that create a comfortable and homey feel. The Inn, which celebrated its grand opening on April 8, 2011, awaits you. Room reservations are recommended however walk-ins are always welcome. Rooms are available at $149.00 per night with breakfast provided. Dinner is also available for an additional fee.
Something for Everyone
The Inn’s “Thank You” and “Staff Training” night dinner was a wonderful celebration for the partners who have each brought their own unique perspective to the Inn and for the contractors who invested so much of their time, talents and heart in making the Inn what it is today. The contractors and guests dined first at the Inn on April 2, 2011.
For months the Inn at Montross has been fine tuning the various items on their menu. The menu appeals to those with gourmet tastes or simple palettes. There is something for everyone at the Inn! Standard Entrée items include your choice of a starch side with the vegetable of the day. As a full ABC Licensed establishment, a cocktail, beer and wine
list is also available. The Inn at Montross features fine wines from the surrounding areas, for a true taste of the Northern Neck.
A Sampling of the Menu Offered at the Inn’s Restaurant
Starters—Shrimp and Garlic Risotto, Carpaccio, Antipasto or Spiced Curried Pork Satay and roasted vegetable Shish Kebab.
Entrée Items—Beef Wellington, Asian Style Crab Cakes, Prime New Zealand Lamb Chops, Smoked Paprika Rotisserie Chicken, Filet Mignon, 24-oz. Porterhouse, 16 oz T-Bone, Roasted Chicken Breast or Apple Cider Center Cut Pork Chop. Starch Sides—House Breaded Onion Rings, Hand Cut Steak Fries, Deep Fried Panko Crusted Portabella Planks, Griddled Potatoes Anna, Creamy Spinach Risotto, House Mac and Cheese, The Inn’s own Kettle Chips or a Jumbo Russet Baked Potato.
Soup Du Jour is offered, as well as an assortment of salads.
Lighter Fare—Blackened Chicken
Wrap, Angus Burger, the Monte Cristo (hot ham, turkey and swiss), the Crab Cristo sandwich, Sausage and Bacon Burger, Club Skewer, Taco Salad Bowl and Flat Bread Pizza. All served with house cut fries or the Inn’s Kettle Chips.
The House & Home Magazine
35
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