The Red Horse Inn Bed & Breakfast

Filet Mignon with Béarnaise Sauce
Grilled beef tenderloin in a satiny Béarnaise sauce made with shallots, tarragon, onion and garlic, served with Parmesan cauliflower and green beans almandine.

Shrimp Scampi
Plump, fresh shrimp served on a bed of angel hair pasta with a sauce made with white wine, garlic, butter and herbs.

Maple Dijon Chicken
Tender chunks of chicken with wild and white mushrooms in a creamy sauce, flavored with hints of dijon and pure Vermont maple syrup, served over a flaky puff pastry shell.

Coq au Vin
Our variation of this French dish is made with boneless chicken cooked in Shiraz wine with mushrooms, carrots, onions, herbs and spices until tender.

Dessert choices are light & fluffy cheesecake or rich & dark flourless chocolate torte with raspberry drizzle.

• All entrees served with salad, bread, non alcoholic beverage and dessert.
• $40 per person (filet is $50 per person).
• Tax is 10% and a 20% gratuity is added to all meals.

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