The Inn of the Seasons ~ Friday, September 25, 2026

In compliance with the State of New York, all prices listed, advertised and posted are reflective of credit or debit card payment. If cash payment is received a 3.75% discount will be applied. 

This Evening’s Appetizers~

Creamy Tomato and Orzo Soup
Chef Brad’s special recipe combines tomatoes, saffron, chicken stock, onion a hint of garlic, orzo pasta and a touch of heavy cream blended together for a creamy delicious soup
$6 Cup/$7 Bowl

Roasted Beet, Pistachio and Goat Cheese Salad
Fresh roasted beets and toasted pistachios tossed with mixed greens and housemade Dijon Honey vinaigrette and topped with goat cheese.
$12

Inn Autumn Salad
Mixed greens, roasted Butternut and Delicata squash, walnuts, pears, Pomegranate arils, Muranda Cheese Co. Blue Cheese, tossed with housemade Maple Vinaigrette
$14

Baked Brie with Port Wine Sauce
A wedge of creamy brie, wrapped in flaky pastry is baked till golden served with our housemade Port Wine Sauce.
$15

Truffle Butter Gnocchi
Fresh Potato Gnocchi tossed with Black Truffle Butter topped with Parmigiano-Reggiano and Pangrattato (seasoned toasted breadcrumbs often referred to as “poor man’s parmesan”)
$15

Ahi Tuna Nachos
Pan seared sesame crusted rare Ahi Tuna served on crispy fried wontons with wasabi cream, sweet red pepper sauce and julienne romaine.
$20

This Evening’s Entrée Specials~

Lamb Rib Chops
2 New Zealand Lamb rib chops are char-grilled to your liking finished with Chef Brad’s Chimichurri (An uncooked, vibrant green herb condiment with a punch of vinegar mixed with fresh garlic and red chilies which add a subtle, warming heat rather than intense spice) and served with roasted baby Yukon Gold potatoes
$32

Chicken Jonathan
Sautéed Boneless breast of Chicken in a garlic laced sundried tomato and mushroom cream sauce served on a bed of white and wild rice.
$39

Fried Haddock Fillet
Fresh Middle Bank Haddock (a prolific fishing area off the coast of Cape Ann, Massachusetts) is lightly breaded and deep fried served with french fries, apple cabbage slaw and tartar sauce.
$40

Cracker Crumb Cod
Baked, fresh Georges Bank Cod fillet topped with a Parsley/Lemon/Garlic/Panko & Cracker Crumb on a bed of Orzo pasta tossed with white beans sweet peppers & red onions finished with Chef Brad’s Lemon Butter.
$45

Certified Angus Beef ® New York Strip Steak and Truffle Fries
The Inn’s spin on classic Steak Frites! Certified Angus Beef ® (CAB) brand defines the standard by which all beef is measured. Our CAB 12 ounce New York Strip steak is Char-grilled to your liking and served with Chef Brad’s piping hot Truffle Fries.
$55

Regular menu also available
If you have a food allergy, please notify us. Please Note: The Inn uses Peanut Oil for our Fried Menu Items.
If your party is in need of separate checks, please notify your server PRIOR to ordering.