Thorndale Inn menu

Lobster Tails

Two 6 oz Maine cold water broiled lobster tails served with drawn butter

Surf and Turf

6 oz filet mignon char-grilled and a 6 oz maine cold water broiled lobster tail served with drawn butter and a fresh mushroom cap

Chicken Mediterranean

Sauteed in fresh garlic, lemon juice, parsley and extra virgin olive oil

Chicken Charente

Roasted chicken breast topped with a cognac wild mushroom sauce, served with an herbed potato dumpling

Pork Landes

Pork tenderloin medallions served over fried polenta cakes and topped with an apple jack brandy sauce garnished with roasted walnuts

Tuna Nicoise

Grilled ahi tuna fillet topped with fresh tomato basil salsa and garnished with grilled zucchini and assorted olives

Flounder Bruschetta

Fresh flounder with tomatoes, basil, oregano and extra virgin olive oil topped with breadcrumbs, parmesan cheese and drizzled with a balsamic syrup

Chicken Chesapeake

Sauteed boneless breast of chicken topped with crab imperial and glazed with bearnaise sauce

Crab Imperial The House Specialty

Made with jumbo lump crab meat and a savory mixture of fresh herbs and spices

Crab Cakes (2)

Maryland-style fresh jumbo lump crab cakes lightly breaded, sauteed to a golden brown and served with lemon butter sauce

Prime Rib of Beef

Seasoned and aged certified angus beef

New York Strip Sirloin Steak

Certified angus 12oz sirloin steak with roasted onions and a port wine reduction sauce

Seafood Tortellini

Cheese filled tortellini tossed with shrimp and scallops in a creamy alfredo sauce

Salmon Romarin

Sauteed salmon fillet served over asparagus, topped with white wine, rosemary and a lemon reduction sauce, garnished with sun-dried tomatoes and balsamic syrup

Linguini Fruit Demer

Shrimp, scallops and crabmeat sauteed with garlic and white wine over fresh linguini

Carolina Style Scallops

Fresh pan-seared sea scallops served over herbed short bread, topped with a lemon thyme wine sauce and sun-dried tomatoes

Veal Oscar

Pan-seared veal medallions topped with asparagus, sauteed crabmeat and bearnaise sauce

The Kentuckian

8 oz filet mignon served over a southern-style biscuit with a Jim beam shallot sauce and sweet potatoes

Our Own Beef Wellington

8 oz. filet mignon with wild mushrooms and stilton cheese in a flaky pastry crust served with port wine sauce

Rack of Lamb

Served with an herbed feta crust over potato pancakes with a red wine au jus and served with mint jelly

Veal & Lobster Royale

Pan-seared veal medallions, 6oz and a Maine lobster tail, 6oz sauteed with wild mushrooms in a triple sec cream sauce

Coffee

Tea

Iced Tea

Sodas

Espresso

Juices

Cappuccino

Fresh Mashed Potatoes

Grilled Fresh Zucchini

Baked Macaroni & Cheese

Sauteed Asparagus

Our Own Potato Pancakes (2)

Sauteed Mushrooms

Soup of the Day

Always made fresh daily

French Onion Soup

Served piping hot and topped with a blend of imported aged cheeses

Our Own Lobster Bisque

Made from fresh lobster with cream and a touch of sherry

Corn Crab Chowder

Fresh cut corn with jumbo lump crab meat served in savory chowder

Premium Ice Cream

Vanilla, chocolate, strawberry or butter pecan

Rainbow Sherbert

Rice Pudding

Our own recipe made fresh daily

Bread Pudding

Homemade. A Thorndale original

Fresh Baked Desserts Daily

Choose from our dessert tray

Creme Brulee

The Chef’s Specialty

Deluxe Brownie Sundae for Two

Warmed, fresh baked brownie with vanilla ice cream, hot fudge, wet nuts, topped with whipped cream and a cherry

Garden Fresh Greens

A mix of baby greens and romaine lettuce, with tomatoes, red onions, mushrooms, black olives, cucumbers and carrots

Caesar Salad

Crisp romaine leaves, tossed with our own caesar dressing and anchovies, fresh romano cheese, homemade garlic croutons and fresh ground black pepper

Steak House Salad

Iceberg lettuce wedge, crispy bacon, chopped red peppers, fresh crumbled bleu cheese dressing and diced tomatoes

Prosciutto Pear and Pineapple Salad

Sliced prosciutto ham garnished with pears, pineapple and fresh greens, parmigiano reggiano drizzled with balsamic vinegar and olive oil

Spinach Goat

Crab Martinique

Crab fritters served with a sweet and spicy mango remoulade sauce

Clams Casino

Fresh top neck clams baked with our own casino recipe

Portabella Mushroom L Ail

A roasted portabella mushroom topped with sauteed crab meat and garlic butter

Wild Mushroom Medley

Sauteed shiitake, crimini and oyster mushrooms in a spinach and garlic cream sauce served with crusted toasted rounds

Filet Tips Modena

Roasted beef tenderloin tips wrapped in bacon and served with a sweet and savory balsamic caramel onion glaze

Shrimp Cocktail

Jumbo shrimp served with spicy cocktail sauce

Stuffed Portabella Mushrooms

Roasted portabella mushroom stuffed with ricotta cheese, sun-dried tomatoes and spinach, baked and topped with a balsamic and basil vinaigrette

Shrimp Lejon

Four jumbo shrimp filled with horseradish and wrapped in bacon

Mussels Capicola

Steamed atlantic mussels served with sauteed garlic, capicola and onions in a basil butter broth

Seafood Combo

(2) Shrimp cocktail (2) shrimp lejon (2) scallops (2) clams casino and (2) crab cakes

Ravioli De Florentine

Ravioli and tomato sauce, topped with fresh spinach sauteed in virgin olive oil and garlic

Vegetable Lasagna

Fresh eggplant, zucchini, spinach and tomatoes with ricotta parmesan and mozzarella cheese in our homemade marinara sauce