| Candlelight Inn |
| | |
| Menu |
| Appetizers |
| Soup of the Evening - Prepared daily with fresh ingredients.
| | $4.50 |
| Clams Casino - with a garlic herb butter. | | $7.95 |
| Grilled Portabella Mushroom - A grilled portabella mushroom, sautéed spinach, red onions, sundried tomatoes and garlic, topped with warm chevre. | | $7.95 |
| Country Paté - Our own country paté with a spicy apple-ginger chutney, and whole grain mustard.
| | $6.95 |
| Chicken - Apple Sausage - over a chiffonade of spinach. Served with a calvados sauce.
| | $6.95 |
| Butternut Squash Ravioli - with a light ginger cream sauce. | | $7.95 |
|
| Salads |
| Mixed Baby Greens - Locally grown greens served with a choice of champagne vinaigrette or roasted garlic-cracked pepper vinaigrette.
| | $3.75 |
| Romaine Salad - Romaine lettuce with toasted hazelnuts, roasted apples and pears, crumbled bleu cheese, and an apple cider vinaigrette.
| | $5.50 |
| Caesar Salad - Romaine lettuce with our own caesar dressing, herbed croutons, and parmesan cheese. | | $5.50 |
|
| Entrees |
| Risotto of the Evening - Arborio rice, flavored with the Chef's choice of fresh ingredients.
| | $15.95 |
| Spinach Fettucine with Fresh Sea Scallops - In a roasted garlic cream sauce. | | $17.95 |
| Pecan & Tarragon Encrusted Chicken Breast - A sauteed French-cut chicken breast encrusted with toasted pecans & Tarragon.
Served with a maple compound butter.
| | $17.95 |
| Seafood of the Evening - An 8oz. cut of the chef’s choice of fresh seafood.
| | Market Price |
| Confit of Duck - A crispy, semi-boneless half duckling with a sun-dried cherry demi-glace.
| | $19.95 |
| Spicy Chipotle Glazed Pork Tenderloin - Grilled pork tenderloin glazed with a chipotle barbecue sauce, served with a fruit chutney.
| | $19.95 |
| Tenderloin of Beef - A choice loin cut of beef served with a cabernet tarragon sauce.
| | $22.95 |
| Veal Medallions - with a shittake mushroom demi-glace.
| | $21.95 |
| Rack of Lamb - New Zealand rack served with a lavander demi-glace.
| | $23.95 |
|
| One Check per Table, Split entree charge $8. 00,
$15.00 minimum per person
18% Gratuity added to parties of six or more
5% MA. meal tax
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