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Dinner Menu

Spring/Summer Dinner Menu

Appetizers – « Les Premiers Plats »

 ~ Viande de Porc Braisé au Confit d’Ananas   $9 ~

Crisp Pork Belly with a Pineapple and Candied Ginger Salsa,

Basil, and Black Lava Sea Salt

~ Caille Glacé avec Confiture de Fenouil, Bacon Oignon  $10 ~
Pan Seared Quail with a Fennel, Bacon and Spring Onion Marmalade;

Finished with an Apple Balsamic

~ Coquilles Saint-Jacques avec Purée de Pois, Mousse de Civette  $12 ~
Pan Seared Diver Scallops with an English Pea Puree, and Vermouth and Chive Foam

~  Sucettes d’Agneau avec Yaourt des Bleuets  $11~
Five Spice Dusted Lamb Chop Lollipops Served with a

Fresh Blueberry and Champagne Greek Yogurt

~  Le Crabe, Bacon Fumé, et Chapelure au Gratin  $13~
Jumbo Lump Crab Meat au Gratin; Baked in a Smoked Bacon, Garlic and

Golden Sherry Cream.  Topped with Panko Bread Crumbs and Herbs

 

Pôtages et Soupes

~ Bisque à l’Homard avec les Truffles  $13 ~
Bisque of Langoustine Lobster in a Savory Velvet, Scented with Herbs, Cognac & Cream ~ Truffle Oil, & Crème Fraïche & Pastry Star

~ Bisque aux Asperges  et Poivrons avec le Poudre de Maïs et Betterave  $9 ~
Asparagus and Leek Bisque Dusted with Corn and Beet Powder

~ Soupe du Soir  Market Price ~

 

« Les Salades »

~ Légumes du Saison en Pennsylvanie Garnis  $8 ~
Organic Select Greens of the Season.

Ice Wine Vinaigrette,  Basil Vinaigrette or Creamy Herbs de Provence. 

~ Salade d’Arugula et Raisin ; Fraises et Fromage de Chèvre  $9 ~
Arugula, Red Grape, Strawberry, Radish, Goat Cheese,

Toasted Almonds and an Ice Wine Vinaigrette

~ Frisée Grillée à la Truite Fumé   $11 ~
Grilled Endive, Smoked Trout, Red Bell Peppers and a Dill Crème Fraïche;

Honey Truffle Vinaigrette

 

Homemade Sorbet – to Cleanse the Palate

 

Entrées – « Les Plats Principaux »

~ Le Plat Signature du Chef de Cuisine*  $49 ~

Char-Broiled Filet Mignon, Seared Lobster, Wild
Mushrooms & a Red Zinfandel Reduction

~ Poulet  Saurmurées et Saucissons aux Légumes  $38 ~

Brined 8 oz. Free Range Chicken Breast with Sautéed Chorizo Sausage, Kale and Leeks ;

Finished with Aged Cheddar Black Garlic Bèchamel

~ Bifteck Grillé Chasseur  $44 ~ 

Grilled 12 oz. New York Strip Steak with Fire Roasted Chipollini Onions and Spring Garlic; Finished with a Tarragon Whole Grain Mustard Demi-Glace

~ Coquilles Saint Jacques aux Champignons  $44 ~

Pan Seared Diver Scallops Served with Sautéed Ramps, Wild Mushrooms and Edamame;

Served with a Spinach Coulis

 ~ Le Porc Grillé, Compote aux Fruits avec Roquefort  $39 ~

Grilled 9 oz. Prime Reserve Pork Chop with a Dried Mission Fig and Strawberry

Compote, Roquefort Bleu Crumble, Toasted Pistachio and Mint Balsamic Glaze 

~ Canard Sauté aux Framboises et Abricots  $40 ~

Pan Seared Duck Breast with a Raspberry and Apricot Chutney and a

Concord Grape and Orange Zest Beurre Blanc

~ Le Programme Viable de Poisson  $ Market Price $ ~
Sustainable Fish Program”

Our Chef will Select Ocean-Friendly Fish to Prepare with Seasonal Ingredients and Garden Herbs.   Your Server will Explain the Daily Fish and Preparation.

~ Plats sur Commande, Suivant Votre Régime ~
Our Chef Shall Prepare a Select Dish to your Dietary Needs and Preferences

With the Freshest and Finest Ingredients at a Selected Price

Fin

 Mélanges De Dessert -  Chef’s Confections and Elegant Treat     
$10
Café ou Thé - Served with Specialty Sugar Selection                       
$10
Café Pressé                                                                                                          Petit- $3.75 ; Grand $7.50

 

*May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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