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Three Course Menu
We strive to exceed your expectations. We buy
in small quantities to assure freshness. We grow what we can, like herbs and vegetables
and make every dish from scratch. We hope that you will enjoy yourselves immensely.
Chef William Walden, Bon Appétit!
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First Course Selections
CHEF’S POTAGE DU JOUR
(Please inquire about this evening’s preparation)
DUO OF SALMON
One Cured, One Pastrami Smoked, Crudités, Cucumbers, Ponzu
GOODSTONE INN’S HOUSE SALAD
Garden Lettuces, Champagne Vinaigrette, Accoutrements
(Roquefort Cheese & Caramelized Apples - $4.75 extra)
Second Course Selections
BRAISED LAMB SHANK
Razel el Hanout, Basmati Rice, Chef’s Green Tomato Chutney
GOODSTONE’S THAI CURRY VEGETABLES
Vegan, Traditional Coconut Curry, Thai Cucumber Salad
AYSHIRE FARM ORGANIC HENS
Chef’s Aromatic Shoyu Brine, Slow Roasted, Garden Vegetables
Third Course Selections
CHEF’S CHOICE OF ARTISANAL CHEESE
Fresh Baked Ginger Snaps & Membrillo
CHEF’S VALRHONA CHOCOLATE TORTE
Raspberry Coulis
MY GRANDMOTHER’S CARROT CAKE
Crème Anglaise
$39 per person, exclusive of beverage, tax, and gratuity
~ Available Sunday thru Thursday
Executive Chef, William Walden
Owner & General Manager, Mark Betts
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