Dinner Menus at Celebrity Dairy
View our 2002 winter menus (below):
Jan Feb
Mar Apr May Jun Jul Aug Sep Oct
Nov Dec
Starting in February, 2002, The Inn at Celebrity Dairy will be offering
evening dinners to inn guests and the public on Friday and Saturday
nights in addition to our 3rd Sunday afternoon dinners.
Don't forget to print a copy of the dinner
reservation form - to send us with your reservation!
Celebrity Dairy recipes will be available
January 20, 2002
Simply Eating Well
MULLED CIDER
GOAT CHEESE & SEASONAL APPETIZERS
VENISON STEW & SMOKED TURKEY
BAKED SWEET POTATOES
FLEMING'S COLLARDS
BLACK-EYED PEA SALAD WITH CHEVRE
CORN PONE
AMBROSIA, POUND CAKE WITH SWEETENED CHEVRE
COFFEE, TEA
(top)
Friday &
Saturday Evening- 15-16 February, 2002
SCALLOPED OYSTERS
OUR MARINATED CHÈVRE W/WATERCRESS, LEMON, AND OLIVE OIL CROSTINI
ROAST QUAIL W/CREAMED LIMAS, LEEKS, AND SKILLET-FRIED YAMS
CHOCOLATE CHEESECAKE W/RASPBERRY COULIS
(CHOCOLATE TRUFFLES TO TAKE HOME)
(top)
Sunday Afternoon 17 February, 2002
Be My Valentine
WHITE BEAN SOUP W/ESCAROLE AND GOAT
CHEESE CROUTON
GREEN BEAN SALAD W/PECAN VINAIGRETTE AND ROASTED MUSHROOMS
GRILLED TROUT W/SWEET ONION GRAVY AND COUNTRY HAM
COCONUT LAYER CAKE W/CHOCOLATE SAUCE
(CHOCOLATE TRUFFLES TO TAKE HOME)
(top)
Friday & Saturday Evening- 22-23 February, 2002
CRAB AND SHRIMP IMPERIAL W/OLD BAY CRACKERS
THINLY SLICED FENNEL AND MUSHROOMS W/AGED GOAT CHEESE, LEMON, AND ENDIVE
SAGE AND CHESTNUT ROASTED LOIN OF PORK W/BRAISED BRUSSELS SPROUTS, LENTILS,
AND CARROTS
TART TATIN W/BLACK WALNUT CARMEL AND CRÈME FRAICHE
(top)
Friday
& Saturday Evening- 1-2 March, 2002
FENNEL AND BLACKEYE PEA MINESTRONE
FRISÉE SALAD W/HARD -BOILED EGG, BACON & WARM ONION VINAIGRETTE
RABBIT BRAISED W/MUSHROOMS AND MADERA
TWICE-BAKED GOAT CHEESE POTATOES
CHOCOLATE PUDDING W/PECAN SANDIES
(top)
Friday & Saturday Evening- 8-9 March, 2002
ROMAINE W/ROASTED BEETS, GOAT CHEESE,
AND HORSERADISH DRESSING
GARLIC SOURDOUGH SOUP AND AGED CHÈVRE-BACON CROSTINI
ROAST CHICKEN BREAST W/TRUFFLED CAULIFLOWER PURÉE, GLAZED CARROTS
& BRUSSELS SPROUTS
WARM APPLE PIE W/SHARP CHEDDAR CRUST & CRÈME FRAICHE
(top)
Friday & Saturday Evening- 15-16 March, 2002
SHRIMP AND GRITS W/REDEYE JUS AND GREEN
ONIONS
COLLARDS AND CORNBREAD
COUNTRY STYLE PORK RIBS W/FENNEL-APPLESAUCE & CHEESE GRATIN
SPICED CARROT CAKE W/CHÈVRE-POPPYSEED FROSTING
(top)
Sunday Afternoon 17 March, 2002
GNOCCHI W/ESCAROLE, COUNTRY HAM, BRAISED
TINY ONIONS, AND AGED CHÈVRE
SMOKED TROUT SALAD W/ORANGES, POMEGRANATES AND WATERCRESS
VENISON BROCHETTES W/ SCALLOPED POTATOES, GLAZED BRUSSELS SPROUTS &
CHESTNUTS
CARAMELIZED RICE PUDDING W/ROASTED PEARS & WALNUT COOKIES
(top)
Friday & Saturday Evening- 22-23 March, 2002
ARTICHOKE RISOTTO - FINISHED W/GOAT
CHEESE AND WINTER HERBS
GREENHOUSE LETTUCE W/COUNTRY CROUTONS, AGED CHÈVRE & DIJON
INAIGRETTE
PORK CONFIT CABBAGE ROLLS BRAISED W/MUSHROOMS AND ROOT VEGETABLES
CHOCOLATE BREAD PUDDING W/ALMOND BRITTLE AND VANILLA SAUCE
Friday & Saturday Evening- 29-30 March, 2002
HOPPIN' JOHN W/PEPPER RELISH
CORNBREAD W/TOMATO JAM, GRIDDLED ONIONS AND AGED GOAT CHEESE
FRICASSEE OF SWEETBREADS, MUSHROOMS, AND COUNTRY HAM W/GREEN BEAN AMANDINE
BROWN BETTY W/ORANGE CUSTARD SAUCE
Easter Sunday Afternoon 31 March, 2002
$45 per person
CRAWFISH CAKES WITH ARTICHOKE RELISH
& CREOLE REMOULADE
ASPARAGUS SOUP WITH LIMA CROSTINI & EXTRA
VIRGIN OLIVE OIL
ROAST LEG OF LAMB WITH TOMATO-MINT RELISH
GOAT CHEESE WITH WHIPPED POTATOES
GREEN BEANS WITH PECAN BROWN BUTTER
PINEAPPLE UPSIDE DOWN CAKE WITH HOMEMADE VANILLA
ICE CREAM & LAVENDER HONEY
(top)
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