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Calamari Cruda
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$6.95 |
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Fresh hand sliced
calamari are tossed in fine cornmeal and seasoned flour
and flash fried. Served with tomato crudas, Romano, and
marinara sauce. |
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Baby Spinach with
Shrimp |
$8.95 |
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Fresh baby spinach
is tossed with warm bacon dressing and topped with baby
gulf shrimp, Bleu cheese, raspberry-infused Bermuda onion,
and candied walnuts. |
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Gouda & Chicken
Bruschetta |
$8.95 |
|
Citrus marinated breast of chicken and smoked gouda
cheese are served on toasted baguette with blood orange-balsamic
glaze. |
|
Classic French Onion Soup |
$4.95 |
|
Sauteed sweet onions
in a seasoned broth laced with a touch of apple brandy. |
Soup of the Day
A different soup is featured daily. Prepared from the finest and
freshest ingredients. |
Cup $3.50
Bowl $4.25 |
|
Chilled Shrimp Cocktail |
$9.95 |
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Gulf shrimp served with our own
spicy cocktail sauce. |
|
Bay Scallops Ceviche Margarita |
$6.95 |
|
Fresh tiny bay scallops
are classically prepared with lemon, orange, and cilantro |
|
Italian Seared Filet of Salmon
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$17.95 |
|
A filet of salmon
is seared in olive oil and presented over creamy Asiago
polenta. Served with sauteed baby spinach and shallots
and finished with citrus beurre blanc. |
|
Balsamic
Filet Mignon |
$24.95 |
| Aged
center cut beef tenderloin is lightly coated with cracked
black pepper and seared in olive oil with Cipollini onions
and garlic. Deglazed with aged balsamic vinager and presented
over a grilled Portobello mushroom cap. |
|
Veal with Lemon
and Shrimp |
$19.95 |
|
Thin slices of veal
are sauteed with gulf shrimp then deglazed with white
wine, fresh lemon, and herbs. Served over toasted orzo
with Romano Cheese. |
Prime Rib
(served on Friday, and Saturday only)
Slowly roasted choice western beef served au jus. |
12 oz. $17.95
16 oz. $19.95
|
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Pecan Chicken with
Blueberry Peach Butter |
$17.95 |
|
Bonless breast of
chicken is encrusted with toasted pecans and sauteed.
Presented over wild rice pilaf and finished with light
and zesty blueberry-peach butter. |
|
Santa Fe Strip Steak |
$19.95 |
|
A twelve-ounce center cut strip
steak rubbed with toasted, ground cumin seeds and ancho chili pepper
is seared in olive oil and broiled. Topped with julienne bell
peppers, red onions, and mushrooms flamed in bourbon with garlic and
demi-glace. |
|
Lobster and Shrimp
with Fresh Pasta and Russian Vodka |
$21.95 |
|
Fresh Julienne vegetables
are sauteed with a generous portion of lobster and shrimp,
flamed in Stolichnaya vodka and tossed with fresh pasta.
Finished tomatoes and a touch of cream. |
|
Arborio Rice Cakes |
$14.95 |
|
A vegetarian delight!!!
Classic rissotto cakes are made with pankop crust and
sauteed golden brown. Served over a roasted tomato and
wild mushroom ragout with any array of fresh vegetables. |
|
Australian Lamb
Rib Chops |
$24.95 |
|
Aussie lamb rib chops
are lightly seasoned with herbes de Provence and quickly
broiled. Served over fried leek crema with wild rice and
lemon butter sauce. |
|
Broiled sea scallops |
$19.95 |
|
Fresh colossal sea
scallops are broilesd in white wine and butter then then
served over fried sherry-shiitake mushrooms with sun-dried
tomato cream sauce. |
|
Wild Mushroom Ravioli |
$15.95 |
|
Portabella mushroom
ravioli sautéed with artichokes, wild mushrooms, tomatoes
and fresh garlic. Finished with grated Parmesan cheese. |
|
Desserts of the Day |
$5.25 |
|
Rainbow Sherbet |
$2.50 |
|
Ice Creams |
$3.25 |
The White Inn is available for meetings, conferences, banquets,
and other special events. Our banquet facilities can accommodate
from 10 to 150 guests, and our 23 guest rooms provide the perfect
setting for corporate retreats or conferences. Let us prepare a
package that meets your needs and works within your budget. For
information, contact our Banquet Manager at (716) 672-2103.
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