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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. |
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A p p e t i z e r s |
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Lobster, Mango & Arugula served with Manchego on a kiwi vinaigrette
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Fourteen
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| Pan Seared Foie Gras served on a shallot, black truffle & red pepper confit Accompanied with a glass of Sauterne
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Fifteen
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Poached Blis Potatoes Filled with Tuna Nicoise Salad served with tomato puree with haricots verts & kalamata olives topped with creme fraiche & caviar
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Ten |
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Prosciutto, Melon & Fennel with Grated Reggiano served on a passion fruit puree
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Nine
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S a l a d s |
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Classic Caesar Salad prepared to order
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Nine
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Vine Ripe Beefsteak Tomato & Bermuda Onion with a Maytag Blue Cheese Dressing
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Nine
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Crisp Mache & Red Oak Lettuce served with goat cheese croutons topped with an orange & tarragon vinaigrette
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Eight
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S o u p |
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Chilled Carrot, Orange & Ginger
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Eight
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The Dover Inn soup of the day our chef's daily in house preparation
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Priced Daily
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E n t r e e s
Our Beef is Hand Selected Organic Aged |
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New York |
Twelve Ounce Cut
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Twenty-four |
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Filet Mignon |
Six-Ounce Cut
Eight-Ounce Cut |
Twenty-four
Twenty-seven
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Rib eye
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Fourteen-ounce cut
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Twenty-five
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Ratings |
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Rare
Medium Rare
Medium
Medium Well |
Cold Red Center
Warm Red Center
Hot Pink Center
Hot Brown Center |
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Sauce Selections
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Bearnaise
Veal Demi Glace
Au Poivre
Hollandaise |
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Pasta Tossed with Shrimp, Scallops & Crab prepared in a white wine, tomato & Basil Sauce |
Twenty-five |
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Broiled Jumbo Lump Crab Cakes served on a sharp kumquat vinaigrette topped with ginger chipsi |
Thirty |
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Amish Chicken Breast filled with ham & goat cheese served on a pink peppercorn sauce |
Twenty-two |
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Dover Sole classic preparation with capers, butter, wine & lemon |
Market Price |
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Herb Crusted Lamb Chops served with corn & Mint Fritters on a Dijon Mustard Sauce |
Twenty-nine
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Pave of Veal, Eggplant, Buffalo Mozzarella & Garlic prepared with a light red wine & morel mushroom sauce served with haricots verts & teadrop tomatoes
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Twenty-four
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Grilled Chilean Sea Bass served with a crayfish au gratin on a tomato fra diavlo |
Twenty-seven
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Honey Glazed Carrots
Dover Inn Mashed Potato
Gruyere Creamed Spinach
Corn & Black Bean Fritters
Sauteed Wild Mushrooms
Grilled Asparagus
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Five |
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