Dinner Menu

The Interlaken Inn Dinner Menu

 

Apps

 

Grilled Baby Iceburg

House Made Blue Cheese Dressing, Crisp Applewood Smoked Bacon & Roasted Heirloom Cherry Tomato, White Balsamic Syrup 7/11

 

Autumn Mixed Greens

Roasted Butternut Squash, Dried Cranberries, Local Red Apples, Fresh Gooseberries, Toasted Pecans, Asgaard Farms Chevre, ADK Pure Maple Vinaigrette 7/11

 

 

Baked French Onion Soup “Au Gratin”

Herbed Crostini, Aged Gruyere, Fontal 10

 

Red Beet Local Asgaard Farms Honey Chevre Napoleon

Baby Arugula, Toasted Almonds,  White Balsamic Gastrique 16

 

Broiled Escargot

Lemon Caper Parsley Compound Butter, Toasted Baguette   18

 

Terriyaki Pork "Wings"  16

Pickled Vegetables, Sriracha Aioli 16

 

Pan Roasted Jumbo Lump Crab Cakes

Citrus Basil Remoulade, Baby Arugula, Meyer Lemon Emulsion  21

 

Colossal Buffalo Shrimp

Carrot & Celery Strips , Creamy Blue Cheese Dressing    21

 

Grilled Sea Scallops

Butternut Squash Puree, Vanillla Brown Butter Rum, Crushed Pecan 20

 

 

Roasted Stuffed Acorn Squash

Local Apple & Sweet Italian Sausage, Parmegiano Reggiano, Toasted Walnuts, Port Wine Syrup  16

 

Entree's

 

Grilled Black Angus Half Pound Burger & Frites

                                    Caramelized Onion & Bell Pepper, Fontal, Applewood Smoked Bacon , Roasted Garlic Aioli, Petite Green Salad 18

 

Jumbo Shrimp & Cavatappi Ala Vodka

Sweet Italian Sausage, Wild Mushrooms, Baby Spinach, Creamy Plum Tomato Marinara  34

 

Interlaken Lobster Roll

Salted Pretzel Bun, House Cut Fries, Maple Mixed Greens   28

 

Grilled Center Cut Filet Mignon

Caramelized Shallot Butter, Roasted Cauliflower Mash, Au Poivre

5oz ~ 28/10oz ~ 54

 

Edelweiss Farms Veal Saltimbocca

Shaved Prosciutto DiParma, Fresh Thyme, Gruyere, Cream Sherry Veal Glace over Garlic Mashed Potato   29

 

 Pan Seared Sea Scallops

Confit Brussel Sprouts, Crisp Pancetta, Meyer Lemon Emulsion, Pomegranite Syrup  36

 

Grilled Iberico Pork Strip Loin

 Local Apple Cranberry Chutney, Sweet Potato Brussel Sprout Hash, Bordelaise   32

 

Grilled Fennel Pollen Scented Scottish Salmon

Grilled Vegetable Green Lentil Ratatouille, Bell Pepper Coulis  28

 

Chimmichurri Marinated Grilled Lamb Loin

Whole Grain Mustard Mash Potato, Forests Mushroom Jus  32

 

Chianti Braised Boneless Short Rib 

 Herbed Risotto, Roasted Shallots, Natural Jus  34

Sides

Cayenne Onion Rings with Remoulade  8

Pommes Frites with Roasted Garlic Aioli  8

Black Truffle Mac & Cheese  10

Marinated Olives  8

Seasonal Vegetable  7

 

 

 

 

Executive Chef ~ Kevin Dunford

The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish
may increase your risk of food borne illness.

*Item availability and prices subject to change*