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Fall Harvest Week 2018 at Barnsboro Inn

Course One

Starters

Seared Cranberry Scallops - Salt and pepper seared scallops, cranberry coulis drizzle, apple slaw garnish

Squash and Apple Flatbread - Fall spiced cream cheese spread, chopped bacon, roasted squash and apple, fennel honey reduction

Goat Cheese Crostini - Baguette slices baked with goat cheese, cool apple - cranberry - walnut slaw topping

Squash Taco - Roasted butternut squash, thin sliced cabbage, Pico de Gallo, flour tortillas

Course Two

Soup/Salad

Roasted Butternut Squash Bisque

Fennel Cranberry Salad – Fresh mixed greens, fennel, dried cranberries, gorgonzola, honey fennel reduction, extra virgin olive oil

Course Three

ENTREES

Seared Scallops - Salt and pepper seared scallops, cranberry coulis drizzle, apple slaw garnish over roasted fall root vegetables, sautéed cannellini beans

Seared Pork Medallions - Pork tenderloin seared with roasted squash, apple, Spanish onions, vegetable and potato du jour

Jersey Cider Chicken - Cider brined and roasted half chicken, honey mustard drizzle, apple slaw garnish, vegetable and potato du jour

Fennel Salmon - Salmon filet glazed with honey fennel reduction over sautéed fennel and onions, vegetable and potato du jour

Tenderloin Medallions with Mushrooms - Filet mignon, mixed sautéed mushrooms, creamy whole mustard sauce, vegetable and potato du jour

Course Four

DESSERT

Vanilla Cheesecake with Apple Cranberry Compote - Diced apple, cranberries, and shaved almonds

South Jersey Apple bread pudding - Apple brandy sauce and whipped cream

Pumpkin Ice Cream – Topped with diced apples, cranberries and shaved almonds