Silver Thatch Inn
Silver Thatch Inn Current Menu
Raphael Lee Rogers, Chef
Terri Petrovits, Pastry Chef

An eighteen percent gratuity is added to parties of six or more
The Inn is totally smoke free


Soup du Jour
Priced Daily

Grilled Quail
with a pomegranate glaze and celeriac slaw

Pan Seared Scallops
served with a vanilla scented parsnip puree
and a parsley shallot salad

Potato Salad
a melange of roasted fingerling potatoes
served with a poached egg
and tarragon bacon caper remoulade

Steamed Mussels
served with a white wine and herbed butter broth
and grilled garlic toast

Duck Confit Filled Buckwheat Crepe
served with a spiced pecan and apple honey sauce


All Desserts 7.5

Terri’s Chocolate Chip Cookie Ice Cream Sandwich
filled with scoops of Vanilla Bean
and Double Chocolate Ice Cream

Sticky Pumpkin Pudding
with Vanilla Bean Ice Cream

Chocolate Peanut Butter Tart
with Banana Ice Cream

Warm Caramelized Apple
and Dried Cranberry Bread Pudding

made with house made Challah
served with vanilla bean ice cream & caramel sauce

3 Scoops of Sorbet and/or Ice Cream
 with a house made cookie

1 Scoop of Sorbet or Ice Cream
with a House Made Cookie - $4.



Fresh Catch of the Day
we offer a daily fish which changes with market availability
please ask your server for details.
Market Price

Shrimp and Grits
grilled shrimp and stone ground grits with a vegetable confetti
served with a prosciutto cream sauce

Cider Braised Pork Shank
served with a pumpkin risotto
and Brussel sprouts

Pan Seared Duck Breast
served with a roasted root vegetable melange
and a sauteed maple and molasses reduction

Roasted Chicken Half
served with horseradish mashed potatoes and Swiss chard
with a rosemary pan sauce

Butternut Squash Raviolis
housemade raviolis served with an almond,
brown butter and herb sauce

Grilled Filet Mignon Of Certified Angus Beef
served with a truffled twice-baked potato,
grilled broccoli rabe and a bourbon demiglace

An eighteen percent gratuity is added to parties of six or more
The Inn is totally smoke free