Served Monday through Saturday

5:00 pm - 10:00 pm

&

Sunday

4:00 pm - 9:00 pm

 

Menu & Prices Subject to Change

Appetizers

Artisanal Cheeseboard

local & domestic cheeses, chutney, red onion jam, fresh fruit, crackers

17

 

Oysters on the Half Shell
six raw oysters on the half shell with cocktail sauce, shallot vinegar
 18

 

Escargots de Vienne
fresh herbs, garlic butter, duxelle hazelnut, puff pastry topping
 14

 

Hudson Valley Foie Gras

brioche french toast, house-made apple butter, mango gastrique

19

 

Grilled Octopus

artichokes, capers, tomatoes, olives, oregano brown butter emulsion

15

 

Alligator Pan Seared

    porcini mushrooms, roasted garlic, grilled polenta, red wine cream

13

 

Ahi Tuna Sashimi
   sesame seared, wasabi, pickled ginger, soy sauce
 13
 
 Kennett Square Mushroom Tart

fromagina goat cheese, crispy leeks, roasted wild mushrooms, balsamic truffle glaze

13

 

Baked French Brie
wrapped in puff pastry with a strawberry-almond sauce
 12

 

Jumbo Shrimp Cocktail
chilled, served with cocktail sauce
 16  

 

Pan Seared Sea Scallops

pea puree, bacon, honey saffron gastrique

16

Soups

 Lobster Bisque
scallion creme fraiche 
 12


Baked French Onion Soup
  three cheeses, brioche toast
 11

Salads

 

 

Henry's Cauliflower Salad

local baby arugula, craisins, red pepper, cherry tomatoes, avocado, coconut, 

blood orange vinaigrette

12


Chopped Salad

 fennel, carrots, red onions, bacon, avocado, blue cheese dressing
 11


Caesar & Kale Salad
romaine & shredded kale, classically prepared, served tableside

13


 Harvest Salad
seasonal greens, spiced pecans, apples, tomatoes, poached pears, dried cherries, gorgonzola, 

sherry maple vinaigrette

 13

 

Heirloom Tomato

fresh mozzarella, micro greens, basil pesto & balsamic reduction

13
    

 Roasted Beet Salad

goat cheese, poached apples, candied walnuts, apple cider reduction

12 


 

Entrees

 

 Rack of Lamb

roasted garlic sweet potato puree, tomato confit, rosemary red wine reduction

42


 Scottish Salmon

grilled, vegetables & butternut squash risotto, finished with a maple whiskey glaze

and apple compote

32


Lobster Crepes
*House Specialty:filled with lobster and lump crab meat, topped with lobster-brie sauce

35

 

Wiener Schnitzel
A classic dish from Austria, spatzle, haricot vert & lingonberries

32

 

  Black Bass
pan seared, forbidden rice, sauteed swiss chard & watercress, lime wasabi beurre blanc

31

 

 Vegetable Beet Risotto

asparagus, peas, corn, onion, asiago cheese

23

 

Lemon Grass Pepper Glazed Short Ribs

pomme puree, English peas & turnips, sweet & spicy pineapple demi

 30 

 

New England Lobster Roll

freshly steamed Maine lobster salad on a buttered & grilled bun, organic greens

22

 

Jumbo Lump Crab Cakes
    oven baked, tomato chutney, buttered broccolini, lemon-habanero aioli

34


Prime Filet Mignon

pomme puree, asparagus, bearnaise & bordelaise sauces

43

 

 Long Island Half Duck

almond potato croquette, vegetable medley, cranberry pomegranate chutney

33


 Organic Chicken Breast

pan seared, crispy skin, creamy potato puree, bacon brussels sprouts, natural jus

27


  Herb Crusted Shrimp & Scallops

pancetta cauliflower puree, tri color carrots, saffron aioli

33


Wagyu New York Strip Steak

truffled rosemary fries, sauteed spinach, cognac peppercorn sauce

38

 

Lamb Shank

butternut squash puree, wilted winter greens, fig lamb jus

 31

 

Duling Kurtz House Burger

provolone & swiss, lettuce, tomato, red onion jam, on a toasted brioche roll, rosemary truffled fries

____________________

 

 Vegetarian & Gluten-free Entrees available upon request

                                                                     ____________________

 

Executive Chef - Damian H. Gauld

 

 

 

Sides

Sauteed Organic Baby Spinach                  7

Creamy Potato Puree                                  7

Bacon Brussels Sprouts                              8

Sweet Potato Puree                                     7

Truffled Rosemary Fries                             8

Roasted Asparagus, Lemon & Parmesan    8

 

                      

 

 

Desserts

Duling-Kurtz House Desserts 

  • Austrian Cheese Strudel - double whipped cream served warm, topped with a warm apricot sauce
  • Warm Apple Strudel - apples, slivered almonds, and golden raisins wrapped in phyllo pastry
  • Dark Belgian Chocolate Mousse-  with a rich chocolate accent   
  • Cappuccino Ice Cream Truffle- cappuccino ice cream, crumbled toffee and praline with a hard chocolate shell
  • Limoncello - refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
  • Raspberry Linzertorte- served warm with whipped cream
  • Classic Creme Brulee - baked custard topped with lightly glazed sugar
  • Assorted Ice Cream, Gelato & Sorbet

 

 

Cheese Plate

Artisanal Cheeseboard - ...17

local & domestic cheeses, honeycomb, chutney, red onion jam, fresh fruit, crackers

*add Sandeman Tawny port   20


C H E F ' S   S E L E C T I O N ' S
Chocolate Peanut Butter Lava Cake
 filled with melted peanut butter & chocolate...served ala mode

Baked to order, please allow 12-15 minutes
13

Duling-Kurtz House Cobbler
Seasonal fruit variety, served warm

13
   Dessert Special
The chef's specialty of our finest seasonal ingredients. Ask your server
*price varies