Wednesday, October 2, 2013

Dining at Inntiquity, A Country Inn

We try to have only fresh food. That is why we change the menu every week. Each week we make two new desserts. This week we made fresh peach cobbler and Italian coconut pecan cake. Our two new soups are creamy roasted sweet red pepper soup with dry white wine and crabby corn chowder, Our new entrée this week is stuffed pork loins with blue cheese and fresh thyme. Here at Inniquity we use as much as we can out of the garden. Now that fall is here we are harvesting all the herbs we can as well as harvesting the last of the green peppers and green beans. We are hoping for some cucumber and squash stragglers. We are gearing up for our annual Thanksgiving buffet. We have one every year with all the fixings. Mostly I think they come for the turkey, mashed potatoes, and desserts. We are very fortunate to have an excellent baker who provides the most incredible yeast rolls & sweet potato biscuits. She serves the sweet potato biscuits with an outstanding orange honey butter she whips up. Delightful!!! The fall favorite for sure. Come eat with us.

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