Soups & Appetizers

Soup of the Day - Cup 3. Bowl 4.      Made fresh daily in our kitchen French Onion Soup - Sautéed onion, beef broth, wine flavored, with croutons, topped with melted Swiss & Provolone cheeses.  4.50 Seafood Bisque - Velvety Smooth with a touch of cherry.   Cup 4. Bowl  5. Stuffed Shrimp - Four Tiger Shrimp, stuffed with seafood on a nest of mescaline.  8. Bruschetta - Onions, tomatoes, marinated vegetables, with hand pulled fresh Mozzarella cheese melted over Artisan bread.  6. Artichokes French Style - Sautéed in a Sherry & lemon sauce over wilted baby spinach. 7. Bacon Wrapped Scallops - Four sea scallops wrapped with hickory smoked bacon, with your choice of dipping sauce.  7.50 Shrimp Cocktail - Five Tiger shrimp served martini style, with traditional cocktail sauce & lemon.  8. Crab Cakes - Two fresh Maryland style crab cakes served with roasted red pepper Aioli or Wasabi mayonnaise sauce.  8. Caprese - Vine ripened tomatoes & hand pulled fresh Mozzarella cheese topped with a house made basil pesto.  6. Calamari Rinaldi - Buttermilk dipped, floured and deep fried. Served with a tasty blend of olive oil, pepperoncini, red and banana peppers.  8. Dipping Sauces - Creamy Wasabi mayonnaise sauce / roasted red pepper Aioli sauce. The Inn Salad Bar -5. Add for: Chicken 3. / Steak4. / Ahi Tuna or Shrimp 5.

Entrées - Include Salad Bar or Cup of Soup Some Items available in smaller portions and pricing.

Filet of Salmon - Grilled to your liking with basil and red pepper pesto.  16/12 Ahi Tuna - Sesame & soy seared filet with Wasabi mayonnaise sauce or roasted red pepper Aioli sauce.  16/12 Tiger Shrimp - Shrimp sautèed in olive oil, wine, garlic, pine nuts & spinach over your choice of pasta.  18/12

Haddock Filet's, Your Choice

French Style - Served over wilted baby spinach.  15/12 Broiled - With wine, butter and lemon.  13/10 Broiled - Topped with a seafood stuffing, and finished with lobster sauce.  15/12 Fridays Only - Beer battered fish fry.  11/9

Clams Linguine - Loads of clams in a white sauce or marinara sauce over linguine.  15/12 Seafood Fra Diavlo - Sautéed shrimp, scallops and langostinos in a spicy red sauce over your choice of pasta.  16/11 Broiled Sea Scallops - Tender scallops broiled in white wine and butter.  16/11 Lobster Tails 4oz - Broiled, grilled or Frenched. Served with a champagne lemon butter. Two tails for 25 / One tail for 17 Chicken Puttanesca - Chicken breast sautèed in white wine sauce with fresh tomatoes, garlic and basil over your choice of pasta.  15/11 Curried Chicken - Onions, peppers, carrots & chicken with a coconut apricot curry cream sauce over rice.  14/11 Chicken Style French - Sautéed with Sherry, lemon & butter, served over wilted spinach.  15/11 Crab Stuffed Chicken - Chicken Breast stuffed with Crab & topped with a Basil cream sauce.  15/11 Breast of Duck - Sautéed duck breast glazed with a raspberry, apricot cream sauce.  19 Pork Osso Bucco - Two meaty shanks with sweet onion confit and apple slices, in a Maple Bourbon sauce.  14/11 Braised Veal short Ribs - Veal Short ribs with a Hunter's Ragout: Onions, carrots and plum tomatoes over buttered noodles.  14

Steaks - Cut and trimmed by chef Adam

Filet Mignon:    8oz........... 24.     5oz........... 17. NY Strip:        16oz........... 19.     10oz........... 15. Saturday only : Fresh roasted Prime Rib      20oz........... 23.     16oz........... 19.     10oz........... 15. Add 4.50 for all meat cuts available topped with: Oscar Style: Langastinos, asparagus & Hollandaise sauce Au Poivre Style: Cognac, Cream & Peppercorns Bleu: Crumbly Bleu cheese, mushrooms & bacon

Make Surf -n- Turf by adding to your entree Sautéed Shrimp   7.       Sautéed Scallops   8. 4 oz Lobster tail   10.       Two Lobster Tails   18. Cottage cheese, coleslaw, applesauce, garlic smashed potatoes, sautèed mixed vegtables, pasta & sauce, rice pilaf, fresh potato chips, steak fries. Sweet potato fries add 1. Additional sides  1.50 Baked Potato - Friday and Saturday only

17 Commercial Street • Livonia, New York • 585-346-3670