Small Plates

  • Beef carpaccio | 11
    Beef carpaccio (uncooked), grilled fennel, Saint-andré cheese, black pepper-balsamic gel
  • French onion soup | 7
    Caramelized onions, veal stock, toasted crouton, Gruyère cheese (God’s Country Creamery, Ulysses, PA)
  • Soup du jour | 7
    Daily featured handmade soup
  • Walnut salad | 11
    Mixed local greens, sliced apples, candied walnuts, maple-walnut vinaigrette
  • Frisée salad | 9
    Frisée, duck confit, celery, roasted shallot-mustard vinaigrette (Penn’s Corner Farm Alliance, Shelocta, PA)
  • Beet salad | 9
    Roasted local beets, arugula tonnato sauce, chervil, grilled mortadella
  • Hearts of romaine salad | 10
    Romaine hearts, creamy chive and herb dressing, roasted tomato, crouton, roccolo cheese
  • Beef bone marrow | 11
    Smoked bone marrow bruschetta, local peach and onion marmalade, radish, chive, blackstrap molasses ham
  • Autumn squash | 10
    Roasted squashes with dates, chicken pâté, housemade clarified apple butter, apple cider crème fraîche
  • Saute of mussels | 12
    Mussels, fennel, olives, lemon butter sauce, toast
  • Pork sausage | 11
    Grilled citrus-scented pork sausage with pinenuts, hash of sweet potatoes, mushrooms, shallots, spinach, sage, apple-pear mustardo
  • Charcuterie plate | 12
    Daily featured charcuterie (Cunningham Meats, Indiana, PA)
  • Pork lomo | 10
    Cured pork loin, sliced thinly, with truffled honey-mustard vinaigrette, housemade sauerkraut, pecorino cheese

Large Plates

  • Vegan / Vegetarian Options
    We offer vegan and vegetarian meals to our guests nightly. We're happy to tailor a dish to your specific taste. Please ask upon reserving a table or when seated.
  • Beef bourguignon | 26
    Beef cheeks braised in red wine and veal stock, fingerling potatoes, pearl onions, carrots
  • Grain-crusted salmon | 26
    Seared salmon filet crusted with farro, quinoa, oatmeal, and pepitas atop pumpernickel bread and butter pudding, sauteed cauliflower, white asparagus puree
  • Veal tenderloin | 29
    Seared veal tenderloin and crispy sweetbreads, truffle demi-glace, wilted spinach, celery root and pâté potatoes
  • Crab cakes (2) | 28
    Crabmeat, grapefruit butter sauce, asparagus risotto
  • Trout | 25
    Pan-seared trout filet, seared banana with brown butter, herbs, and almonds atop creamy polenta
  • Pappardelle with lamb | 23
    Housemade pappardelle pasta, red wine-braised lamb shoulder, white asparagus, tomato, spinach, young winter squash, brown butter sage demi-glace (Elysian Fields, (Ruff Creek, PA)
  • Roasted chicken breast | 25
    Roasted chicken breast, basted in lavender, rosemary and honey butter, honey-roasted fingerling potatoes, balsamic glazed endive (Eichner’s Farm, Wexford, PA)
  • Filet mignon | 30
    Filet mignon, asparagus, horseradish crème fraîche potatoes, onion rings, smoked demi-glace
  • Pork osso buco | 26
    Milk-braised pork, creamed green beans and pearl onions, barley, pork-porcini sauce
  • Ahi tuna medallions | 28
    Seared ahi tuna medallion, grilled romaine lettuce, black bean sauce, melon salsa, arbol pepper oil