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FIRST COURSE RECOMMENDATIONS
Cotuit Oyster Halves with a Caper, Shallot Lemon Oil
Butternut Squash and Goat Cheese Panna Cotta with Candied Tomato, Walnut and Arugula
Wild Mushroom & Feta Cheese Salad Tossed with Walnuts and Arugula lettuce with Lemon Horseradish Vinaigrette
Steamed Brussels Sprout and Duck Confit Salad with Maple Dijon Vinaigrette and Toasted Pecans
Virginia Smoked Angus Short Ribs with Potato Croquette and a Spicy Tomato Ketchup
House "Cold Smoked" Beef Tartare
Extra Virgin Olive Oil, Mustard Butter, Cornichon & Croutons
Chopped Chicken Liver with Gribenes and Rye Toast
SECOND COURSE RECOMMENDATIONS
Chestnut Soup with Duck Crackling and Foie Gras Butter
Foie Gras Crepe with Candied Orange and Duck Confit with
Seared Foie Gras
Mixed Grill Tortelloni with Wilted Escarole, Braised Fennel and an Anchovy Tomato Sauce
Vegetarian Risotto with Olives, Leeks, Sundried Tomatos and
Asparagus Fries
Poplar Springs Seafood Bisque with Seared Scallops and Lobster Butter
Chesapeake Bay Crab Cake with a Caper, Crab and Basil Hollandaise
ENTREE RECOMMENDATIONS
Olive Crusted Caramelized Diver Scallops with Caramelized Figs, Crispy Mushrooms and Ruby Port Sauce
Pan Seared Venison Chop, Crispy Safron Potatoes, Creamed Spinach
and a Cranberry Demi Glace
Vegetarian Lentil and White Bean Saute' with Crispy Tomato Gnocchi
Pan Seared Grouper with Smoked Fish Brandade and a Parsley Butter Sauce
Grilled Chipotle Marinated Angus Rib Eye Steak with Crispy Brussel Sprouts, Black Garlic Potato Puree and a Green Peppercorn Sauce
Roasted Duck Breast with a Confit of Duck and Collard Greens Saut'e, Roasted Tomatoes and an Orange Demi-Glace
CHEESE COURSE
Cantalet
Firm Cow Milk
Salsify and Mustard Slaw
Fourme D'Ambert
Cow Milk Blue
Port Gelee & Shallot Shortbread
Robiola Bosina
Soft Cow and SheepMilk
Caramelized Apples
POPLAR SPRINGS PRIX-FIXE MENU
Five Course ~Eighty
Four Course ~ Seventy Two
Three Course ~ Sixty Five
InnSpa Menu
Small Plates
Tempura Fresh Artichokes & Maitake Mushrooms with Truffle Oil 12
Assorted Farmhouse Cheeses and House Cured Meat 16
(Enough for Two)
Chopped Chicken Liver with Gribenes
And Rye Toast 10
Cheese Gougre
Lemon and Hawaiian Sea Salt 8
Temptations
Poplar Springs Lobster Bisque 12
Smoked Chicken & Watercress Salad
Rice Wine & Peanut Vinaigrette 13
Poached Fresh Maine Lobster Salad
Salsify Slaw & Pea Tendrils 24
Marinated Artichoke and Endive Salad with Roasted Peppers, Olives & Fresh
Mozzarella 12
Roasted Salmon with Red Quinoa Mango and Mint Salad 15
Poached Mussels with Vermouth,
and Garlic Ciabatta 12
More Substantial
Asparagus & Parsnip Chips
House Cured Local Pastured Beef Pastrami
Sandwich, Fennel Seed Slaw
And Gruyere Cheese 14
Pennsylvania Smoked Turkey Breast Sandwich with Swiss Cheese, Avocado & Heirloom Tomatoes 12
House Ground Lamb Burger,
or Pan Seared Shrimp Burger
On Brioche 15
Pan Seared Diver Scallops, Roasted Onion Gnocchi and Saffron Tomato Sauce 19
Twin Beef Filet Medallions with Port Wine Demi Sauce, Braised Fennel & Roasted Fingerling Potatoes 24
Chipotle Marinated Pork Medallions with Braised Red Cabbage 22
Sweet Bites
Profiteroles with
Peanut Butter Praline Ice Cream 8
Coconut Panna Cotta with Pineapple Salsa and Passion Fruit Granite 10
White Chocolate and Raspberry Mousse with Fresh Berries 10
Amaretto Cheesecake with Candied
Orange Zest 8
BRUNCH AT THE MANOR HOUSE RESTAURANT
Oyster Halves with a Jalapeo Shallot Mignonette
