The Inn at Erlowest

~Beginnings~

Smoked Salmon in Two Styles ~ Verrine and Brandade Cake

Seared Ahi Tuna, Chilled Fra Diavolo Sauce,
Melted Fennel & Onion Fronds

Littlefield Farm Greens, Chevre Jewel,
Cranberry Cipollini Jam, Banyuls Vinaigrette

Duck Veloute with Confit, Apricot & Shiitake,
Madeira Essence, Pastry Dome 

*Oriental Lobster “Cobb Salad” with Bamboo Rice,
Sriracha Ginger Lime Dressing

*Seared Foie Gras and Jonagold apple Tart Tatin,
Tangle of Balsamic Greens

~Water~

Diver Scallops, Pignoli Gremolata,
Artichoke Eggplant Ravioli, Vegetable Terrine

Sesame Crusted Yellowfin Tuna,
Pineapple Wasabi Beurre Blanc,Asian Vegetable Roll

Miso Glazed Black Cod, Soy Steamed Edamame,
Silky Tofu Tempura, Lemongrass Jus

Roasted Porcini Dusted Halibut, Sweet Potato Pancetta Hash, Pomegranate Gastrique

Seared Wild Salmon Rondelle, Smoked Seafood Cassoulet,
French orange Fennel Press 

*Steamed Maine Lobster, Potato Caviar Frittata,
Crispy Leeks, Lemon Basil Butter

~Land~

Braised Veal Cheeks, Horseradish Cheddar Macaroni,
Gratin Tomato Soubise

 Charmoula Crusted Lamb, Sweet Corn Crema,
Tomato Jam, Smoked Paprika Chips

Seared Spiced Muscovy Duck Breast,
Carrot Raisin Pecan Fritter, Lavender Honey Glaze   

Sage Roasted Game Hen, Warm Mushroom Bread Salad,
Meyer Lemon Shallot Sauce

 *Pan Roast Dry Aged Beef Filet, Fingerling Galette,
Gorgonzola Butter, Perigordine Sauce

~Crafted~

Cheeses for Your Pleasure

~Finale~

Butternut Squash Bread Pudding,
Served with Pumpkin Ice Cream

 Vanilla Bean Tart, with Warm Lingonberry-Apple Compote
& Honey Ice Cream

Sacher Torte, White Chocolate Chambord Sauce,
Vanilla Ice Cream, Raspberry Chantilly

Housemade Ice Trio, Pomegranate Sorbet,
Passion Fruit Ice Cream, Strawberry Ice Cream

3 Courses $55 ~ 4 Courses $70 ~ 5 Courses $85

 (*There is an supplemental $15 charge on these menu items)

Executive Chef/General Manager - Dale Miller CMC, AAC

Executive Sous Chef - Michael Hinrichs

 

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