INN ON CHURCH

Dining Room

DINNER MENU

Summer 2008

Nightly Accompanying Side Dishes Served According to Chef’s Whim…

Featuring Locally Farmed and Organic Produce Whenever Possible

Chicken Schnitzel Bucatini

Chicken Breast Cutlet Lightly Breaded then Pan Sautéed with

Fresh Squeezed Lemon Juice, White Wine, Diced Tomato, Capers, Artichoke Hearts, Garlic and

Chopped Herbs, Served over Bucatini Pasta…19

*Inn on Church Signature Trout Cakes

Our own Smoked Mountain Trout Bound with Diced Hendersonville Apple,

Sweet Potato, Sorghum and Horseradish and formed Into Cakes then Potato Crusted

And Pan Fried.  Served on Cornmeal Fried Green Tomato Slices with a  

Succotash of Shrimp, Corn, Roasted Red Pepper and Butter Beans…24

Atlantic Salmon

Grilled then Cedar Plank Roasted

 Topped with Fresh Dill, Red Onion and Caper Maître D’ Butter…22

Sweet Carolina Shrimp Blackened with Crabmeat Étouffée

Served in a Sizzling Skillet over Stone Ground

 Yellow Cheese Grits and Topped with Fried Oysters…22

Fresh Carolina Day Boat Flounder

Pan Sautéed and Topped with Lump Crab Meat and

Toasted Almond Slivers…24

Mountain Trout Wrapped in Phyllo

People’s Choice Award-Winning Entree from the Inn on Church’s Amateur Chef Cook-Off

Fundraiser for Hospice. Tom Floerchinger of Hendersonville’s Dish features

Mountain Trout in Phyllo with Spinach, Red Pepper, Ginger, Garlic and Shallots…22

*The Inn’s Cook-Off was an amateur version of the North Carolina Best Dish Competition

White Marble Farms Pork Marsala

Pork Tenderloin Medallions Sautéed with Hendersonville Deep Woods Shiitake Mushroom Slices,

Scallions, Marsala Wine, Demi Glace and Cream …22

Potato Crusted Roasted Rack of Lamb

New Zealand Lamb Rack brushed with Dijon Mustard, Fresh Rosemary and

Shredded Fresh Potato.

Crisp Potato Crust with a Medium Rare Center and

 Served with a Red Wine and Roasted Shallot Sauce…28

Beef Tenderloin Stroganoff Crepes

Beef Tenderloin Tips with Onion, Mushroom,

 And Diced Tomato Sautéed in Butter and Simmered with Veal Demi Glace.

Bound with Sour Cream and Wrapped in Crepes…24

USDA Certified Prime Filet Mignon

Simply the best meat on the market…

Petite (6 Oz)….28 Full Cut (8 Oz)...33

 Topped with Fried Onion Rings and Side Condiment Tray of

 Demi Glace, Béarnaise, and Mushroom Duxelles

EAT WELL…EAT NORTH CAROLINA

A 20% Gratuity will be added to parties of 6 or more

INN ON CHURCH
(828)693-3258
201 Third Avenue West
Hendersonville NC 28739
www.InnonChurch.com