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OUR MENU

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STARTERS

AUSTRIAN DUMPLING SOUP  | 10 

mushroom and chicken broth, autumn vegetables

CONFIT CHICKEN WINGS Ø | 15

hoisin bbq, crushed cashews, sesame seeds, cilantro

- or - salt and vinager with thyme

(buffalo with blue cheese dressing available upon request)

CHEF'S DEVILED EGGS | MP

ask for today's selection

PORK BELLY AND PANCAKES | 14 

fall spiced pancakes, brussels sprout slaw, maple pecan vinaigrette 

"FAT CAPS" MUSHROOM TOAST  | 14 

local mixed mushrooms from Great Meadows, NJ, artisan toast, roasted onions,

black pepper goat cheese, roasted garlic, balsamic

BUTTERMILK FRIED CALAMARI | 14

smoked tomato aioli, seared lime

BUTTERNUT SQUASH FLATBREAD |13

ricotta, caramelized onions, pears, pepitas, arugula, ginger honey

PINK PEPPERCORN CRUSTED RABBIT LEG Ø | 13

braised root vegetables, pears, pistachios, mint, rabbit jus

SALADS  

add: chicken 7 | salmon 12 |tempeh 5 | pork belly 10

starter 9 / entrée 15

CHARRED CARROTS Ø 

crispy chickpeas, spiced pepitas, oranges, sunchoke chips, tahini vinaigrette

CAESAR

pecorino romano, lemon rosemary croutons, house caesar

MAPLE POACHED PEAR Ø 

golden raisins, pecans, fall spiced oats, maple vinaigrette

BOK CHOY Ø 

pickled fennel and green beans, carrots, watermelon radish, rosemary cashews,

sesame vinaigrette

ENTREES

CHERRY BRAISED LAMB SHANK | 34

natural jus, pistachios, roasted mixed vegetables, couscous

 

DUCK TWO WAYS Ø  | 33

seared breast, confit leg, brussels sprouts, swiss chard, quinoa, squash,

butternut cream, blood orange gastrique

 

FILET MIGNON Ø  | 38 

8oz, fried fingerlings, roasted vegetables, sweet onion butter, red wine demi

SWEET POTATO PIEROGIES | 26 

balsamic onions, brussels sprout, bruleed blue cheese, brown butter cream

SEARED SALMON Ø  | 32 

grilled bok choy and carrots, quinoa, cashews, sunchoke chips, sesame seeds, carrot ginger puree

- sub grilled tempeh for vegan option | 26

FENNEL CRUSTED PORK CHOPS Ø  |32 

14 oz, brandy and cider braised pears and pearl onions, mashed red bliss, roasted vegetables

CHICKEN TAGINE |28 

moroccan spiced thighs, chickpeas, raisins, tomatoes, cilantro, almonds,

seasonal squash, couscous, natural jus

FISH AND CHIPS | 24

haddock, hand cut fries, coleslaw, lemon caper tartar

BUTTERNUT SQUASH LASAGNA | 26

butternut ricotta, mozzarella, sautéed spinach, pecans, hasselback sweet potato

THE INN SMASHBURGER (Sub Beyond Burger +$3|GF Bun $2)

served with hand cut fries|garden salad or ceasar +$3 

classic - american or cheddar with lettuce, tomato, onion | 15

OR

house blue cheese, balsamic onions, pork belly, rosemary mayo | 17

Bread service baked in house daily, artisan breads and brioche buns provided by Christie's Bakeshop of Clinton, NJ

All summer greens provided by FLP Acres of Lebanon, NJ

Split Salads $2, Split Entrees $3, Extra Plate - no charge

Ø Gluten Free, ask for celiac friendly Ø

 Vegetarian 

Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food borne illnesses

Dine In or Carry Out

PLEASE NOTE TAKEOUT IS SUBJECT TO AVAILABILITY AND MAY NOT BE AVAILABLE FOR CERTAIN HOURS OR FRIDAY/SATURDAY.

PLEASE CALL AHEAD TO CHECK AVAILABILITY.

THANK YOU FOR UNDERSTANDING!