Decide upon the number of courses you would like for dinner
to create your own menu for a light or a more elaborate dining experience
Two-Course Dinner
Appetizer or Salad & Entrée
$33 per person
~
Three-Course Dinner
Appetizer & Salad & Entrée
$42 per person
~
Four-Course Dinner
Appetizer & Salad & Entrée & Dessert
$49 per person
~
Five-Course Dinner
Appetizer & Salad & Entrée & Dessert & Cheese platter
$56 per person
All prices are subject to NH meals tax and gratuity
Desserts can be added to the two- and three-course dinners
The menu does change several times a year
Seasonal specials are often offered in addition to the regular menu
We do welcome special requests and will need at least one week in advance for heads up
Spring Menu 2013
Appetizers
Soup of the Day
Always Homemade
Chilled Seafood Trio
Garlic shrimp, peppered tuna and Inn-cured halibut
with balsamic-red pepper puree and lemony sour cream
Lamb Sausage
Grilled and accompanied with zucchini "fettuccine" tossed with corn,
scallions, tomatoes and garlic broth. Garnished with parmesan
cheese and extra virgin olive oil.
Jumbo Crab Meat Ravioli
Traditional lump crab blended with seasonings and ricotta cheese
enrobed in fresh pasta tossed in lemon butter sauce, thyme and tricolor peppers
Smoked Chicken Risotto
Inn-smoked chicken, fresh asparagus and fresh chives cooked in creamy risotto
finished with parmesan cheese, a touch of butter and fresh tomato puree
Salads
BBLT Salad
Crispy bacon, Vermont blue cheese, tender lettuce and tomatoes
tossed with croutons and buttermilk dressing
Beet and Orange Salad
Roasted beets and fresh oranges arranged on a bed of baby spinach
tossed with a peppery thyme vinaigrette, garnished with shaved red onions
Dinner Entrées
All dinners are served with home-baked breads
and chef’s choice of potato or rice and local fresh vegetable
Chef’s Specialty ~ Lamb Loin
Pan-roasted and presented medium rare accompanied
with Vermont goat cheese bread pudding and roasted garlic sauce
Mixed Grill for Two
Beef tenderloins, lamb loins and scallops with herbed tomato puree
served on a platter to share Adair-style
Beef Tenderloin
Grilled twin petite filet mignons
topped with savory
bacon-leek jam and cabernet demi-glaze
North Country Chinatown Duck Breast
Pan seared boneless breast brushed with maple-soy glaze
served with stir-fried vegetables and ginger sauce
North End Scallops
Large scallops sauteed with garlic, local tomatoes, garden basil
and olives finished with lemon juice and extra virgin olive oil
Vegetarian Entrée ~ Baked Indian Samosas
Served with tomato chutney and brown basmati rice
simmered in curried vegetable broth
Desserts
Always Homemade
Our ice creams are churned at the Inn by Chef Orlo
Adair Romance Sundae for Two
Banana ice cream topped with passion fruit puree, homemade hot fudge sauce,
whipped cream and chopped macadamia nuts $16
Sweet Cheese Tart
Cream cheese and ricotta cheese lightly sweetened, baked in tart shell and
drizzled with fresh berry puree
Boston Cream Pie
Traditional New England dessert of light cake layered with pastry cream
glazed with chocolate ganache accompanied with fresh strawberry compote
Chocolate Extravaganza
Bittersweet chocolate heart, milk chocolate peanut butter tart
and white chocolate almond mousse*
* Also served for two to share $16
New England Cheese Plate
Variety of local cheeses, fruits, nuts and Orlo’s homemade onion-poppy seed crackers
Desserts are $9 each when added to your two-course dinner
|
