Golden Pheasant Inn

House made apricot and pistachio studded pheasant pâté, shaved prosciutto, assorted mustards, and chutneys and grilled artisan bread

Smoked trout with a kelchner's creamed horseradish sauce and crossroads bake shop toasted bread points

Crab cakes dusted with panko crumbs, flaim farms cabbage slaw, and a ginger Hollandaise

Mussels steamed in a saffron and white wine broth

Confit leg of duck with lentil salad and a honey orange demi-glace

Served in one ounce portions with local artisan bread points, tassot apiaries raw honey and honeycomb, salted almonds, and raspberry puree.

Served in one ounce portions with local artisan bread points, tassot apiaries raw honey and honeycomb, salted almonds, and raspberry puree.

Savory onion soup with melted gruyere cheese. our recipe served for 26 years

Spinach greens salad with dark hollow hens farm free range eggs, smoked purely farm pork jowls, and anchovy dijon mustard vinaigrette dressing

Grilled romaine, old chatham ewe's blue cheese, candied walnuts, and lavender, thyme, and honey-infused balsamic dressing

Arugula greens, pickled beets, French goat cheese, toasted almonds, dried cranberries, and a raspberry-dijon mustard vinaigrette

Butterhead greens, blood orange segments, flint hill farm chevre, toasted sunflower seeds, and a lemon-dijon mustard vinaigrette

Seared maine day boat scallops served with tuscarora farms celeriac puree, roasted phillips Farm baby carrots, and a lemon thyme yuzu white wine sauce

Poached salmon served with jasmine rice, sauteed davidson exotic mushrooms, and a kefir lime leaf coconut milk sauce

Sautéed halibut with castle valley mills farro berries, roasted cassaday farm cauliflower, and a lemon butter caper dill sauce

Ravioli filled with butternut squash puree, topped with cherry grove herdsman cheese and a fresh sage infused brown butter

Frenched chicken breast, roasted with tassot apiaries honey and grain mustard, sautéed phillips farm collard greens, and roasted fingerling potatoes

Roasted duck breast with wild rice, stone fruit puff pastry, and an apricot, ginger, rum reduction

Roasted pheasant breast with sauteed phillip's farm collard greens , smashed terhune orchards elba potatoes, and a fresh lingonberry sauce

Braised lamb shank with roasted swallow hill farm fingerling potoatoes, sautéed cassaday farm brussels sprouts with hickory smoked bacon and shallotss

Grilled beef strip loin with smashed terhune orchards elba potatoes, creamed spinach, and a bearnaise sauce