~ STARTERS ~

THE “INN” SOUP – Ask for tonight’s homemade offering
Cup 4 / Bowl 6

CRAB CAKE – Served with charred tomato aioli.
8

 BOURBON BACON SHRIMP – Shrimp wrapped with apple wood
smoked bacon and baked with a molasses bourbon glaze.
9

WILD MUSHROOM RAVIOLI – Filled with assorted mushrooms, goat cheese and fresh herbs. 
Finished with red pepper puree.
8

 DUCK SPRING ROLLS – With Chinese cabbage, carrots, fresh ginger
 and cilantro.  Served with a sweet chili sauce.
8

~ SALADS ~
DARBY SALAD – Mixed greens, goat cheese, toasted pumpkin seeds, dried cranberries
and shredded apple. Served with maple mustard buttermilk dressing.
7

SIDE SALAD – Mixed greens, cucumbers, tomato, and shredded carrot
served with your choice of dressing.
4

~ ENTRÉES ~
All Entrees include fresh baked rolls, vegetable, and your choice of rice or potato.

WHITE MOUNTAIN CHICKEN – Boneless breast of chicken wrapped around apple
cheddar stuffing and finished with an apple cider maple glaze.
21

PORK TENDERLOIN – Pan seared with a semolina crust and served with bacon/bleu cheese butter.
22

GRILLED SWORDFISH – Served with lobster and chive infused oil.
26

 ROAST DUCKLING – A half duckling roasted crisp and served with a homemade raspberry sauce.
26

GRILLED N.Y. SIRLOIN – 12 oz. center cut sirloin cooked to your liking and finished with
mushroom Marsala wine sauce.
28 

RACK OF LAMB – Coated with Dijon mustard and Panko bread crumbs,
roasted to perfection, and served with winter cherry rosemary sauce.
33 
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 Specialty After Dinner Drink:  The Irish Revolution - A unique blend of Irish Cream, Irish Mist,
Jameson's Irish Whiskey and ice cream.
An original alternative to the Molotov cocktail.
8