STARTERS

​

COCONUT CARROT SOUP Ø| 12 

almond parsley salad, garlic ginger oil

​

CONFIT CHICKEN WINGS Ø | 17

nashville hot with house pickles

- or - orange chili, sesame seeds, scallions

(buffalo with blue cheese dressing available upon request)

​

CHEF'S DEVILED EGGS | 17

ask for today's selection

​

MUSSELS  Ø | 18

blistered shishitos, pickled carrots and radish, white miso broth

​

BUTTERMILK FRIED CALAMARI | 18

smoked tomato aioli, seared lime

​

FLATBREAD | 18

blueberry goat cheese, pistachio gremolata, capocollo, mint and watercress

​

BURRATA TOAST|17

black pepper roasted tomatoes, white anchovy, pesto, balsamic, grilled focaccia

​

GRILLED LONG HOTS Ø | 17

roasted garlic hummus, chili yogurt, parsley chutney, house pita

​

SALADS  

add: chicken 8 | salmon 16 | pork belly burnt ends 12 | tempeh 6

​

starter 13/ entrée 19

​

​

BLUEBERRIES AND CREAM Ø 

honey yogurt, sunflower seeds, grilled lemon, lavender balsamic vinaigrette

​

CAESAR

pecorino romano, lemon rosemary croutons, house caesar dressing

- add white anchovies | 3

​

CAPOCOLLO Ø 

sun dried tomatoes, blistered shishitos, grilled zucchini, rosemary lemon EVOO

​

NOT A WEDGE Ø

bacon jam, tomato, red onion, house pickles, blue cheese dressing

​

ENTREES

​

CRAB CAKES | 36

roasted peppers and watercress, bacon jam, parsley dijon aioli, focaccia crostini

​

HERB CRUSTED RACK OF LAMB | 55

crispy dijon potatoes, roasted turnips and radishes, mint yogurt, sun dried tomato pesto

​

FILET MIGNON Ø  | 44

8oz, sweet onion butter, red wine demi, crispy dijon potatoes, roasted vegetables

​

SEARED SALMON Ø | 36

coconut rice, sauteed zucchini and carrots, cilantro cucumber salad, chili lime broth

- sub grilled tempeh for vegetarian option | 30

​

BENFATTO COFFEE RUBBED PORK CHOP Ø  | 37

14 oz, blueberry chutney, rosemary maple gastrique, mashed red bliss, roasted vegetables

​

'BUTTER' CHICKEN THIGHS Ø |28

coconut rice, tomato cream broth, chickpeas, cilantro cucumber salad, cashews

​

PORK BELLY BURNT ENDS Ø |34

grilled spring vegetables, southern potato salad, mixed pickles, bbq butter, scallions

​

FISH AND CHIPS | 25

haddock, hand cut fries, coleslaw, lemon caper tartar

​

SUN DRIED TOMATO GNOCCHI | 28

burrata, zucchini, grilled watercress, asparagus, almond parsley salad

​

THE INN SMASHBURGER (Sub Impossible Burger +$3|GF Bun +$3 | Bacon +$3)

served with hand cut fries|salad +$3 

​

classic - american or cheddar with lettuce, tomato, onion | 17

OR

house - blue cheese, balsamic onions, pork belly, rosemary mayo | 19

​

All bread baked in house daily 

Locally grown lettuce and produce provided by FLP Acres of Lebanon, NJ

​

Split Salads $2, Split Entrees $3, Extra Plate - no charge

Ø Gluten Free, ask for celiac friendly Ø

√ Vegetarian √

​

Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illnesses