Merrill Inn

Spring 2010 Countylicious Menu

$35 per person + taxes

Inspired by Mastering the Art of French Cooking by Julia Child
Enter our draw to win a special edition of her famous cookbook
that inspired the movie Julie & Julia

Appetizer

Soupe à l’Oeuf Provençal
Garlic Soup with Poached Quail Egg

or

Quenelles de D’Oré, Sauce Mousseline Sabayon
Light Pickerel Mousse Ovals with a Frothed Egg and Butter Sauce

or

Rognons de Veau à la Bordelaise
Veal Kidneys in Red Wine Sauce with Marrow served with Spinach

Main

Boeuf à la Bourguignonne
Beef Stew in Red Wine with Bacon, Onions and Mushrooms served with Boiled Potatoes

or

Poulet Nouveau Poché Farci aux Herbes
Herb Stuffed Poached Boneless Young Chicken Medallions
with a Potato Crèpe, Chou Rouge and Sauce Soubise

or

Escalopes de Veau a l’Estragon
Sauteed Veal Scallops in Brown Tarragon Sauce with
Buttered House Made Dumplings and French Beans

Dessert

Vacharin Montmorencey
Chocolate Dipped Meringue Cup filled with Vanilla Ice Cream
served with Kirsch Spiked Warm Sour Cherry Compote

or

Riz à l’Impératrice
Bavarian Cream with Rice and Glacéed Fruits
served with Strawberry Sauce

or

Jalousie
“Venetian Blind” Tart of Puff Pastry Filled with Prunes, Armagnac and Almonds
served with Crème Anglaise

MERRILL INN
343 Main Street, Picton, Ontario
1.866.567.5969 or 613.476.7451
www.merrillinn.com