| Country Inn 86 Sisson Road Harwich Port, MA (508) 432-2769 |  |
An Inn of New England Tradition
"Hospitality for All Seasons For over 20 Years"
Chef James Dings Recipe of the Month
| "The Country Inn, long in tradition for hospitality
and creative New England cuisine" Both Wendy Dings, your gracious innkeeper and James Dings , Culinary Arts Chefs welcome you to the Inn year-round, Sunbaked summers, Crisp colorful falls, Restful fireside winters and Blossoming springs .......are all uniquely lovely on Cape Cod and at the Country Inn |  |
Sample Dinner Menu
Tempting Appetizers
Jumbo Six Cheese Ravioli " Pesto "
Home -Cured Salmon Gravlax; Marinated New Potatoes
with a sweet mustard seed sauce, petite pumpernickel breadEntrees
Braised Lamb Shanks 'Basque Style
braised slowly in Burgundy Wine: with tomatoes, mushrooms, garlic and herbs over Spinach FettuciniOven Roasted Semi-Boneless Duckling
with an Apple Herb Stuffing a choice of our special orange glaze or our Port wine demi glaceLazy Man's Lobster Pie
with Sherry, Cream and a Puff Pastry CrustOUR "LOVING COUPLE" DINNER FOR TWO
Country Inns special Dinner with two Petite 4 oz Filet Mignons accompanied by 2 Swordfish Steaks, Sauteed Scallops and Lobster Chunks served on a bed of our special seasoned Rice , with a Merlot and cracked pepper demi-glace and drawn butter Includes one Seafood Sampler of three each Jumbo Shrimp and Lobster chunks, Breads, Two Garden Fresh Salads and Vegetables of the SeasonDelightful Desserts
Wild Blueberries Glazed with Hazelnut Sabayon
&
Bananas Foster
Bananas flambeed with sugars, spices and liqueurs over French Vanilla Ice Cream
CHEF JAMES DINGS
RECIPE OF THE MONTH
OVEN-ROASTED MONKFISH WITH BLOOD ORANGE BEURRE
BLANC
(serves 2 as main or fish course)
Two - 7oz Monkfish fillets, trimmed; 2 blood Orange (may substitued) (one juiced and one in clean sections for garnish). 1oz chopped Shallots; 4 oz butter; juice from half a lemon; 6oz. dry white wine.
Coat the fillets with a little oil and season them with a little salt and pepper. Slightly brown all sides in a skillet over moderately high heat, then place them in a pre-heated 375 degree oven (until firm). While the Monkfish is in the oven, saute the shallots in one ounce of the butter until they begin to brown in one qt. sauce pan. Add lemon juice, blood orange juice, and wine and reduce down until there is only about 2 tablespoons of liquid left. Add the other 3oz butter, a little at a time, ensuring not to bring to a full boil....rapid boil whisking constantly.
Season with salt and fresh ground pepper to taste. Coat a serving dish with the sauce, and place the monkfish in the middle and arrange the blood orange segments around it for garnish.
Any comments, just email us at dine@capecod.net