OUR MENU

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