Our menus include some specials which change frequently to take advantage of the freshest seasonal ingredients and local produce
The Table at Fort Plain
First Fall 2020
Starters
Butternut Squash Bisque
With Apple 5-cup 8-pint
Smoked Chicken Wings
With Honey, Siracha and chili oil in potato nest 10
Pumpkin and Onion Pakora
with black salt masala and local grown hot pepper yogurt 9
Ceasar Salad
with housemade dressing and anchovies 10
Baby Kale and Arugula Salad
with feta, cranberry and walnut; sherry viniagrette 10
Flammekueche
Flat bread with leek, apple, and bacon 12
Mains
Grilled Fillet of Beef topped with sauteed mixed mushroom
Buttermilk mashed potato and asparagus 32
Seared Farroe Island Salmon with dill-horseradish butter sauce
Roasted Brussel sprouts and buttermilk mashed potato 31
Pork Chop with sauteed local apples and sage
maple mashed sweet potato and haricote vert 26
Oven Roasted Rack of Lamb with roasted garlic Demi
Roasted Brussle Sprouts, new potatos 31
Creamy Mushroom Stew with Semmelknodel
Mixed Mushroom in roasted garlic cream with fried bread dumplings 25
Cacio e Pepe with Bucatini noodles
onion and leek 23 add chicken +6
Pumpkin and Sage Cannelloni
baked in parmesan cream with haricote vert 26
Wurst and onions
Bauernwurst and weisswurst cooked in beer and onions with mashed potato and haricote vert , horseradish mustard 25
