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SOUPS and SPECIALITY SALADS
Prepared with local produce when available
Today’s Fresh Soup 6.
Freshly prepared seasonal soup
Classic New England Clam Chowder 8.
Classic chowder loaded with clams
Baby Greens Salad 6.
Mixed greens, candied walnuts and gorgonzola cheese tossed
with apple cider vinaigrette
Orange Arugula Salad 7.
Fresh arugula with mandarin oranges, shaved parmesan cheese and
toasted almonds with a citrus vinaigrette
Spinach Salad 7.
Baby spinach leaves topped with crumbled apple-smoked bacon,
shaved red onions and sliced hard boiled egg served
with house-made blue cheese dressing
SMALL PLATES
Small plates also available as an entrée portion.
MAC-N-CHEESE 8.
Mini penne pasta baked in our secret creamy three cheese sauce
Add: Crispy Pancetta 10. Add: Shrimp 13.
House-Made Potstickers 8.
Steamed and Fried shrimp & pork dumplings with a duo of
dipping sauces over baby greens
Cheese and Marinated Olives 12.
Premium brie, goat and buttermilk blue cheeses with marinated olives,
fruit and toast points
Chef Scott’s Famous House-Made Sausage 9.
Fresh made sausage served uniquely each day
Sausage Stuffed Mushrooms 8.
Button mushrooms with a sweet Italian sausage and
parmesan stuffing served with sautéed spinach
Best-Ever Mediterranean Plate 14.
House-made hummus, eggplant caponata, roasted peppers,
marinated olives, feta cheese and
artichoke and fennel salad with grilled pita bread
LARGE PLATES
Served with a side Baby Greens Salad or a cup of Today’s Fresh Soup.
Fresh Fish market
Premium fish selected for quality and freshness
Shrimp Privmavera 19.
Sautéed shrimp and seasonal vegetables over mini-penne pasta
tossed in a light creamy tomato sauce
New Zealand Rack of Lamb 28.
Succulent lamb chops perfectly grilled served with roasted root vegetables,
swiss chard and a rosemary Au Jus
Free-Ranged Stuffed Chicken Breast 18.
Tender chicken breast stuffed with pancetta, arugula, roasted peppers and fontina cheese served with Yukon gold mashed potatoes
Baked Eggplant Rollatini 16.
Egg battered eggplant stuffed with goat cheese, spinach and shitake mushrooms in a pomodoro sauce topped with mozzarella and toasted walnuts
NY Strip Steak 26.
Cast iron seared premium 12 oz. NY strip steak served with a Brandy demi-glaze, roasted potatoes and sautéed spinach
Pan-seared Sea Scallops 22.
Five baby sea scallops seared with an herb-butter and wild mushrooms served with rice pilaf and sugar snap peas
Grilled Center Cut Pork Chop 19.
A hearty grilled chop resting on polenta topped with an Espanola sauce served with broccoli rabe
BURGERS and SANDWICHES
Traditional Cornwall Inn Angus Burger 12.
8 oz. premium burger with your choice of cheese served with french fries,
onion rings or mixed greens
Extras: sautéed mushrooms, onion or apple smoked bacon…add .50 each
Portabella Mushroom Sandwich 11.
Grilled Portabella Mushroom topped with roasted peppers, sautéed spinach and melted Swiss Cheese served on a Ciabatta roll with house-made potato chips
THE REAL DEAL! Philly Cheesesteak with French Fries 12.
Extras: sautéed mushrooms, onions…add .50 each
Chicken Pot Pie 12.
Tender chicken breast with potatoes and vegetables in our creamy sauce topped with fresh baked puff pastry
Outrageous Smoked Salmon BLT 13.
Thinly sliced salmon, cream cheese, apple-smoked bacon, lettuce and tomato with house-made potato chips
Executive Chef – Scott Garry
1.860.672.6884 ~ cornwallinnct.com
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