Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree
Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette
Handmade by the chef, using high-quality semolina and the best ingredients
Served with whole grain mustard, parsley, black pepper with butter crostini
Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette
House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots
Daily soups are masterfully created under the direction of chef nick
Accompanied by tourne potato confit, baby vegetables atop red wine jus
Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip
Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth
Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace
Served with rich eggplant caponata and house-made mushroom jus
Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace
Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.
Menu for Freestone Inn provided by Allmenus.com
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