Dinner Experience
Sample Menu - Our Menu Changes WeeklyFirst Course ~
Yukon Gold Potato and Leek Soup
Black Truffle Peelings/Smoked Virginia Ham/Fresh Spring Chives 8
Organic Baby Lettuces
Apple Wood-Smoked Bacon/Roquefort Bleu Cheese/Banyuls Vinaigrette 8
Caesar Salad
Hearts of Romaine/Grated Parmesan-Reggiano/Sliced Prosciutto “San Danielle” 9
Sautéed Hudson Valley Foie Gras
Roasted White Peach/Toasted Brioche and Fresh Honeycomb/Balsamic Reduction 16
Seasonal Salad of Baby Lettuces
Dried Cranberries/Toasted Pignoli Nuts and Shaved Pink Lady Apples/White Balsamic Vinaigrette 7
Green Asparagus “Millefuille”
Baby Arugula and Soft Goat Cheese/Oven-Dried Tomato “Tapenade”/White Truffle Oil 11
Chilled English Pea and Mint Soup
Poached Maine Lobster Tail and Claw/Crisp Pancetta/Crème Fraiche Market Price
Second Course ~
Boneless Pork Loin
Local Farm-Raised, Lancaster County/Green Scallions/Espresso Barbeque Sauce 23
Filet Mignon of Beef
Mid-West Grain Fed, Angus 10 oz./Black Truffle Compound Butter/Fleur Del Sel 35
Long Island Duck Breast
“Jurgielewicz Farms”/Black Cherry Compote/Bittersweet Chocolate-Shiraz Sauce 27
Pennsylvania Organic Chicken
Boneless Breast and Thigh/Toasted Hazelnut “Rice Krispies”/Butternut-Apple Cider Jus 21
Diver Sea Scallops
Sautéed “A la Plancha”/Hawaiian Pink Sea Salt/Rosemary-Quince-Citrus Nage 28
Frenched Rack of Lamb
New Zealand Free Range/Mint Puree and Organic Gingersnap Granola/Ginger Caramel Emulsion 30
Arctic Char
Farm-Raised/Nantucket Spice Rub with Wild Bee Pollen/Black Truffle Remoulade 25
Rigatoni Pasta
“Bolognese” Ragout/Peeled Grape Tomatoes/Sheep’s Milk Pecorino Romano 18
Pan-Roasted Cornish Game Hen
Brick-Pressed/Semi Boneless, Local Farm-Raised/Raspberry-Chipotle Glaze 26
Cellantani Pasta
Sautéed with Seasonal Vegetables/Marinated Fresh Mozzarella/Extra Virgin Olive Oil 19
Buffalo Hanger Steak
Marinated in Cabarnet/Fingerling “Pommes Frites”/Fines Herbes and Grated Asiago Cheese 27
“All Entrees served with Appropriate Accompaniments”
Chef’s Tasting Menu ~
Amuse Bouche
Puree of Celeriac Soup
Toasted Garlic Croutons/Crisp Bacon/Fresh Chives
Hearts of Romaine
Wrapped in Prosciutto “San Danielle”/Grated Lemon Zest
Hudson Valley Foie Gras with Apple “3 Ways”
Granny Smith Apple/Toasted Brioche with Apple Butter/Apple Cider Syrup
(Supplement 12-)
Jumbo Tiger Prawn
Creamy Polenta/Crisp Chorizo Sausage/Extra Virgin Olive Oil
New Zealand “Porterhouse” of Lamb
Gingersnap-Crusted/Buttermilk Whipped Potatoes/Roasted Salsify
New York Style Cheesecake
Toasted Graham Cracker/Strawberry Water/White Chocolate Shavings
59- per person, entire table only
12- supplement with foie gras course
Desserts ~
Dense Chocolate Cake
Salted Almonds/Vanilla Bean Ice Cream/Raspberries 8-
Lemongrass Crème Brulee 8-
“Peanut Butter and Jelly”
Peanut Butter Roll/Crystallized Ginger/Concord Grape Reduction 8-
New York Style Cheesecake
Strawberry Water/Graham Cracker/White Chocolate Shavings 8-
Lemon Bundt Sponge Cake
Berry Coulis/Whipped Cream/Fresh Blackberries 7-
Ice Cream Trio
Caramel/Vanilla Bean/Butter-Almond 6-
photos by Jason Hook
![Dans Restaurant -
1049 Penn Street
Reading, PA 19601
Tel: 610-373-2075
[click for a map]](media/images/img_mock_upperaddy.jpg)