610.793.0948

- Dinner Appetizers -

Ancho Pulled Pork - jicama, crispy tortilla, tomatillo cilantro sauce - 11

Lump Crab Cake - smoked bacon, roasted corn, potatoes, lemon thyme cream  - 12

Sugartown Smoked Salmon - capers, red onions, potato dill salad - 12

Prince Edward Island Blue Mussels - spring garlic, tomato, basil, focaccia - 11

Exotic Mushroom Strudel - chèvre, white truffle vinaigrette - 11

- Salads -

Arugula - cantaloupe, prosciutto, parmesan, ice wine vinaigrette - 9

Spinach - feta, black olive vinaigrette - 9

Seasonal Greens - herb vinaigrette - 6

Seasonal Greens - with Warm Vermont Goat Cheese
Or Great Hill Blue Cheese - herb vinaigrette - 8

- Dinner Entrees -

Parmesan Polenta Napoleon - sun-dried tomatoes, watercress, fennel,
peas, artichoke vin blanc - 22

Horseradish Crusted Blue Cod - crispy leeks, herb mashed potatoes,
balsamic shallot reduction - 26

Crispy Roast Duckling - vegetable fried rice, mango chutney sauce - 30

Seared Arctic Char - sweet onions, asparagus, toasted almond basmati, honey orange sauce - 28

Bell and Evans Chicken "Scaloppine" - exotic mushrooms, spinach,
pappardelle, marsala sauce - 26

Grilled Pork Tenderloin - fontina, pancetta, spinach, roasted potatoes, anise soubise - 27

Grilled “Terrace” Steak -  broccolini, mascarpone mashed golden potatoes,
balsamic maple sauce - 29

All menus subject to change

Chef Joshua Duda and Team
Wine Spectator Magazine “Award of Excellence” Winner