Bee & Thistle Inn Connecticut's Finest Dining and Lodging Destination

STARTERS

Soup of the Day  MP

Grilled Quail Wrapped in Applewood Bacon with Alfalfa Honey $13

Steamed Prince Edward Island Mussels, Lemongrass, White Wine and Ginger $9

Oysters of the Day with a White Balsamic Mignonette $3 each

Roasted Red and Golden Beets with Goat Cheese and Fresh Basil $10

SALADS

Autumn Panzanilla Salad with Shiitake Mushrooms, Feta, Roasted Tomato and Sage Dressing $10

Baby Iceberg Salad with Crispy Bacon, Great Hill Blue Cheese and Granny Smith Apple Vinaigrette  $9

ENTRÉES

 LAND

Mole’ Spiced Braised Short Ribs with Black Beans, Rice and Cilantro $27

Roasted All Natural Chicken Breast with Maple Whipped Sweet Potatoes and Sauteed French Beans $22

Grilled Tenderloin of Beef with Purple Fingerling Potatoes, Spaghetti Squash and Wild Mushrooms $35

Pan Roasted Long Island Duck Breast with Warm French Lentil, Local Pear and Sage Salad, Spiced Butternut Squash$29

SEA

 Wasabi Sesame Crusted Tuna Yellow Fin Tuna with Ginger Pickled Cucumber and Asian Slaw $28

 Pan Roasted Atlantic Salmon with Celery Root-Sage Puree and Roasted Brussel Sprouts $27

 Pan Seared Diver Scallops with Winter Tabouleh and Pistachio Pesto $32

 LOUNGE MENU AND BANTAM ½ PLATES

Mac and Cheese

Velvety Sharp Cheddar Sauce with Applewood Bacon, Baked with Orrechiette Pasta $12

 Grilled Chicken Breast Sandwich with Roasted Peppers, Caramelized Onions, Vermont Cheddar and Roasted Fingerling Potatoes $!4

Pan Roasted Atlantic Salmon with Celery Root-Sage Puree and Roasted Brussel Sprouts $15

 Pan Seared Diver Scallops with Winter Tabouleh and Pistachio Pesto $17

Chef Kristofer Rowe                                                                                                                                                              Permittee Linnea Rufo