Food xt.

© 2012 The Newtowner Masked Ball

THE NEWTOWNER Masked Ball is sure to be the social event of the year! 

We are thrilled to have you part of this historic social event.

  Or for more information email: editor@thenewtownermagazine.com

Newtown is my home and I want our

guests to feel like they are spending a

special time with friendly neighbors. 

The Inn Is a beautiful historic home in

the center of town that has been

lovingly restored and complemented

by a wonderful collection of original art.

Our guests come for a drink after work

with friends. They enjoy a quick lunch

or quiet, leisurely dinners.  They

celebrate holidays and special occasions with us. They have parties and events and meetings with us.  They send family and friends to stay in our comfortable rooms. Every visit by every guest is special to us and we work very hard to make it perfect.  We love to serve you and I hope we can soon.          

                                                            

                                                                                         Robert Ryder, Innkeeper

                              Our goumet finger food is being prepared for you by Executive chef

                               Michael Chandler of The INN at NEWTOWN.  Michael attended

                               the acclaimed Culinary Institute of America in Hyde Park, New York. 

                              After graduation rather than accepting one of numerous better paying

                              jobs, Michael apprenticed under  JP Borgeot at Restaurant de Fourviere

                              in Lyon--France's capital of gastronomy.

Appointed as Executive Chef of The Inn at Newtown in September 2011,

Chef Michael concentrates on producing unique seasonal cuisine utilizing the freshest

seasonal ingredients while demonstrating his characteristic palette, training and wealth

of experience to create menus that will leave any epicurean satisfied!

                                   

Saffron Arancini, Roasted Garlic Aioli  

Eggplant ‘Caviar’ on Blini with Roasted Pepper ‘Confetti’, Sambucca Crème Fraiche

Chili-Fennel Spiced Grilled Shrimp with Blood Orange Glaze

Fried Rosemary-Mascarpone Polenta, Truffle-Caper Garnish 

Short Rib Bolognese in ‘a bite’ as Fried Ravioli  

Sundried Tomato Pesto Marinated Chicken Skewers, Micro Basil

Bay Scallop Ceviche

Mirepoix, Citrus Infused Virgin Oilve Oil, Chili, Coriander

Filet Mignon Carpaccio 

Baby Arugula, Shaved Grana Padano, Fried Capers, Black Radish, Winter Truffle-Lemon Vinaigrette

Charcuterie Station

Chicken Liver Pate with whole grain mustard and crusty bread

Duck Parsuto, shaved fennel, tangerine vinaigrette 

Parsuto (pork), Fontina, Cherry Compote

Smoked Salmon, pickled red onion, Chive Crème Fraiche

Sweet Sopressata with Grana Padano, Cherry Pepper Relish

Pasta Stations

Sweet Sausage, Charred Eggplant, Garlic, Saffron-White Wine Sauce, Goat Cheese Semifreddo (penne) 

Kabocha Squash Gnocchi, Sage-Brown Butter Sauce

Dessert

Venetian Trifle of Marsala Zabaglione, Hazelnut Crumble

Sorbets

Blood Orange, Meyer Lemon