SHRIMP & CRAB COCKTAIL |
TUXEDO SESAME TUNA ROLL |
Large Gulf Shrimp and |
Fresh Ahi Tuna thin slice, |
Deepwater Jumbo Lump Crabmeat |
mango-wasabi drizzle |
Ketel One Cocktail and Mustard Sauce |
cucumber citrus salad |
nine fifty |
nine |
ALMOND CRUSTED RASPBERRY BRIE |
FRIED PUMPKIN RAVIOLI |
Danish Brie, Almond Crusted |
Roasted Pumpkin and Nutmeg Ravioli, |
Winter Fruit Compote, Toasted Baquette |
Coffee Cream Sauce |
nine |
nine fifty |
CRAB MUSHROOM FRICASSEE |
CORN MEAL CRUSTED CALAMARI |
Chopped Spinach Salad, Wild Mushroom Medley |
Golden Fried |
Pomegranite - Berry Vinaigrette |
Lemon Chipotle Aioli |
seven fifty |
seven fifty |
CLASSIC LOBSTER BISQUE |
SOUP DU JOUR |
||
Maine Lobster Stock with Brandy |
A Freshly prepared Soup of |
||
And Cream, slowly simmered |
the Chef's Inspiration |
||
| Cup - five | Bowl - seven | Cup - three | Bowl - four fifty |
FRENCH ONION |
|||
Classic French Onion Soup Gratinee |
|||
Crock - four fifty |
|||
Replace any House Salad with the Following Specialty Salads
PETITE CAESAR |
PETITE PEAR & WALNUT SALAD |
Classic Caesar with Shaved Asiago |
Topped with Crumbled Blue Cheese and |
two |
Candied Walnuts |
three fifty |
|
PETITE DUCK and ARUGULA SALAD |
|
Paired with roasted Pears, Goat cheese and Maple Balsamic Vinaigrette |
|
six |
|
SUTTER CRAB CAKES |
|
An Inn Favorite... Jumbo Lump Crab Cakes |
|
Simply Broiled with a touch of Butter, Chardonnay and Lemon. |
|
Served with Relish Remoulade |
|
single crab cake - eighteen |
twin crab cakes - twenty five |
PAN SEARED PEPPERCORN TOFU
Warm Tomato, Zucchini, and Artichoke Relish
Micro Green Salad
seventeen
"IRON SKILLET" WILD BOAR*
Lean Wild Boar Medallions, pan seared with TSG Hickory.
Topped with Pink Peppercorn Dust and Aged Balsamic
twenty eight
PENNSYLVANIA RAINBOW TROUT PRESENTATION
Simply Broiled with Lemon Almond Cilantro Cream
seventeen
PAN-SEARED ATLANTIC SALMON FILLET
Sticky White Rice, Sake Ponzu Reduction
Micro Salad
eighteen fifty
PORK "RAVIOLI"
Roasted Mushroom Confit
Soy Citrus Demi Glace
Seventeen
LONG ISLAND DUCKLING
Halved and Semi-boneless, Roasted
Pomegranate Molasses
twenty four
EUROPEAN CUT CHICKEN
Rosemary Roasted and Stuffed with Fresh Mozzarella, Pancetta and Tomato
Fall Squash Rissotto, Sherry Shallot Sauce
eighteen fifty
ROAST PRIME PORK*
Red Wine Roasted and Sliced
Pear Walnut Chutney
seventeen fifty
CENTER CUT FILET MIGNON*
Aged Tenderloin Steak
Cabernet Herb Reduction, Caramelized Onion Marmalade
twenty seven
Add Blue Cheese Crust and Aged Balsamic Drizzle for $2.00
POTATO CRUSTED HALIBUT
Tarragon Butter Sauce
Sauteed Pencil Asparagus
market price
ROAST RACK OF LAMB*
Full Rack of Imported Lamb coated with a Parisienne Crumb and Pommerey Crust,
Herb Jus, Prepared to your specifications
twenty seven
SEAFOOD PAPPARDELLE
Sauteed Gulf Shrimp and Diver Scallops
Pink Vodka Cream, Aged Asiago Cheese
twenty
GRILLED CHICKEN RAVIOLI
Free Range Chicken Breast, Four Cheese Herb Ravioli,
Lancaster County Vine-Ripened Tomato Pomodoro Sauce, Parmigiano Reggiano
eighteen
PASTA DEL GIORNO
Chef's Daily Inspiration With Seasonal Flavors and Ingredients
sixteen
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions*
HISTORIC HOSPITALITY SINCE 1764
The General Sutter Inn
14 East Main Street,
Lititz, PA 17543
PH 717-626-2115
All prices contained on this website are subject to change without notice.
Copyright © 2003, 2004, 2005, 2006, 2007, General Sutter Inn
All International Rights reserved under United States Copyright Laws,
the Berne International Copyright Convention, UCL, UCC, and Internet Copyright Laws