THE BIRD & BOTTLE INN

SUMMER

PRIX FIXE MENU

Amuse Bouche

Chef’s complimentary tasting

APPETIZERS

Hudson Valley French Onion Soup

Caramelized onions, apples, beef broth, Calvados, croutons, Parmesan, Gruyere blend

Rainbow Trout Veronique

House smoked, endive and gala apple salad, grapes, ver jus and lemon oil

Baby Spinach Salad

Baby spinach, red onion, tomatoes, warm shallot and bacon vinaigrette

Classic Caesar

Romaine, garlic-anchovy dressing, croutons, parmesan cheese

Intermezzo

Chef’s house made granite

ENTRÉE

Jumbo Sea Scallops

Sauteed with fresh spinach, saffron potato coins, brown butter sauce

Double Cut Pork Chop

Chili brined, Ancho rubbed, grilled, Yukon whipped potatoes

Frenched Chicken Breast

Stuffed with a Boursin chicken moussaline, truffle mushroom sauce, whipped potatoes

Skirt Steak

Grilled, Sliced, with mushroom bordelaise sauce, and Bird & Bottle roasted potatoes

DESSERTS

Brownie a la mode

Chocolate brownie, warmed, served with vanilla ice cream

Crème Brulee

Caramelized served with fresh berries

Sorbets

Ask your server for today’s special flavors

Coffee or Tea

$48.00

Plus tax and gratuity

Espresso 3 Cappuccino 5 Double Espresso/Cappuccino 6

Stephen Morris, Executive Chef