Chopped Chicken Liver with Gribenes And Rye Toast
Parsley Pappardelle Pasta with a Roasted Vegetable Sauce
Roasted Root Vegetable and Breast of Braised Duck Salad with
Balsamic Honey Truffle Vinaigrette
Foie Gras Crepe with Maple Poached Apples and Smoked Bacon Saut
House Made Everything Bagel with Gravlax and Whipped Chive Cream Cheese
Risotto with Oven Dried Tomato and Capers with Asparagus Fries
Red Beet Carpaccio Salad with Roasted Golden Beet Vinaigrette,
Candied Walnuts & Lavender Goat Cheese
Seafood Bisque with Poached Seafood and Chorizo
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Roasted Duck Breast with a Duck Confit Hash and a Cranberry Sauce
Roasted Virginia Lamb Rack with a Bacon Cheddar Bread Pudding
and a Spiced Tomato Ketchup
Crispy Oyster Benedict with a Lobster Hollandaise and Crispy Brussels Sprouts
Poplar Springs French Toast Casserole with Candied Orange & Pure Maple Syrup
Poached Eggs on White Cheddar Polenta with Turkey Hash, Apple Wood Smoked Bacon & Hollandaise
Braised Short Rib and Eggs as you like, served with Potato Onion Souffl, Bacon & Turkey Sausage
Sunny Side Up Local Egg with Saffron Potato Cake, House Smoked Trout and Tomato Marinara
Pecan Crusted Grouper Filet with Seafood Tomato Reduction and Braised Leeks
Seared Diver Scallops with a Seafood Polenta and Lobster Butter
Egg White Omelet with Roasted Asparagus & Potato Gratin
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Warm Cinnamon Waffles with Apple Compote and Calvados Sauce
Mascarpone and Espresso Tiramisu Mousse with Bittersweet Chocolate Sauce
Fresh Beignets with Caramel Sauce and Candied Hazelnuts
~ Belle Jardin Blanc De Blancs Brut, France N.V. ~
~ Sixty Two Dollars ~
~ Forty Nine Dollars without Champagne ~
Valentines Celebration at The Manor House Restaurant
At Poplar Springs
First Course Recommendations:
Roasted Baby Beet Salad with Butternut Squash Panna Cotta, Pistachios,
Pomegranate Gastrique and Golden Beet Vinaigrette
House Cured Gravlax Purse, Arugula and Fennel Salad with a
Caramelized Onion and Poppy Seed Dressing
Roasted Root Vegetable and Breast of Braised Duck Salad with
Balsamic Honey Truffle Vinaigrette
Poplar Springs Classic Lobster Salad with a Salsify Slaw
Second Course Recommendations:
Oyster Trio to include Oyster Stew, Oyster Halves with Cracked Pepper Jalapeño Mignonette
And Horseradish Crusted Crispy Oysters
Duck Confit with Braised Endive, Dried Fruit Jam and Rosemary Orange Beurre Blanc
Wild Mushroom and Goat Cheese Risotto
Macaroni and Cheese Trio:
Duck Confit, Roasted Shallots and Candied Orange, Lobster with Candied Sherry Shallots
& Banded Cheddar Cheese and Fresh Cayenne
Gratin of Asparagus with Prosciutto, Gruyere Cheese and Brioche
With Fresh Oregon Truffles
Third Course:
Cherry Sorbet with Rose' Foam and Pink Peppercorn Shortbread
Fourth Course:
Seared Diver Scallops with Seafood Custard and a Champagne Caviar Sauce
Lobster & Shrimp Scampi with Parsley Pappardelle Pasta
Australian Lamb Rack with Twice Baked Potato Croquette & Braised Cabbage
Seared Dry Aged New York Strip Steak with White Balsamic and Poppy Seed
Braised Sweet Onions & a Bordelaise Sauce
Roasted Guinea Hen with an Israeli Couscous
and Asparagus Risotto
Fifth Course:
Savory Goat Cheese Cheesecake with Red Beet Sorbet
Warm Bittersweet Chocolate Souffle with Chocolate Chipotle Ice Cream
Pomegranate and White Chocolate Semifreddo with Yogurt Custard
Special Valentines Five Course Menu $95
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