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# of Nights

Dinner Menu

Fall / Winter Dinner Menu

Appetizers – Les Premiers Plats

Crevettes Grillées Couché Sur Sel de Mer et Romarin  $11
Jumbo Shrimp Grilled atop a Bed of Sea Salt and Rosemary; Served with Sautéed Spinach, Fish Sauce, and Jalapeno Peppers.  Finished with a Parmesan Smoked Bacon Aioli. 

Confit de Canard Ravioli, Beterave et Échalote Purée  $12
Duck Confit Ravioli, Charred Beet and Roasted Shallot Puree, Smoked Oregon Blue Cheese, Toasted Walnut Oil. 

Coquilles Saint Jacques à la Poële, Beurre Noisette au Chou-Fleur  $12
Pan Seared Diver Scallops with a Brown Butter Cauliflower Emulsion. Crispy Pancetta and Pomegranate Molasses.

Poire Pochée en Champagne  Étouffée  $9
Champagne poached Pear stuffed with a Dried Cranberry Honey Crème Fraïche. Finished with an Orange Ginger Balsamic Glaze.

Côte de Boeuf Sur Bellini de Patate et Potiron  $12

 Braised Beef Short Rib atop a Sweet Potato and Pumpkin Blini. Served with Braising Jus and White Truffle Oil.


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 à Courge Musquée  $9
Roasted Butternut Squash Bisque finished with a Maple and Carrot Mascarpone, Pumpkin Seeds and Crispy Sage.

Soupe du Soir  $ Market Price $

Les Salades

Légumes du Saison en Pennsylvania Garnis  $8
Organic Select Greens of the Season. Myer Lemon & Mint Vinaigrette, Prickly Pear & White Balsamic Reduction or Creamy Herbs de Provence.

Salade de Beterave Roti et Fenouïl, Vinaigrette de Citron et Menthe  $11
Roasted Beet and Baby Fennel Salad with Ricotta Salata, Sweet and Spicy Walnuts and a Myer Lemon & Mint Vinaigrette. 

Salade aux Lentilles et Pommes, Poulet, Fenouïl, Saucisse  $12
Warm Lentil and Apple Salad with Chicken, Fennel & Apple Sausage and a Prickly Pear & White Balsamic Reduction.


Homemade Sorbet – to Cleanse the Palate


Entrée’s – Les Plats Principaux

Le Plat Signature du Chef de Cuisine*  $49
Char-Broiled Filet Mignon, Seared Lobster, Wild Mushrooms & a Red Zinfandel Reduction

Filet de Venaison au Café et Grenade  $49

Huckleberry Coffee and Pomegranate Crusted Venison Tenderloin Served with a Chocolate, Sweet Chili & Rosemary Glaze.

Risotto àl’Homard et Crevettes, Bechamel et Caviar  $48
Lobster and Shrimp Risotto with a Caramelized Fennel and Cognac Bechamel. Finished with Dried Caviar.

Bifteck Grilléau Poivre Chasseur  $40

Grilled Beef Hanger Steak Au Poivre (Pepper Crusted) With Braised Wild Mushrooms and an Apple Cider Thyme Reduction.

Coquilles Saint Jacques aux Nouilles de Concombre  $38
Beet Dusted Diver Scallops Served over Cucumber Noodles and Finished with a Smoked Trout, Roasted Garlic and Dill Cream

Veau Grillé Pommes Frites  $49
Grilled 14 oz. Veal Porterhouse with Pomme Frittes and a Black Garlic and Dried Porcini Mushroom Aioli  

Canard Sauté aux Poireaux, Tomates Séchées, Raisins Secs  $36

Pan Seared Duck Breast with Creamed Leeks and a Sundried Tomato & Golden Raisin Gremolata.

Jarret d'Agneau Braisé   $42
Braised Lamb Shank with Creamy Chèvre White Polenta and Petite Syrah Demi-Glace  

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



 Mélanges De Dessert -  Chef’s Confections and Elegant Treat     
Café ou Thé - Served with Specialty Sugar Selection                       
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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