Salem Cross Inn

our family recipe, fresh fish, clams, heavy cream

ginger cocktail sauce

our family recipe served with pita bread, olive relish & crudite

Spring onion chimichurri

with Hadley corn tortilla chips

with local maple syrup

tomato, cucumber, carrot, radish, mixed greens, croutons

crouton, parmesan, lemon

spinach, edamame, roasted beets & carrots, turmeric couscous, dried cranberry, toasted pumpkin seeds, gruyere cheese, toasted chick peas

melted brie & garden sage

mesclun salad mix, candied pecans, oange segments, local honey vinaigrette

pasture-raised ground beef cooked to your liking topped with lettuce, tomato, onion served on a brioche roll (not available after 2 pm on Sundays)

on a brioche roll with house pickles and a side of may

thinly sliced prime rib, onions, peppers, American & cheddar cheese on a toasted baguette

lettuce, tomato, applewood smoked bacon, cheddar, rosemary mayo on a warmed flour tortilla

grilled 14 oz. with port-demi, frizzled onions

with butter cracker crumbs

pan seared juicy duck breast & confit leg with cherry sherry pan sauce

white wine, lemon, butter, cracker crumb topping

baked stuffed shrimp & petit filet mignon with demi

melted Monterey Jack, local maple syrup, bacon, roasted tomatoes

newburg sauce, toasted cracker crumbs

red wine demi-glace, jardiniere

chicken, carrots, velvet sauce, homemade buttermilk biscuit

sauteed steak tips with spinach, mushrooms, oven-dried tomatoes & hearty pasta tossed in a light cream sauce served with toasted gorgonzola bread

Grilled swordfish steak with black bean puree & honey-jalepeno buttered corn

Rondeau's Pumpkin Ice Cream and Breezeland Orchard's Cider Doughnuts with our homemade whipped cream & caramel sauce

shredded coconut crust, chocolate ganache, whipped cream (gluten free)