Restaurant

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DINNER

~ APPETIZERS ~

BUTTERNUT SQUASH SOUP  6
VEGETARIAN SOUP WITH HUDSON VALLEY FRESH CREAM

FRENCH ONION SOUP  7.5
GRATINEE OF SWISS AND MOZZARELLA CHEESES

LOBSTER CREPE NEWBURG  12

SHRIMP COCKTAIL  13
CHILLED JUMBO SHRIMP WITH FRESH COCKTAIL SAUCE

CRAB CAKES  12
PAN FRIED CAKES SERVED WITH CARROT-JICAMA SLAW AND A NEW ORLEANS STYLE REMOULADE SAUCE

SWEET & SPICY SHRIMP  9
CRISPY SHRIMP TOSSED IN A SWEET AND SPICY SAUCE

GOLDEN CRISPY FRIED CALAMARI  8
WITH A NEW ORLEANS STYLE REMOULADE SAUCE

STEAMED MUSSELS  8
STEAMED WITH FRESH HERBS AND CHABLIS


~ SALADS ~

CAESAR SALAD  7
WITH SHAVED PARMESAN CHEESE

POACHED PEAR SALAD  8.5
BLUE CHEESE CRUMBLES, CRISPY BACON, TOASTED WALNUTS & BALSAMIC DRESSING

ROASTED BEET & ARUGULA  8.5
DRIED CRANBERRIES, SPICED WALNUTS, COACH FARM GOAT CHEESE &
HONEY-MAPLE BALSAMIC DRESSING

TAVERN SALAD  5.5
ENGLISH CUCUMBER, TOMATOES, RADISHES &
GREEN BEANS OVER FIELD GREENS WITH AN
EMULSIFIED DIJON DRESSING

THE WEDGE  7.5
ICEBERG LETTUCE, HICKORY SMOKED BACON &
GORGONZOLA BLUE CHEESE DRESSING

SPINACH SALAD  9
FRESH SPINACH WITH STRAWBERRIES AND APPLE WITH A CHAMPAGNE VINAIGRETTE




~ ENTRÉES ~

PAN SEARED LONG ISLAND DUCK BREAST  28
WITH SAGE POLENTA, ASPARAGUS AND PURE MOUNTAIN BLACKBERRY BALSAMIC

PAN SEARED BROOK TROUT  24
OVER A WARM SALAD OF ROASTED TRI-COLOR FINGERLING POTATOES, GREEN BEANS AND ALMONDS, WITH A SHALLOT & THYME VINAIGRETTE AND CHIVE OIL

BAKED CRABMEAT STUFFED SHRIMP  23
CHARDONNAY, BEURRE BLANC SAUCE, PARMESAN
RISOTTO & HARICOTS VERTS

NY STRIP STEAK  29
GRILLED TO PERFECTION, SERVED WITH SAUTÉED SPINACH AND A BAKED POTATO TOPPED WITH SCALLIONS, BACON AND SOUR CREAM

LINGUINI AND SHRIMP  21
WITH LEMON OIL, GARLIC, SHALLOTS AND BABY ARUGULA

FILET MIGNON  31
GRILLED 10 OZ FILET, OVER MASHED YUKON GOLD POTATOES WITH BABY CARROTS &
OYSTER-SHIITAKE MUSHROOM DEMI

PASTA PRIMAVERA  16
HOUSE MADE FETTUCINI WITH ASPARAGUS, ARTICHOKES, PICKLED PABLANOS,
CHERRY TOMATOES, SHALLOTS AND GARLIC

ADD GRILLED CHICKEN 19
ADD GRILLED SHRIMP 21

CRABCAKE PROVENCALE  20
SEARED CRABCAKES WITH A BROWN RICE PILAF, IN AN ASPARAGUS, SHALLOT AND
CHERRY TOMATO PROVENCALE SAUCE

BONELESS COFFEE BRAISED BEEF SHORT RIBS  22
MASHED POATOES & GLAZED CARROTS

GRILLED PORK MEDALLIONS  18
WITH SUCCOTASH FEATURING MEAD ORCHARD PRODUCE AND GARNISHED WITH A
CILANTRO PESTO

PRIME RIB  28
AVAILABLE ONLY FRIDAY-SUNDAY
SLOW ROASTED KING OR QUEEN CUT WITH MASHED POTATOES,
BABY GREEN BEANS & FRESH HORSERADISH

TAVERN BURGER  14
PEPPER JACK CHEESE, SMOKED BACON AND
HORSERADISH CREAM SAUCE
PLAIN BURGER  12

GRILLED HALF FREE RANGE CHICKEN  19.5
BONELESS LOCAL MURRAY’S CHICKEN WITH CHARRED ROSEMARY PESTO, MASHED YUKON GOLD POTATOES & BABY GREEN BEANS

We are committed to using local products in our menus and support the following
local businesses:
Hudson Valley Cattle Company
(Meat & Poultry)
Hudson Valley Fresh Dairies
Mead Orchards
Bread Alone
Chris’ Coffee
Coach Farm
Feather Ridge Farm

 Menu subject to change without notice


R. PRESTON FAUST EXECUTIVE CHEF

For Reservations please call 845-876-1766

PRICES AND ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

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The Beekman Arms and  Delamater Inn Route 9 Rhinebeck, NY 12572 (845) 876-7077