· starters ·

marinated red and yellow pear tomato and baby arugula salad
French feta, shaved red onion and radishes, buttermilk vinaigrette • 8

green vegetable gazpacho
tomato sorbet, pickled cucumber, crème fraîche • 12

red and yellow beet terrine
local chevre, pickled fennel, strawberry vinaigrette • 12

corn and mashed potato ravioli
bacon-scallion butter, fried quail egg • 11

potato gnocchi tossed with spring vegetable ragout
morels, asparagus, baby squash, toasted garlic butter, Pecorino Romano • 11

crispy fried squash blossoms
basil pesto and ricotta filling, puttanesca vinaigrette • 12

burgundy escargot stew
prosciutto, sweet peas, cappellini, fennel-Pernod cream • 12



· mains ·

buttermilk-fried organic Lancaster county chicken
fingerling potato salad with Dijon, green beans and pickled pearl onions with meyer lemon vinaigrette • 22

pan seared jumbo day boat sea scallops
Yukon Gold potato and olive oil puree, steamed lettuces, tapenade butter sauce • 27

olive oil poached skate filet
Israeli couscous, chorizo, mussels, roasted tomato broth, lemon aioli • 24

Moroccan spiced lamb tagine braised with ginger and dried apricots
creamy saffron risotto, cumin and honey glazed baby carrots, gremolata • 26

pepper seared dry-aged all natural beef short ribs
duck fat fried potatoes, watercress, horseradish cream, classic steak sauce • 25

 

· desserts ·

strawberry rhubarb crisp, buttermilk ice cream • 8

chocolate malted pot de crème, vanilla whipped cream • 7

coconut rice pudding, toasted coconut, coconut caramel • 7


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