DINNER MENU
Table Snacks
Duck Fries, local pecorino 7
Sweet Potato Chips, chili dip 4
Spinach & Crab Frittata 7
Zucchini Chips, Harissa aioli 6
Corn, bacon, mushroom fritters 7
Local Artisan Cured Meats & Cheese Board 15
First Course
Mushroom bisque, truffle croutons, orange-fennel oil 8
Roasted Butternut Squash, ginger & Janagold apple bisque 8
Caramelized Brussel Sprouts, bacon, pickled onions, poached Highspire Farm Egg 11
Crispy maple glazed pork belly, toasted oat, golden raisin cream porridge, cranberry gastrique 11
Local Angus Beef Carpaccio, shaved zucchini salad, roasted garlic lemon vinaigrette 10
Salad Course
Baby Spinach, duck confit, dried cherries, Shellbark Hollow Farms goat cheese,
smoked candied almonds 9
Baby Arugula, honey roasted local bartlett pear, Keswick Farms blue cheese, candied walnuts 9
Mixed Greens, dried cranberries, cow’s milk feta, pickled red onions, pumpkin seeds,
citrus vinaigrette 9
Kennett mushrooms and roasted squash, mixed greens, local pecorino, cider vinaigrette 9
Main Course
Beef Shoulder Tender, horseradish chive potato cake, wilted greens, garlic butter, bacon jus 28
Lamb Meat Balls, eggplant puree, jewel tomato, oregano, feta, salt cured olive vinaigrette 27
Mushroom Gnocci, slow-roasted heritage bred Pork Shoulder and autumn vegetable ragu 26
Diver Scallop & house made Scrapple, apple fennel puree, hazelnuts,
broccoli, maple-brown butter 30
Crescent Farms Duck, chard, sweet potato chipotle puree, dark chocolate cherry zinfandel glaze 27
Lancaster County Angus Short Rib, celery root puree, smoked carrots, crispy onions 28
Arctic Char, toasted rye berry autumn vegetable pilaf, local stout, horseradish beet reduction 27
Talluto’s Butternut Squash Ravioli, fried brussel sprouts, smoked capon, sage brown butter sauce 24
Sides 6
Rye Berry Stout Pilaf
Braised Swiss Chard
Sweet Potato Chipotle Puree
Roasted Red Bliss Potatoes
Duck Fries, local pecorino 7
Sweet Potato Chips, chili dip 4
Spinach & Crab Frittata 7
Zucchini Chips, Harissa aioli 6
Corn, bacon, mushroom fritters 7
Local Artisan Cured Meats & Cheese Board 15
First Course
Mushroom bisque, truffle croutons, orange-fennel oil 8
Roasted Butternut Squash, ginger & Janagold apple bisque 8
Caramelized Brussel Sprouts, bacon, pickled onions, poached Highspire Farm Egg 11
Crispy maple glazed pork belly, toasted oat, golden raisin cream porridge, cranberry gastrique 11
Local Angus Beef Carpaccio, shaved zucchini salad, roasted garlic lemon vinaigrette 10
Salad Course
Baby Spinach, duck confit, dried cherries, Shellbark Hollow Farms goat cheese,
smoked candied almonds 9
Baby Arugula, honey roasted local bartlett pear, Keswick Farms blue cheese, candied walnuts 9
Mixed Greens, dried cranberries, cow’s milk feta, pickled red onions, pumpkin seeds,
citrus vinaigrette 9
Kennett mushrooms and roasted squash, mixed greens, local pecorino, cider vinaigrette 9
Main Course
Beef Shoulder Tender, horseradish chive potato cake, wilted greens, garlic butter, bacon jus 28
Lamb Meat Balls, eggplant puree, jewel tomato, oregano, feta, salt cured olive vinaigrette 27
Mushroom Gnocci, slow-roasted heritage bred Pork Shoulder and autumn vegetable ragu 26
Diver Scallop & house made Scrapple, apple fennel puree, hazelnuts,
broccoli, maple-brown butter 30
Crescent Farms Duck, chard, sweet potato chipotle puree, dark chocolate cherry zinfandel glaze 27
Lancaster County Angus Short Rib, celery root puree, smoked carrots, crispy onions 28
Arctic Char, toasted rye berry autumn vegetable pilaf, local stout, horseradish beet reduction 27
Talluto’s Butternut Squash Ravioli, fried brussel sprouts, smoked capon, sage brown butter sauce 24
Sides 6
Rye Berry Stout Pilaf
Braised Swiss Chard
Sweet Potato Chipotle Puree
Roasted Red Bliss Potatoes
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