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Ring in the New Year at the Afton House Inn’s Fine Dining Restaurant.
Live music in the Wheel Room from 7:30-11:30pm and 11:30-midnight in CURRENT Restaurant

NEW YEARS MENU 12/31/2018

Appetizers
Artisan Cheese Trio –
local cheese assortment – apricot chutney – smoked sea salted almonds – lahvosh cracker
Lump Blue Crab Cakes – organic garden greens –  masago mayonnaise – pickled mango
Truffle Sprouts – truffle oil – truffle salt – grana padano – fine herbs – gouda cheese fondue
Artichoke & Spinach Dip with Flat Bread Crisps

Soup
Butternut Squash Bisque – Cup
House Made Seafood Chowder – Cup

Salad
House Dinner Greens
– baby boy tomato – cucumber – carrot – simple vinaigrette
Classic Caesar Salad – romaine – grana padano – crouton
Roasted Beet Salad – roasted beets – cucumber – bell pepper – tomato – hard boiled egg
fresh mozzarella – sweet basil vinaigrette

Pasta & Risotto
Grilled Mushroom & Linguini – Spinach – Black River Gorgonzola – Chardonnay Butter Sauce. Add: Chicken or Shrimp
Risotto Milanese GF – Roasted Chicken – Arborio Rice – Saffron – Oven Dried Tomato – Asparagus – Grana Padano
Lobster Gnocchi – House Made Gnocchi – Lobster Claw & Knuckle – Fresh Lemon Juice – Saffron Cream Sauce

Chef’s Features
 Lobster Tail – Two 4-5oz fresh water lobster tails served with Saffron drawn butter with four cheese au gratin and grilled asparagus
Surf and Turf- 6 oz. Grilled Filet Mignon & 4-5oz Lobster Tail – Served with Saffron drawn butter with buttermilk four cheese au gratin
and grilled asparagus

House Specialties
Goldie’s Walleye – almond crusted – seasonal vegetable – lemon jasmine rice & brown butter sauce
Steak Diane – diane style 6 oz grilled filet mignon – shallots – mushrooms – dijon mustard – maitre d butter – flamed with brandy &
finished with demi-glace – four cheese au gratin – asparagus (Chef Prepared in Kitchen)
Braised Peppercorn Beef Short Rib – coffee black peppered – natural Au Jus – mashed potatoes – market vegetable

Add Fresh Water Lobster Tail with Saffron drawn butter to your Entree

Entrees
Salmon Filet  – 6oz. grilled line-caught salmon filet – honey lemon glazed – four cheese au gratin – seasonal vegetable
Chicken Saltimbocca – pan seared airline chicken breast wrapped in prosciutto – fontina cheese – browned butter sage gnocchi – market vegetable
Roasted Vegetable Rissotto – arborio rice – tomato – arugula – vegetables – grana padano
10 oz. Baseball Sirloin – Pepper crusted grilled steak topped with garlic butter – four cheese au gratin – market vegetable
Prime Rib (Queen or King Cut) four cheese au gratin – market vegetable – creamed horse radish & au jus

Fine Dining Room begins seating at 4:30 p.m..  For pricing and reservations, please call 651-436-8883.

Complimentary party favors & champagne at midnight.  Menu items and pricing may be subject to change.

Don’t want to drive after the party?  Reserve a room here at the inn and enjoy our Jacuzzi/fireplace suites.