Hello Fall - Fall Harvest Tasting Menu!
Tuesday, October 3rd - Sunday, October 8th
Tuesday - Saturday ~ 5:00PM - 8:00PM | Sunday ~ 4:30PM - 7:30PM
Tuesday - Saturday ~ 5:00PM - 8:00PM | Sunday ~ 4:30PM - 7:30PM
Fall Harvest Menu
Our regular a la carte dinner menu will be available as well
Amuse
Lobster Ravioli Duo
House-made chive pasta and squid ink pasta, stuffed with sweet potato lobster bisque
Topped with Thai basil crisp, charred wild mushroom, and baby mache greens
Soup
Silky Jerusalem Sunchoke Soup
Puree of yukon potato, sunchoke, and leek, and garnished with truffle chive oil and fried sage
Entree
(choice of)
Ancho Beef Short Rib
Slow-braised beef short rib with ancho chili demi glace
Served with smoked gouda, cornbread, puree of confit winter squash & pumpkin, charred trumpet mushrooms,
roasted pepita gremolata, and baby sorrel greens
or
Turbot and Mussels
Pan roasted turbot and steamed mussels with cafe de Paris butter, haricot verts, crispy duck fat potato pave with pickled radish,
smoked chili aioli, and upland cress
Dessert
Glazed Pudding Cake
Toffee glazed cardamom fall-spice pudding cake with brown sugar bourbon poached pear
and hazelnut streusel, topped with burnt spun sugar web
Call us to make a reservation 610-688-7646 or reserve a table online!
Our regular dinner menu will also be available
Our regular a la carte dinner menu will be available as well
Amuse
Lobster Ravioli Duo
House-made chive pasta and squid ink pasta, stuffed with sweet potato lobster bisque
Topped with Thai basil crisp, charred wild mushroom, and baby mache greens
Soup
Silky Jerusalem Sunchoke Soup
Puree of yukon potato, sunchoke, and leek, and garnished with truffle chive oil and fried sage
Entree
(choice of)
Ancho Beef Short Rib
Slow-braised beef short rib with ancho chili demi glace
Served with smoked gouda, cornbread, puree of confit winter squash & pumpkin, charred trumpet mushrooms,
roasted pepita gremolata, and baby sorrel greens
or
Turbot and Mussels
Pan roasted turbot and steamed mussels with cafe de Paris butter, haricot verts, crispy duck fat potato pave with pickled radish,
smoked chili aioli, and upland cress
Dessert
Glazed Pudding Cake
Toffee glazed cardamom fall-spice pudding cake with brown sugar bourbon poached pear
and hazelnut streusel, topped with burnt spun sugar web
Call us to make a reservation 610-688-7646 or reserve a table online!
Our regular dinner menu will also be available
