Dinners at the Inn

Executive Chef Jonathan Dayton’s artfully prepared dishes will inspire you to savor each bite while fully enjoying our relaxing ambience. Meals are prepared from fresh and local ingredients and are served alongside Black Star Farms wine and brandies.

Dinners are offered select Thursdays, Fridays, and Saturdays. A complete list of dates can be found on our website calendar and sample menu is below. To learn more or to make a reservation please call the Inn at 231.944.1251.

Menu

FIRST: oven roasted chestnuts, sea salt

APPETIZER

• Pumpkin acorn squash bisque, green onion crème fraiche, maple pumpkin crumbs, bee pollen     6
• Tomato confit and cream of roasted garlic soup, toasted pine nuts, goat cheese quenelle    7
• Chicken, pork and duck country terrine, pickled beets, house made crackers     10
• Venison leg confit, spaghetti squash, poached egg yolk     12
• Skewered prosciutto wrapped sea scallops, baked parmesan polenta, basil oil     14
• Pan seared duck breast, caramelized apple, marionberry coulis     10

SALAD: roasted beet, goat cheese, pea shoots, toasted walnuts, verjus and olive oil

ENTRÉE

• Char grilled Red House Red marinated filet of beef, crisp guanciale, fingerling potatoes, roasted garlic demi glace     36
• Trio of rabbit: leg confit, seared loin and forcemeat stuffed saddle wild rice, cauliflower, Pinot Gris grape reduction     32
• Pan seared pine nut pistachio crusted rack of lamb and char grilled lamb sirloin morel mushroom and rice bean risotto, savory pan jus     34
• Late Harvest Riesling poached lake trout crab basmati rice, fennel roasted tomato basil relish,    28
• Hard Apple Cider brined pork chop, bacon and wild mushroom stuffedceleriac potato puree, fig and date butter,     26

Eating raw or undercooked meat, poultry, eggs, or seafood may increase risk of food born illness. Please ask your server about items that you may be concerned about.

 All Events and Dinners Require Reservations. Please call 231.944.1251 or email innkeeper@blackstarfarms.com.