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Wednesday, December 2nd
APPETIZERS
Smoked Salmon Rillettes 14
poached and smoked salmon salad, pickled red onion, capers, hard-boiled egg, grilled country bread
Risotto 13 V, GF
kennett square mushrooms, green peas, white truffle oil, garlic confit
Baby Arugula Salad GF, V 12.5
marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette
Caesar Salad GF 12
romaine hearts, house caesar dressing, reggiano parmesan, focaccia croutons
“Probably The Best Salad You’ll Ever Have” GF, V 12.5
leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda, sweet sesame-walnut dressing
Birchrun Hills Farm Cheese Plate 16
equinox, fat cat, birchrun blue, kalamata olives, cornichons, apple chutney, crostini
Wild Mushroom and Blue Cheese Flatbread V 14
kennett square mushrooms, buttermilk blue cheese, caramelized onion, apple and sage compote, house-made laffa bread
Roasted Tomato Bisque 8 V
Parmesan croutons, basil
ENTREES
Jumbo Shrimp and Sea Scallop Paella GF 31
green peas, red pepper, spanish chorizo, carnaroli rice, saffron-tomato broth, fresh herbs
Maryland Crab Cake 30
asparagus and leeks, scallion remoulade
Organic Chicken Schnitzel 29
whole grain mustard potatoes, glazed brussels sprouts rosemary and caramelized onion cream
Grilled Organic Salmon GF 29
marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette
Six Ounce Local Burger ** 19
brioche bun, housemade pickles, smoked cheddar or jack cheese, hand-cut fries or mixed greens salad with balsamic vinaigrette add applewood smoked bacon 1.5
Six Ounce Filet Mignon GF 34
mashed potatoes, heirloom carrots and grilled broccoli, herb butter
Linguine Pomodoro V 29
san marzano tomato sauce, fried south philly mozzarella, torn basil, roasted garlic oil
Grilled Berkshire Pork Chop GF 31
sweet potato puree, maple-pecan glaze
Cherry Glazed Australian Lamb Chops GF 36
smokey root vegetables, spinach pesto, pinenuts, dried cheries
Seared Jurgielewicz Duck Breast and Confit Leg GF 31
parsnip puree, sauteed savoy cabbage,
mango-ginger coulis
Grilled Swordfish Fillet GF 27
potato puree, green beans, lemon-thyme butter sauce
GF= Gluten Free V= Vegetarian VE= Vegan
KIDS
Chicken Fingers and French Fries 12
Penne Pasta 10
red sauce, white sauce or butter
GF= Gluten Free V= Vegetarian VE= Vegan
DESSERTS
Pecan Pie 8
caramel sauce
Key Lime Pie 8
Chocolate-Caramel Pot du Creme GF 8
Spanish Almond Cake GF. 8.5
creme fraiche, toasted almonds
Dark Chocolate-Orange Torte GF 8
Gingerbread Roulade 8.5
cream cheese icing, caramel sauce
COCKTAILS
Served chilled and ready to drink in jars.
Each Jar contains TWO cocktails
Blackberry-Orange Cosmo 22
Muddled Blackberries, Grey Goose Orange and Fresh Orange and Lemon Juices
Last Word 22
Bombay Gin, Chartreuse, Luxardo Maraschino, Lime
Drunken Monk 22
Bulleit Bourbon, Benedictine, Reagan’s Orange and
Angostura Bitters, Orange Twist
Smoke Signal 22
Anejo tequila, Mezcal, Thyme Liquor, Lemon
Morse Code 22
Rum, Calvados, China -China, Persimmon Bittersweet Liquor
SIX PACKS OF BEER (12oz):
Bells Two Hearted Ale 17.5
Stella Artois 13.5
Amstel Light 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
Ballast Point Grapefruit Sculpin 17.5
FOUR PACKS OF BEER(16oz):
Freewill Kragle IPA 17.5