The Carversville Inn - Warrington, PA

Duck liver, lamb, and pork with Grainy mustard, apricot preserves and shallots

Flavoring their own broth with bacon Blue cheese and white wine

Wrapped in feuille de brick pastry on a warm apricot compote with smoked duck breast and fresh berries

baked in extra virgin olive oil with a touch of fresh lemon juice

in a Dijon mustard-herb butter sauce with puff pastry fleurons and parsley

finished with dry sherry and cream and gruyere gratin

wrapped in country ham on red cabbage with bacon and shiitake mushrooms glazed with a sweet-sour whole grain mustard

Accompanied with capers, shallots Horseradish-crème fraiche and melbas

goat cheese filled and baked topped with marinara sauce and romano

with apples, spicy pecans, danish blue cider vinaigrette

with baby arugula, candied walnuts, and goat cheese white balsamic vinaigrette

with mushroom, hard-boiled egg, crumbled bacon creamy bacon dressing

A robust Spanish seafood stew with shrimp scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise

roasted red pepper-horseradish whipped cream

Sautéed with lemon butter sauce

roasted winter vegetables and bordelaise sauce

chef’s whim

a different style daily

Herb and romano crusted Topped with a roasted tomato-caper butter

rosemary cabernet demi

Crescent farms fresh long island duckling served boneless With blackbread stuffing And a tart dried cherry, currant and port wine sauce

Joyce farms all natural grass fed beef coated with cracked black pepper and served with a caramel-brandy shiitake mushroom sauce on balsamic onions

with an English ale and cider sweet chili sauce and our own pear-orange chutney

moularde duck breast cooked gently to medium rare and finished with a Ch. Lermitage bordeaux reduction

Honey glazed chestnuts, Orange-cherry juniper demi-glace

wrapped in pastry and served on a warm apricot compote with smoked duck and fresh berries

in a Dijon mustard-garlic butter sauce

with goat cheese, baked with marinara sauce and romano

with crème fraiche-horseradish, capers, and shallots with toasted melbas

with apples, spicy pecans, Danish blue, and cider vinaigrette

with baby arugula, candied pecans, goat cheese and a white balsamic vinaigrette

with mushroom, hard boiled egg, crumbled bacon and a creamy bacon dressing

topped with braised leeks, Teriyaki- honey glaze

roasted winter vegetables and bordelaise sauce

baked with gruyere

a different preparation daily

wrapped in prosciutto on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze

sautéed in olive oil, garlic, lemon over rice

balsamic onions, and gruyere on pumpernickel rye with mixed greens

a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise

in a Dijon mustard-garlic butter sauce

with goat cheese, topped with marinara sauce and romano cheese

with crème fraiche-horseradish, capers, and shallots with toasted melbas

with apples, spicy pecans, Danish blue, and cider vinaigrette

with baby arugula, candied walnuts, goat cheese and white balsamic vinaigrette

with mushroom, hard-boiled egg, crumbled bacon and a creamy bacon dressing

roasted red peppers, and brie omelet

served with baby greens

over spaghetti squash, topped with braised leeks. Teriyaki- honey glaze

with country ham on blackbread, hollandaise

roasted winter vegetables and bordelaise sauce

sautéed in olive oil with garlic and lemon over saffron rice pilaf

baked with Gruyere

chef’s whim

preparation varies daily

wrapped in country ham on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze

balsamic onions, and gruyere on pumpernickel rye with mixed greens

a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise