GOODSTONE INN & ESTATE

Dinner Menu

Welcome to Goodstone’s Restaurant:  We strive to exceed your expectations. 
We buy in small quantities to assure freshness.  We grow what we can, like herbs and vegetables and make every dish from scratch.  We trust that you will enjoy yourselves immensely and we are very pleased to offer you the following menu selections. - Chef William Walden
Bon Appétit! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

First Course

NOTRE POTAGE
(Please inquire about this evening’s preparation)

DUO OF SALMON
One cured and one “Pastrami” Smoked: Crudités, Cucumbers, and Ponzu.
$14 a la carte  

ALSATIAN ONION TART
Caramelized Onions and Gruyère Cheese in Puff Pastry served as in Alsace.
$10 a la carte  
 

"MOULES-FRITES"
Prince Edward Island Mussels simmered in aromatic Saffron Infused Sauce.
$15 a la carte
 

FRESH DUCK FOIE GRAS
Seared Hudson Valley Foie Gras, Grand Marnier "Jus", and Toasted Brioche
$24 a la carte/$18 prix-fixe supplement
Excellent with a glass of Veritas "Kenmar" Muscat $7   

Salads

GOODSTONE’S HOUSE SALAD
 Our Garden Lettuces with Champagne Vinaigrette and Accoutrements
$10 a la carte
(With Roquefort cheese and caramelized apples-$4.75 extra)

FRESH HEIRLOOM TOMATO CAPRESE SALAD
Ripe Tomatoes, Fresh Mozzarella, Extra Virgin Olive Oil, Aged Balsamic
$12 a la carte  
 

GOAT'S CHEESE SALAD
 Roasted Beets with Chèvre and English Walnuts, Fresh Greens, and Aged Balsamic
$12 a la carte

Entrees

THAI CURRIED VEGETABLES
Fresh Seasonal Vegetables simmered in Authentic Massaman Curry with Jasmine Rice
$26 a la carte / $51 prix-fixe  

ROASTED CHILEAN SEABASS WITH ASIAN OVERTONES
 Pan Roasted Fillet, Pea Shoots, Crispy Leeks, and “Shoyu” Butter.
$44 a la carte / $69 prix-fixe   

DIVER SCALLOPS AND SOUTHERN PRAWNS PROVENCALES
Diver Scallops and Southern Prawns sauteed with Garlic and Herbs as in Provence
$38 a la carte / $63 prix-fixe

PAN ROASTED WILD SALMON
Wild Norwegian Salmon stuffed with Lump Crab, Fresh Seasonal Vegetables, and Sauce Bercy
$40 a la carte / $65 prix-fixe

ESCALOPES DE VEAU AUX CHAMPIGNONS SAUVAGES
Tender Scallopini of Veal in a Wild Mushroom Madeira Cream Sauce
$38 a la carte / $63 prix- fixe

ROASTED YOUNG POUSSIN
Roasted, Boneless, Young Organic Chicken with Freshly Seasoned Vegetables and Tarragon Jus
$29 a la carte / $54 prix- fixe

MAGRET OF DUCK A L’ORANGE
“Maple Leaf Farms” Breast, Sauce Bigarade with Freshly Seasoned Vegetables over Steamed Rice .
$36 a la carte / $61 prix- fixe

GOODSTONE’S RACK OF LAMB
Garlic and Parsley Crust, Tarragon “Jus”, and Candy Striped Beets
$42 a la carte / $67 prix-fixe  

PRIME FILET MIGNON
Center Cut Filet with Truffle Sauce, Mushroom Ragout, Béarnaise, and Bouquetiere
$40 a la carte / $65 prix-fixe    

Dessert

SOUFFLÉS & SPECIALTY DESSERTS

Please inquire about this evening’s preparations. 
We proudly offer Grand Marnier, Chocolate and Raspberry Soufflés
which need to be ordered with your Main Course selections.  Bon Appétit!

Executive Chef, William J. Walden