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Saturday, April 17
APPETIZERS
Salmon Rillettes 14
poached and smoked organic salmon salad, pickled red onion, capers, medium-boiled egg, grilled ciabatta
Baby Arugula Salad 12.5 GF, V
marinated kennett square mushrooms, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette
Shiitake Mushroom Risotto 9 GF,V
dried cherries, toasted pine nuts, herb infused extra virgin olive oil
“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
Leek and Potato Soup 8.5 GF, V
crisp potato sticks, chives, white truffle oil
Lobster Bisque 11
cream sherry, chives
Sesame Shrimp Noodles 14
honey lime marinated shrimp, chilled sesame-peanut noodles, mushrooms, red pepper, scallions
Seared Sea Scallops 12.5 GF
sweet potato and cauliflower hash, chimichurri sauce
Shrimp Cocktail 12 GF
poached fair trade shrimp, house cocktail sauce, lemon
ENTREES
Twelve Ounce Locally Raised Ribeye 36 GF
mashed potatoes, grilled asparagus, house demi glace
Grilled Australian Lamb Chops 36 GF
chive mashed potatoes, grilled asparagus, port wine reduction
Roasted Jurgielewicz Duck Breast and Confit Leg 30
shiitake mushroom risotto, dried cherries, toasted pine nuts, truffled sherry vinaigrette
Six Ounce Filet Mignon 34 GF
chive mashed potatoes, grilled asparagus, house demi glace
Grilled Organic Salmon 31 GF
potato puree, haricot verts, lemon-thyme beurre blanc
Maryland Crab Cake 32
red cabbage slaw, curried lime remoulade, smokey bay potatoes
Hazelnut Crusted Organic Chicken Breast 29
roasted fingerling potatoes, baby green beans, wild mushroom cream sauce
Spiced Pan-Roasted Eggplant 24 GF,VE
confit tomatoes, white bean hummus , toasted almonds, grilled
cauliflower and sweet potato hash
Linguini Pomodoro 24 V
san marzano tomato sauce, fried south philly mozzarella, basil-spinach pesto
General Tso’s Chicken Tacos 24
sweet and spicy chicken, pickled red cabbage, corn tortillas, cucumber sushi rice, romaine salad with pickled ginger vinaigrette
Six Ounce Local Burger** 19
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
Dark Chocolate Layered Cake 9
chocolate buttercream, dark chocolate ganache, whipped cream
Key Lime Pie 8.5
Fresh Fruit Tart 8.5
vanilla custard, glazed kiwi, mango and berries
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
House Brewed Kombucha 8
Cherry Ginger
Coconut, Pineapple, Passionfruit
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