The Dining Room

tender breast of duck, battered and fried golden brown, served with cherry sweet and sour dipping sauce and Asian inspired coleslaw

sauteed gulf shrimp with shallots, deglazed with sherry wine then baked with de jonghe butter

tasty treats for your whole group! A selection of 6 of our homemade appetizers, enough for 6 to 8 people

served with our own Creole cocktail sauce

two grilled flour tortillas filled with red onion, diced tomato, fresh cilantro, fresh blanched asparagus, and melted pepper jack cheese, sided with cumin sour cream

stuffed with spinach, onion, and bacon, then drizzled with béarnaise sauce

en croute with assorted fruit preserves and fresh berries

lightly breaded then sautéed with olive oil, garlic, oregano and lemon juice

half dozen oysters baked and ladled with béarnaise sauce

half dozen baked clams in dry white wine, de jonghe butter and topped with bread crumbs

marinated in burgundy and baked in de jonghe butter, served with bread points

garnished with cucumber, red onion, egg and capers

special soups created daily

homemade French onion soup with sweet onions, beef broth, croutons and melted Swiss or Mozzarella cheese

favorite lettuces and baby salad greens with carrots, radishes, cucumbers, tomatoes and croutons

your choice of fillet of beef tenderloin, charbroiled chicken or blackened salmon atop fresh romaine lettuce tossed in a classic creamy Caesar dressing, shredded Parmesan cheese and croutons

tossed with croutons and shredded Parmesan cheese

baby spinach, artichokes, tomatoes, almonds, hard-boiled egg, bacon and croutons, Served with hot bacon dressing on the side, $9.95; side, $5.95; add blackened chicken

Romaine lettuce, green onions, fresh dill, tomato wedge, virgin olive oil, red wine vinegar, imported herbs, feta cheese, anchovies and kalamato olives

ripe tomato wedges, sliced cucumber, bermuda onions, feta cheese, anchovies, tossed with olive oil and vinegar

served with red potatoes with dill butter and fresh vegetables

Mill race inn's selected top sirloin, topped with boursin cheese

grilled to your specifications and topped with mill race inn butter and deep-fried leeks, served with a stuffed potato and fresh vegetables

the classic flavor of cracked peppercorn and melted bleu cheese with a nest of deep-fried leeks, accompanied by a stuffed potato and chef's vegetables

grilled to your specification and topped with mill race inn butter, chef's vegetables and stuffed potato

gently spiced with imported herbs, accompanied by Grecian potatoes

once prepared for the gods, accompanied by Grecian potato

pure tradition crusted with herbs and spices, slow-roasted for optimum tenderness, served with chef's vegetables and a stuffed potato

French cut, with mint jelly

broiled center cut pork chops served with a sweet cinnamon sauce on the side

gently spiced with imported herbs, accompanied by Grecian potato

medallions of veal sautéed in butter, lemon, fresh mushrooms and touch of garlic

veal sautéed over bordelaise, crowned with crabmeat and glazed with béarnaise sauce

medallions of veal, large shrimps, sea scallops, sautéed fresh mushrooms, scallions, deglazed with white wine then baked with a crust of de jonghe butter

pan-seared boneless chicken breast with fresh crab claw meat and asparagus spears drizzled with lemon hollandaise sauce, served on a bed of rice pilaf

chicken breast tenders sautéed in a tasty sauce with fresh mushrooms and marsala wine served on a bed of angel hair pasta

double breast of chicken sautéed with fresh mushrooms, flamed in brandy, red wine enhanced with bordelaise sauce and angel hair pasta

chicken breast tenders sautéed in a sun dried tomato pesto sauce and finished with a white wine and cream sauce, served on a bed of angel hair pasta

sautéed broccoli, green and yellow zucchini, bell peppers, fresh spinach, tossed with angel hair pasta garnished with fresh tomatoes and Parmesan cheese

served in a sour cream sauce on black pepper fettuccine and topped with Swedish lingonberries

prepared to your specifications and served on a bed of wild rice blend with asparagus and a sweet cherry basil sauce, then topped with toasted almonds

tender thinly sliced pork topped with sautéed Granny Smith apples, raisins and pecans in a sweet cinnamon sauce, served with mashed sweet potatoes and fresh vegetables

our signature dish! accompanied by delicate angel hair pasta, fresh asparagus spears and our own rich lobster cream sauce

almondine Broiled or sautéed, served with a lemon butter sauce, wild rice blend and fresh vegetables

served with dill hollandaise sauce, wild rice blend and fresh vegetables

the king of fresh water fish, Served with real mashed potatoes and fresh vegetables

gulf shrimp, crab meat, mussels and scallops in a rich sherry cream sauce served on a blend of wild rice with steamed fresh asparagus

jumbo gulf shrimp coconut battered and fried golden brown, served with cherry sweet and sour dipping sauce, wild rice blend and fresh vegetables

broiled with drawn butter almondine, with real mashed potatoes and fresh vegetables

sweet Canadian saltwater sole ladled with lemon cream sauce and served with a wild rice blend and fresh vegetables

gulf jumbo shrimp sautéed in garlic butter, lemon juice, fresh tomatoes, shallots and parsley, in white wine sauce, served over angel hair pasta

homemade with real crab claw meat and served on angel hair pasta with asparagus and rich lobster cream sauce

two sweet and tender tails broiled to perfection and served with warm drawn butter (cannot be split)

a broiled cold water lobster tail paired with a grilled filet of beef tenderloin and accompanied by twice baked potato and fresh vegetables (cannot be split)