Appetizers
Escargot
Snails baked in herbed garlic butter and served with fresh
lemon . . . . $7
Shrimp Cocktail
Four jumbo iced shrimp with lime cocktail sauce . . .
. $8
Sautéed Livers with Cottage Bacon
Naturally raised chicken and duck livers from Cow-A-Hen
Farm,
sautéed with onion and bacon and served with garlicky
toast points . . . . $10
Grilled Duck with Blueberries
Duck breast grilled and served over baby spinach in a
Cabernet and blueberry reduction, with caramelized walnuts
and duck cracklings . . . $12
Shad Herdic—a Williamsport specialty
Shad, locally smoked by Helmrich’s Seafood, served with
capers, red onion,
pumpernickel toast and a horseradish dill mayonnaise .
. . . $7
French Onion Soup
Classic French onion soup with beef stock, onions and
spices,
finished with croutons and gruyere cheese. . . . $6
Salads
Roasted Chevre Salad
Pecan-crusted chevre, roasted and served over baby greens
with roasted beets in a warm Cabernet dressing. . . .
$9
Jackson Salad
Romaine lettuce tossed with hearts of palm, artichoke
hearts,
gorgonzola and crisp cottage bacon in a dijon vinaigrette
. . . . $9
Poached Egg Salad
Baby spinach, tossed in a gorgonzola vinaigrette with
bacon lardons
and Stone Meadow cheddar and topped with a poached Walnut
Run Farm egg. . . . $9
Caesar Salad
Romaine lettuce tossed in our housemade Caesar dressing,
topped with warm garlic croutons and grated Parmigiano
. . . . $8
Pear, Walnut and Gorgonzola Salad
Baby greens, sliced pear, toasted walnuts and gorgonzola
tossed
with cranberry poppyseed dressing . . . . $9
Simple Green Salad
Baby greens with a fresh and crunchy selection of vegetables
tossed in a thyme-balsamic vinaigrette and finished with
grated Parmigiano. . . . $5
Entrees
Roasted Hen with Rosemary
Half a hen from Cow-A-Hen Farms, roasted and served in
a lemon and rosemary pan sauce over wilted baby spinach
with Parmigiano risotto. . . . $23
(also available with a sautéed chicken breast)
Alaskan Salmon with Ginger
Pan-seared sockeye salmon from Wild for Salmon, served
over sauteed scallions in a ginger-soy glaze with long
grain and wild rice . . . $26
Half Duckling with Poached Pears
Half duckling from Cow-A-Hen Farm served in a cinnamon
and port reduction with port-poached pears and toasted
hazelnuts, over roasted winter vegetables. . . . $26
Lamb Chops in an Herb and Walnut Pesto
Grilled double-cut lamb chops in a roasted garlic beurre
rouge, drizzled with an herb and walnut pesto and served
over Carnaroli risotto. . . . $28
Scallops with Blackberries
Pan-seared sea scallops in a blackberry-thyme reduction,
finished with praline bacon and served with long grain
and wild rice. . . $24
Parmesan Crusted Shrimp
Jumbo shrimp, lightly coated with garlic and parmesan
bread crumbs,
served in a sherry and port reduction over garlicky organic
fettucine . . . . $22
Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available)
served with mashed potatoes and caramelized onions . .
. . $28
served au poivre or in a horseradish cream sauce . . .
. $30
Crab Cakes with Horseradish Dill Mayonnaise
Your choice of one or two crab cakes, made with jumbo
lump crab,
served with horseradish dill mayonnaise, herbed red potatoes
and roasted winter vegetables . . . .One . . . . $20;
Two . . . . $27
Beef Bourguignon
Beef tenderloin tips sautéed with mushrooms, onions and
red wine,
served over organic fettuccine and topped with crispy
onion rings. . . . $24
Roasted Pasta with Three Cheeses
Organic locally-made fettuccine tossed with gorgonzola,
fontina and parmigiano in a tomato cream and roasted until
crispy and bubbling ,. . . . $21
