Inn at Vaucluse Spring

The Inn at Vaucluse Spring

Saturday night dinner

Housemade Bread:
Semolina Bread with Mustard Stout Butter

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Caramelized Carrot Soup, Sour Cream, Tasso

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Squash and Zucchini filled Cannelloni,
Goats Cheese, Celery Root, Manchego, Leek Oil

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Baked Jumbo Lump Crab Cake,
Arugula and Pistachio Pesto, Apple and Cucumber Salad

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Poached Duck Breast, Sautéed Mushrooms,
Leeks, Demi-Glace

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Olive Oil Cake, Cheesecake Purée, Port Wine Ice Cream,
Blackberry Sauce, Fried Rice Paper


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