Merrill Inn

1.866.567.5969 or 613.476.7451
Dinner: Tuesday through Saturday, 5:30 pm to 9:00 pm
Closed: Sunday and Monday
$35.00 per person + taxes and gratuities

Fall 2011 Countylicious Menu

Appetizers

Jerusalem Artichoke, Pear and Vanilla Soup
oxtail morsels
Recommended Wine: Sauvignon Blanc, Oyster Bay (Marlborough, New Zealand) 2010
glass $9.95   bottle $39.00

Wild BC King Salmon Gravlax with Smoked Trout Mousse
Chioggia beet, Asian pear and radish slaw
Recommended Wine: Pinot Gris, Leon Beyer (Alsace, France) 2008
glass $10.00  bottle $39.00

Pan Seared Boneless Half Quail on Soft Polenta
porcini mushroom and marsala sauce
Recommended Wine: Merlot, Fetzer Vineyards (Mendocino, California, USA) 2009
glass $8.75   bottle $35.00

Mains

Simmered Strips of Wild BC Sockeye Salmon
fingerling potatoes and Chef’s garden heirloom carrots
Recommended Wine: Chardonnay, Louis Jadot (Burgundy, France) 2009
glass $11.25   bottle $45.00

Chicken Fricassée with Capers, Olives, Parsley and Scallions
glacée tunips and sweet potatoes
Recommended Wine: Soave, Robert Anselmi (Veneto, Italy) 2010
glass $8.75   bottle $35.00

Chef Sullivan’s Traditional Irish Corned Beef Boiled Dinner
potatoes, cabbage, carrots and brussel sprouts
Recommended Wine: Shiraz Cabernet Sauvignon, Wolf Blass Red Label (South East Australia) 2010
glass $8.75   bottle $35.00

Desserts

Grand Marnier Crème Caramel
candied orange peel

Apple Cobbler
with cinnamon gelato

Devil’s Food Cake
with mocha buttercream

$35.00

*Vegetarian Selections are available

Coffee and Selection of Teas  $3.50

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