Restaurant Menu Guide Summer 2019 | Page 9

APPETIZERS Red Clover Inn House Salad arugula, roasted beets, chevre, walnuts, walnut vinaigrette Escargot miso emulsion, soy chili glaze, seaweed salad, puff rice Duck & Dumplings YPJV[[HK\TWSPUNZK\JRJVUÄ[RHSLSLLRZ V`Z[LYT\ZOYVVT[Y\MÅLLZZLUJL Butcher’s Block house made & VT charcuterie, pickled vegetables, beer caraway mustard, crostini Vermont Cheese Plate assorted local cheeses, grapes, honey comb, ÄNQHTTHYJVUHHSTVUKZJYVZ[PUP MAIN COURSES Lamb Duo seared lamb chops, lamb shank shiitake ragout, pearl barley & THZJHYWVULYPZV[[V^PS[LKRHSLQ\ZKL]PHUKL Birds of a Feather pan roasted duck breast, grilled quail, brussel sprouts, ÄUNLYSPUNWV[H[V JVUÄ[OHZOJYHUILYY`JO\[UL`WVY[^PULYLK\J[PVU SPECIAL EVENTS THURSDAYS All That Jazz & Oysters on the Half Shell 3P]LQHaaMYVT[OL9LK*SV]LY1Haa;YPV $5 beer and 50% off selected wine bottles MONDAYS Three Course Chef’s Tasting - $35/person Chef-selected starter, ENTR£E, and dessert 9LZLY]H[PVUZYLJVTTLUKLK FRIDAYS First Friday Wine Dinner - $80/person :WLJPHSÄ]LJV\YZLJOLM»ZWHPYPUNTLU\ Wine pairings per course 9LZLY]H[PVUZYLX\PYLK Cod & Shrimp panko crusted, native shrimp, fennel pollen, leeks, mascarpone risotto, sauce verde Rib Eye Steak NYPSSLK[Y\MMSLKWVTTLPUR£ENYPSSLKHZWHYHN\Z caramelized shallots, port wine demi Pork Shank braised shank, Cabot clothbound cheddar polenta, YVHZ[LKIHI`JHYYV[ZOHYPJV[]LY[Q\ZKL]PHUKL Venison pan seared, farro grains, shaved baby carrots, brussel sprout leaves, cipollini onions, currant demi Open Thursday - Monday, 5:30 - 9pm Vegetarian Ricotta Cavatelli house made, roasted tomatoes, asparagus, brussel leaves, shiitake mushroom, kale, parmesan [email protected] Sample Menu - Subject to Change 802.775.2290 | RedCloverInn.com 7 Woodward Road, Mendon, VT 1\Z[VMM9V\[LPU[OLOLHY[VM[OL2PSSPUN[VU=HSSL` Restaurant Menu Guide 2019 • 9