Inn of the Seasons

16 ounce bottle

12 ounce bottle

16 ounce glass bottle

16.9 ounce bottle

16.9 ounce bottle

8 ounce bottle

(16.9 ounce bottle)

12 ounce Bottle

Sprite, Boylan Bottling Co. Orange and Ginger Ale, Saranac Root Beer, Ginger Beer and Shirley Temple

Q Club Soda and Q Tonic Water

Coke, Diet Coke

12 ounce Bottle

16 ounce bottle

Our freshly ground Certified Angus Beef tenderloin; grilled to your liking with melted American cheese, red onions, house mayonnaise and ketchup – served on a fresh brioche roll and French fries.

Green, Apple Cinnamon, Earl Grey, Cozy Chamomile & Lemon Lift

Cheese filled Ravioli topped with your choice of butter or our housemade Marinara Sauce

4 all white meat Chicken Tenders are fried to golden brown served with your choice of French fries or fresh fruit cup

American Cheese Sandwich on white bread lightly butter and grilled until golden brown and melty - served with your choice of french fries of fresh fruit cup

5 Mozzarella Sticks fried until golden served with marinara sauce and your choice of fresh fruit cup or french fries

Penne Pasta tossed with your choice of butter or our housemade Marinara Sauce

Fresh Haddock Fillet is topped with a Romano and Cheddar Cheese gratin and baked until golden brown – served with rice and vegetable.

A thickly cut "Choice" beef filet is wrapped in bacon and grilled to perfection, served with augratin potato and vegetable. Add Fried Onion "Straws" $2.

A frenched 12 ounce Heritage Pork Rib chop is char grilled and glazed with a horseradish maple syrup reduction-served with our au gratin potato and vegetable

Homemade Ravioli stuffed with ricotta cheese – served with our house made marinara sauce – topped with grated Romano cheese.

Sautéed Jumbo White Shrimp, shallot, sweet corn and heirloom grape tomatoes are sautéed with our housemade chili oil and butter tossed with fresh egg linguine

Breast of chicken stuffed with mushrooms, spinach, brie cheese, garlic, oregano, basil, thyme and Dijon mustard wrapped in puff pastry, baked to perfection served with a Dijon cream sauce, potato and vegetables.

Vegan friendly, our house Marinara is San Marzano tomatoes, garlic, onions, fresh basil and Italian herbs simmered together – served over Capellini Pasta.

Fresh Atlantic Salmon fillet is sautéed, then topped with an Irish Whiskey glaze and baked to perfection-served on a bed of vegetable rice.

Addition to any salad

Addition to any salad

Grilled boneless breast of Chicken and warm, shaved Brussels sprouts tossed with fresh croutons and our house made Caesar dressing topped with fresh grated Reggiano Parmesan Cheese.

Crisp romaine lettuce tossed in the classic dressing of garlic, virgin olive oil, anchovies, mustard and freshly grated Romano cheese

Add to any salad

Romaine lettuce is lightly grilled topped with grape tomatoes, bacon, chopped red onion, creamy and crumbly bleu cheese.

Our mixed lettuces with carrots, tomatoes, red onions and croutons. With your choice of our house made dressings-buttermilk dill, creamy bleu cheese, honey mustard, Russian, Italian style vinaigrette or balsamic vinaigrette-crumbly blue available to accompany any of the dressings.

An Inn spin on the famous chopped salad from La Scala Restaurant in Beverly Hills. Romaine and Iceberg lettuce, salami, chickpeas, and mozzarella cheese tossed in a Pecorino Cheese red wine vinaigrette.

Add to any salad

Our fresh Atlantic salmon fillet is roasted to perfection, served on mixed greens with tomatoes, cucumbers, red onions, crumbled blue cheese and Buttermilk Dill dressing

Add to any salad

Fiji Apples, Romaine lettuce, toasted pecans, dried cranberries, and honey roasted carrots are tossed with a poppy seed dressing topped with crumbled goat cheese.

8 ounce bottle

6.75 ounce bottle

12 ounce bottle

Our house reciped – onions cooked low and slow until they are caramelized and sweet, a touch of cayenne pepper, salt and pepper, sour cream and cream cheese make this dip decadent – served with fresh vegetables and Cape Cod Chips

Our Special Recipe topped with a toasted crouton and melted gruyere cheese.

3 breaded and fried till golden tomatoes served with a housemade Jalapeño Sour Cream.

Egg pasta stuffed with wild mushrooms topped with a black truffle butter sauce and fresh grated Reggiano Parmigiano. 4 per order

Our house baked pretzel bites served with a creole mustard and fresh scallion dipping sauce.

Burrata (Italian cow milk cheese made from mozzarella and cream) served with roasted red peppers, fresh basil, olive oil, balsamic glaze and toasted baguette.

Three wild caught white shrimp are salt, peppered and lightly floured, quickly deep fried served on a bed of freshly prepared cocktail sauce.

Sweet Rock shrimp are lightly breaded, deep fried and tossed in a zesty buffalo style sweet & spicy sauce wing served with carrots, scallions, crumbled blue cheese and buttermilk dressing.

Fresh Atlantic Salmon, hand cured with pure sea salt and fresh herbs is then smoked in small batches using aged oak whisky barrels is served with a dill sour cream on top of Brads potato pancakes. 3 per order

Creamy chicken stock with cheddar cheese carrots, celery, onions and sweet peppers.

Whipped Feta cheese is topped with Butter beans, cucumber, celery and shallots tossed in a zesty Calabrian chili and lemon olive oil. Served with warmed Naan.

Baked, fresh Georges Bank Cod fillet topped with a Parsley/Lemon/Garlic/Panko & Cracker Crumb on a bed of Orzo pasta tossed with white beans sweet peppers & red onions finished with Chef Brad's Lemon Butter.

Harpoon caught Block Island Swordfish (Block Island located in the Atlantic Ocean about 13 miles south of the coast of Rhode Island) is char grilled on a salad of Romaine lettuce, cucumbers, grape tomatoes, black olives, red onions, goat cheese and our house made Oregano Vinaigrette.

Fresh egg Pappardelle is tossed in this classic Italian meat sauce made of ground beef, pork and pancetta, slowly cooked with tomato, onions, carrot, celery, garlic and cream-topped with Romano cheese.

Egg battered Fresh Scarlett Snapper fillet (from the Florida Keys) is sautéed and finished in a garlic, herb and lemon butter served on a bed of golden harvest medley (Couscous, tri-colored Orzo Pasta, Split Baby Garbanzo Beans and delicate Quinoa) tossed with fresh baby arugula.

In 1998 Dave Phinney founded Orin Swift Cellars; Orin is his father's middle name and Swift is his mother's maiden name. Advice from John is a delicious, luscious, and fun Merlot. Dominating aromatics abound with notes of blackberry pie, black plum, sage and lilac. The label art features a message left on the wall of a bathroom in a Texas bar that just so happens to perfectly capture the spirit at the heart of Orin Swift.