Hazel River Inn Restaurant
House Smoked Norwegian Salmon
Served with Boursin cheese turnovers, capers,
lemon and dill mustard.
Soup of the Day
Ask your server for our soup selections.
Smoked Applewood Chicken Sandwich
Smoked chicken breast with melted Asiago cheese
and grilled pineapple on a toasted Kaiser roll.
Sirloin steak on a French baguette smothered with sautéed bell peppers, onions in homemade herb butter with sides of fresh sliced fruit or house pickled local vegetables.
Virginia Bison Fricadelles
Local bison ground with fresh herbs and mushrooms, grilled over rainbow swiss chard and served with wild berry preserves.
Soup of the Day and a Half Sandwich
Choice of chicken salad, tuna or b.l.t.
Classic Caesar Salad
Served in a Parmesan basket.
Grilled chicken breast available for an additional $2
Greek olives, lettuce, tomatoes, artichokes, and
feta cheese tossed with a garlic oregano dressing.
Gruyere Chicken Breast
Local Piedmont chicken stuffed with Swiss Gruyere cheese and sun-dried tomatoes, served with sautéed spinach leaves.
Salmon, scallops, mushrooms and leeks are folded into a light, French crepe and glazed with a Parmesan cheese sauce, served with fresh fruit.
Grilled Shrimp Quesadillas
Shrimp quesadillas grilled with Monterey Jack cheese, Chipotele and fennel aioli accompanied by sour cream, salsa and fresh cilantro.
Pasta tossed with Alfredo sauce, mushrooms and
fresh grilled seasonal vegetables.
Grilled Quail Salad
Farmed country quail, marinated in sherry wine, served on toast points over mixed greens with a rosemary mushroom ragout.
Honey & Sesame Duck
Grilled duck served over mixed greens and sweet & sour cabbage.
Portabella mushrooms and melted Buffalo Mozzarella served on a toasted Kaiser roll.
A 20% gratuity will be added to parties of six or more.
Please allow extra time as we prepare everything from scratch.
Hazel River Inn Light Fare
Enough to share!
We hand carve our house smoked salmon. It is cured and smoked over apple and pear wood in our own smoke house. We pair it with house pickled red onions, capers and dill mustard. $10
Figs and Goat Cheese.
Our culinary team creates an explosion of flavor with they toss dried figs with goat cheese and add a house made balsamic vinaigrette. $8
Petit Caesar Salad.
Fresh Romaine lettuce is tossed with our house made Caesar dressing, herb croutons and shredded Parmesan. It is accompanied by anchovy and lemon crostini. $6
Seafood Tower for Two.
An amazing array of seafood including sautéed shrimp with a cucumber and dill sauce, steamed Chesapeake mussels in white wine, garlic and green parsley sauce, house smoked salmon with capers, crispy fried oysters and two cups of our she crab soup…whew! $30
She crabs are used when available then blended and simmered with fresh vegetables and finished with cream, dry sherry and herbs. $8
Quail on Toast.
We use only local quail and marinate it in a sherry vinaigrette then charcoal grill it and serve it over arugula and toast points. $14
Autumn Brussel Sprouts and Feta.
Fresh Brussel Sprouts and fresh Feta cheese, tomatoes and berries tossed with our delicious Balsamic Vinaigrette $7.50
Consuming raw or medium cooked meats, seafood or eggs may increase risk of food related illness.
Hazel River Inn Entrees
A scrumptious pork chop cordon bleu is a center cut boneless pork loin, stuffed with smoked Gouda cheese and ham. Our chef then hand breads it and sautés it with lemon and parsley. $21
Our culinary team outdo themselves by pan frying delicate pumpkin ravioli with fresh house made bacon and topping it with Asiago cheese sauce. $22
This amazing steak au poivre is a flat iron cut of Angus beef topped with our green pepper corn cognac sauce topped with a fried egg. $19
Cajun Style Chicken and Andouille Sausage Gumbo.
We use lots of gumbo filet, okra, chicken, and Andouille sausage; season it with peppers, tomatoes and sassafras and serve it with fresh steamed rice. $14
Grilled Filet Mignon.
Wrapped in apple wood smoked bacon this filet is cooked to perfection and placed atop a portabella mushroom cap. It is served with a house made béarnaise. $32
Sage and Blackberry Chicken.
Locally farmed chicken. We marinate it in blackberry vinegar from our own blackberries, together with home grown sage leaves and then sautéed. It is finished with sherry wine and wild mushrooms. $19
These grilled Maryland style crab cakes are overflowing with jumbo lump crab meat that is delicately combined with herbs and spices to create the perfect crab cake. $29
The Hazel River Inn offers casual fine dining at reasonable prices, and a wonderful alternative to today's chain restaurants. Your meal will be prepared to order from our unique and constantly changing menu under the supervision of our owner and chef, Peter Stogbuchner.
Chef Peter Stogbuchner received his culinary training from a historic Salzburg, Austrian landmark, The Salzburg Hotel Schule.
After his intensive schooling he went into the world to further learn and ply his trade. He has been a chef in various positions from the White House Residence, for President Reagan to the Mandarin Hotel in Singapore.
His many exotic positions include prestigious venues such as El Casino in Freeport, Bahamas, and Hotel 680 in Nairobi, Kenya. He was the Executive Chef at many locations for the Marriot Corporation, The Henry Africa Restaurant in Alexandria, Virginia, and with many years as Executive Chef for the Chevy Chase Country Club in Chevy Chase, Maryland.
Chef Stogbuchner even spent a few years as a lecturer and instructor for Tourist Consult Basel Switzerland at Kenya Utalii College in Nairobi, Kenya where he prepared the Kenyan Culinary Olympic Team for the Culinary Olympics 1982, held in Frankfurt, Germany.
Monday 11:30AM - 9:00PM
Tuesday - Closed
Wednesday - Closed
Thursday 11:30AM - 9:00PM
Friday 11:30AM - 9:30PM
Saturday 12:00PM - 9:30PM
Sunday 12:00PM - 9:00PM