Restaurant

Restaurant Menu

Weekly Features

Sundays - Champagne Brunch Buffet
11am - 2pm weekly $23.95 per person Kids $9.95.
Kids under 3 are free!

Blakeslee Inn now open Sunday & Monday evenings for Dinner
Closed Tues & Wednesday
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Dinner @ Dusk
$24.95 Daily Pre-Fixe Menu 5:00 - 6:30pm Thursday & Friday
Includes soup or salad, dinner & dessert.
Several oustanding dishes to choose from.

High Tea - The Authentic Experience
Every Saturday from 2 - 3:30 pm
Homemade Scones, Clotted Creams, Lemon Curd and Savories
35 Loose Teas for your Choosing
Adults - $19.95; Children - $ 9.95

Soups

Soup Du Jour - Today's inspiration $7.00

Italian Vegetable Soup ~ with Sweet Sausage & sprinkled with Asiago Cheese $7.00

Appetizers

Vegetable Involtino ~ Grilled & Roasted Vegetables wrapped around Fresh Mozzarella with Balsamic Drizzle $8.00

Thai Beef Shrewers ~ Asian inspired "Dry-Rubbed" Beef Tenderloin plated with a Bean Spout, Shitake Mushroom & Scallion Salad then scattered with Soy Glazed Cashews $10.00

Oysters - Served on the 1/2 Shell with Beet "Tartare" and Tobiko Caviar $12.00

Maryland Crab Cakes - Hand formed, bursting with Jumbo Lump Crab, accompanied by a Gazpacho Salad with Sauce Remoulade $12.00

Lobster, Shrimp and Crab Cocktail - Three Riches of the Sea, presented in an Ice Mold with a piquant cocktail sauce $15.00

Salads

Salade de Château - Tossed Mesclun with Roma tomatoes, julienne Cucumbers, Carrots and Almonds with Citrus Vinaigrette $9.00

Orange Mesclun Salad - Mesclun Greens, Mandarin Oranges, Honey Mustard crusted Walnuts, tossed in a Sherry Vinaigrette. $9.00

Kitchen Table Salad ~ A wedge of Romaine Lettuce spilled with diced Red Onions, Cucumbers, Grape Tomatoes, Black Olives and Shredded Sharp Cheese drizzled with Red Wine Vinaigrette. $9.00

Spinach & Berries ~ Baby Spinach tossed with Fresh Berries and Pecans, coated with an Orange-infused Poppy Seed Dressing, scattered with Toasted Coconut $12.00

Southwest Shrimp and Quinoa Salad ~ The"Complete" Grain Blended with Black Beans, Sweet Corn, Lime and Cilantro. Garnished with Gulf Shrimp and Avocado ana Avocado-Ranch Drizzle $12.00

Entree

Calamari Salad ~ Rings & Tentacles, Flash Fried and combined with a Mediterranean Vegetable, Feta Cheese and Olive Blend spilled over wedged Iceberg Lettuce $15.00

Boursin Chicken~ European Style Breast, stuffed with Boursin Cheese, wrapped with Applewood Smoked Bacon and spooned with pan jus. Presented with starch and vegatable du jour. $25.00

Fillet of Halibut "Bouillabaisse" Style ~ Simmered in this updated celebrated Saffron-infused French Seafood Stew $35.00

Stuffed Shrimp~ Stuffed with a Seafood Mousse and prepared "Francaise" style. Presented with Seafood Risotto and Vegetable du jour. $29.00

Chilean Sea Bass - Stacked Fillet layered with Crabmeat, draped with Chardonnay Cream sauce, offered with Starch and Vegetable du jour $30.00

Jail Island Salmon & Scallops - The Salmon is pin-wheeled around Toasted Nori and Oven Poached in Miso Broth with Shitake Mushrooms and Scallions. The Scallops are brushed with an Orange-Hoisin Glaze and carmelized. Presented in the Miso broth with Udon noodle and Confetti Vegetables $29.00

Pork - "Prime" Mignons, grilled and drizzled witha Pineapple-Sweet Chili Glaze. Plated with Vegetable Fried Rice and Asian Slaw $28.00

Quail ~ Duo of Herb and Olive Oil marinated, semi-boneless Quail, grilled and served over a Saute' of Lobster, Bacon, Fingerling Potatoes, Sweet Corn and Leeks, Topped with Dressed Baby Arugula $28.00

Grilled Ribeye* ~ Hand Cut, Certified Angus topped with Steak House Onions. Offered with starch & vegetable du jour. $29.00

Beef Tenderloin*~ Grilled Medallions prepared with a Bordelaise sauce, served with starch & vegetable du jour. Add $2 for Gorgonzola Crust $30.00

Lamb ~ Twin Domestic Porterhouses dusted with a minted Curry Powder and seared; Blood Orange Drizzle. Plated with a Merguez Sausage, Mushroom, Spinach and Beluga Lentil Pilaf and Vegetable du Jour $32.00

Vegetarian Pasta Spools ~ Ricotta Cheese and Vegetable filled Lasagna, Noodles draped separately with Marinara and Creme Sauces $20.00

Menu Prepared by Executive Chef Jim Evans
18% Gratuity included for parties of 8 or more

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