Freestone Inn Menu and Prices

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Freestone Inn menu

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Appetizers
Pan-Fried Goat Cheese
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Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree
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Seared Sea Scallop
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Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette
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Pasta or Ravioli of The Day
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Handmade by the chef, using high-quality semolina and the best ingredients
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Duck Confit Rillette
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Served with whole grain mustard, parsley, black pepper with butter crostini
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Salads & Soup
Fennel & Arugula Salad
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Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette
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Warm Frisee Salad
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House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots
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Soup Du Jour
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Daily soups are masterfully created under the direction of chef nick
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Entrees
Sous-Vide Lamb Chop
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Accompanied by tourne potato confit, baby vegetables atop red wine jus
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Crispy Pork Belly
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Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip
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New York Steak
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Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth
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Duck Breast
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Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace
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Braised Portabella
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Served with rich eggplant caponata and house-made mushroom jus
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Pan Seared Chicken Breast
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Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace
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Fish of The Day
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Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.
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Chef’s Choice Daily Special
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Childrens Menu
For children 12 and under only
Grilled Cheese
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Chef's Pasta of the Day
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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