Classic Shrimp Cocktail
served with cocktail sauce
$14.00

Smoked Salmon
with horseradish creme fraiche and toasted pumpernickel
$12.00

Peppercorn Crusted Ahi Tuna
served chilled with gala apple, cucumber, and fennel
salad, sherry vinaigrette
$13.00

Baked French Brie
in puff pastry with pear coulis and toasted walnuts
$11.00

Soups:

Lobster Bisque
with creme fraiche garni
$9.50

Autumn Pumpkin Soup
with caramelized apples and crispy bacon
$8.50

Salads:

Roasted Beet Salad
roasted beets with warm goat cheese, shaved fennel,
mixed greens and thyme vinaigrette
$10.50

Classic Caesar Salad
chef prepared
$10.00

Endive, Arugula & Pear Salad
with gorgonzola cheese and thyme dressing
$11.00

Entrees:

Lancaster County Turkey
with country stuffing, cranberry sauce, and giblet gravy
$23.00

Lobster Crepes
filled with lobster and lump crabmeat, topped with lobster -brie sauce
$33.00

Sauteed Scottish Salmon
with salmon dumplings, saffron potatoes, braised fennel,
and red wine sauce
$27.00

Rack of Lamb
with sweet potato mash, roasted brussel sprouts and cabernet sauce
$35.00

Shrimp and Scallops
herb crusted with roasted baby carrots, pancetta and cauliflower
puree, saffron aioli
$27.00

Jumbo Lump Crab Cakes
with celery root carbonara, roasted pearl onions and parsley oil
$31.00

Crispy Duck Breast
with autumn vegetables, spatzle, and brandy-cherry sauce
$26.00

Filet Mignon
seared to temperature with classic bearniase and bordelaise sauces
$35.00

Cider Glazed Berkshire Pork Chop
with mustard scented potatoes and roasted shallots
$30.00

*Vegetarian Meals are available upon request
Entrees include vegetables, rolls and butter, Duling-Kurtz lemon curd and fresh popovers.

Executive Chef -Joshua Taggart