Fall 2003 Dinner Menu
Our seasonal menu of fresh, organic, Contemporary Regional Cuisine,
served in an attentive, yet relaxed and friendly, style
Appetizers
Soup $6
- freshly prepared daily
Sweet Potato-Cornbread Fritters $7
- served on a cinnamon molasses-drizzled plate
Fried Green Tomatoes $8
- served with cheddar grits and topped with an applewood bacon gravy
Tortilla Lasagna $10
- made with organic whole wheat tortillas, tomatoes, mushrooms, zucchini, peppers, and white cheddar cheese, served with a tomato and black bean sauce
Seared Jumbo Sea Scallops $11
- served in a corn and crab reduction with fresh tomatoes
Vegetarian Spring Rolls $8
- white cheddar, black-eyed pea, and kale spring rolls served with a sweet vegetable relish
Salads
Salad of Mixed Greens and Fresh Vegetables $6
- with your choice of today's dressings
Blind Joe's House Salad $7
- with sweet basil vinaigrette, sliced tart apples, seasoned toasted pecan halves, fresh goat cheese, and mixed greens
Warm Spinach Salad $8
with seared applewood bacon, caramelized onions, and grilled portabellos,
served with poppy-seed vinaigrette
Entrées
A Chef's Addition of a Fish Entrée is sometimes available
- varying choice of fresh fish specially prepared
Sautéed Shrimp with Yellow Stone Ground Cheddar Grits $19
- over our chef's herb tomato sauce, served with grilled asparagus
Free-Range Chicken Breast $21
- served with an apple mint chutney, sweet corn and porcini mushroom risotto and fresh vegetables
Jumbo Lump Crab Cake with Seared Sea Scallops $27
- over basil mashed potatoes, topped with a ginger-green onion butter and served with fresh vegetables
Seared Duck Breast $23
- served with a white bean and portobello mushroom ragout and fresh vegetables
Organic Double-Cut Pork Chop $22
- with sweet potato mash and topped with a marsala glaze, served with fresh vegetables
Pecan-Encrusted Mountain Trout Filet $19
- served with garlic mashed potatoes and fresh vegetables, topped with a Dijon remoulade
Organic Grilled Tournedos of Beef Tenderloin $29
- with a Pinot Noir demi-glace served with Yukon gold potato gratin and fresh vegetables
Grilled Tempeh $16
- atop spinach, mushrooms, onions, tomatoes, broccoli, peppers, and garlic, finished with a Balsamic honey glaze
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Cookbook | Tollfree: 1-888-963-5857 | stay@mastfarminn.com |