610.793.0948

- Lunch Menu -

Cup of Soup - 5

Field Greens Salad - 6
 with warm Vermont goat cheese or Great Hill blue cheese - 8

Bowl of Soup with a Green Salad - 12

Shepherd’s Pie - 13

Sesame Seared Chicken - pickled ginger, noodle salad, spicy apricot dipping sauce - 13

Grilled Chicken Sandwich - roasted red peppers, parmesan aïoli, orzo salad - 13

Scallop and Shrimp Quesadilla - pico de gallo, avocado crema - 14

Crisp and Spicy Calamari Salad - mesclun greens, creole rémoulade - 13

Seared Calves Liver - warm spinach, smoked bacon and potato salad - 13

Exotic Mushroom Orecchiette Pasta - arugula, peas, fontina fondue - 13

Spinach and Artichoke Salad - grilled focaccia, parmesan peppercorn vinaigrette - 12

Black Angus Burger - pancetta, roasted tomato, arugula,
rosemary aïoli, roasted red potato salad - 13

Lump Crab and Cod Cake - smoked bacon, roasted corn, potatoes, lemon thyme cream - 15

Grilled Steelhead Trout - asparagus, roasted shallots, new potatoes, grain mustard vin blanc - 15

All menus subject to change

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