Dinner Experience

Sample Menu - Our Menu Changes Weekly

Seasonal Salad of Baby Lettuces
Grape Tomatoes/Dried Cranberries/Feta/Balsamic Vinaigrette 7

Hudson Valley Foie Gras
Apple Rosemary Puree/Duck Jus/Toasted Brioche 16

Vol au Vent
Flakey Puff Pastry/Beef Bourguignon/Crisp Carrot/Truffle Essence 13

Caesar Salad
Romaine Hearts/Grated Lemon Zest and Asiago/Prosciutto 9

Wild Mushroom Soup
Virginia Baked Ham/Toasted Garlic Croutons/ Parmesan Cheese 12

Organic Greens
Walnuts /Goat Cheese/ Walnut Balsamic Vinaigrette 10

Sweet Potato Soup
Spiced Apples/Nutmeg Lemon/Cinnamon/Toasted Pumkin Seeds 10

Lump Crab Cake
Fresh Lump Crab/Remoulade/Melted Tomatoes 14

Filet Mignon of Beef
Angus, Center-Cut Beef/Red Wine Bordelaise Sauce 36

Roasted Salmon
Beurre Blanc/Fresh Dill/Baby Spinach 26

Medallion Of Pork
Espresso & Honey Barbeque Sauce/Wilted Spinach 24

Diver Sea Scallops
Pan Seared With a Citrus Burre Blanc 29

Pennsylvania Chicken
Crispy Boneless Local Chicken /Sherry-Hazelnut Chicken Jus 21

Rack of Lamb Provencal
Nicoise Olive Crust/Lamb Jus 33

Twin Duck Breasts, Jurgielewicz Farms
Boneless Breast/Truffle Honey/Pepper Duck Jus 28

Vegetarian Pasta
Penne Pasta/Seasonal Vegetables/Cream Sauce/Parmesan 19

“All Entrees served with Appropriate Accompaniments”

A four or five course Chef Tasting is available and is priced based upon "Market Price"

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-