Limoncello at the Orange Inn - Goshen, NY

Sliced eggplant rolled with ricotta topped with tomato sauce and mozzarella

Mushroom tops stuffed with chopped meat topped with tomato sauce and mozzarella

Eggplant Rollatini, Stuffed Mushrooms, Clams Oregenata, Clams Casino, and Jumbo Shrimp

Sopressa, Mozzarella, Pecorino Romano, Proscuitto, Olives, Mixed Mushrooms, Peppers, Lettuce, and Tomato (may vary)

Flash fried and served with Marinara sauce

Fresh Mozzarella, Fresh sliced tomato, drizzled with a balsamic reduction, and basil oil

Topped with baby arugula, capers, onions, & a lemon thyme vinaigrette

Jumbo shrimp (4)

A variety of cheeses, with traditional seasonal accompaniments

Balsamic Vinaigrette or Creamy Italian

Romaine lettuce, mixed with caesar dressing, & breadcrumbs

Chianti poached pear, goat cheese, balsamic glazed walnuts, sundried fig vinaigrette

Red and yellow beets, goat cheese, pistachios and a vanilla and fresh mint vinaigrette

Frisée with crispy pancetta, toasted pine nuts, blood orange vinaigrette, roguefort Blue cheese

Roasted Roma tomatoes, goat cheese, baby arugula, sun-dried fig vinaigrette

Fresh sliced tomato, fresh mozzarella, Arugula pistachio pesto

Grilled Portobella, Eggplant, Roasted red peppers, Fresh Mozzarella, and mixed greens topped with balsamic syrup

On fresh cibatta roll. Various toppings available

Grilled served on Italian toast with roasted red peppers and balsamic syrup

Penne in a light pink vodka cream sauce

Linguine in white or red clam sauce

Rigatoni tossed with diced eggplant, plum tomatoes, fresh herbs, and ricotta salada

In a light pink cream sauce

Fettucini tossed in a roasted garlic cream sauce with peas, pancetta, and shaved asiago

Linguine topped with a rich meat sauce of ground lamb, tomatoes, aromatics, red wine poached shallots, & feta

Parmigana, Marsala, or Francaise

Sautéed with scallions and topped with thin slices of eggplant and mozzarella cheese in a Sherry wine sauce

Parmesan battered, in a limoncello white wine butter sauce, topped with asparagus

Parmigana, Marsala, or Francaise

Scallopini with carmelized onions, sherry demi glace, with a touch of honey, & toasted walnuts

Sautéed and topped with thin slices of eggplant, proscuitto, and mozzarella in a sherry wine sauce

Over creamy spinach risotto

Jumbo shrimp (4) marinated in arugula pistachio pesto grilled, drizzled with orange balsamic syrup

Assorted seafood & clams oregenata with a lemon butter sauce

Grilled, Marichiara, or Limoncello

Black Angus sirloin grilled Tuscan style, brushed with rosemary and extra virgin olive oil, served over wilted spinach, & Tuscan home fries

with soft porcini polenta, broccoli rabe, & a cherry pepper balsamic reduction

Tomatoes, Basil, Mozzarella, drizzled with basil oil

Fontina cheese, Goat cheese, Wild mushrooms, and porcini dust finished with white truffle oil

Pesto sauce, chunk plum tomatoes, spanish red onions, topped with feta cheese, and a homemade balsamic vinaigrette

Eggplant rolled with ricotta, topped with marinara & fresh mozzarella

Mushroom tops stuffed with chopped meat topped with marinara and mozzarella

Jumbo shrimp (3) marinated in arugula pistachio pesto grilled and drizzled with orange balsamic syrup

Eggplant rollatini, stuffed mushrooms, clams oregenata, or casino, jumbo shrimp

Marinated artichoke hearts, roasted red peppers, mushrooms, olives, proscuitto, sopressata, shaved pecorino

Flash fried calamari served with mild or fra diavolo sauce

Flash fried and served with a marinara sauce

Fresh sliced tomatoes, fresh mozzarella, drizzled with a balsamic reduction, and basil oil

baby arugula, capers, onions, lemon & thyme vinaigrette

4 Jumbo shrimp

A variety of cheeses served with traditional seasonal accompaniments

Red and yellow beets, goat cheese, pistachios, a vanilla & fresh mint vinaigrette

Chianti poached pear, goat cheese, balsamic glazed walnuts, with a sun-dried fig vinaigrette

Frisée with crispy pancetta, toasted pine nuts, blood orange vinaigrette, roguefront blue cheese

Penne in a light pink vodka cream sauce

Rigatoni with diced eggplant, plum tomatoes, fresh herbs, and ricotta salada

Fettucini tossed in a roasted garlic cream sauce with peas, pancetta, topped with shaved asiago

Paparadelle in a light porcini cream sauce with mixed wild mushrooms drizzled with white truffle oil

Linguine topped with a rich meat sauce, tomatoes, red wine poached shallots, and feta

Red or white clam sauce

in a light pink cream sauce

6oz. each

Assorted seafood served over linguini in a light plum tomato sauce

Over a bed of spinach topped with extra virgin olive oil and garlic

Pan seared scallops, and jumbo shrimp served with a creamy spinach risotto and a saffron cream sauce

Grilled, Marichiara, or in a Limoncello & Caper sauce

Butter poached Maine lobster tail served with a wild mushroom, leek, and asparagus risotto

Chicken Parmigana, Chicken Francaise, Chicken Marsala

Parmesan battered, sauteed with limoncello, butter, white wine and topped with asparagus

Sauteed with scallions and topped with eggplant and mozzarella cheese in a sherry wine sauce

Oven roasted half chicken with sauteed broccoli rabe, rosemary roasted potatoes, natural pan jus

Oven roasted Long Island duck breast with parsnip puree, farro, asparagus, and an Amarena cherry-port reduction

Loin chop with a soft porcini polenta, broccoli rabe, and a cherry pepper balsamic pan jus

Grilled black angus, brushed with rosemary & extra virgin olive oil, served with wilted spinach & tuscan home fries

Pan seared with a red wine demi-glaze, wild mushroom, mashed potatoes

16oz. grilled rib-eye served with a baked potato, sauteed spinach and truffle butter

Veal Parmigana, Veal Marsala, Veal Francaise

Scallopini with carmelized onions, sherry demi glace with a touch of honey, & toasted walnuts

Scallopini topped with plum tomatoes, shrimp, and fresh mozzarella in a white wine garlic sauce, drizzled with basil oil. Served with polenta and asparagus

Veal scallopini in a pink peppercorn sauce served with truffle mashed potatoes and asparagus

Sautéed and topped with thin slices of eggplant, prosciutto, and mozzarella cheese in a sherry wine sauce