Lunch & Brunch

Sample Menu - Our Menu Changes Weekly

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Lunch Menu ~

Sweet Potato Soup 
Braised Napa Cabbage Slaw with Green Apples, Crisp Pancetta 7-

* Spring Salad of Baby Lettuces 
Grape Tomatoes, Roasted Red Peppers, Dried Cranberries and Crumbled Goat Cheese, White Balsamic Vinaigrette 9-

Turkey Pastrami Club 
Smoked Turkey Breast Rubbed with Pastrami Spices, Sliced Gruyere, Peppered Bacon, Grain Mustard Mayonnaise 9-

Diver Sea Scallops 
Organic Potato Salad with Chorizo Sausage and Black Truffle Oil, Endive Spears 11-

* Risotto with Fresh Lemon 
Fine Herbes and Citrus Zest, Gtated Piave Vecchia Cheese 10-

Fresh Watercress Salad with Duck Ham “Cured In House” 
Crisp Asian Pear and Roasted Pistachios 9-

Vine-Ripe Tomato Salad 
with Fresh Mozzarella and Green Basil, Prosciutto “Di Parma”, Cold-Pressed Extra Virgin Olive Oil 11-

Farm-Raised Chilean Salmon 
English Peas and White Corn, Whipped Yukon Gold Potatoes, Sweet Garlic Cream 16-

Pennsylvania Organic Chicken, “Eberly Farms” 
Roasted Fingerling Potatoes, Wild Mushrooms and Cherry Tomato Confit, Natural Thyme Jus 15-  

* Artissnal Pasta
with Grape Tomatoes and Nicoise Olives, Green Basil Black Truffle Butter 17-

* Vegetarian Selections

 

Sunday Brunch Menu ~

Seasonal Salad of Baby Lettuces
Gorgonzola Crostini/Dried Cranberries/White Balsamic Vinaigrette 8-

Puree of Asparagus Bisque
Roasted Asparagus Spears/Toasted Country Croutons/White Truffle Oil 8-

Farmers Egg Omelet
Ham and Sharp Cheddar/Potato and Caramelized Onion “Hash Brown” 12-

Baked Vanilla French Toast with Vermont Maple Syrup
Raspberry Trio: Jam “Framboise”/Berry Coulis/Fresh Ripe Raspberries 12-

Whipped Egg White “Frittata”
Chorizo Sausage/Early English Peas/Snow Pea Shoots 15-

Pressed Virginia Ham and Gruyere “Panini”
Prosciutto “San Danielle”/Shaved Asian Pear/Cornichons 12-

Pennsylvania Organic Chicken “Caesar”
Roasted Breast and Boneless Leg/Hearts of Romaine/Parmesan-Reggiano 16-

Sautéed Chilean Salmon
Farm-Raised/Spring Mix Salad with Green House Tomatoes/Crisp Bacon 15-

Eggs Benedict Variation
Toasted Brioche/Crisp Parma Ham/Black Truffle Glacage 14-

 

5 Course Brunch Tasting Menu

• Puree of Celeriac Soup/Fresh Herb Pistou/Parmesan Crisp
• Baked French Toast/Fresh Raspberries/Vermont Maple Syrup
• Eggs Benedict/Crisp Prosciutto/Black Truffle Glacage
• Chilean Salmon/Spring Mix Salad with Crisp Bacon/White Balsamic
• Spiced Carrot Roll/Concord Grape Reduction/Cinnamon Cream Cheese

         29- per person, entire table only

 

Jason M. Hook, - Chef

photos by Jason Hook