
the
Kimberton
Inn
MENU
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HOURS
Tuesday - Thursday
Reservations and Pick-up 5:30-8:00
Friday
Reservations and Pick-up 5:30-8:30
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Saturday
Reservation and Pick-up 5:00-8:30
(On Saturdays which we host a wedding we open later,
please call to confirm opening time)
Sunday
Reservations and Pick-up 4:30-7:30
PHONE
610-933-8148
Gift Certificates
Available by Phone
or at The Inn

Menu
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APPETIZERS
Thai Sweet Potato Soup 13 GF, VE
coconut milk, basil, cilantro, mint, roasted peanuts, fresh lime
Lobster Bisque 15
poached lobster meat, chives
Shrimp Cocktail 16 GF
fair trade jumbo shrimp, house made cocktail sauce, lemon
Saffron Risotto 15 GF, V
asparagus, leeks, carrots, parmesan
Birchrun Hills Farm Cheeses 19 V
equinox, cheddar, fat cat, birchrun blue, marinated olives, truffled honey mustard, local cherries, crostini
SALADS
Mixed Greens 10 GF
cucumber, tomato and red onion, choice of dijon vinaigrette, maple honey mustard, balsamic vinaigrette, herb-buttermilk dressing
Probably The Best Salad You’ll Ever Have 14.5 GF, V
leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda,
sweet sesame-walnut dressing
Caesar Salad 14
romaine hearts, parmesan reggiano, brioche croutons, house caesar dressing
SMALL PLATES
Four Ounce Filet Mignon Medallion 27 GF
sautéed asparagus, cracked black pepper brandy cream
Roasted Duck Breast 25 GF
watercress, peach chutney, water chestnuts, fried capers
Seared Sea Scallops 19 GF
curried coconut-lime sauce, red pepper and onion relish
Petite Maryland Crab Cake 20
sweet corn chowder, crisp potato matchsticks, fresh parsley
Spring Vegetable Ratatouille 18 GF, V
cannellini beans, basil emulsion
ENTREES
Grilled Center-Cut Eight Ounce Filet Mignon 46 GF
mashed potatoes, sautéed asparagus, cracked black pepper brandy cream
Sautéed Calf’s Liver 37 GF
caramelized onions, applewood smoked bacon, mashed potatoes, port wine reduction
Roasted Duck Breast and Confit Leg 40 GF
watercress, peach chutney, water chestnuts, fried capers
Moroccan Spiced Lamb Porterhouse 46
couscous, currants, merguez sausage, tzatziki sauce
Seared Organic Salmon Fillet 36 GF
spring vegetable ratatouille, cannellini beans, basil emulsion
Maryland Crab Cake 40
sweet corn chowder, crisp potato matchsticks, fresh parsley
Seared Sea Scallops 39 GF
black lentils, red peppers and carrots, curried coconut-lime sauce, red pepper and onion relish
Stony Hill Farm Half Chicken 38 GF
locally raised roasted half chicken, summer vegetable melange, natural herb jus
Linguine Pomodoro 30 V
san marzano tomato sauce, fried south philly mozzarella, fresh basil, garlic oil
Miso Glazed Tofu 29 GF, VE
marinated mixed bean and quinoa salad, braised wild mushrooms, roasted sunflower seeds, scallions
Six Ounce Local Burger 24
brioche bun, monterey jack, smoked cheddar or maytag blue cheese, hand-cut fries or mixed greens salad with dijon vinaigrette, house-made pickles
add applewood smoked bacon 3 add caramelized onions 1
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GF= Gluten Free V= Vegetarian VE= Vegan
KIDS
Chicken Fingers and French Fries 14.5
Penne Pasta 12
red sauce, white sauce, or butter
Desserts 9
Pecan Pie V
caramel sauce, maple-pecan crumble
Turtle Sundae V, GF
vanilla ice cream, hot fudge sauce, candied pecans, caramel sauce, whipped cream
Coffee Crème Brulée V, GF
caramelized turbinado sugar, espresso beans
Spanish Almond Cake V, GF
fresh fruit compote
Banana Caramel Trifle V
caramelized bananas
Warm Blueberry Crisp V
vanilla ice cream
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Ice Cream and Sorbet 8
Belgian Chocolate Ice Cream V, GF
Vanilla Bean Ice Cream V, GF
Fresh Lemon Sorbet VE, GF
All of our desserts are made in-house
We proudly use Seven Stars Farm and Highspire Farm for our cream and egg needs