At The Simsbury Inn
397 Hopmeadow Street, Simsbury, CT
Phone: 860-651-5700

A p p e t i z e r s

Gulf Shrimp Cocktail
Chilled jumbo shrimp placed on lemon greens and garlic toast, presented with the Inn's own cocktail and cognac mustard sauces.
10.50

Bruschetta Trio
Vine ripe tomatoes with fresh mozzarella, roasted pepper salad and grilled marinated zucchini, placed on toasted ciabatta.
8.50

*Petit Lamb Chops
Grilled to medium rare and finished with a spicy mint bell pepper jelly.
9.00

*Maryland Lump Crab Cakes
Seared golden brown and served with a roasted corn black bean relish and Old Bay aioli
12.00


S a l a d s

Boston Bibb
Boston lettuce with sun dried tomatoes, sweet red onion, Gorgonzola cheese and toasted pine nuts tossed with a Champagne Vinaigrette
7.50

*Caesar
Tender hearts of Romaine tossed with our own dressing and garlic croutons.
7.00

Panzanella
Yellow and red grape tomatoes, cucumbers, roasted peppers, olives and diced ciabatta tossed with an apple vinaigrette dressing.
7.50

Strawberry Arugula
Crisp baby arugula, sliced local strawberries, Goat Cheese and toasted almonds, finished with a white balsamic reduction and extra virgin olive oil.

S o u p s

Tomato Leek Consomme
Pure vegetable stock simmered with tomatoes, leeks, spinach and fennel. Served with a Parmesan crisp.
7.00

Onion soup Au Gratin
A blend of sweet onions summered in Madeira flavored broth topped with a garlic crouton and melted Swiss cheese.
7.00

Soup of the Day
From traditional to unique but never ordinary
6.50

Pesto Pasta
Capellini pasta tossed with yellow and red grape tomatoes, grilled chicken, marinated zucchini and fresh basil pesto. Topped by Asiago cheese.
20.00

*Seafood Scampi
Clams, mussels, shrimp, over cured tomatoes and spinach, tossed with linguini. Finished with a garlic white wine sauce.
24.00

*Mascarpone Angolati
Half moon raviolis filled with artichoke and mascarpone cheese, placed in a pan tomato sauce, topped by smoke Gouda.
19.00

Sweet Pea Gnocchi
Hand cut and presented with Chantarelle mushrooms, asparagus tips, blistered cherry tomatoes and bronzed butter sauce.
21.00

~ Denotes vegetarian. Can be prepared Vegan, please inform your server.

E n t r e e s

*Creek Stone Angus Filet
Plantation coffee rubbed 9oz. filet. Served with caramelized native tomato and Chef's mashed potato.
32.00

*Sugar Cane Skewered Shrimp
Chili cilantro rub, baby vegetables and jasmine rice cimbale.
22.00

Murry Chicken Breast
Pan roasted Free range chicken breast with garlic herb cheese, finished with lemon butter. Served with broiled tomato and roasted fingerlings.
23.00

*Lazy Man Lobster
Steamed 1¼ lbs Main lobster, presented de-shelled on saffon cous cous pilaf, with lemon chicve creme fraiche.
Market Price

*Creek Stone Angus Sirloin
14oz. char grilled then placed on truffle creamed spinach, with roasted fingerling potatoes.
29.00

*Hawaiian Fish Du Jour
Fresh line caught fish, shipped over night.
Ask your server for the special of the day.
Market Price

Blackened Salmon
Bronzed seared and presented in mini cast iron pans topped tropical salsa. Accompanied by lemon ginger jasmine rice timbale.
24.00

*Veal Porterhouse
Grilled to your liking with a herb cheese crumb crust, wild mushroom bordelaise and chef's mashed potato.
36.00

Medallions of Pork Tenderloin
Pan roasted and coated with a pomegranate mango BBQ sauce. Served with chef's mashed and baby vegetable.
25.00

Our Chef will be happy to honor special requests in the preparation of your dinner.
Please ask your server about low carb substitutions.

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Desserts
Selection from our own Pastry Chef's menu

Beverages
Brewed Regular and Decaffeinated Coffee,
Freshly Steeped Tea - Regular or Herbal
2.00
Espresso - 3.75
Cappuccino - 4.25
Flavored Coffee is available

*Thoroughly cooking meats, Poultry, Seafood, Shellfish or Eggs Reduces the Risk of foodborne Illness