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Riegelsville Inn
Riegelsville Inn
Riegelsville Inn

Dinner Menu

Dine | Hours | Lunch Menu | Pub Menu | Sunday Brunch Menu | Dinner Menu

 

Starters

Fresh-Baked, Homemade Bread
a variety of flavors (serves two)

Cold

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

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

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

Oysters on the Half Shell
premium oysters served with cocktail sauce and lemon crown

Seared Tuna
encrusted with cumin and fennel seed with artichoke, avocado
and a tomato-olive-cilantro- fennel couscous salad dressed with lemon-soy olive oil

Crab Cocktail
colossal lump crab, cocktail sauce, whole-grain honey mustard and lemon crown


Hot

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

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

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

Lobster Ravioli
with pumpkin, mushrooms and parmesan in a brown butter hazelnut-sage sauce

Oysters Rockefeller
premium oysters served with sautéed spinach, fennel,
Serrano Ham and lemon juice sabayon sauce

Fois Gras
Hudson Valley Grade A Foie Gras pan seared and as a pate, served
with sweet pumpkin bread, roasted fall fruit and a caramel cream sauce

 

Entree

Garden Trio
 variations on fresh seasonal vegetables

Fish

Riegelsville Crab Cake
with potato gallette, broccoli, cauliflower, roma tomato, portobello mushroom
with a mustard- tarragon cream sauce

Salmon in Puff Pastry
with baby potatoes and carrots, turnips, mushroom duxelle and a red wine demi

 Stripped Bass
with zucchini, mushrooms, squash, carrots, scallions, soba noodles in a red miso broth

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

Skate Wing
with bell pepper fondue, wild rice, spinach and mushroom stuffed tomato
with an herbed anchovy butter

Steamed Seafood Plate
shrimp, scallops, oysters, mussels, lump crab meat and cod with potato, squash
and parsnips wrapped in swiss chard with a smoked salmon cream
 

Meat

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

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

Seared Duck Breast and Duck Leg Confit
with wild rice, mushrooms, pink peppercorn parsnips glazed with orange marmalade
and a white wine-orange duck stock reduction

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

Filet Mignon
Pan-seared, oven-roasted stuffed with mushroom, with zucchini, squash,
carrot, tomato. potato, green been, radish and a brandy peppercorn cream

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


 

Chef’s Special tasting menu is available upon request. Ask your server for details.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
18% gratuity will be charged for parties of six or more

Riegelsville Inn
Riegelsville Inn
Riegelsville Inn
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Riegelsville Inn


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