Other
Banquet Menus
served with soup du jour
Grilled Chicken Caesar
tossed with romaine and aged parmesan, olives and a side of Tuscan Caesar dressing
Ginger Chicken Salad
served over fresh greens with almonds, raisins, fresh fruit and vegetables
Warm Turkey
with figs, sun dried cherries, walnuts and fresh French goat cheese
Roycroft Chop Salad
red bliss potatoes, broccoli, corn, green beans, basil marinated tomatoes and scallions topped with low fat ranch dressing, grilled chicken and crumbly blue cheese
served with fresh house salad
Quiche of the Day
made fresh daily with a pastry crust
Maryland Crab Cakes
fried and served with an oven roasted corn relish and roasted red pepper rémoulade
Breast of Chicken Dijon
pan seared and served with a creamy white wine Dijon sauce
Pasta Primavera
crisp seasonal vegetables tossed with pasta and seasoned olive oil
Roasted Salmon
baked with an herbed breadcrumb crust, served with a lemon beurre blanc
Open Faced French Dip
slow roasted beef, served over French bread crostini with au jus dipping sauce
Phoenix Crêpes
chicken, shrimp and vegetables in a thin French crepe with a
parmesan and dill beurre blanc
Add chocolate or vanilla ice cream an additional $3 per person.
Includes chefs choice of starch and vegetable where appropriate, Inn made breads,
freshly brewed coffee, tea and soft drinks.
Menu and pricing are subject to change.
$20 per person, inclusive of tax and gratuity.
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Menu:
A Luncheon at The Inn