The Wooster Inn

buttermilk marinated catfish dusted with cornmeal, served with homemade hushpuppies & a white remoulade cole slaw

tender pulled duck leg meat & chevre on toasted baguette, enhanced with a citrus - pepper jelly gastrique & sweet potato hay.

a pan fried crab & shrimp cake with crisp pancetta bacon, finished with a green tomato - corn relish, garlic, aioli, paprika oil & micro green.

pan seared gnocchi with browned butter. roasted cauliflower, english peas, carrots & shallots tossed in a smoked gouda mornay sauce. vegetarian appetizer.

a roasted tomato based soup with lake erie yellow perch, sweet corn, yukon gold potatoes, bacon & chives

seasonal inspirations from our chefs

ground veal, beef & turtle meat simmered with bell peppers, celery, onions, tomatoes, garlic, thyme, spinach & hard boiled egg, finished with sherry & fresh lemon juice.

cantaloupe & honeydew melons, crisp prosciutto & drunken goat cheese served on baby arugula with a cream citrus - vanilla dressing.

grape tomatoes, mozzarella cilengine, garlic confit, pine nuts & shaved red onions on petite greens drizzled with a balsamic reduction vinaigrette.

fresh sliced berries, warmed brie crouton, oranges, toasted pecans & shaved vidalia onions served on mixed baby greens with a sherry - basil vinaigrette.

tender cuts of meat, poultry or seafood & seasonal vegetables simmered in a rich gravy with fresh herbs. topped with a golden braided puff pastry crust. your server will present today's creation.

a light & creamy baked custard filled with a mixture of chicken breast, cheese, tomatoes, snow peas & spinach baked golden brown

pasta tossed with a blend of premium cheese & country smoked ham in a creamy bechamel sauce. topped with buttered bread crumbs.

rosemary & garlic rubbed double - cut pork chop, served on a black eyed pea ragout with virginia ham & smoked pork shoulder. finished with a griddled yellow grit cake & maker's mark whiskey jus.

great lake walleye fillet topped with spicy chorizo sausage breadcrumbs, served on fingerling potatoes with blistered tomatoes, leeks, fennel & chiffonade spinach. touched with a saffron - chardonnay butter sauce.

a 10 ounce veal "t - bone" steak grilled over an flame, served on hickory smoked bacon, oyster mushroom, scallion & potato hash with a dijon mustard -green peppercorn ivory sauce.

pan roasted farm raised duck breast served on toasted almond wild rice with a petite salad of seasonal greens, nectarines & caramelized shallots tossed with champagne vinegar. finished with a grand mariner enhanced duck fond.

a 12 ounce black angus beef ribeye seared in a cast iron skillet, served on lyonaisse potatoes with port salut cheese. topped with thick sliced grilled red onions & a pinot noir enchanced demi glace.

salmon fillet served with over roasted bliss potatoes, hericots verts & a vin blanc sauce finished with lemon zest, capers, eggs mimossa & chopped parsley. topped with deviled egg creme fraiche & salmon caviar.

tender chicken breast filled with homemade cherry - apple stuffing, served on green onion - bacon mashed potatoes & seasonal vegetables. enhanced with a cherry brandy sauce.

broiled lamb chops served with a roasted garlic & boursin cheese potato cake, sauteed eggplant & yellow squash. finished with a mint - pistachio pesto oil & toasted pistachios.

sauteed organic oyster & shitake mushrooms, yellow corn, leeks & julienne carrots layered with crisp brown buttered phyllo & parmesan cheese. finished with a brandied cream reduction with fresh thyme & petite greens.

roasted zucchini, eggplant, yellow squash, bell peppers, carrots & sweet onions with a rosemary infused extra virgin olive oil. finished with red pepper rouille, garlic confit & blistered tomatoes.