Entrees

 

TORNEDOS OF BEEF TENDERLOIN (2 – 4oz.)

Boulengere potatoes, asparagus
mushroom demi-glaze 39.

RIB EYE (20oz.)

whipped potatoes, spinach, onion relish 37.

NEW YORK STRIP STEAK

roasted red-skinned potatoes, green beans,
red pepper romesco 36.

PORK RIB RACK CHOP

green lentils, grilled vegetable salad 28.

PA ROASTED FREE RANGE CHICKEN BREAST

whipped potatoes, marinated tomatoes and kale,
tarragon chicken glace 24.

CHICKEN PAPPARDELLE

house made pasta, English peas,
bacon, black pepper 23.

MUSHROOM AND PEA RISOTTO

marinated tomatoes, basil, parmesan 18.

PAN SEARED SEA SCALLOPS

forbidden black rice, sundried tomato pesto and basil,
saffron emulsion, capers 35.

GRILLED JAIL ISLAND SALMON

jasmine rice, red beet horseradish puree, spinach,
citrus vinaigrette 27.

LEMON HERB CRAB CAKES

roasted tomatoes, asparagus,
brown butter hollandaise 30.

FISH & CHIPS

Yuengling lager battered cod, thick cut fries,
coleslaw, tarter sauce 22.

SEAFOOD FETTUCCINI

butter poached lobster, scallops, and shrimp,
sundried tomatoes, basil cream 39.

ITALIAN SAUSAGE RIGATONI

garlic white wine tomato sauce, bacon, shallots,
basil, spinach 19.

Add ons:
crab cake 12.       grilled shrimp (5) 9.   
sautéed scallops (3) 15.        petite filet  15.

 

 

 

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