The Inn Between

Topped with a blend of 3 cheeses and baked to a golden brown

Chilled jumbo gulf shrimp served with creole chili and tomato horseradish sauces

Top neck clams baked with a bacon, pepper and crumb topping

Maine lobster in a sherry and cream broth; a house specialty

Baked bluepoint oysters with garlic, parmesan, pernod and mornay sauce

Seasonal items prepared by our chef will be described by your server

A variety of fresh seafood shipped direct from steve connolly's of boston is featured daily and priced accordingly

Chef selected veal dishes

Grilled breast of chicken topped with crab meat, asparagus and a lemon, tarragon butter sauce

Butterflied shrimp, with homemade crab stuffing, baked in lemon butter and finished with a fine herb sauce

Grilled breast of chicken over imported pasta with roasted and grilled vegetables in a mediterranean olive oil vinaigrette sauce

Prime tenderloin steak wrapped with apple smoked bacon and broiled to your taste. Served with portabello mushrooms and our award winning country mustard sauce

Available friday, saturday, and Sunday. A tender cut of slowly roasted choice beef served with creamed horseradish and au jus sauces

King cut of prime rib rubbed with our blend of cajun seasonings, lightly grilled and topped with cajun butter and cayenne onions

Shrimp, lobster, and scallops, sauteed in a garlic, wine and herb seasoned butter sauce with mushrooms and green onions, served in a crispy phyllo shell

Broiled canadian lobster tail accompanied by baked stuffed shrimp & clam casino

Grilled prime tenderloin medallions served on a demi glaze wine sauce and topped with lobster, king crab meat, asparagus, and bearnaise sauce

Tenderloin of beef, topped with truffle scented mushroom duxelle and baked in a flaky puff pastry. Served with port wine sauce

Boneless one half duckling, slow roasted till tender and crisp, served over herb stuffing with orange sauce on the side

Herb crusted and oven roasted, with stone ground mustard sauce and apple mint jelly