Lunch Menu
~~~
Lunch First Course
~~~
Soup of organic tomatoes, with semolina dumplings and basil
Assorted leaves of baby field salad with fresh herbs and a hazelnut olive oil vinaigrette
Ravioli of seasonal mushrooms with tomatoes and a sauce of fine herbs
Paté of duck with truffles and pistachios
Warm goat cheese in a crêpe beignet with a baby field salad and tomatoes
Sautéed calamari dressed with an äioli sauce presented with haricots verts and lettuce leaves
Sautéed filet of red snapper with fennel shavings, and basil oil
House-smoked Atlantic salmon with baby frisée and a warm poached egg
~~~
Lunch Entrées
~~~
Sautéed wild striped bass with a mushroom risotto and mushroom jus
Sliced breast of chicken with a salad of haricots vert, avocados, artichoke hearts and tomatoes
Grilled tenderloin of veal with fettuccine and a tomato fondue
Grilled Atlantic salmon filet with coarse black pepper, spinach leaves, asparagus and a grain mustard sauce
Salad of Maine lobster with green asparagus tips and sauce Andalouse
Short ribs of braised beef and sliced sirloin of beef, baby carrots and Yukon gold potatoes
Domestic loin of lamb with potatoes, root vegetables and thyme-scented lamb jus
Maryland crab cakes with tomato fondue, rémoulade sauce, and gaufrettes potatoes
~~~
Lunch Desserts
~~~
A variation of sorbets with seasonal fresh fruits and fruit coulis
Warm vanilla bread pudding with apricot filling, apricot sauce and yogurt lime sorbet
Strawberries in a caramelized chocolate puff pastry with a lime scented pastry cream and raspberry coulis
Cold fruit soup of the day with fresh vanilla bean ice cream
The Homestead Inn's triple chocolate cake
Crème brulée with bourbon vanilla beans and raspberries with fresh mint