Inn at Vaucluse Spring

The Inn at Vaucluse Spring

Saturday night dinner

Housemade Bread:
Semolina Bread with Mustard Stout Butter

* * *

Caramelized Carrot Soup, Sour Cream, Tasso

* * *

Zucchini and Summer Squash Cannelloni, Manchego,
Celery Root Purée, Pepita Oil, Toasted Pumpkin Seeds

* * *

Baked Jumbo Lump Crab Cake,
Arugula and Pistachio Pesto, Apple and Cucumber Salad

* * *

Poached Duck Breast, Mushroom Duxelles,
Leeks, Crispy Duck Cracklings, Demi-Glace

* * *


Olive Oil Cake, Cheesecake Purée, Port Wine Sauce,
 Fried Rice Paper, Hibiscus Sherbert


* * *
 

 

 

check availability |