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Abingdon Manor Inn & Restaurant

The Recipes

Our guests often request our recipes and we're happy to share! Make sure you sign up for our newsletter to receive the monthly recipe or scroll through our list below.

New from The Kitchen – Recipes of The Month

2020

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June Salmon with Teriyaki Glaze Entrees
May Cornish Hen with Apple-Cranberry Rice Stuffing Entrees
April Frisee Salad with Lardon Vinaigrette Salads
March Orange and Apple Salad with Honey-Garlic Dressing Salads
February Shredded Collard Greens with Walnuts and Pickled Apples Sides
January Rose Potatoes Sides

2019

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December Salmon Mousse Entrees
November Tomato-y Eggs Abingdon Entrees
October Red Snapper with Fresh Herbs & Garlic Entrees
September Pork Tonkatsu Entrees
August Boursin Cheese Sides
July Piña Colada Pie Entrees
June Tuscan Steak with Olive Oil and Lemon Entrees
May Grilled Lamb Chops with Asian Butter Sauce Entrees
April Scones Dessert
March Tiramisu Dessert
February Italian Braised Beef Entrees
January Mixed Greens, Raspberries, Cranberries, & Feta Salad Salads

2018

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November Greens, Egg & Ham Soups
October Honey Riccota Mousse Desserts
September Artichoke & Prosciutto Gratin Accompaniments
August Picnic “Baked” Fried Chicken Appetizers & Sorbets
July Bananas Foster Desserts
June Mae Rose Cocktail Desserts
May Picnic Shrimp Appetizers & Sorbets
April White Bean & Arugula Costini Appetizers & Sorbets
March Prosecco Grapecicles Appetizers & Sorbets
February NEGRONI Accompaniments
January Tangerine Sorbet Appetizers & Sorbets

2017

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December French Style Stuffed Pork Loin with Mushroom Demiglace Entrees
November Focaccia – Two Ways Accompaniments
October Rustic Chicken Pot Pie Entrees
September Grilled Romaine, Onion & Tomato Salad Salads
August Tuscan Steak with Olive Oil and Lemon Entrees
July Summer Spinach Salad Salads
June Creamy Polenta with Caramelized Onions, Goat Cheese & Sautéed Mushrooms Appetizers & Sorbets
May Key Lime Baked Alaska Desserts
April Crêpes St. Jacques Entrees
March Roasted Root Vegetables Accompaniments
February Sangria Appetizers & Sorbets
January Cedar Key Heart of Palm Salad Salads

2016

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December Savory Palmier Appetizers & Sorbets
November Raspberry White Chocolate Mousse Desserts
October Ravioli with Ricotta & Spinach Stuffing and Sage-Butter Sauce Entrees
September Grilled Shrimp with Romesco Sauce Entrees
August Avocado, Cream Cheese & Smoked Salmon Bite Appetizers & Sorbets
July Chocolate Mousse Desserts
June Petite Tourtieres Appetizers & Sorbets
April Flounder with shallot cream sauce Entrees
March Curried Chicken Almond Rolls Appetizers & Sorbets
February Rustic Tart with Mushrooms, Caramelized Onions, Goat Cheese & Thyme Accompaniments
January Rustic Tart with Apples & Cranberries Desserts

2015

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November Roasted Pears with Prosciutto & Sage Appetizers & Sorbets
October Peach Galette Desserts
September African Eggplant Accompaniments
August Avocado Cream Desserts
July Potatoes Anna Accompaniments
June Stuffed Medjool Dates Appetizers
May Pomegranate Relish Accompaniments
April Palmier Dessert
March Apple & Potato Soup with Fennel Soups
February Grilled Pear or Peach Salad with Bleu cheese Vinaigrette & Sugared Pecans Salads
January Pumpkin Bread Pudding with Amaretto Cream Desserts

2014

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December Scotch Shortbread Cookies Desserts
November Campari Poached Pears with Raspberry Sauce Desserts
October Grand Marnier Souffle Desserts
September Tuscan Steak with Lemon & Olive Oil Entrees
August Beef Stroganoff Entrees
July Paella Entrees
June Stuffed Shiitake Mushrooms with Hosin-chili glaze Appetizers & Sorbets
May Grilled Salmon Chowder Soups
April Parmesan Gelato Appetizers & Sorbets
March Stuffed Polenta “Ravioli” Accompaniments
February Ravioli with Spinach, Pancetta & Goat Cheese Stuffing Entrees
January Shredded Collard Greens with Pickled Apples and Walnuts Salads

