Sample Grille Menu

dining 2

Dinner at The Chestnut Grille and Lounge

Starters

Soup of the Day, MP

Clam Chowder- New England Style, Cream, Potato, Bacon, Clam 10

Burrata, Fig, Prosciutto, Balsamic Vinegar, Pine Nuts, Micro Greens 13

Hen of the Woods Mushroom Flatbread, Butternut Squash, Arugula, Ricotta Salata, Sage Aioli 13

Roasted Beet Salad, Goat Cheese, Pistachio, Grapefruit Supremes, Honey-Rosemary Vinaigrette 11

Duck Confit Salad, D’Aujou Pear, Pecans, Blue Cheese, Pomegranate-Balsamic Vinaigrette 14

Autumn Panzanella, Mixed Greens, Radicchio, Butternut Squash, Chicken of the Woods Mushrooms, Soft Boiled Egg, Sage Vinaigrette 12

Upper Pond Farm Greens, Apple Cider Vinaigrette 8

 Mains

Pecan Crusted Statler Chicken Breast, Cranbery Chutney, Maple Whipped Sweet Potato, Haricot Verts 30

Deconstructed Beef Wellington, Pan Seared Filet Mignon, Duck Pate, Puff Pastry and Mushroom Duxelle Napoleon, Burgundy Sauce 38

Bee Burger, Made wit Tenderloin, Topped with Sundried Tomato Confit, Caramelized Onion, Gruyere, Micro Greens, Sage Aioli, Farm Greens Salad  with a Bacon-Sherry Vinaigrette  20

Pan Roasted Long Island Duck Breast, Grand Marnier Demi Glace, Yellow Squash, Dried Cherry Risotto 32

Pan Fried Atlantic Salmon, Julienned  Carrots, Bell Pepper, Shitake Mushroom, Savoy Cabbage, Soba Noodles, Lemongrass Broth 28

Inn Made Ricotta Gnocchi, Upper Pond Farm Sungold Tomato, Brussel Sprouts, Applewood Bacon, Brown Butter Cream Sauce 23

   Permittee Linnea Rufo

Chef Justin Pillion

 

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