Riegelsville Inn - Riegelsville, PA

a variety of flavors (serves two)

with prosciutto, apple, warm blue cheese cream and a lavendar honey-balsamic reduction

in a phyllo purse with endive, a roasted fruit medley of apples, pears and grapes and a hazelnut-banyuls vinaigrette

with cream cheese, a salad of cucumber, egg, tomato, onion, potato, and dill with greens and crostini

premium oysters served with cocktail sauce and lemon crown

with haricots verts, new potatoes, tomatoes, peppers, onions, hard-boiled eggs, chopped greens and white wine-marinated anchovies

8 oz. colossal lump crab, cocktail sauce, whole-grain honey mustard and lemon crown

maine lobster poached and prepared with pomegranate, kumquats, arugula and a celery root slaw

with roasted lobster pieces, mushrooms, cherry tomatoes, melted spinach and crème fraiche

with a kaffir lime leaf curry cream, gala apples and broccoli rabe

sautéed seasonal wild mushrooms with brandy thyme cream sauce and watercress salad in a puff pastry bouche

in new potato cups with tomato confit and a garlic-lemon-herb butter

with mushrooms, tomatoes and parmesan in a basil cream sauce

premium oysters served with sautéed spinach, fennel, sorano ham and a lemon juice sabayon sauce

hudson valley grade a fois gras pan seared and as a pate, served with fresh baked corn bread, pear compote and a spiced honey sauce

variations on fresh seasonal vegetables

traditional medley of seafood and potatoes in a savory sauce of tomato, fennel, herbs, saffron and olive oil

with twice baked potato, creamy green beans and a white wine thyme beurre blanc

with baby potatoes and carrots, turnips and a mushroom dexelle and a red wine demi

with carrots, fennel, mushrooms, onion fondue, citrus confit and a ginger citrus thyme beurre blanc

with traditional saffron and parmesan risotto millanaise, shallots, spinach and mushrooms in a saffron tomato broth

oven roasted with pearl barley, mushrooms, cabbage, butternut and acorn squash, roasted apple and pecan with a cabernet demi

poached and shelled maine lobster with salt potato, asparagus, radish, mushroom with drawn butter

dried fruit and herb stuffed, over creamy spinach, mushrooms and onions, whipped sweet potato with rosemary chicken jus

oven roasted with a lentil-potato-mushroom ragout and sage juniper berry gastrique

with wild rice, mushrooms, pink peppercorn parsnips glazed with orange marmalade and a white wine-orange duck stock reduction

with parsley whipped potatoes, dried cherries, almonds and green beans with a peppercorn brandy demi

with roasted potatoes, red cabbage, butternut squash and a cassis berry butter sauce

with mushrooms, cauliflower, broccoli, and fingerling potatoes, blue cheese cream and a port grape demi

with lima beans, mushrooms, cherry tomatoes, a potato-turnip dauphinoise and a cabernet wine sauce