Luxury and Period LodgingLunch and Dinner 7 days
starting at 11:00 am
Fine, Casual, and Tapas Dining
Spa Services Available
814-443-1043
HOTEL & LODGING
OPEN 24 HOURS
DINNER MENU
Dinner is served in the Grande Hall (pictured above)
Or casual dining in the Tapas or 1915 Lounge.
French Onion
Garnished with Crouton, Swiss cheese and baked in a crock
She Crab
A Classic Cream Soup with delicate Crabmeat flavored
with Sherry, Mace, and Worcestershire
Chilled Raspberry
This chilled soup is enhanced with the flavors of
Fresh Raspberries and Port
Georgian Inn Featured Salad
~Summertime Salad~
Baby Greens, Fresh Strawberries, Candied Pecans, Red Onion,
and Crumbled Bleu Cheese finished with your choice of
Sweet Poppy Seed Dressing or Savory Balsamic Dressing
Appetizers
Jumbo Shrimp Cocktail
Fresh Cold Water Jumbo Shrimp Served Chilled
on Ice with our House Cocktail Sauce
Fried Oysters
Served with our signature Remoulade Sauce
Crab Cake
Maryland Style Crab Cake served with our own Remoulade Sauce
Exotic Mushroom Ravioli
Ravioli filled with Shitake, Porcini, and Crimini Mushrooms
with a Spinach, Tomato, and White Bean Garlic Cream Sauce
Gorgonzola & Walnut Ravioli
Ravioli filled with Gorgonzola, Orange Glazed Pears, and Walnuts
finished with an Orange Champagne Sauce
Escargot a la Bourguignon
Traditional French delicacy with White Wine, Garlic,
Butter and Fresh Herbs served with Toasted Crostini
Oysters on the Half Shell
Mignonette Sauce, Horseradish, and Cocktail Sauce
Oysters Rockefeller
Fresh Oysters with delicate Creamed Spinach finished with Hollandaise Sauce
Entrées
Entrees served with your choice of House or Caesar Salad,
Fresh Vegetable, and *Creamy Risotto, or Potato
Dressings - Maple Balsamic, Pear and Gorgonzola, Herbed Vinaigrette,
Savory Balsamic, Sweet Poppy Seed, Raspberry Vinaigrette,
Champagne Vinaigrette, Bleu Cheese, Ranch, and French
"Elite Entrees"
*8 oz and *6 oz Filet Mignon
Our signature Filet Mignon finished with your
selection of one of our chef’s Three (3) Preparations:
• Maître’d Butter
• Gorgonzola Walnut Butter and a Port Wine Sauce
• Stuffed with Lump Crab Meat, Baby Spinach, and Goat Cheese
finished with an Orange Grand Marnier Demi-Glace Suggested Wine Pairing:
Cabernet Sauvignon
Lobster Tail
• Butter Poached Cold Water Lobster
• Stuffed with Scallops, Shrimp, and Crabmeat enhanced with
the flavors of White Wine, Garlic, and fresh Parsley Suggested Wine Pairing:
Pinot Grigio
Chilean Sea Bass
• Creamed Leeks and Parsley Sauce
• Veronique with flavors of Shallots, White Wine and Grapes
• Normande, Caramelized Apple and Brandy Cream Sauce Suggested Wine Pairing:
Chardonnay
*Fennel Crusted Lamb
Classically prepared French Style Lamb Chops with Bread Crumb,
Roasted Garlic, Rosemary, and Dijon Crust finished with Sauce Robert Suggested Wine Pairing:
Malbec
"Entrees"
*Scallops
• Sea Scallops finished with a Maple Mustard Sauce
• Sea Scallops on a bed of Creamed Leeks with Parsley Sauce Suggested Wine Pairing:
Pinot Grigio
• French Brie and Lingonberry Sauces
• Classic Chicken Picatta finished with a Garlic Caper Sauce Suggested Wine Pairing:
Late Harvest Riesling
*Liberty Duck Breast
Seared Duck Breast finished with a Port Wine Cherry Sauce Suggested Wine Pairing:
Zinfandel
Exotic Mushroom Ravioli
Ravioli filled with Shitake, Porcini and Crimini Mushrooms with a
Spinach, Tomato, and White Bean Garlic Cream Sauce Suggested Wine Pairing:
Sauvignon Blanc
*Food may be cooked to order. NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase your risk of food borne illness especially if you have certain medical conditions.