HOLIDAY MENUS

Mother's Day Brunch Menu | 2008 Menu

Bread Basket
A selection of fresh baked breads and muffins

Appetizer
Baked pear in a spiced cinnamon sauce
topped with vanilla yogurt and homemade granola

Baby Mixed Greens, feta cheese, fresh blueberries, candied walnuts
and sliced red onion with a vinaigrette dressing

A cup of our famous New England Clam Chowder

Entrees
French Toast Forester
A heaping portion of French toast
topped with bananas flambé served sausage links

Classic Eggs Benedict
Two poached eggs over Canadian bacon on English muffins topped
with our famous hollandaise served with breakfast potatoes

Pineapple Baked Ham
Maple-glazed ham drizzled with spiced rum and pineapple sauce
served with candied sweet potatoes

Herb-encrusted Leg of Lamb
Tender slices of lamb with a fresh herb crust drizzled
with demi-glaze served with wild rice

Salmon
Poached salmon filet with a cucumber dill sauce served with wild rice

Omelet of the Day
Three egg omelet stuffed with wild mushrooms, gorgonzola and shallots
served with apple smoked bacon, breakfast potatoes

Pork Tenderloin
Roasted pork medallions with apples and sauerkraut
served with candied sweet potatoes

Dessert
Tropical carrot cake

Seasonal Fruit with fresh whipped cream

Fixed Price - $24.50 Children 12 & younger - $12.25 plus beverages, tax & gratuity

THANKSGIVING| 2007 Menu

First Course
New England Clam Chowder
   Many claim it’s the BEST they ever had!
Arugula, Fennel and Orange Salad
   Tossed with a citrus vinaigrette
Gravlox
   Thinly sliced cured salmon with red onions, capers, boiled egg and crиme fresh
Grilled Duck Sausage
   Served with a spiced baked pear sprinkled with gorgonzola cheese

Entrees
(served with seasonal vegetables and choice of:
   whipped potatoes, candied yams or rice)
Traditional Turkey Feast
   Juicy sliced turkey served with sausage stuffing, fresh
   cranberry sauce and chardonnay gravy
Marinated Flank Steak
   Perfectly grilled and topped with sautйed wild mushrooms
   served with a bourbon sauce
Crab-stuffed Filet of Sole
   Topped with a shrimp and scallop sauce

Desserts
Pumpkin Cheesecake
Chocolate Pecan Pie
Apple Cranberry Strudel

Fixed Price - $38.00 per person plus beverages, tax & gratuity

New Year’s Eve Menu | 2007 menu

First Course
Fresh spinach leaves with grape tomatoes, apple smoked bacon and
a creamy Gorgonzola dressing
~
Maryland Crab Bisque

Appetizers
Cured salmon thinly sliced with chopped egg, red onion and capers drizzled
with a cumin crème fresh
~
Chorizo sausage and goat cheese resting in a black bean terrine
surrounded by a grape tomato Pico de Gallo

Entree
Tender Chicken breast pounded thinly rolled with fresh herbs and brie cheese
topped with a pomegranate sauce served with wild rice and seasonal vegetables
~
Bourbon marinated Filet Mignon perfectly grilled served with wild mushrooms,
whipped potatoes and seasonal vegetables
~
Premium fish selected for its quality and freshness served with wild rice and
seasonal vegetables

Dessert
Dark chocolate petite bunt cakes with fresh berries
~
Eggnog laced cheesecake drizzled with dark chocolate sauce

Champagne Toast

Live Entertainment
Featuring the romantic ballads of Eric Hill from 7 pm until 10 pm

RESERVATIONS REQUIRED
$65 per person – beverages, tax & gratuity is additonal

Valentine’s Day Menu | sample menu

First Course
Smoked oysters with a duo of dipping sauces
                                   ~
New England Clam Chowder served with a jigger of sherry
                                   ~
Soba noodle salad with cider ginger vinaigrette .

Entree
French cut Rib Eye Steak with exotic mushroom demi-glaze, potatoes and seasonal vegetables
                                   ~
Premium Fresh Fish cooked to perfection served with rice and seasonal vegetables

Dessert
Chocolate ganache with fresh strawberries
                                   ~
Passion fruit and crиme parfait

Live Entertainment
Featuring the romantic dinner music with Shurdolu.

