DINNER MENU
Winter
Table Snacks 4
Truffled White Popcorn, Otterbein Acres Ewe’s Dream Pecorino, white truffle oil
Roasted Salt Potatoes, rosemary, saffron aioli
Root Vegetable Chips, sweet potato, beets, turnip, celeriac, purple potato, sea salt
Oven-cured Marinated Grapes, shaved raw fennel, Keswick Farms Moo Blue Cheese, breakfast radish
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled rye croutons, orange-fennel oil
Cream of Parsnip Soup 8
frost sweetened parsnip puree, tart apple, rosemary black pepper honey
Colcannon Croquettes 7
Green Meadow’s kennebec potato, cavolo nero kale, bacon, green onion, smoked paprika mustard sauce
Mushroom, Duck and Goat Cheese Crepes 8
house-cured duck confit, local mushrooms, Shellbark Hollow Farms Chevre, leek truffle cream sauce
Salad Course
Warm Tuscan Kale and Radicchio 9
roasted mushrooms, bacon, pickled apple, raw honey bacon Dijon vinaigrette, toasted hazelnut
Baby Arugula 9
honey roasted local bartlett pear, Keswick Farms blue cheese, bacon, candied walnuts, herb vinaigrette
Mixed Greens 9
blood orange, Keswick Farms cow’s milk feta, pickled red onions, toasted almonds, citrus vinaigrette
Main Course
Cassoulet 24
white bean stew; house-cured duck confit, garlic pork sausage, double smoked bacon & winter vegetables
Lancaster County Black Angus Short Rib 25
traditional Amish style beef stew, hearty winter’s vegetables, buttered egg noodles
Local Freebird Chicken ‘Noble’ 23
crispy legs and thighs, black garlic, sherry, mushrooms, brussel sprouts, bacon, parsnip puree
Canadian Farm Raised Arctic Char 27
cauliflower puree, grilled treviso, blood orange, raw cauliflower, shaved fennel, walnut brown butter
Kennett Square Mushrooms Potato Gnocchi 24
braised winter root vegetables, roasted garlic, sage, cream, local pecorino
Crescent Farms Long Island Duck Breast 26
dirty red rice, smoked mild chili and sour orange carrot puree, pomegranate balsamic gastrique
Truffled White Popcorn, Otterbein Acres Ewe’s Dream Pecorino, white truffle oil
Roasted Salt Potatoes, rosemary, saffron aioli
Root Vegetable Chips, sweet potato, beets, turnip, celeriac, purple potato, sea salt
Oven-cured Marinated Grapes, shaved raw fennel, Keswick Farms Moo Blue Cheese, breakfast radish
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled rye croutons, orange-fennel oil
Cream of Parsnip Soup 8
frost sweetened parsnip puree, tart apple, rosemary black pepper honey
Colcannon Croquettes 7
Green Meadow’s kennebec potato, cavolo nero kale, bacon, green onion, smoked paprika mustard sauce
Mushroom, Duck and Goat Cheese Crepes 8
house-cured duck confit, local mushrooms, Shellbark Hollow Farms Chevre, leek truffle cream sauce
Salad Course
Warm Tuscan Kale and Radicchio 9
roasted mushrooms, bacon, pickled apple, raw honey bacon Dijon vinaigrette, toasted hazelnut
Baby Arugula 9
honey roasted local bartlett pear, Keswick Farms blue cheese, bacon, candied walnuts, herb vinaigrette
Mixed Greens 9
blood orange, Keswick Farms cow’s milk feta, pickled red onions, toasted almonds, citrus vinaigrette
Main Course
Cassoulet 24
white bean stew; house-cured duck confit, garlic pork sausage, double smoked bacon & winter vegetables
Lancaster County Black Angus Short Rib 25
traditional Amish style beef stew, hearty winter’s vegetables, buttered egg noodles
Local Freebird Chicken ‘Noble’ 23
crispy legs and thighs, black garlic, sherry, mushrooms, brussel sprouts, bacon, parsnip puree
Canadian Farm Raised Arctic Char 27
cauliflower puree, grilled treviso, blood orange, raw cauliflower, shaved fennel, walnut brown butter
Kennett Square Mushrooms Potato Gnocchi 24
braised winter root vegetables, roasted garlic, sage, cream, local pecorino
Crescent Farms Long Island Duck Breast 26
dirty red rice, smoked mild chili and sour orange carrot puree, pomegranate balsamic gastrique
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