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Colby Hill Inn Winter Menu  2004

 Appetizers and Salads

 Soup of the Day

  Smoked Chicken and White Bean Chili with Rosemary Cornbread

  Nantucket Oyster Stew with Applewood Bacon, Sweet Cream and Frizzled Leeks

  Mixed Winter Greens with Julienne Carrot, Red Onion and  Cranberry Champagne Vinaigrette

  Baby Spinach Caesar Salad  with Parmesan Tuile, Capers, Anchovies, Grissini and Creamy Roasted Garlic Dressing

  Baked Escargot on Crimini Mushroom Caps, with Garlic Butter, Red Wine, Crostini  and Baby Salad

  Steamed Maine Mussels with Andouille Sausage, Red Wine Tomato Broth, Roasted Garlic and Fresh Herbs 

  Confit of Duck Leg with Potato Rosti and Vanilla Pear Chutney

  Sweet Potato and Goat Cheese Croquettes with Maple Balsamic Syrup and Winter Greens


The Colby Chicken- Breast of Chicken stuffed with Lobster, Leeks and Boursin Cheese, with Chardonnay Cream and Roasted Garlic Mashed Potatoes

  Bonnie Brae Farm’s Venison Loin wrapped in Puff Pastry , with Mushroom Duxelle and Cinnamon Brandy Demi Glace 

 Grilled New York Strip with Barolo Wine Glaze, Proscuitto Cracklings and Roasted Garlic Mashed Potatoes

  Roast Loin of Pork stuffed with Dried Cranberries, Walnuts and Swiss Chard with  Cider Rosemary Sauce and Red Bliss Potatoes

  Parmesan Polenta with Marinated Portobello Mushrooms, Roasted Red Pepper Coulis and Winter Vegetable Ragout 

  Pan Seared Breast of Duck with Concord Grape and Black Currant Sauce ,Wild Rice Pilaf 

  Farm Raised Organic Salmon Filet with Lingonberry Glaze and Jasmine Rice 

  Shrimp and Lobster Risotto with Saffron, Winter Peas, Fresh Herbs and Sherry Parmesan Cream

  Winter 2004 Dessert Menu 

  Honey and Port Poached Pear  with Mascarpone Cheese, Macadamia Nuts and Caramel Sauce

  Chocolate Kahlua Ice Cream Pie  -Layers of chocolate and coffee Ice creams spiked with Kahlua, in a Chocolate Cookie Crust with Cappucino Crème Anglaise

  Blood Orange Tart in Lemon Shortbread Crust with Chambord Drizzle

  Butterscotch Crème Brulee with Molasses Tuile and Apple Chip

  Mt. Kearsarge Chocolate Cake  -7 Layer Red Velvet Cake with White Chocolate Godiva Ganache, enrobed in Dark Chocolate Glaze

  Seasonal Ice Creams and Sorbets


Fall Menu 2004 Colby Hill Inn

Soups, Salads and Appetizers

  Creamy Seafood Chowder With Cubed Potatoes, Smoked Bacon , Haddock, Scallops, Shrimp and Lobster

  Four Onion and Apple Gratinee-Caramelized Onions simmered in red wine broth and cider, topped with New Hampshire Swiss Cheese and Baked until Bubbly

  Mixed Fall Green Salad With Maple Balsamic Dressing, Julienne Carrot  and Grape Tomatoes

  Colby Hill Caesar Salad

Creamy Roasted Garlic Dressing, Asiago Cracker and Capers

  Steamed Vegetable Potstickers With Asian Noodle Salad, Tamari Ginger Dipping Sauce

  Lobster Gnocchi with Sherry Cream  Potato dumplings tossed with Maine Lobster, Sherry, Fresh cream and a hint of vanilla

  Phyllo Wrapped Brie With Roasted Apple Confit and Onion Flatbread Cracker

  Bacon Wrapped Escargot  With Garlic Butter and Crusty Baguette


  Grilled Tenderloin of Pork With Roasted Cinnamon Apples, Caramelized Onion and Bourbon Mashed Sweet Potatoes 

  Pepper Crusted Breast of Duck With Cranberry Orange Syrup and Pecan Wild Rice 

  Cedar Plank Roasted Salmon with Maple Rum Glaze Carrot and Barley Pilaf

  Filet of Angus Beef with Port Wine Demi Glace, Blue Cheese Butter and Roasted Garlic Mashed Potatoes 

  Balsamic Grilled Portobello Mushroom Strata Layered with Eggplant, Roasted peppers, Spinach and Cheddar Cheese

  Fig and Juniper Glazed Venison Osso Bucco With Truffle Red Wine Jus and Sage Polenta 

  Chicken Colby Hill With Sherry Cream and Roasted Garlic mashed potatoes

  Roasted Veal Chop Marsala with Portobella mushrooms, Caramelized onions and Marsala Spiked Glace

  Baked Stuffed Jumbo Shrimp Rockefeller-With oysters, ham, spinach, butter crackers and Basmati Rice and a Fennel Infused Cream

Summer Menu 2004  Colby Hill Inn

Soups, Starters and Appetizers

Soup du Jour

  Manhattan Style Clam Chowder with Corn and Fried Clamcake

  Summer Mixed Greens  with   Peach Poppyseed Vinaigrette, Grape Tomato, Julienne Carrot and Cucumber

Colby Caesar

Baby Arugula and Spinach Salad with Balsamic Syrup, Basil Oil , Proscuitto and Herbed Goat's Cheese Crostini 

  Buffalo Mozzarella  Flatbread with Yellow and Sun Dried Tomatoes, Caramelized Onions and Fresh Basil 

Maple Barbeque Chicken Satay with Apple Fennel Slaw and Orange Essence

  Lobster and Crab Cake with Roasted Red Pepper Aioli and Avocado Mango Relish

Thai Coconut Mussels with Fresh Lime, Ginger and Rice Noodles


Colby Chicken 

 Grilled Filet of Beef with Giant Onion Rings, Jack Daniels Demi Glace and Celery Root Mashed Potatoes 

  Juniper Roasted Breast of Duck with Blueberry Riesling Sauce and Parsley Red Potatoes

Roasted Rack of Colorado Lamb with Merlot Syrup, Candied Mint and Rosemary Fritters

Jamaican Spiced Pork Tenderloin with Peach Ginger Chutney and Coconut Rice

  Plank Roasted Venison Loin with Spiced Rhubarb Barbeque Sauce and Barley Risotto Cake

Summer Vegetable Tart with Asparagus, Roasted Corn and Leek Puree, Grape Tomatoes , Mixed Greens and Basil Oil Drizzle

Basil Crusted Cod with Corn and Summer Bean Succotash, Lemon Jus and Tomato Aioli

Seared Maine Jumbo Scallops with Macadamia Nut  , Pineapple Buerre Noisette and Red Wehani Rice