared Maine Diver Scallop & Butter Poached Lobster

Fennel Salad, Carrot Coriander Sauce

Glazed Veal Sweetbreads

Yellow Turnip Purée, Pickled Beets, Shimeji Mushrooms

Winter Salad

Watercress, Arugula, Radicchio, Endive, Frisée, Apple, Red Onion, Beets Blue Cheese, Walnuts, Red Wine Vinaigrette

Warm Vermont Bijou Chèvre On Toasted Brioche

Roasted Red and Yellow Beets, Micro Greens, Roasted Hazelnuts, Hazelnut Vinaigrette

Winter Vegetable Risotto

Truffle Oil, Parmigiano Reggiano, Watercress Salad

Seared Medallion of Hudson Valley Foie Gras

Mushroom Ragout, Brussels Sprouts

Entrées

Soy Glazed Filet of Salmon

Sweet Chili Sauce, Avocado, Beech Mushrooms, Sticky Rice, Miso Dressing

Tofette Funghi

Mushrooms, Roasted Tomatoes, Rawson Brook Chevre, Caramelized Onions, Watercress

Slow Braised Lamb Shank

Creamy Polenta, Brussels Sprouts, Glazed Turnips, Natural Jus

Herb Roasted Breast of Hudson Valley Chicken

Crispy Spaetzle, Mushrooms, Glazed Neeps, Roasted Cauliflower Mushroom and Thyme Broth

Pan Seared Filet of Halibut

Cauliflower, Baby Turnips, Crimini Mushrooms, Brussels Sprouts, Hazelnut Brown Butter

Herb Crusted Rack of Colorado Lamb

Grilled Polenta, Greens, Root Vegetable Stew, Charred Eggplant Puree, Rosemary Jus

Pan Roasted Breast of Normandy Duck

Sweet Potato Confit, Root Vegetables, Braised Radishes, Roasted Apple Purée

Grilled Beef Tenderloin and Slow Braised Angus Shortrib

Smoked Potato Purée, Red and Yellow Beets, Baby Carrots, Brussels Leaves, Beef Jus

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