the

Menu

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Wednesday, December 8

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APPETIZERS

 

Potato and Leek Soup 10 GF, V

truffle oil, crispy potato sticks

 

Shrimp Cocktail 15 GF

fair trade jumbo shrimp, house made cocktail sauce, lemon

 

Salmon Rillettes 15

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

grilled country bread

 

Local Mushroom Risotto  13  GF, V

dried cherries, toasted pine nuts, sage brown butter

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Birchrun Hills Farm Cheeses 15

equinox, fat cat, birchrun blue, apple-ginger compote, kalamata olives, port mustard, crostini 

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Lobster Bisque 12.5

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SALADS

 

 

Probably The Best Salad You’ll Ever Have 13.5 GF, V 

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

sweet sesame-walnut dressing

 

Roasted Golden Beets  13 GF

baby spinach, buttermilk blue cheese, candied walnuts, white balsamic vinaigrette

 

Caesar Salad  13

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

 

Baby Arugula Salad  13.5 GF, V 

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

truffled sherry vinaigrette

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ENTREES

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Grilled Locally raised Rib Eye Steak 45 GF

chive mashed potatoes, aspargaus, house demi glace

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Grilled Center-Cut Six Ounce Filet Mignon  40 GF

chive mashed potatoes, grilled asparagus, house demi glace

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Roasted Jurgielewicz Duck Breast and Confit Leg  37 GF

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

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Grilled Australian Lamb Chops 42 GF

chive mashed potatoes, grilled asparagus, port wine reduction

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Grilled Organic Salmon Fillet  34 GF

potato puree, baby green beans, lemon-thyme beurre blanc

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Seared Red Snapper Fillet 36 GF

potato puree, baby green beans, lemon-thyme beurre blanc

 

Maryland Crab Cake  40

white corn and edamame succotash, creamed leeks, lemon aioli

 

Seared Sea Scallops and Sautéed Jumbo Shrimp  38 GF

sweet potato puree, sautéed vegetable melange, roasted chili beurre blanc

 

Southern Fried Organic Chicken Breast  21

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 28 VE

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

 

Spiced Pan-Roasted Eggplant 27 GF, VE

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

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Udon Noodle Stir Fry 28 VE

cauliflower, butternut squash, baby bok choy, shiitake mushrooms, soy-ginger sauce, toasted sesame seeds

 

Six Ounce Local Burger ** 22

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

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Dark Chocolate Layered Cake 9

chocolate buttercream, dark chocolate ganache, whipped cream

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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