Michael Anthony's at The Inn
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Refined American and Italian Dining in a Historic Inn
valutazione
Recensioni
fotografia
menù
Large fresh shrimp, sautéed in extra-virgin olive oil with garlic, finished with our secret lemon and white wine sauce
Imported Domestic Artisan cheeses, imported salamis, grilled fresh vegetables and a variety of other interesting tidbits
Lightly breaded, deep fried and served with tomato-basil dipping sauce and fresh lemon
Slices of fresh vine ripe tomatoes, red onions, green chiles, and crumbled feta cheese, drizzled with extra-virgin olive oil and balsamic vinegar on wood-fired sour dough bread
Lightly breaded slices of mozzarella cheese sautéed in extra-virgin olive oil with tomatoes, garlic, and fresh basil on wood-fired sour dough bread
Romaine and other seasonal lettuce blends, fresh mesculan greens house grown tomatoes (in season), mushrooms, olives, and your choice of our house-made dressing
Fresh spinach, sliced apples, walnuts, and blue cheese served with our made-in- house creamy bacon dressing
Romaine lettuce, green onions, croutons, parmesan and romano cheese served with your choice of bacon and/or anchovies
Romaine lettuce tossed with red onions, sliced cucumber, chopped imported olives, tomatoes and Feta cheese, served with our made-in-house Tzatziki dressing
Our house soup is made daily from scratch using only the finest ingredients. Ask your server for today's special soup
served only as bowl
Bowtie pasta, fresh spinach, toasted pine nuts, sun-dried tomatoes, and grilled chicken in a buttery garlic sauce
House-made spinach pasta with four special cheeses in a fresh basil-pesto cream sauce
Butter, cream, bacon, fresh peas, and parmigiana cheese
Butter, cream, and parmigiana cheese
Kings farm cage free chicken hand breaded and deep fried served with mashed redskins and country style pan gravy
Fresh eggplant with parmesan mozzarella cheese and tomato-basil sauce
Two chicken breasts sautéed with mushrooms, garlic and marsala wine
Roasted Red Wattle Hog, specialty sausage, roasted garlic mashed potatoes and sauerkraut
Two chicken breasts lightly coated with bread crumbs and sautéed. Topped with Parmesan mozzarella cheese and tomato-basil sauce
Fresh Lake Erie Walleye, lightly breaded and sautéed with white wine, fresh lemon and toasted almonds
Two chicken breasts sautéed and topped with prosciutto Di Parma ham and aged provolone cheese finished with sauce Galliano
Two fresh chicken breasts, wood-fired, topped with fresh goats cheese and sun-dried tomatoes
Fresh cut loin chop, seared to perfection, finished with fresh garlic, and topped with lemon cream sauce and caper berries
Hand cut choice Filet Mignon, wood seared to perfection served with fresh mushrooms in a Dijon demi-glace and cream sauce
Hand cut Ribeye wood seared to perfection with cracked black pepper, extra-virgin olive oil and garlic
Tender strips of choice beef wood-fired with extra-virgin olive oil, garlic, and Cajun onion straws
100% certified organic salmon, wood-fired to perfection and finished with cold smoked pepper, garlic, and fresh herb butter
Please ask your server for details on the catch today
With fresh garlic and lemon.
With smoked pancetta.
With smoked pancetta
With honey and thyme
With fresh garlic and lemon
Sauteed, grilled or steamed.
Our house tomato sauce, mozzarella, and Provolone cheeses
Rosemary roasted potato, smoked pancetta, spinach, egg, and aged provolone cheese
Sliced onion, applewood smoked cheddar cheese smoked bacon
House tomato sauce, red onion, garlic, grilled yellow squash, grilled eggplant, zucchini, and fire-roasted red peppers
Fresh tomatoes, fresh basil, and fresh mozzarella cheese
Baby artichokes, ice root spinach, balsamic glazed onions, aged provolone, parmagiano, and pecorino cheeses
Fresh Garlic, olive oil, and mozzarella cheese
Mushroom mix, garlic, olive truffle oil, seasonal greens, and aged provolone cheese
House tomato sauce, chopped olives, capers, and mozzarella cheese
Pan-seared Australian Barramundi over buttered fregola with fresh herbs, sauteed baby spinach and lemony picatta sauce with crispy capers.
Fresh Spinach Linguine with jumbo shrimp, domestic mushrooms, sundried tomatoes, shallots, baby spinach and cauliflower florets in a basil pesto cream sauce.
Jimmy Feltz playing guitar in the lounge.
