"Dinner Package"
To provide our guests a unique lodging experience, we offer Saturday night dining at the Great Tree Inn that is not only delicious and different, but also filling! September 1st through May 1st, enjoy a fabulous four- course meal for just $15.00 per person when you book a Saturday night stay.
Stay Inn, Dine Inn
After exploring and enjoying all that Chautauqua County has to offer, return to the comfort of your room at the end of the day, relax and let us prepare your romantic four-course dinner. No need to drive, just stay and dine by candle-light and fire-side in our dining-room. You’re welcome to bring your own selection of wine to compliment your meal; great selections abound from the many wineries through the region.
We believe that dining should be non-rushed and relaxing so that you may enjoy and savor the flavors of the meal with friends and loved ones, all while creating great memories. Our many travel and especially our trip to Italy really brought this philosophy to light for us; a meal is more than just food to eat.
The creation of your menu
We look for fresh seasonal foods and strive to use locally grown ingredients when possible. Our menu selections for the night are determined one week in advance and you will have two choices for each course. Before you arrive you will be sent the menu for the evening for you to select your meal. Ice water, ice tea and coffee and tea are included… And, you are welcome to bring your own selection of wine or beer to enjoy with your dinner.
Home cooking with an elegant twist and our commitment to delicious quality food. All we ask of you is to show up and MANGIA!!
Sampling of the many menu selections possible
Appitizer
Bruschetta
|
Tomatoes, onion, olive oil and parmesan cheese on a toasted baguette. |
Mediterranean Olives
|
Selection of marinated mixed Greek olives; kalamata, blond and black amphisas, red halkidikis and green along with a delicious selection of goat cheese. |
Spinach-Artichoke Cups
|
Spinach, artichoke and a little mozzarella & parmesan cheese in crispy baked wonton cups. |
Seared Shrimp Salad in Endive Leaves
|
Seared pieces of shrimp mixed in a sour cream, yogurt and herb dressing served in a crisp Belgian endive. |
Second Course
| Butternut Squash Soup |
Hearty soup of roasted butternut squash, celeriac and sweet potato. Garnished with sautéed sage leaves and croutons. |
| Turkey, Kale and Rice Soup |
Hearty and colorful soup of turkey, kale, rice and vegetables in homemade turkey broth with herbs de Provence for wonderful flavor. |
| Pork-Black Bean Soup |
Tender shredded pork and black beans in a nourishing combination. Garnished with sour cream and home-made salsa. |
| Raspberry, Walnut and Goat Cheese Salad |
Mixed greens with fresh raspberries, crunchy walnuts and goat cheese all tossed with raspberry vinaigrette. |
| Caprese Salad |
Fresh mozzarella, tomato and basil drizzled with aged balsamic. |
| Caesar Salad |
Crisp romaine lettuce, aged Parmesan cheese, crunchy seasoned croutons, tossed together in "Caesar" dressing |
Entrée
| Pasta Primavera |
Light flavor with aromatic herbs and bright colors; a mix of bowtie pasta with fresh vegetables and a touch of Parmigianino Reggiano cheese. |
| Wild Mushroom and Goat Cheese Ravioli |
Homemade ravioli of mixed wild mushrooms, mild goat cheese and sun dries tomatoes served with a delicious vodka cream sauce. |
| Lemon Pesto Salmon |
Roasted herb pesto crusted salmon with a lemon vinaigrette dressing. Served with wild rice and roasted seasonal vegetables. |
| Chicken Saltimbocca |
Chicken cutlet, prosciutto, spinach and parmesan cheese rolled into a delicious package and sautéed in a white wine and mushroom reduction. Served with wild rice and roasted seasonal vegetables. |
| Mediterranean Roasted Chicken |
Chicken breast roasted over a bed of lemons and herbs. Served with Saffron rice and roasted seasonal vegetables. |
| Polpette |
Flavorful Tuscan meatballs made with Italian sausage, ground beef, pine nuts and raisins in Chianti and pomodoro sauce served over a bed of fettuccine pasta. |
| Pork Tenderloin Medallions |
Pan seared pork tenderloin medallions with a wine sauce of warm spices and raisins. Served with rice pilaf and seasonal vegetables. |
| Beef Bourguignon |
Beef slow-cooked in Burgundy wine until falling-apart tender, mingling with pearl onions and mushrooms in a rich, savory stock served over egg noodles. Served with a side of butterscotch carrots. |
Dessert
| Carrot Cake |
Moist and flavorful homemade carrot cake, frosted with a delicious cream cheese frosting. |
| Apple Pie |
Homemade apple pie topped with a scoop vanilla ice cream. |
| Pumpkin Pie |
Homemade pumpkin pie topped with a dollop whipped cream. |
| Brownie and Ice Cream |
Chocolate brownie with French vanilla ice cream topped with sweet strawberries. |
** Saturday night dining is offered only September 1 through May 1.
