Starters

 Amuse Bouche

    A small gift from the kitchen

Chilled Seafood Trio….10

    House smoked trout and garnishes, poached shrimp cocktail and crab “hoezel” salad

 *Baked Fall Squash Brulee….7.5

    Caramelized squash filled with cranberry compote, grain pilaf and tarragon fresh cheese

*Forest Mushroom Risotto….9         

    Forest mushroom risotto garnished with Honey Run slab bacon, wild mushrooms and shitake crisps

Tarragon “Fish and Chips”….8.5                                         

    Fried tempura battered snapper and hand-cut fries with herbed aioli and malt vinegar

*Honey Run Signature Hot Buttered Tomato Soup….4/6

    Our traditional tomato-basil soup finished with local butter

“5 onion” Onion Soup Gratin….6.5

    Caramelized onions, garlic and shallots in a sherry-scented beef broth with melted local gruyere cheese

*Mixed Greens, Roasted Golden Beets and Chevre Mousse Salad….8.5

    Assorted greens with goat cheese mousse, roasted golden beets and shaved apple-mustard dressing

Tarragon Big Salad….14.5

    Your choice of chicken or hanger steak over mixed greens with roasted tomatoes and potatoes, cheddar cheese, grilled ciabatta and buttermilk ranch dressing

Entrees

Served with your choice of petite Caesar salad or field greens salad with sherry vinaigrette    

*Grilled Filet Mignon – 8 oz. or 6 oz….34/27

    Tarragon smoked cheddar potato dauphinoise, steamed broccoli and brandy demi-glace

*Grilled Hanger Steak….28

    Grilled asparagus tossed with baby onions, shoestring potatoes and Tarragon steak sauce

*Seared Lamb Loin Chops…33

    Bretonne-style white beans, roasted eggplant-pepper “stack”, wilted romaine and fennel jus

Honey Run “Fork and Knife” 10 oz. Burger….20

    A 10 oz. house ground blend of Angus beef, served open faced over griddled Tarragon bread, sauteed mushrooms and onion, choice of bleu, local Swiss or cheddar     cheese, lettuces and honey mustard

Pan Roasted Local Chicken….26

    Sauteed Brussels sprouts with smoked bacon, root vegetable gnocchi and sweet garlic sauce

Butcher Block Feature….market price

    Weekly chef’s selection of fish, beef, lamb or game served with seasonal vegetables and starch

Dill Crusted Salmon….25

    Steamed new potatoes, broccolini and baby carrot saute and grain mustard cream

*Pan-Roasted Sea Scallops….33

    Crisp potato cake, sauteed baby green beans and citrus syrup

Roasted and Grilled Vegetable Gratin….22

    Orecchiette pasta layered with vegetables, house-made ricotta cheese and tomato ragout

   Add sweet Italian sausage….3                                                                               

*Ginger Marinated Tofu….22

    Stir-fried seasonal vegetables and soba noodles with sweet chili sauce

Honey Run Classic Entrees

Classic guest favorites from the beginnings of The Inn at Honey Run kitchen

Our Signature Hamloaf….21

    Mashed Yukon gold potatoes, vegetable medley and honey mustard sauce

Sauteed Mountain Trout….22

    Buttered green beans, basmati rice pilaf, tarter sauce and fresh lemon

Crisp Pork Loin Cutlet….24

    Braised sweet and sour red cabbage, green beans, buttered noodles and mushroom sauce

*Gluten-free option

5.00 split plate charge

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.