Dinner

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


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