2013

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December Pecan Tassies Desserts
November Roasted Mashed Sweet Potatoes with Cayenne & Lime Accompaniments
October Crab Ceviche Appetizers & Sorbets
September Cold Mango & Vegetable Spring Roll Appetizers & Sorbets
August Brioche Accompaniments
July Belgian Endive and Prosciutto in Gruyère Cheese Sauce Accompaniments
June Veal Rollatine Entrees
May Glazed Salmon Fillet with Mustard Dill Sauce Entrees
April Apple, Pecan & Cinnamon Multigrain Pancakes Breakfast
March Almond Pear Tart Desserts
February Asian Chicken Lettuce Wraps Appetizers & Sorbets
January Chocolate Turtle Delight Desserts

2012

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December Chocolate Covered & Brown Sugar and Spice Pecans Desserts
November Colonial Custard Apple Pie Desserts
October Coconut Rice Pilaf Accompaniments
September Scallops & Shrimp Kaobs with Fruit Salsa Entrees
August Brandied Fruit & Flan Desserts
July “Locro: A Ecuadoran Peruvian potato-cheese soup Soups
June Grilled Romaine Salad Salads
May Lemon Tart with Raspberry Sauce Desserts
April Key Lime Parfait Desserts
March Linzertorte Desserts
February Chicken Saltimbocca with Lemon Sauce Entrees
January Amaretto Cream Desserts

2011

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December Old Fashioned Eggnog Accompaniments
November Individual Breakfast/Brunch Quiche Breakfast
October Sauteed Salmon in Panko Breadcrumbs Entrees
September Fricassèe of Chicken Entrees
August Mediterranean Scallops Entrees
July Sandy Paradise Accompaniments
June Pecan and Brown Sugar Bars Desserts
May Filet of Beef with Boursin and Merlot Sauce Entrees
April Kiwi & Calvados Sorbet Appetizers & Sorbets
March Seafood Newberg Entrees
February Baked Sweet Potato Fries Accompaniments
January Grouper Meuniere Entrees

2010

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December Gingerbread House Desserts
November Vietnamese Chicken in Puffed Pastry Entrees
October Stuffed Pork Loin with Exotic Mushroom Demiglace Entrees
September Tomato and Basil Tart Appetizers & Sorbets
August Blueberry Cobbler Desserts
July Warm Goat Cheese Toasts with Rosemary, Walnuts and Honey Appetizers & Sorbets
June Honey Garlic Dressing Salads
May Crab Salad Soups
April Tomato & Fresh Mozzarella Salad with Fresh Basil and Balsamic Vinaigrette Salads
March Bordeaux Style Beef Tenderloin with Roasted Shallots Entrees
February Coeur a la Crème Desserts
January Chocolate Trifle Desserts

2009

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December Basil Ice Cream and Lemon Cornmeal Cake with Lemon Glaze Desserts
November Ice Cream Sundaes with Chocolate & Brown Sugar Sauces Desserts
September Orange & Red Onion Salad Salads
August Pinchitos Morunos (Small Spicy Moorish Kebabs) Entrees
July Mixed greens, apples, and oranges with honey/garlic dressing Salads
June Crepes Firenze Desserts
May Chilled Chocolate Souffle with Berry Consomme Desserts
April Gougères Appetizers & Sorbets
March Breakfast BLT Breakfast
February Tournedos Henri IV Entrees
January Bacon Wrapped Scallops with Wilted Spinach & SABA Accompaniments

2008

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December Filet of beef with Pomegranate Glaze Entrees
November Noisettes of Axis Deer with Juniper Prune Sauce Entrees
October Pears Belle Helene Desserts
August Peach Melba Desserts
July Goat Cheese & Watermelon Summer Salad Salads
June Crab Imperial Entrees
May Dilled Carrot Soup Soups
March Shrimp BLTs Appetizers & Sorbets

INN the Kitchen – A Collection of Most Requested Recipes

SOUPS

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Carrot Soup
Chicken & Corn Chowder
Curried Red Lentil Soup
French Onion Soup
Roasted Red Pepper Soup
Shrimp & Crab Gumbo
Vidalia Onion Soup