Locally-grown, hand-torn mixed greens, heirloom carrots, radishes, sliced cucumber, cherry tomatoes, roasted red peppers, red onions
Locally-grown, hand-torn mixed greens, heirloom carrots, radish, smoked turkey and ham, cucumber, green onion, cage-free boiled egg, sundried cherries and apricots, toasted almonds, house croutons and Carr Valley smoked cheddar
Sycamore Bridge Farm-grown kale or romaine, house croutons and housemade Caesar dressing
Fresh Albacore smoked and tossed with avocados, ovendried tomatoes, minced green onions, fresh cilantro, micro herbs and green chilies on a bed of best pick of the day farm greens
Red Wattle bacon, shaved radish, green apple sticks, Moodie blue cheese, toasted pecans with housemade bourbon and maple syrup vinaigrette
Roasted and pickled house-grown beets, fresh greens, maple syrup toasted almonds, Silverlake chevre with a roasted shallot citrus vinaigrette
This recipe has been running for 20 years!
All soups are made in house. Ask your server about our daily choices
Local grown, non-GMO fed, heritage breed hogs, slow roasted with house blend herbs then pulled on fresh Brioche with housemade BBQ, house slaw and house micros
King Farm fresh chicken slow roasted and hand pulled, fresh celery, dried cherries, micro herbs on Bakehouse cranberry poppy seed bread
Hand-carved and piled high with imported Emanthaler Swiss, sliced cucumber, micro greens, house horseradish and honey beer mustard on fresh honey whole wheat
Our secret house grind choice beef, wood-fired with fresh lettuce, tomato, red onion and your choice of cheese: American, Swiss, monterey jack, provolone, mozzarella
Choice beef brisket cured in house with house made sauerkraut and pickles, Thousand Island dressing on Bakehouse rye
Applewood smoked cheddar cheese, roasted red pepper and fresh broccoli nubs on Bakehouse Challah Or Irish cheddar, American cheese on Bakehouse Challah
Braised beef, house garlic, natural beef au jus, melted aged provolone cheese, Bakehouse hoagie and house pickle
Hand-cut Idaho potatoes flash fried with local farm grown Germany white garlic
Sweet potato fries flash fried until golden crisp
Farm-grown cabbage and zucchini in housemade dressing
Fresh vegetables, EVO, fresh garlic, and herbs
Hand-cut, butter, lemon, and garlic
Fresh hand-cut daily
Weaver Brother's CF eggs, charred cabbage, melted onion, roasted red wattle pork, shaved parmesan cheese, balsamic syrup and micros
House Italian sausage, wild mushrooms, seasonal greens, cherry tomatoes, English peas, parmesan cheese and house micros
Bow tie pasta, fresh spinach, sundried tomatoes, pine nuts, wood-fired chicken in a garlic butter sauce
Penne pasta, house bacon, English peas, cream, and parmesan cheese
Georges Bank cod, beer battered and fried, housemade tarter sauce with house-cut fries or sweeties
1/2 Btl
a blend of Concord Niagra grapes
Vidal Blanc/Chambourcin.semi-sweet
Chambourcin and Fock, Semi Dry
100% Catawba
Sparkling Strawberry
Sparkling Blueberry
Ask your server for today's flavors!
Creamy vanilla custard with caramelized sugar crust
Traditional graham cracker crust with light fluffy filling topped with lemon curd and a sour cream drizzle
Homemade cheesecake served with a fresh fruit sauce
Callebaut Belgian dark and milk chocolate ganache and raspberry-mango puree
Baked apples in a flaky crust served with vanilla bean ice cream and caramel sauce(20 min preparation)
Lady Fingers soaked in espresso and Kaluha layered with a mascarpone cheese topped off with expresso and cinnamon
Butter toasted brioche bun, topped with shredded braised beef brisket, melted cheddar jack cheese and crispy fried onion straws served with sweet potato fries tossed with seasoned salt.
with Sycamore Bridge maple syrup
with fresh mozzarella basil pesto
Fresh fruit with farm honey dipping sauce
Farm fresh ice root spinach salad, Artichoke, asparagus, olive fresh mozzarella salad
with house tartar house
with tomato basil sauce
with sautéed peppers and onion
with house tomato basil sauce
seasonal farm greens, smoked blue cheese, heirloom beets, green apples and bacon tossed with a toasted walnut and maple vinaigrette
custom house grinds, red onion marmalade, crispy, shallots on a mini brioche with hand cut truffle fries and lemon aioli
shallots, hot spicy oregano, maple syrup, chili flakes and shaved Pecorino
Hunter Farm T-Bone chop, apricot glazed with Blue Jacket Dairy Chive Cheddar buckwheat polental
house made gelato, chocolate ganache, espresso syrup and coffee bean dust
Best pick of the day greens, roasted and pickled beets, grilled ramps (when available), bourbon-maple toasted almonds, and Blue Jacket Silverlake Chevre tossed with a spring shallot and citrus vinaigrette.
