The Mercersburg Inn
Wine and Food Weekend
With
Mark Phillips
February 29-
Chef Dan Nowalk
Dinner Menu
Shrimp with Leeks,
Pumpkin and Tomatoes
in a Shrimp Broth with
Fresh Basil
Volau Vent
with Morels, Shitake and Porcini Mushrooms
Confit of Duckling and
Grilled Duck Breast
with Caramelized
Chocolate Truffle Tart
with Raspberry Couli
and Vanilla Ice Cream
Lunch Menu
Lobster, Roasted Beet
and Mango
with a Poppy Seed
Vinaigrette
Game Hen
Braised in Red Wine
with Mushrooms and
Potatoes
Warm Bourbon Bread
Pudding
Dinner Menu
Roasted Butternut
Squash Soup
wth Apple Cider
Frisee
with Hazelnut Vinaigrette and Chevre
Bacon Wrapped Monkfish
with Edamame Risotto
Rack of Lamb
with Parsiallde and Sundried Cherries
Tart Tatin
with Crème Anglaise and Caramel