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Please note: this is a sample menu published for the web. All items and prices are subject to change.
Please contact the Inn at 202 Dover for details and reservations at 410-819-8007. |
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| Winter Menu Created by Executive
Chef Douglas Potts |
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S o u p & S a l a d s |
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Balsamic Pear Salad
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With Walnut Cabralese Croquette, Duck Confit & Brandy Pear Carmel |
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Twelve |
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Oyster Bisque
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With Confit of Potato, Braised Leeks & Caviar |
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Eleven |
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Sautéed Calamari Ragout
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With Grilled Fingerling Potato, Pepperanata & Parsley Sauce
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Ten |
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Seared Foie Gras
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With Truffle Chestnut Puree & Apple Celery Choucroute |
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Thirteen |
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E n t r e e s |
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Braised Lamb Shank in Puff Pastry
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With Rosemary Glazed Carrots |
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Twenty-eight |
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Broiled Salmon Filet
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With Charred Citrus, Chipotle Honey & Soubise Potato Puree |
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Twenty-seven |
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Grilled Angus Filet
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Thirty |
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Seared Scallops
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With Roasted Cauliflower, Fried Caper berries & Warm Brown Butter Vinaigrette |
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Twenty-nine |
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Grilled Venison Medallions
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With Peppered Spinach, Shitake Mushrooms, Rutabaga Puree & Pear Gastrique |
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Thirty-two |
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Warning: Consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food borne related illness. |
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