creamy chowder with fresh watermelon & avocado salad, mixed greens and balsamic vinaigrette
8 $
Soup Du Jour
7 $
Salads
Caesar Salad
romaine hearts, house made croutons, creamy caesar dressing
7 $
Summer Strawberry Salad
fresh strawberries, red onion, goat cheese & crunchy almond pecan crumbles with a lemon basil white balsamic vinaigrette
8 $
Bibb Salad
bibb lettuce, sundried tomatoes, pine nuts, red onion, blue cheese with champagne vinaigrette
8 $
Simsbury Inn House Salad
mixed greens, cucumbers, tomatoes, onion, carrots, olives, house made croutons with choice of dressing
7 $
Mains
Grilled Tuna Steak
ginger soy glazed grilled tuna steak. accompanied by chefs choice of vegetable & wild mushroom reduction spring risotto
25 $
Tandoori Chicken
breast of chicken marinated in yogurt, lemon & tandoori spices. accompanied by jasmine rice & chefs choice of vegetables
21 $
Cedar Plank Salmon
fresh salmon presented over gnocchi & grilled vegetables tossed in a pesto cream
22 $
Roasted Cod Loin
roasted cod loin with crisp julianne vegetables in a roasted vegetable & seafood broth garnished with mussels and spring herbs. served with warm peasant bread
22 $
Ginger & Passion Fruit Glazed Sea Scallops
blue cornmeal crusted seared sea scallops with forbidden black rice & chefs choice of vegetables
23 $
Grilled Pork Tenderloin
herb marinated grilled pork tenderloin finished with white balsamic & fine herb reduction. served with grilled red potatoes wedges & asparagus
filet mignon & sweet maine lobster blanketed with buttery bearnaise over mashed potatoes & lazy mans corn on the cob
29 $
Seared Duck Breast
seared to your preference with blackberry demi glace. served with jasmine rice & chefs choice of vegetables
22 $
Artichoke & Spinach Stuffed Shrimp
four jumbo shrimp stuffed with artichoke, spinach & swiss cheese with lobster cream sauce. served with chive whipped potatoes & chefs choice of vegetables
26 $
Spring Pappardelle
pappardelle noodles with artichoke hearts, roasted red peppers & spinach in a lemon white wine sauce. finished with goat cheese & fresh basil