Dinner menu for Inn at St. Peter’s Village, courtesy of Food & Drinq

Lobster bisque cappuccino, port wine and saffron 9

Seafood salad with cannellini beans, micro celery, cilantro vinaigrette 12

Romaine heart Caesar salad, Serrano prosciutto, black truffle dressing 9

Diver sea scallop soufflé, micro arugula, champagne ginger emulsion 10

Cassolette d’escargots Bordelaise, roasted garlic, toasted baguette 11

Braised veal cheek, lemongrass, beluga lentils 10

Arugula salad, goat cheese croquette, black truffle 9

Roasted semi boneless breast of duck, balsamic glaze, wild mushroom risotto 26

Lamb saddle, cremini mushroom persillade, crispy onions, rosemary jus 32

Veal saltimbocca, Serrano prosciutto, fontina cheese, roasted garlic 28

Sauteed bronzino, haricots verts, salsa cruda 23

Wild striped bass, arugula pesto, Bourbon tomato coulis, vegetable piperade 28

Black Angus strip steak, black peppercorn crust, roasted portabella 35

Poached halibut, celery, ginger compote, sweet peas and carrot risotto 30

Jambonette of rabbit, lemon thyme jus, creamy sweet corn polenta 28

Semi-boneless organic breast of chicken, Dijon mustard, fresh herb and hazelnut crust 21

Francis Trzeciak, Executive Chef

George Cook, Chef de Cuisine

Consuming raw or undercooked fish, seafood ,egg, meat or poultry may increase your risk of food-borne illness.