$42 per person plus beverages, tax and gratuity

Easter Brunch Menu | 2008 Menu
(Served 11 am to 6 pm)

Bread Basket
A selection of freshly baked breads and muffins

Appetizers
Baked pear in a spiced cinnamon sauce topped with vanilla
yogurt and homemade granola

Baby Mixed Greens, feta cheese, fresh blueberries, candied walnuts
and sliced red onion with a vinaigrette dressing

A cup of our famous New England Clam Chowder

Entrees
(Entrees served with Lyonnaise potatoes and seasonal vegetables)

French Toast Forester
A heaping portion of French toast topped with bananas flambé
served sausage links

Classic Eggs Benedict
Two poached eggs over Canadian bacon on English muffins topped
with our famous hollandaise. Served with breakfast potatoes

Traditional Easter Ham
Maple-glazed ham drizzled with spiced rum and pineapple sauce
served with candied sweet potatoes

Herb-encrusted Leg of Lamb
Tender slices of lamb with a fresh herb crust drizzled with demi-glaze
served with wild rice

Salmon
Poached salmon filet with a cucumber dill sauce served with wild rice

Omelet of the Day
Three egg omelet perfectly prepared served with apple smoked bacon
and breakfast potatoes

Pork Tenderloin
Roasted pork medallions with apples and sauerkraut
served with candied sweet potatoes

Dessert
Tropical carrot cake

Fresh Fruit with whipped cream

Fixed Price - $24.50 Children 12 & younger - $12.25 plus beverages, tax & gratuity

 

 

Thank you for considering the Cornwall Inn & Restaurant for your private party. Our professional staff and excellent chef look forward to making your event memorable. Below are a few selections of menu items separated into three tiers, based on approximate price per person. The approximate prices listed below include appetizers during a cocktail reception for 1/2 hour and a sit down dinner consisting of salad or soup, entrйe and dessert. Beverages, taxes and gratuities are additional. Please note that this list is not comprehensive, if you have something else in mind feel free to let us know.

TIER ONE: $30 pp | TIER TWO: $35 pp | TIER THREE : $40 pp

Please select two appetizers, one salad/soup and two entrees from which your guest may choose.

 

TIER ONE
Fresh crudité with a creamy gorgonzola dip
Homemade bruschette
Mini quiche with roasted peppers

TIER TWO
Cheese, garlic and olive crustini
Mushroom caps stuffed with sausage, cheese & spinach filling
Assorted gourmet cheeses, fruit and crackers
Roasted eggplant and feta cheese wraps

TIER THREE
Smoked salmon on sliced cucumber topped with horseradish mousse
Sliced filet mignon and boursin cheese on toast rounds
Mini crab cakes drizzled with a chipotle sauce
Grilled chicken breast skewers with a peanut dipping sauce

TIER ONE
Mixed baby greens, grape tomatoes and goat cheese tossed with ginger apple cider vinaigrette

TIER TWO
Spinach salad with bacon, red onion, beets, candied walnuts and blue cheese with balsamic vinaigrette
Caesar salad w/homemade croutons & fresh Parmesan cheese
Fresh Seasonal Soup

TIER THREE
Arugula, Fennel and Orange Salad tossed with citrus vinaigrette
New England Clam Chowder

TIER ONE
Stuffed Filet of Sole: A tender white fish stuffed with crab meat and topped with a lemon butter sauce
Pasta ala Vodka: Plum tomatoes, shallots and garlic flamed with vodka and simmered to a light pink
Chicken Breast: Pan seared served with a wild mushroom sauce
Roasted Pork Loin: Tender pork topped with an apricot raisin sauce

TIER TWO
Tuscan Shrimp: Sautйed shrimp with white beans, garlic and green chilies served over rice
Stuffed Chicken: Thinly pounded and rolled with Chorizo sausage, spinach and goat cheese
Marinated Flank Steak: Perfectly grilled and served with a wild mushroom and bourbon sauce
Porterhouse Pork Chop: A juicy roasted chop with an apricot brandy crust
Seafood Linguini: Steamed mussels and clams over linguini in a garlic tomato sauce

TIER THREE
Fresh Catch of the Day: Premium seasonal fish prepared to perfection
Lobster Ravioli: Two oversized ravioli topped with a scallop cream sauce
Roasted Filet Mignon: Premium beef topped with a Makers Mark peppercorn cream sauce
Butter flied Leg of Lamb: Sliced lamb served with imported olives and a rosemary port wine sauce

Blueberry Pie with vanilla ice cream
Chocolate chip banana cake with chocolate cream frosting

Todd Hauspurg
Executive Chef

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