Woodfield Inn Restaurant

Spring greens, grape tomatoes, fresh buffalo mozzarella, orange segments, kalamata olives and balsamic vinaigrette

Baby spinach leaves, toasted pecans, caramelized pears and gorgonzola dressing

Rosemary skewered tiger shrimp and atlantic salmon, hearts of romaine, anchovy filets, crispy parmesan, artisan croutons and classic caesar dressing

Fresh fruit and marinated olives

Scottish smoked salmon with fried caper mayonnaise, organic hard poached eggs, spanish onions and basil cream cheese toast points

Fresh sashimi grade tuna grilled and thinly sliced with poached red bliss potatoes, roma tomato wedges, marinated haricotverts, nicoise olives, soft boiled organic eggs and herbs de provence, served with boston bibb lettuce and citrus vinaigrette

An array of seasonal italian charcuterie, local vegetables, imported cheeses, crostinis and aged balsamic vinegar

Chilled summer soup with english cucumber pinwheels, yellow roasted peppers and heirloom tomatoes

Chef's daily whim of fresh ingredients

Savory organic chicken salad or albacore tuna salad in puff pastry shell with spring salad and local vegetables

Enjoy our chef's choice of quiche, select one from three prepared daily. Accompanied with vegetables from our garden

Dijon basted breast of free-range chicken with a light dijon mustard sauce, served with wild rice and fresh seasonal vegetable saute

Sauteed forest mushroom red wine demi-glace on a bed of rice pilaf, accompanied by seasonal vegetables

Grilled marinated free range chicken with slowly roasted mild italian rope sausage, quickly sauteed with garlic and shallots, deglazed with pinot grigio and finished with a touch of cream, parmesan cheese and cracked black pepper, then tossed with tri-colored tortellini

Sauteed mountain trout deglazed with vermouth and finished with freshly squeezed lemon and compound butter and served with long grain wild rice and vegetables du jour

Twenty-one day aged center cut rib eye, prepared and grilled to your liking, served with fingerling potatoes and seasonal vegetables

Fried chicken with southern mashed potatoes, roasted garlic green beans, petit carrot and pan gravy

Marinated, grilled hanger steak on a crispy baguette, gruyere cheese, a trio of greens, vine ripe tomatoes, dijonaise, comichons petit french pickles and shoestring french fried potatoes

Smoked turkey, country ham and apple smoked bacon with red leaf lettuce and roma tomatoes on toasted white, whole wheat or cranberry bread

Foccacia wedge topped with sauteed forest mushrooms, cherry tomatoes, marinated artichokes, kalamata olive tapenade, sun-dried tomatoes and smoked gouda cheese

Chef's daily whim of soup and half sandwich creation