Inn Between Restaurant Menu

chilled jumbo gulf shrimp served with creole chili and tomato horseradish sauces.

top neck clams baked with a bacon, pepper and crumb topping.

maine lobster in a sherry and cream broth; a house specialty.

baked bluepoint oysters with garlic, parmesan, pernod and mornay sauce.

seasonal items prepared by our chef will be described by your server.

broiled canadian lobster tail accompanied by baked stuffed shrimp & clam casino.

grilled prime tenderloin medallions served on a demi glaze wine sauce and topped with lobster, king crab meat, asparagus, and bearnaise sauce.

tenderloin of beef, topped with truffle scented mushroom duxelle and baked in a flaky puff pastry. served with port wine sauce.

boneless one half duckling, slow roasted till tender and crisp, served over herb stuffing with orange sauce on the side.

bherb crusted and oven roasted, with stone ground mustard sauce and apple mint jelly.

chef selected veal dishes (described by your server).

grilled breast of chicken topped with crab meat, asparagus and a lemon, tarragon butter sauce.

butterflied shrimp, with homemade crab stuffing, baked in lemon butter and finished with a fine herb sauce.

grilled breast of chicken over imported pasta with roasted and grilled vegetables in a mediterranean olive oil vinaigrette sauce.

prime tenderloin steak wrapped with apple smoked bacon and broiled to your taste. served with portabello mushrooms and our award winning country mustard sauce.

a tender cut of slowly roasted choice beef served with creamed horseradish and au jus sauces.

king cut of prime rib rubbed with our blend of cajun seasonings, lightly grilled and topped with cajun butter and cayenne onions.