Since 1743 neighbors and travelers alike have enjoyed the food and hospitality of this historic inn and tavern. The food you’re about to enjoy is sourced from local, sustainable providers whenever possible. This means you’ll enjoy the superior quality of fresh meats and produce farmed just minutes from our kitchen. Start with your favorite cocktail prepared by our bartender, then, be sure to ask our sommelier to recommend a wine from our award-winning wine collection to perfectly complement your meal.

Thank you for dining with us.

 

EASTER BRUNCH MENU

11-2pm

Regular menu all day

Smoked salmon & Osetra Caviar – White cheddar potato pancake, crème fraîche, red onion, dill, spring mix with champagne vinagrette  29

Stuffed French Toast – Sweet cream and strawberries, maple syrup, side of bacon   20

Prime Steak & eggs – German potatoes & your choice of toast  (white, wheat, rye)   28

Eggs Benedict

Lobster – English muffin, Hollandaise, German potatoes & asparagus   34

Crab Cake  – English muffin, Hollandaise, German potatoes & asparagus   34

Filet  –  English muffin, Hollandaise, German potatoes & fruit   34

Bacon  –  English muffin, Hollandaise, German potatoes & fruit   26

Florentine  –  Spinach, English muffin, Hollandaise, German potatoes & fruit   26

Sides

German Potatoes – Bell pepper, onion & bacon   10

Eggs – Your way   6

Fruit – strawberries, pineapple & oranges   4

Toast – White, wheat or rye   4

Bacon 6

 

EASTER DINNER FEATURES

 

 

Burger Wine Pairings $37

All burgers are Pat LaFrieda patties on a brioche bun served with fries and a pickle.

Bacon Cheeseburger Nello’s bacon, cheddar, lettuce, tomato, pickled red onion, Clinton House Sauce  24                                                

Boursin Burger Wild mushrooms, roasted red pepper    24                                                                                                                                                                               Merlot, Miner  Stagecoach, Napa Valley 2019     23 / 92

Truffle Burger  Shoestring onions, gruyere cheese, wild mushrooms, truffle mayo  24                                                                                                                                      Pinot Noir, Paul Hobbs Crossbarn, Sonoma County 2020     17 / 71

 

Regular Menu

 

Appetizers

Warm Baguette with butter 4.50

Grilled Shrimp  19

Clams Casino  Bell pepper, bacon, red pepper 16

Chilean Sea Bass  Carolina gold rice, lobster cream, fried shallots, chives  19

Mushroom Flatbread Manchego cheese, roasted red pepper 19

Fish Tacos Chilean Sea Bass, onion, tomatillo sauce 19

Fried Oysters Creamed spinach, pickled vegetables  19

Crab Cake  Newburgh sauce 26

Charcuterie & Fromage Murray’s cheese & meat, NY 20

Portobello Fries  Truffle mustard aioli  14

 

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Raw Bar

Deluxe Seafood Tower  1/2 Lobster, 4 oysters, 4 clams, 4 shrimp  59

Premium Seafood Tower  Whole lobster, crab cocktail, 8 oysters, 8 clams, 8 shrimp  125

Raw Oysters  East Coast 21 / 40 West Coast  25 / 45  1/2 West 1/2 East 43

Clams 15 / 27

Wild White Jumbo Shrimp Cocktail  19

Jumbo Lump Blue Crab Cocktail  29

Lobster Cocktail  23 / 44

 

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Soups & Salads

ADD Lobster tail +37  Shrimp +19   Crab Cake +26
Chicken +12   Steak +18

Lobster Bisque  8 / 14

Soup of the Day  6 / 9   

French Onion Soup  12

Caesar Salad  White anchovies, croutons  8 / 15

House Salad  Tomato, cucumber, red onion, bell pepper, olives  8 / 14

Roasted Beet  Arugula, bleu cheese, candied nuts  15                

Smoked Duck  Apple, dry cranberry, arugula, Bleu d’Auvergne  19

Blackened Chicken  Cheddar cheese, Mandarin oranges, cranberries, almonds, balsamic vinaigrette  2

Seared Shrimp  Pineapple, berries, Mandarin oranges, almonds, chow mein noodles, sesame vinaigrette  28

 

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Sandwiches

Substitute gluten-free bread +2

French Dip Prime Rib, Boursin cheese, horseradish, onions, baguette, fries  28

Lobster BLT Nello Bacon, mayo, chives, tarragon, lime juice, chips 28

Smoked Salmon & Goat Cheese Pesto mayo, apple, fennel, whole-wheat bread served with spring salad (nut-free) 19

Cheeseburger Pat LaFrieda patty, lettuce, tomato, pickled red onion, brioche, fries (Cheddar, American, Swiss or Provolone) 20

Bacon Cheeseburger Pat LaFrieda patty, Nello bacon, cheddar, lettuce, tomato, pickled red onion, Clinton House Sauce brioche, fries  24

 

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Steaks & Chops

ADD Lobster tail +37  Grilled shrimp +19  Crab cake +26
Truffle Butter +10  Au Bleu Style +9  Au Poivre +7

R 120-129°F    MR 130-134°F    M 135-144°F   MW 145-154°F    W 155-164°F

NY Strip Steak 12 oz New York strip steak, onion rings  60    

Dry Aged NY Strip  16 oz Strip dry aged for 28 days, onion rings  68

Filet Mignon Center cut filet, wild mushrooms  6 oz 42  / 10 oz 65

Bone-in Ribeye  22 oz Bone-in, balsamic glaze, pickled red onions  85

Grilled Rack of Lamb  New Zealand, grass-fed & finished, demi-glace, roasted tomato  52

Twin Pork Chops Au Poivre  Duroc pork, whipped potatoes, broccoli  38

Prime Rib  Available Monday – Sunday

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Seafood

South African Lobster Tails  (À la carte) Twin 5 oz  70  (crab stuffed +35)

Crab Cakes  (À la carte) 2 pan-seared jumbo lump blue crab cakes, bell pepper  49

Pan Seared Salmon  8 oz Canadian center cut, spinach, chow-chow, lemon, whole grain mustard vinaigrette  36

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Entrees

Sauerbraten Marinated roast beef, potato pancakes, red cabbage  34

Stuffed Roast Chicken  Rice, broccoli 28

Filet Medallions Garlic demi-glace, whipped potatoes, broccoli  44

Prime Steak Frites 8 oz, herb garlic butter, rosemary fries 26

Beef Wellington  (À la carte) Medium rare filet, phyllo dough, chicken liver paté, mushroom duxelles, demi-glace  48

Eggplant Rollatini  Lebanon Cheese Co. ricotta, marinara, provolone  23

 

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Sides

Onion Rings  12   (V)

Wild Rice  8   (GF)

Sautéed Onions  8   (GF) (V)

Red Cabbage  9

Whipped Potatoes  9  (GF)  (V)

Potato Pancakes  12  (V)

French Fries  9 (GF)  (V)         

Wild Mushrooms & Truffle Butter  13   (GF)  (V)

Lobster Mac and Cheese  25                                             

Broccoli Au Gratin  14  (V)

Asparagus with Béarnaise  14  (GF)

Moroccan Heirloom Carrots  10  (GF)  (V)

Creamed Spinach  11   (V)

Brussels Sprouts & Bacon  14  (GF)