Open 7 days for Lunch and Dinner. Entertainmenhttp://www.thenimrod.com/index.htmlt
nightly, Jazz and Big Band/Thursday Evenings
100 Dillingham Ave., Falmouth
(508) 540-4132
THE NIMROD INN
Wild Mushroom Patisserie; Roasted Garlic &
Lemon Herbed Chicken; Szechwan Chicken; Pan-Seared Potato Encrusted Tuna; Shrimp &
Scallops Lemon Alfredo; Lisa's Pecan Square Ala Mode; Mumu's Lemon Cake & Glazed
Chocolate Cake
have become a tradition at this historical country inn. The turn of century Nimrod Inn in Falmouth is not only a landmark but a long
standing dining establishment that has blossomed since the Murray family has owned the
renowned Nimrod. The entrees have given a new meaning to "All That Jazz"
(entertainment 7 evenings) in the creative menu. May I suggest the Roasted Garlic &
Lemon Herbed Chicken, herb encrusted chicken breast pan-seared with roasted garlic,
shitake mushrooms and finished with lemon and white wine served with lemon pepper pasta or
the Szechwan Chicken, tender breast meat sautéed and tossed with cashews, crisp seasonal
vegetables and a tangy oriental sauce served spicy or mild over long grain white rice. My
other selections will make you decide this is the place not to be missed, Shrimp and
Scallops Lemon Alfredo with fresh lemon pasta with jumbo Gulf shrimp and sea scallops
married with a reduction of cream, Parmesan cheese, white wine, shallots and parsley.
Now on to the desserts, which should have been the first course (life is short, desserts
first); Gluten-Free Desserts ; Bittersweet Chocolate Cake
Velvety, delicate chocolate cake with vanilla ice cream and a chocolate ganache sauce. Actually a dense chocolate custard.Chocolate Pot de Crème
Smooth and creamy dark chocolate mousse-like custard with a hint of coffee and vanilla.
The Nimrod Hot Fudge Sundae . A traditional Cape Cod favorite :Cream Caramel ,Our freshly baked vanilla custard with a light caramel sauce and fresh whipped cream.
Raspberry Chicken 19.95
Lean boneless chicken breasts pan seared with chopped shallots and fresh raspberries simmered in wine, a dash of raspberry vinegar and reduced with a splash of heavy cream.
Parmesan d’Aubergine 17.95
Crispy eggplant Anglais layered with vine ripened tomatoes and fresh buffalo mozzarella, roasted to perfection and finished with capers and a Madeira demi glace.
Braised Lamb Shank 23.95
Fresh shank of lamb braised with fresh herbs and vegetables in a red wine and a savory game stock.Served with a rosemary burgundy sauce.
Steak au Poivre* 25.95
New York sirloin rubbed with crushed black and green peppercorns, pan seared and finished with a fresh cream brandy peppercorn reduction.
..........Classic New York Sirloin also available
Baked Native Scrod 17.95
Chatham Cod baked with seasoned bread crumbs, white wine & lemon butter.
Chicken & Shrimp Marsala 18.95
Medallions of chicken breast and a Gulf shrimp garnish sautéed with mushrooms, shallots
and garlic in a classic Marsala wine sauce. Served over pasta.
Baked Stuffed Sea Scallops 20.95
Tender sea scallops baked on a bed of sherried crabmeat & cracker dressing.
Topped with breadcrumbs, white wine, lemon butter & parmesan cheese.
Pan Seared Haddock Florentine 19.95
Pan seared center cut filet of haddock served a bed of lightly creamed spinach. Served with oven roasted potatoes.
North Atlantic Salmon Royale 17.95
Boneless filet oven roasted with a blue cheese crust. Served with mashed
potatoes and sautéed vegetables.
Bouillabaisse 24.95
Our version of a Provencal favorite. Shrimp, scallops, littleneck clams, mussels and fresh tomatoes braised in white wine with garlic, fresh fennel, saffron & a light marinara sauce. Garnished with parmesan cheese and served over pasta.
Grilled Native Swordfish Limoné 20.95
Thick swordfish steak grilled and finished with a lemon shallot butter.
Tenderloin “Boxwood”* 29.95
Filet mignon cut fresh on premises, ribboned with bacon, charbroiled and served on a crispy crouton with fresh wild mushrooms and shallots in a port wine cabernet reduction.
Sautéed Calves Liver & Onions 21.95
Succulent calves liver sautéed with tender sweet Spanish onions and slices of meaty apple smoked bacon. Served on a bed of creamy mashed potatoes.
Scampi 19.95
Jumbo Gulf shrimp sautéed with grape tomatoes and finished with Chablis, and lemon. Served over pasta.
Coquilles Provencal 19.95
Fresh sea scallops and pasta tossed with a mix of artichoke hearts, black olives
cappers & sun dried tomatoes.
Open 7 days for Lunch and Dinner. Entertainment
nightly, Jazz and Big Band/Thursday Evenings
100 Dillingham Ave., Falmouth
(508) 540-4132
THE NIMROD INN
Veal Scaloppini Marsala; Scrod
Meunier; Lobster Pie; New England Turkey Dinner; Chicken Cordon Bleu; Bread Pudding and
Rice Pudding
are the traditional entrees served at the Colonial House Inn
(circa 1730s)in Yarmouth Port. Dining at this Inn is continental, with a New
England casual atmosphere. The Veal Scaloppini Marsala made with tender veal scallops
sautéed in a lemon, mushrooms and Marsala wine sauce undoubtedly is my favorite. But I
also suggest the house favorite, Colonial House Supreme, tender chunks of chicken with
broccoli, mushrooms, shallots and sherry topped with cheddar cheese and then baked to meld
the flavors together. Vegetarian specials such as the Stir Fried Vegetables, all vegetable
Lasagna have been my favorites for a change of taste. End your lunch or dinner with a
traditional New England dessert of Chef Ray's home made Bread Pudding, plump raisins with
sweet bread. Another favorite of the Inn guest is the traditional Turkey dinner, oven
roasted with sage stuffing and cranberry sauce... a choice 365 days a year, including
Thanksgiving and Christmas.
The Inn is opened year round. Twenty-one Guest
Rooms.
Conference Center, Indoor Swimming Pool
(508) 362-4348
COLONIAL HOUSE INN
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