The Carversville Inn

With bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze

Topped with seared foie gras, balsamic syrup

With creme fraiche-horseradish, capers, and shallots with toasted melbas

Baked with marinara sauce and romano

Crumbled danish blue $1.00

With apples, spicy pecans, danish blue, and cider vinaigrette

With mixed greens, candied pecans, goat cheese and a white balsamic vinaigrette

Roasted red pepper-horseradish whipped cream

With blackbread stuffing and a tart cherry-port wine sauce

Blueberry, sage and balsamic reduction

With prosciutto, sauteed and served with roast tomatoes, caper butter

A different style daily

Rosemary cabernet sauce

Caramel brandy mushroom sauce

With an English ale and cider sweet chili sauce, pear-orange chutney

With creme fraiche-horseradish, capers, and shallots with toasted melbas

Topped with marinara sauce and romano cheese

Crumbled Danish blue $1.00

With apples, spicy pecans, Danish blue, and cider vinaigrette

With mixed greens, candied pecans, goat cheese and a white balsamic vinaigrette

Side of bacon $2.50

Topped with seared foie gras, balsamic syrup

Sauteed in olive oil with garlic and lemon over saffron rice pilaf

With a roasted tomato-caper lemon butter

With smoked prosciutto on blackbread, hollandaise

A different preparation daily

With bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze

Roast beef and onions, simmered in gravy, topped with mashed potatoes and gruyere