Dining at
The Red Horse Inn
For cottage guests or guests in the East Room -- must be reserved 24
hours in advance.
Filet Mignon with Red Wine Reduction
Grilled beef tenderloin in a red wine sauce made with shallots,
thyme and spices, served with creamed potatoes and cut asparagus
spears.
Shrimp Scampi
Plump, fresh shrimp served on a bed of angel hair pasta with a sauce
made with white wine, garlic, butter and herbs.
Maple Dijon Chicken
Tender chunks of chicken with wild and white mushrooms in a creamy
sauce, flavored with hints of dijon and pure Vermont maple syrup,
served over a flaky puff pastry shell.
Coq au Vin
Our variation of this French dish is made with boneless chicken
cooked in Shiraz wine with mushrooms, carrots, onions, herbs and
spices until tender, served with fluffy mashed potatoes.
Dessert choices are light & fluffy cheesecake or rich & dark
flourless chocolate torte with raspberry drizzle.
All entrees served with salad, bread, non alcoholic beverage and
dessert. $40.00 per person (filet is $50.00 per person). Tax is 10%
and a 20% gratuity is added to all meals.
The Red Horse Inn
Wine List, as of June 28, 2010
