Horse Inn
214 N Marshall St, Lancaster, PA 17602 (717) 392-5528Main
Appetizers
fresh little neck clams steamed in garlic and butter
deep fried gourmet breaded onion rings
mushroom caps generously stuffed with crabmeat, broiled with butter, port wine and brie cheese
jumbo jump crabmeat in a white wine cream sauce topped with crumbled chips and baked
seasoned and served with horse inn's own dipping sauce
chilled gulf shrimp with cocktail sauce
Soups
a delicate cream soup with jump crabmeat, laced with sherry wine
Salads
tossed greens topped with white tuna, tomatoes, hard boiled eggs, potatoes, green beans, capers and anchovies with vinaigrette dressing
romaine lettuce with red onions, feta cheese, tomatoes, cucumbers, green peppers and black olives, choice of dressing
crab cakes over salad greens with grape tomatoes and cracked pepper fries. choice of dressing
with shrimp
with tenderloin tips
cajun chicken tenders over caesar salad with tomatoes and croutons
fresh seasonal fruits with a scoop of cottage cheese or sherbet
mixed greens topped with tomatoes, cucumbers, red onion, cracked pepper fries, cole slaw, a blend of cheddar and monterey jack cheese, croutons and tenderloin tips to your liking
mixed greens topped with tomatoes, cucumbers, red onions, croutons and a blend of cheddar and monterey jack cheese
with chicken
Entrees-Beef
served with two selections from the side bar
(choice and aged) friday & saturday
7 oz filet mignon grilled, topped with crab cake, melted port salute cheese, served on top of portobello mushrooms
tenderloin tips, grilled and served with toast points
aged sterling silver beef
two petite filet mignon dusted cracked black peppercorns and sauteed in a brandied cream sauce with mushrooms
14 oz. beef strip steak grilled to perfection with herbs provencale served with sauteed tomatoes, mushrooms, onions and capers in a demi glaze sauce
7 oz. filet mignon topped with mustard and melted swiss cheese
7 oz filet mignon a top of portobello mushrooms, topped with a wild mushroom bercy sauce
Entrees-Combos
served with two selections from the side bar
7 oz. filet mignon with a 6 oz lobster tail, served with drawn butter
our traditional tenderloin tips prepared in tandem with choice of
grilled chicken breast topped with a wild mushroom bercy sauce with a broiled crab cake
Entrees-Poultry
served with two selections from the side bar
boneless chicken breast dusted with sage, breaded and sauteed with capers, parsley and lemon juice
chicken breast in a pink champagne sauce, topped with jumbo jump crab meat and melted mozzarella cheese
chicken tenderloins prepared in tandem, two blackened topped with brie cheese, and two sauteed topped with portobello mushroom, topped with portobello mushroom sauce
chicken tenderloins prepared in tandem, two blackened topped with brie cheese, and two sauteed topped with portobello mushroom, topped with crab cake and melted port salute cheese
Entrees-Seafood
served with two selections from the side bar
six shrimp with imperial crab and baked
simply plain filet of broiled haddock with a splash of white wine and lemon juice, topped with toasted almonds'
poached salmon filet topped with a sauce made with red bell peppers, scallions, garlic, mushrooms and cream
orange roughy filet sauteed in a white wine sauce with shallots, scallions, parsley and mushrooms
with drawn Butter
lumps of crabmeat blended with our special seasonings and herbs
Entrees-Veal
served with two selections from the side bar
medallions of veal sauteed with sun dried tomatoes, basil, pine nuts, white wine and demi glaze
medallions of veal sauteed in a madeira wine cream sauce with mushrooms, shrimp, and jumbo lump crabmeat
Entrees-Duck
served with two selections from the side bar
boneless duck breasts grilled to your liking, sliced and topped with a sweet-n-sour pine nut sauce
Entrees-Pork
served with two selections from the side bar
pork medallions sauteed with capers, dijon mustard, parsley, demi glaze and cream
pork medallions sauteed in a teriyaki sauce with scallions, mushrooms, onions and toasted almonds
Entrees-Pasta
served with garden salad, served with two selections from the side bar
white tuna in a cream sauce with pimentos, garlic and basil, topped with parmesan cheese and bread and crumbs, served over angel hair pasta
a combination of bacon, shallots, parsley, basil, marinara sauce, vodka and cream over angel hair pasta
strips of salmon filet sauteed in olive oil with garlic, scallions, dill, mushrooms, tomatoes, capers, lemon juice and white wine over angel hair pasta
penne pasta tossed with our homemade marinara sauce
with chicken breast
chicken breast finger cuts sauteed with garlic, scallions, tomatoes, baby spinach, red onions, oil and red wine vinegar over penne pasta
