Perryville Inn - Fuld menu

drizzled with caesar dressing

presented with lemony israeli cous, minted grilled peach salsa, crispy prosciutto hcips and basil pesto

plated with summer grilled vegetables, whipped potatoes and garlic herb butter

piated with riesling poached apple and apricot, a medley of vegetables, curried chick peas 26.00-30.00

with a duck confit and vegetable spring roll , pineapple salsa and sweet and sour orange sauce

topped with jumbo lump crab meat on a bed of sauteed spinach with serried lobster sauce

vine ripened tomatoes, housemade mozzarella, arugula, extra virgin olive oil and course sea salt

consisting of shrimp tempura, chilled cracked snow crab claws washington state oyster and tuna cocktail, our daily sashimi, tartare or cured fish selection, seaweed salad and corresponding accompaniments

with tobiko caviar and asian vinaigerette

accented with housemade limancello, cayenne spiced tomato jam, course sea salt and organic mint

bourbon glazed spareribs with crisp bacon ranch slaw, barbecued keywest shrimp with country combread and grilled artisan sausage with grilled tomato jam

plated with herbed angel hair pasta tossed with gulf shrimp and shiitake mushrooms

fennel, frisee, endive, romaine, roasted beets, candied walnuts, maytag bleu and citrus dressing

with an assortment of fruit and sweets for dipping

devil's food cake layered with white and dark chocolate mousse and covered with chocolate ganache

topped with our housemade ice cream

a buttermilk biscuit topped with grand marnier scented strawberries and fresh whipped cream