Our menus are written daily and entrees change frequently to take advantage of the freshest seasonal ingredients and local produce
The Table at Fort Plain
14 June 2012
Starters
Pommes Gaufrette
Thin cut house made russet potato chips with smoky chipolte aioli 4
Strawberry and Arugula Salad
Arugula, spinach, salty feta cheese, and strawberry with basalmic dressing 5
Salmon Cake
with Lemon dill sauce and arugula salad 7
Sliced Roast Beet Toast
with Goat’s cheese and walnut lemon dressing 6
Mushroom Toast
Sauteed mushroom and blue cheese on toast 6
we would like to recommend our Trapiche Cabernet
Chicken and Wild Rice Soup
With sausage and Broccoli Rabe 5
Mains
Grilled Bistro Steak with Roast Potato
Roast Fingerling Potato, asparagus, and red wine sauce 19
we would like to recommend our Trapiche Cabernet
Seared Salmon with fennel
Seared fillet of salmon over sauteed fennel with lemon butter and arugula 16
Pork Chop and Summer Savory Strata
Pork chop with savory and olive bread pudding; wine and onion sauce with asparagus 15
Grilled Swordfish Steak
with Lemon butter and caper served over spinach orzo 17
we would like to recommend our Trapiche Chardonnay
Beer Battered Haddock
Served with crisp gauffrette potatoes and house made coleslaw, Remoulade sauce 16
Seared Scallops Carbonara
Seared sea scallops over spinach fettucini with bacon cream sauce 16
we would like to recommend our Twisted Pinot Grigio
Chicken Forester
Sauteed chicken breast with mushrooms and onion in a mustard wine sauce; asparagus and rice 16
We would like to recommend our Gnarly Head old vine Red Zinfandel
