Story Inn Summer 2007 Menu
 

Appetizers      

  
SOUP OF THE DAY           Seasonal, fresh ingredients announced by your server. 5

Hot Artichoke Dip             Artichoke quarters, three cheeses, dill, assorted crackers.   

 9

Classic Caesar                   House croutons and Caesar dressing, tossed with parmesan and romaine lettuce  from Vera's appropriate rural garden,

8

Shrimp Salad                          Grilled tiger shrimp, cucumbers and mangos served over baby greens picked fresh from Vera's appropriate rural garden, with a sweet Dijon dressing 

11
STORY SALAD                              pecans, granny smith apples served over mixed greens picked fresh from Vera's appropriate rural garden, with a red wine vinaigrette 8
SAUTEED MUSSELS           Chorizo, sweet peppers, onions, white wine paprika. 12

ENTREES
 

  

Duck       

Pan-seared Maple Leaf Farms duck breast with rhubarb sauce; served with Yukon mashers, red corn and pea salad 

27

                                                    Vegetarian

Announced daily by your server.  Sample the bounty of Vera's appropriate rural garden,   

20

Scallops

Pan-seared diver scallops in a pecan brown butter; served with Dijon mashers with wilted arugula

29

Salmon

Tortilla crusted salmon filet with tequila lime drizzle; served with cilantro cous cous and grilled asparagus

28

Trout

Pan roasted trout with a spicy corn salsa; served with roasted potatoes and green beans   

 27

Filet

Grilled spice crusted Indiana filet with charred tomoto vinaigrette; served with roasted potatoes and wilted arugula 

34

Pork

Seared Inidana pork loin and herbed pan gravy; served with roasted red potatoes and asparagus    

 26

Shrimp

Sauteed tiger shrimp; served atop Story's carbonara with garden peas, sweet corn, bacon and parmesan     

          26   

DESSERTS

  


Your server will be happy to announce the elegant assortment of fresh homemade cobblers, cakes, and tortes available.

We support local sustainable farms whenever possible

ASK ABOUT OUR SELECTION OF WINES AND BEERS.

.Our pledge (ingredients): We use only natural ingredients.  If we can grow it here, we will grow it here, on site.  If we can't grow it here, then we will buy it locally.  If we can't buy it locally, then we will buy the best that's available to us.  We will make no compromises in the quality of our ingredients.   

Our pledge (preparation): Each plate is prepared from scratch and cooked to order.  If it comes to us fresh, we will serve it fresh.   

In 2002, the Story Inn became the first restaurant in Indiana to ban hydrogenated oils.  We are pleased that New York City followed our example four years later.