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Fennel and tomato sauce, grilled toast and rouille.
Escargot with parsley, garlic cream.
Traditional cocktail sauce.
Chef's seasonal creation.
Artisan lettuce, croutons, shaved carrots.
Baby spinach, fresh strawberries, goat cheese, toasted almonds, blueberry-balsamic vinaigrette.
Baby arugula, feta, orange segments, pine nuts, sweet orange-ginger vinaigrette.
Goat cheese, walnuts, shaved Parmesan, honey blossom vinaigrette.
Cooked in Irish butter and herbs with Gruyere potato stuffed tomato.
A mild curry sauce with vegetable biryani.
Served without scallops.
9 Ounces filet mignon oscar style with roasted garlic potato puree and grilled asparagus.
Smoked oyster mushroom sauce with rosemary scented tuscan white beans.
4 Ounces lobster tail, lemon scented clarified butter, potato pureeand tuscan kale.
Center cut beef tenderloin, carved tableside, sauce bearnaise.
Beluga lentils, tomato, extra virgin olive oil, lemon and fresh herbs.
Berkshire pork and Maine lobster.
Malt vinegar aioli.
Menu for Dilworthtown Inn provided by Allmenus.com
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