Riegelsville Inn - Fuld menu

pear, bacon, and brie stuffed chicken breast, white wine Dijon crème, Brussels sprouts à l’ail, roasted fingerling potatoes

butter, sherry, paprika, scalded cream, lobster puff

red and golden beets, chevre, pickled fennel, dill vinaigrette

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wild-caught red shrimp, lemon, classic cocktail sauce

arugula, pickled fennel, toasted walnut, craisins, feta, grapefruit vinaigrette

half dozen, red wine mignonette, cocktail sauce, lemon

baby spinach, bacon lardons, toasted almond, red golden beets, hot bacon dressing

udon noodles, shiitake, carrot, red onion, baby bok choy, Thai basil-lemongrass-tamari broth, cilantro, Asian micro greens, sesame, lime

dry-aged ground beef and chorizo, maple-bourbon glaze, potatoes au gratin, sautéed baby carrots

sourdough baguette, house Boursin, garlic roasted figs, honey, olive oil

German style fingerling potato salad, roasted leek fennel slaw with onions, carrots, and cider Dijonnaise

ground veal, traditional bolognese, bucatini pasta, white truffle pesto genovese, shaved parmesan

seedless cucumber, tomato, red onion, carrot, crumbled goat cheese, field greens, vinaigrette vierge

pear, brie, prosciutto, layered phyllo, pistachio, white truffle honey drizzle

P.E.I. mussels, chorizo, spicy tomato broth, lime, cilantro, grilled sourdough baguette

apple cider braised boneless short rib, garlicky Brussels sprouts, roasted shallot-parmesan mashed potatoes, crispy onions

8-ounce filet mignon, sautéed baby carrots, cowboy onions, mashed potatoes loaded with bacon, cheddar, and scallion

bacon wrapped pork tenderloin, Carolina barbecue glaze, Baker’s Bacon baked beans, jalapeno cornbread

spicy tomato broth, potato-leek latke, caramelized leek garnish

Baker’s Bacon lardon, garlic, shallot, mushroom, chicken stock, sour cream, crostini 14

crisp romaine, house Caesar dressing, asiago cheese, house crouton