King's Farm cage free, hand butchered airline chicken breast pan-seared until crispy and glazed with Gochujang sauce. Served with Asian style Brussels sprouts and a brown basmati rice pilaf.
Wood-fired bakehouse sourdough, wild mushrooms (morels when available) wilted greens, local asparagus, red onion, smoked pancetta, poached egg, shaved parmesano reggiano, micro basil, aged balsamic and white truffle oil.
Ft. Loramie lamb hand butchered and slow braised over a local asparagus and wild mushroom risotto. Served with bourbon-maple glazed heirloom carrots and English peas with fresh mint.
Jumbo Gulf shrimp, Andouille sausage, red wattle bacon, Bear's Mill stone ground yellow corn grits and Blue Jacket Hull's Trace cheddar.
Local raised custom beef grinds, red onion marmalade, heirloom tomato, farm lettuce, smoked gouda, honey-horseradish and beer mustared, parmesan truffle fries.
To be enjoyed with buckwheat polenta, house cured Red Waddle bacon, poached egg, and Pecorino cheese
To be enjoyed with yellow banana squash bisque garnished with crème fraiche and snipped micro's
To be enjoyed with house meat ravioli, house Italian sausage, sautéed ice root spinach topped with Parmigiano Reggiano cheese
To be enjoyed with braised Ft. Loramie lamb with roasted yellow banana squash, wild mushroom risotto, and house micro's
To be enjoyed with house-made double dark chocolate and Amarena cherry gelat
2014 California
2014 Columbia Valley
2014 Napa
2014 Napa
2012 Carneros
2013 Russian River Valley
2012 Russian River Valley
2011 Carneros
2013 Mendocino
2014 Sonoma
2014 Paso Robles
2013 Marlborough, New Zealand
2012 Willamette Valley
2014 Napa
2015 Willamette Valley
2015 Tuscany, Italy
2015 Friuli, Italy
2013, Italy
2013 Columbia Valley, Washington
2015 Germany
2014 Clarksburg, California
2012 Oregon
2015 California
2012 Napa
2012 Napa
1/2 Bottle 2011 Napa
2014 Lodi
2013 Santa Barbara
North Coast, California
2015 Alexander Valley
2014 Lodi
2015 McLaren Vale, Australia
2014 Columbia Valley, Washington
2014 Napa
2013 Napa
2014 Napa
2014 Napa
2012 Maipo Valley, Chile
2012 Mendocino
2013 Napa
2012 Sonoma
2011 Napa
2013 Napa
2013 Napa
2009 Columbia Valley, Washington
2008 Columbia Valley, Washington
2009 Napa
2014 Napa
2014 Mendocino
2015 Carneros
2013 North Coast
2014 Willamette Valley, Oregon
2014 Monterrey
2015 Willamette Valley, Oregon
2014 Lodi
2008 Amador County, California
2007 Amador County, California
2014 Mendocino, California
2012 Napa
2014 California
2012 California
2014 Sonoma, California
2013 Mendocino, California
2013 Sonoma, California
2013 California
2014 California
2014 Mendocino
2015 California
2012 Mendocino, California
2012 Amador County, California
2012 Lodi, California
2012 Mendocino, California
2008 Shenendoah Valley, California
2015 Alexander Valley, California
2010 Columbia Valley, Washington
Fresh made gnocchi with shallots, chili flakes, smoked pancetta, baby spinach, oven dried tomatoes, hand torn basil and sprinkled with shaved Parmigiano Reggiano
Wood-fired Certified Beef Sirloin flap steak, pan fried Weaver eggs and Yukon Gold seasoned home fries
Pea tendrils, baby arugula, toasted walnuts, lemon basil vinaigrette, shaved Parmigiano Reggiano, dried figs
Pan seared King's Farm airline chicken breast, roasted Winter root vegetables and wilted arugula with crispy bacon and shallots, drizzled with house bourbon barrel aged maple syrup
Culver Farms duck breast, pan seared til crispy, served over a sweet potato and sage puree with a fig demi-glace and a side of roasted baby heirloom carrots
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