Hideaway Country Inn

Entrees

Wild Mushrooms and Meat Lasagna
Suggested wine: KLINKERBRICK ZINFANDELL 2008 CA

Tricolor Bowtie Pasta
Served with chicken and sherry tomato cream sauce
Suggested wine:  DECOY BY DUCKHORN MERLOT CA

Cedar-Wrapped Norwegian Salmon Filet
In cedar paper wrapped filet with fresh rosemary and Herbs de Provence; Grilled then slow finished in the oven in a bath of white wine.  Served with a Bouquetier de legume and fresh Hollandaise sauce.
Suggested wine: ARDECHE CHARDONAY LOUIS LATOUR FRANCE

Ahi Tuna Filet
Coated with Cajun spices and grilled to order. Served with Horseradish mashed potatoes and finished with a red roasted pepper sauce.
Suggested wine: SAN MARGARITA CHARDONAY

Pepper Encrusted Seared Sea Scallops
Served with pasta, cherry tomatoes, mushrooms, and a blend of fine herbs.  Finished with a fresh red roasted pepper sauce.
Suggested wine: SANTA CHRISTINA PINOT GRIGOT ANTINORI 2009 ITALY

Petite Filet Mignon
Served with a fine wild mushroom demi glaze and a Bouquetier de legume.
Suggested wine:  CALISTOGA CELLARS CABERNET SAUVIGNON 2007 CA

Locally-raised Pork Tenderloin
Served with an apple and calvados demi glaze and a Bouquetier de legume.
Suggested wine: BALMOISSNE LOUIS LATOUR PINOT NOIR 2008 FRANCE

All Time Classics

Osso Bucco
A Classic Italian favorite.Cross cut veal shanks braised with vegetables, white wine and broth.
Suggested wine: KINKEAD RIDGE CABERNET SAUVIGNION OHIO

Coq au Vin
An all time French classic. Braised chicken in Bordeaux wine, pearl onions, Herb de Provence and a blend of fresh wild mushrooms.
Suggested wine: CHATEAU PEY LATOUR 2006 BORDEAUX SUPERIEUR FRANCE

Pheasant Collette En Croute
Belgiums wild game recipe.
Suggested wine: NINER CABERNET SAUVIGNION PASO ROBLES CA 2008

Salads

HideAway Country Inn House Salad
Romaine, spinach, radicchio and arugula, walnuts, goat cheese
Served with house vinaigrette

Classic Caesar Salad

Appetizers   

(Sampler platter available)

Mozzarella Capresi
A simple, delicious and flavorful appetizer low in calories and fat
With homemade pesto sauce and balsamic reduction

Marinated Asparagus wrapped in Norwegian Smoked Salmon
Dressed with capers and lemon herb vinaigrette

Tortellini  stuffed with Porcini Mushrooms
Finished with a fresh homemade tomato sauce, basil, rosemary and Parmesan cheese

Bacon wrapped Sea Scallop
Served on a herb croustino with marinated vegetable medley and finished with Ciantro beurre Blanc

Soups

Soup du Jour (will be updated soon)

Smoked sausage, butternut squash and wild rice soup