SALADS

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Baby Greens with Goat Cheese Croutons
Baby Greens with Oranges, Dried Cranberries, and Pecans
Baby Spinach & Belgian Endive with Sesame-Soy Dressing
Dijon Vinaigrette
Heart of Palm Salad
Honey-Walnut Dressing
Outstanding Caesar Salad
Shredded Collard Greens with Walnuts and Pickled Apples
Spicy Asian-Style Pasta Salad
Spinach Salad
Sun-Dried Tomato Dressing

DESSERTS

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Avocado Cream
Blueberry Cobbler
Chocolate Tart
Coeur a la Crème
Cordial Cherries
Crème Brûllée
Flan
Frozen Viennese Torte
German Chocolate Pie
Ice Cream Sundaes with Chocolate & Brown Sugar Sauces
Individual tartes Tatin
Key Lime Baked Alaska
Key Lime Pie
New York Style Cheesecake
Poached Pears with Amaretto Cream
Pound Cake
Strawberry Shortcake

ENTREES

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Barbeque Roasted Salmon
Barbequed Leg of Lamb with Zesty Lemon Barbeque Sauce
Beef Bourguignonne
Caribbean Snapper
Chicken Rollitini
Coq Au Vin
Cordon Bleu
Crab cakes
Crabmeat and Prosciutto
Crepes
Glazed Salmon Fillet with Mustard Dill Sauce
Grilled Beef Tenderloin with Mango Salsa
Grilled Chicken With Creamy Grits and Shiitake Mushroom Sauce
Herb Crusted Pork Tenderloin
Individual Beef Wellington
Lobster & Shellfish Baked with Pasta in Parchment
Lobster Themidor
Marinated Pork Tenderloin
Osso Bucco
Paella
Parsleyed Rack of Lamb
Pork Chops with Carmelized Onions & Gorgonzola
Roasted Spice Glazed Salmon
Sambuca Shrimp
Sauteed Duck Breasts with Rum & Dried Cherry Sauce
Sauteed Pork Chops with Sauce Robert
Scallops Sautéed in Orange Tequila Cream Sauce
Shrimp in Pernod
Shrimp with Tequila, Avocado & Cilantro
Snapper & Shellfish Baked in Parchment with Julienne Vegetables
Steak au Poivre
Tuna with Pineapple-Papaya Compote
Tuscan Steak with Olive Oil
Veal chops with Parmesan Crust
Veal scallopinni with lemon-sherry sauce
Veal Tenderloin & Shiitake Mushrooms with Goat Cheese Ravioli & Port Wine Sauce

ACCOMPANIMENTS

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Asparagus with Gremolata Butter
Baked Cheese Grits
Baked Rice with Pine Nuts
Broccoli Corn Bread
Carrots Vichy
Chive Bread
Herb Roasted Potatoes
Lemon-Scented Saffron Rice
Parisienne Potatoes
Pave Potatoes
Pineapple Souffle
Pureed Potatoes
Roasted Garlic Mashed Potatoes
Roasted Mashed Sweet Potatoes
Rosemary Roasted Potatoes
Scalloped Potatoes With Goat Cheese and Herbes de Provence
Vivaldi Tomatoes

BREAKFAST

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Apple-Berry Crisp
Baked French Toast
Corn and Sausage Casserole
Eggs Abingdon
Eggs in Ham Cups
Fiesta Quiche
Pineapple Souffle
Poached Eggs with Lemon Chive Sauce
Shirred Eggs

APPETIZERS & SORBETS

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Artichoke Bruschetta
Blue Tidal Wave Sorbet
Cannelloni Filling
Coconut Lime Sorbet
Cosmopolitan Sorbet
Crab Dip
Crepes
Grapefruit & Campari Sorbet
Hpnotiq Sorbet
Parmesan-Spinach Spread
Shrimp and Mango Salsa in Wonton Cups
Shrimp in Pernod
Shrimp Wrapped in Bacon with Bleu Cheese & Rosemary
Stuffed Mushrooms
Tangerine Sorbet
Texas Caviar
Tomato and Basil Tart
Vidalia Onion Dip

Abingdon Manor Inn & Restaurant

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