The Victorian-style Whitney Room is the restaurant where you will enjoy fine dining in a cozy, relaxed atmosphere.

With the casual atmosphere amidst arched doorways, large fireplace, and upholstered chairs, you will find yourself lingering to savor every moment of a special, pampered evening.

Dining Room Menu

Fall 2008

 

Success Magazine, LTD.

Restuarant Review - excerpts from review:

"The dining room is, in one word, elegant..."

"We started our dining experience with a bourson cheese tart with sun dried tomato. It was scrumptious."

"Our other appetizer was to die for- blue cheese and chicken cakes."

"We dined on pan seared flounder and tenderloin of beef. Both dishes were exceptional."

~ September, 2006

 

Primo’s Restaurant

~ Appetizers ~

Our Own Fresh Lobster Bisque topped with Crème Fraiche ~ 9

Soup Du Jour—The Inn’s Own Homemade Soup, Chowder or Bisque ~ 7

Artichoke, Feta & Spinach Dip served in a Baked Bread Bowl with Garlic Sage Croutons & Crostini ~ 8

Mirin & Hoisin Glazed Diver Scallops with Kimchi & Strawberry Pickled Ginger Salad ~ 10

Baked Brie Encroute with Garlic Crostini, Red Wine Poached Pear Half & Raspberry Drizzle ~ 8

Primo’s Lobster Bake - Fresh Lobster Pieces tossed with Garlic & Shallots drizzled with White Wine & covered with Seasoned Bread Crumbs & Melted Butter ~ 12

~ Salads ~

House Salad with Garden Vegetables & Garlic Croutons with your Choice of Dressing ~ 6

Waldorf Salad - Baby Bibb Lettuce with Toasted Walnuts, Bleu Cheese Crumbles, Granny Smith Apples, Golden Raisins & Dried Cherries with a Lite Honey Yogurt Dressing ~ 7

The Classic Caesar Salad with Anchovies, Parmesan Cheese & Garlic Croutons ~ 7

Greek Salad– Mixed Olives, Crumbled Feta Cheese, Roasted Red Peppers over Mixed Greens with an Italian Herb Vinaigrette ~ 7

Add to any Salad
Grilled Chicken ~ 4 or
Grilled Jumbo Shrimp ~ 5

 

~ Entree ~

Crispy Maple Glazed Duck Half with Seasoned Fingerling Potatoes, Sweet Baby Carrots ~ 24

Grilled 10 oz NY Strip Steak with a Jack Daniels & Chipotle Pepper BBQ Glaze topped with Roasted Cipollini Onions & Whole Garlic, Yukon Potato Puree, Steamed Broccoli & Baby Carrots ~ 24

Grilled Atlantic Salmon topped with a Dill & Cucumber Salad, Winter Vegetable Rice,Blistered Grape Tomatoes & Spinach ~23

Chicken & Andouille Sausage Jambalaya with Onions, Peppers & Celery in a Spicy Herbed Tomato Rice ~ 18

Sautéed Shrimp, Scallops & Mahi Mahi Scampi over Linguini with Spinach, Tomato Concasse & Portobello Mushrooms ~ 25

Baked Haddock with Herbed Panko Crust & a Lemon Wine Caper Sauce, Winter Vegetable Rice , Blistered Grape Tomatoes & Spinach ~ 22

Grilled 8oz Filet Mignon wrapped in Prosciutto with Cognac & Cider Demi Glace, Seasoned Fingerling Potatoes & Sweet Baby Carrots ~ 27

Three Pork Loin Medallions, Pan Seared with Sautéed Fennel, Napa Cabbage, Peaches & Apples with a Dried Berry Pernod Demi Glace, Yukon Potato Puree ~ 23

Twin Pan Seared Lamb Loin Chops with a Mint Brown Sauce, Seasoned Fingerling Potatoes and Sweet Baby Carrots ~ 26

Mushroom Ravioli with Sauteed Artichokes, Mushrooms, Roasted Peppers, Tomato Concasse & Spinach with a Garlic Wine Butter Sauce ~ 16

 

A 20% gratuity will be added to parties of eight (8) or more