Menu

Sunday, September 19

APPETIZERS

 

Cauliflower and Potato Bisque 9 GF, V

fried capers, chives, estate-bottled extra virgin olive oil

 

Shrimp Cocktail 14 GF

fair trade jumbo shrimp, house made cocktail sauce, lemon

 

Salmon Rillettes 14

poached and smoked organic salmon salad, pickled red onion, capers, medium-boiled egg, shaved radish,

grilled country bread

 

Summer Vegetable and Local Mushroom Risotto  11  GF, V

leek cream, chives

 

Wild Mushroom Crostini 12.5 V

braised kennett square mushrooms, caramelized onions, warm blue cheese, whole grain mustard

 

SALADS

 

 

Probably The Best Salad You’ll Ever Have 12.5 GF, V 

leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda,

sweet sesame-walnut dressing

 

Avocado Caprese Salad 12 GF

heirloom tomatoes, fresh mozzarella, avocado, white balsamic vinegar, extra virgin olive oil, basil, maldon sea salt

 

Caesar Salad  12

romaine hearts, parmesan reggiano, brioche croutons, house caesar dressing

 

Baby Arugula Salad  12.5 GF, V 

marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano,

truffled sherry vinaigrette

 

ENTREES

 

 

Grilled Center-Cut Six Ounce Filet Mignon  38 GF

chive mashed potatoes, grilled asparagus, house demi glace

 

Grilled Seven Ounce Hanger Steak  34 GF

mashed potatoes, asparagus, house demi glace

Grilled Australian Lamb Chops 38 GF

chive mashed potatoes, grilled asparagus, port wine reduction

Roasted Jurgielewicz Duck Breast and Confit Leg  35 GF

kennett square mushroom risotto, toasted pumpkin seeds, truffled apricot honey

Grilled Organic Salmon Fillet  32 GF

parsnip puree, baby green beans, roasted chili beurre blanc

 

Maryland Crab Cake  35

white corn and edamame succotash, creamed leeks, lemon aioli

 

Seared Sea Scallops and Sautéed Jumbo Shrimp  36 GF

sweet potato puree, sautéed summer vegetables, lemon-thyme beurre blanc

 

Southern Fried Organic Chicken Breast  29

chive mashed potatoes, haricot verts, black pepper gravy

 

Carnitas Tacos   26 GF

slow roasted marinated pork, avocado, grilled red onion, queso fresca, lime crema, white corn tortillas, romaine-cilantro salad

 

Linguine Pomodoro 26 VE

san marzano tomato sauce, fried south philly mozzarella, fresh basil, garlic oil

 

Spiced Pan-Roasted Eggplant 25 GF, VE

grilled cauliflower and sweet potato hash, confit tomatoes, white bean hummus, toasted almonds

 

Six Ounce Local Burger ** 21

brioche bun, house made pickles, monterey jack, smoked cheddar or buttermilk blue cheese, hand-cut fries or mixed greens salad with dijon vinaigrette

add applewood smoked bacon    1.5

add caramelized onions   1

 

 

GF= Gluten Free          V= Vegetarian      VE= Vegan

 

KIDS

 

Chicken Fingers and French Fries  12

 

Penne Pasta  10

red sauce, white sauce, or butter

 

DESSERTS 

 

Pecan Pie  8

caramel sauce

 

Key Lime Pie 8.5

Spanish Almond Cake 8 GF

lemon creme fraiche, fresh berries

Dark Chocolate Layered Cake 9

chocolate buttercream, dark chocolate ganache, whipped cream

Tres Leches Cake 8.5

“three milk” cake, fresh berry compote, whipped cream

SIX PACKS OF BEER (12oz):

 

Bells Two Hearted Ale   17.5

Stella Artois    13.5

Corona    13.5

Heineken    13.5

Yuengling Lager  13.5

Victory Prima Pils  15.5

Dogfish Head 90 Minute IPA  20.5

Hoegaarden 13.5

 

FOUR PACKS OF BEER(16oz):

Freewill Kragle IPA   17.5