Fair Hill Inn - Since 1764

May 2013

Open Wednesday - Sunday at 5:00 pm

Soup & Salads

Grilled Asparagus

melted cipollini, beet pickled quail egg, chilled asparagus puree, horseradish crème fraiche - 11

Spring Baby Greens

tarragon vinaigrette and fried morels. Paired with a salad of pickled beets and English peas in lemon mint aioli - 10

Cream of New Potato and First of the season Garlic

Delaware shad cake and sautéed fennel shoots - 10

Puree of English Pea, Leek & Maine Lobster

lobster soufflé and ramp cream - 12

First Courses

Antipasti Salumi “Old World”

A selection from 20 Salumi & Italian-style cured meats (all made at Fair Hill). Served with traditional accoutrements - 14

Organic Chicken and Pistachio Terrine

pickled radish salad, chevre mousse and preserved blood orange - 12

Veal “Meatloaf”

Fair Hill honey, carrot and Dijon glace with garlic chive grits and frizzled greens - 12

Smoked Bluefish

leek, caper and dill gribiche, pickled red onion and everything cracker - 10

Seared Scallops

encrusted in fennel powder on romaine lettuce puree with fava bean and confit garlic - 12

Second Courses

Grilled Ribeye Medallions

ramp whipped potato, sautéed morels, roasted cipollini and truffle black garlic puree - 29

Fresh Fish of the Moment

baby carrots, fennel shoots, English peas and fava beans with lovage and sorrel pistou - 29

Sage Pork Tenderloin

cauliflower, potato and doe run gouda gratine, broccoli rabe with garlic chili oil with a beet, sherry reduction - 26

Lamb Duo

petite rack with lamb bacon, smoked paprika risotto, glazed baby carrots and fried lovage, demi glace - 29

Wild Artic Char from Iceland

mature spinach sauté, oven dried olive crumb, currant and pine nut with red quinoa salad - 29

Handcrafted Local, Artisan Cheese

We now offer 12 different artisan cheeses made within 3 hours from Fair Hill

Choice of 3 for $10 - Choice of 5 for $15