Freestone Inn menu with price

item price description
Pan-Fried Goat Cheese Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree
Seared Sea Scallop Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette
Pasta or Ravioli of The Day Handmade by the chef, using high-quality semolina and the best ingredients
Duck Confit Rillette Served with whole grain mustard, parsley, black pepper with butter crostini
Fennel & Arugula Salad Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette
Warm Frisee Salad House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots
Soup Du Jour Daily soups are masterfully created under the direction of chef nick
Sous-Vide Lamb Chop Accompanied by tourne potato confit, baby vegetables atop red wine jus
Crispy Pork Belly Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip
New York Steak Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth
Duck Breast Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace
Braised Portabella Served with rich eggplant caponata and house-made mushroom jus
Pan Seared Chicken Breast Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace
Fish of The Day Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.
Chef’s Choice Daily Special
Grilled Cheese
Chef's Pasta of the Day

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