STARTERS

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HOT AND SOUR SPRING VEGETABLE SOUP  Ø | 10 

snap peas, radish, bok choy, peanuts, ginger sesame broth

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CONFIT CHICKEN WINGS Ø | 16

hoisin bbq, crushed cashews, sesame seeds, cilantro

- or - nashville hot with house pickles

(buffalo with blue cheese dressing available upon request)

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CHEF'S DEVILED EGGS | MP

ask for today's selection

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GRILLED OCTOPUS Ø| 16

tarragon aioli, crispy potatoes, sexy olives, pickled serrano pepper 

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AVOCADO TOAST  | 15

artisan toast, basil puree, radish, red onion, house relish, crispy quinoa

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BUTTERMILK FRIED CALAMARI | 15

smoked tomato aioli, seared lime

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CARAMELIZED ORANGE FLATBREAD |15

blackberry feta spread, wild onions, pistachios, arugula, anise vinaigrette

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PEI MUSSELS Ø| 14

argentinian chimichurri, chayota, mustard pickled peppers, tomato

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SALADS  

add: chicken 7 | salmon 12 |tempeh 5 | shrimp 4 ea | burrata 3/6

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starter 11 / entrée 17

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CHOPPED Ø 

bok choy, cabbage, snow peas, carrots, radish, dukkah, miso vinaigrette

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CAESAR

pecorino romano, lemon rosemary croutons, house caesar

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MEDITERRANEAN Ø 

sumac spiced crispy chickpeas, feta, cucumbers, red onion, sexy olive vinaigrette

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BLACKBERRIES AND CREAM Ø

salted almonds, balsamic yogurt, crispy quinoa, ginger champagne vinaigrette

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ENTREES

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FETA AND MINT CRUSTED RACK OF LAMB Ø | 45 

tzatziki salad, quinoa, blackberry gastrique

 

BUTTERMILK FRIED TIGER SHRIMP  | 34

avocado and grilled pineapple salad, cilantro cashew rice, chipotle honey

 

FILET MIGNON Ø  | 40 

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

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CHAR SUI PORK BELLY AND PANCAKES | 28

cabbage pancakes, sesame scallion salad, sambal aioli

- sub grilled tempeh for vegetarian option | 24

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MOROCCAN SALMON Ø  | 32 

grilled radish and carrot, fingerling potatoes, stewed tomato, chili yogurt, chimichurri, dukkah

- sub grilled tempeh and no yogurt for vegan option | 28

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MUSTARD GLAZED PORK CHOP Ø  |33 

14 oz, orange serrano jam, mashed red bliss, roasted vegetables

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TARRAGON RUBBED CHICKEN THIGHS Ø   |28 

pineapple and chili chutney, arugula and chayote salad, cilantro cashew rice, lime honey

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FISH AND CHIPS | 24

haddock, hand cut fries, coleslaw, lemon caper tartar

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ALMOND GNOCCHI | 28

piquillo romesco, spring vegetables, burrata, pistachio gremolata

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

served with hand cut fries|caesar or harvest salad +$3 

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

OR

house - blue cheese, balsamic onions, pork belly, rosemary mayo | 18

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Bread service baked in house daily 

Artisan breads and brioche buns provided by Christie's Bakeshop of Clinton, NJ

Locally grown produce  provided by FLP Acres of Lebanon, NJ

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

Ø Gluten Free, ask for celiac friendly Ø

√ Vegetarian √

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