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The Inn at Fox Hollow

Hotel and Wedding Hall

Woodbury

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8.0^/10

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Main Menu 8

Main Menu

Cold Appetizers

Caprese

9.00

Fresh mozzarella, vine ripe beefsteak tomatoes, & roasted red peppers, topped with a chiffonade of fresh basil and extra virgin olive oil dressing

Melon and Prosciutto Di Parma

9.00

Sliced seasonal melon topped with italian cured ham & crowned with california strawberry

Shrimp Cocktail

11.00

Poached prawns served with a spicy cocktail & our house cardinale sauce

Fox Hollow Shellfish Medley

17.00

Clams, oysters, jumbo shrimp, and maryland lump crab meat

Clams Or Oysters On the Half Shell

9.00

Served with cocktail sauce

Hot Appetizers

Maryland Crab Cakes

13.00

Chesapeake lump crabmeat breaded, sauteed & drizzled with a roasted red pepper champagne remoulade

Fried Calamari

10.00

Prepared golden brown and served with a spicy marinara sauce

Portabella Basilica

10.00

Portobello mushroom marinated in balsamic vinegar stuffed with roasted peppers, fresh mozzarella, & basil

Vongole Oreganate

8.00

Littleneck clams topped with italian style herb breadcrumbs, baked in their natural juices

Soups

French Onion

7.00

A traditional blend of caramelized onions in a sherry wine beef broth, topped with toasted crouton & a melted trio of select cheeses

Soup Du Jour

Salads

Fox Hollow

6.00

A blend of crispy california lettuce served with vine ripe tomatoes, hearts of palm, & select bell peppers, topped with our house vinaigrette

Caesar

7.00

Hearts of romaine & toasted garlic croutons tossed in a dijon anchovy lemon dressing covered with parmesan cheese shavings

Chilled Maine Lobster Salad

14.00

A blend of baby seasonal greens tossed in a fresh herb cream dressing topped with poached maine lobster

Pennsylvania Spinach

14.00

Fresh garden leaves, crispy hickory smoked bacon, chopped hard-boiled eggs, & bermuda onions coated with a warm balsamic vinegar dressing (for two)

Pasta & Risotti

Tortelloni Della Nonna

17.00

Homemade tri-color cheese semolina pasta sauteed with early june peas & parma prosciutto, in a classic alfredo sauce

Homemade Gnocchi Bolognese

18.00

Homemade pasta pillows accompanied by a fresh meat sauce

Risotto of the Day

Prepared fresh daily

Ravioli Di Magro

16.00

Large homemade cheese filled semolina pasta sauteed with fresh sage & walnuts, in a gorgonzola mascarpone cheese sauce

Penne Alla Vodka

16.00

Rigati style semolina pasta with imported vodka, fresh roma tomatoes & a touch of cream

Entrees - From the Grill

Filet Mignon Gorgonzola

32.00

Center cut tenderloin, topped with melted italian bleu cheese & port wine demi glaze

Lamb Chops Alla Basilica

36.00

Double cut rack of american baby lamb roasted with goat cheese in a balsamic reduction

Surf and Turf

38.00

7 oz... broiled maine lobster tail & grilled filet mignon served with drawn butter, and a bearnaise sauce

Rack of American Baby Lamb for Two

66.00

Dijon herb crusted, roasted to perfection accompanied by a bouquetiere of vegetables and stuffed vine ripened tomatoes

N.Y. Shell Steak

32.00

18 oz. grilled to perfection and topped with black truffle butter

Grilled Veal Chop

34.00

Milk fed center cut veal chop grilled to order

Chateaubriand for Two

64.00

Slices of prime center cut filet mignon served with a bouquetiere of vegetables, stuffed vine ripened tomatoes & bearnaise sauce

Entrees - From the Sea

Salmon Calamata

21.00

Fillet of pan roasted norwegian salmon with a calamata olive crust & fresh herbs

Caribbean Dusted Red Snapper

23.00

Fresh fillet of red snapper with caribbean spices served with a pear and mango coulis

Shrimp Scampi

23.00

Broiled prawns in a traditional herb butter, garlic & white wine sauce

Blackened Tuna

24.00

Pan seared center cut of sashimi grade steak lightly coated with our chefs blend of cajun spices

Chilean Sea Bass Aqua Pazza

24.00

Warm water south american fillet poached in fresh seafood stock with zucchini, squash, tomatoes & saffron served with cous cous

Dover Sole Meuniere

32.00

An english fillet lightly sauteed in a classic butter, lemon, & white wine sauce

Entrees - Veal & Poultry

Vitello Saltimbocca

21.00

Sauteed medallions of milk fed veal topped with prosciutto & sage

Veal Chop Alla Rustica

29.00

Breaded chop pan fried served on top of baby greens balsamic dressing

Semi Boneless Free Range Chicken

19.00

Half chicken prepared pan roasted in an olive oil sage sauce accompanied by sauteed escarole

Veal Portofino

21.00

Sauteed scaloppines of milk fed veal crusted with parmesan bread crumbs in a light lemon white wine sauce

Pollo Balsamico

19.00

Sauteed french breast of chicken topped with melted mozzarella cheese in a balsamic vinegar sauce accompanied by grilled asparagus & a stuffed vine ripe tomato

Duck Al Orange

22.00

Crisp roasted long island duckling topped with a classic grand marnier sauce

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