Herdic House Menus

(Chef’s Note: we update our full dining menu at the Herdic House with the changing seasons and produce, about once per month. We do our best to update our menu online as well, but it’s always best to call to confirm if a specific dish is being offered on the evening you’ll be dining with us.)

Evening Dining Menu
Lounge Menu
Lunch Menu
Banquet Menu
Hors d’ Oeuvres


December 2015


Snails baked in herbed garlic butter and served with fresh lemon . . . . $9

Shrimp Cocktail
Four poached jumbo shrimp, served with a carrot and radish slaw and finished with lime cocktail sauce . . . . $10

Roasted Dates
Medjool dates stuffed with chevre and wrapped in bacon, roasted and served with a port drizzle . . . . $11

Charbroiled Oysters
Virginia oysters topped with chili butter and grated parmesan and roasted, finished with green onion. . . . $10

Shad Herdic—a Williamsport specialty
Shad, locally smoked by Helmrich’s Seafood, served with capers, red onion, pumpernickel toast and a horseradish dill mayonnaise . . . . $8

French Onion Soup
Classic French onion soup with beef stock, onions and spices, finished with croutons and gruyere cheese. . . . $6


Clementine segments, pomegranate seeds and toasted hazelnuts, tossed with baby greens in a frangelico-soy vinaigrette . . . . $9

Roasted Beet
Roasted beets and dried cranberries tossed with baby arugula in an orange vinaigrette and finished with toasted almonds . . . . $9

Romaine lettuce tossed with artichoke hearts, hearts of palm, bacon and gorgonzola in a dijon vinaigrette. . . . $9

Romaine lettuce tossed in our housemade Caesar dressing, topped with warm garlic croutons and grated Parmigiano . . . . $8

Pear, Walnut and Gorgonzola
Baby greens, sliced pear, toasted walnuts and gorgonzola tossed with cranberry poppyseed dressing . . . . $9

Simple Green
Baby greens with a selection of fresh vegetables, tossed in a thyme-balsamic vinaigrette and finished with grated Parmigiano. . . . $5



Roasted Hen
Half a hen from Cow-A-Hen Farms, roasted and served in a pomegranate reduction with pomegranate seeds and toasted walnuts over roasted root vegetables. . . . $24

Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats, served with smashed potatoes and steamed vegetables . . . . $32 Served au poivre or with a horseradish cream. . . $2

Prime Strip Steak
Grilled 12 oz. prime NY strip steak from Thompson’s Meats finished with a chili-basil butter, served over thin-cut french fries with parmesan aioli . . . . $35

Half Duckling
Seared duck breast and confit duck leg from Cow-A-Hen Farm, served over toasted almond brown rice in a raspberry and chianti demiglace, finished with crumbled feta. . . $27

Braised Lamb Shank
Local, grass-fed lamb shank, rubbed with fenugreek and turmeric, braised with marsala, dried plums and thyme and served over French lentils . . . . $28

Wild-Caught Halibut
Pacific halibut filet sourced from our friends at Wild for Salmon, cornmeal-crusted and finished with spiced pecans and carrot-ginger butter, served over roasted root vegetables . . $31

Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served in a leek and vermouth cream over wilted winter greens and wild mushroom brown rice. . . $26

Parmesan Crusted Shrimp
Jumbo American shrimp, crusted with garlic and parmesan bread crumbs, served in a sherry and port reduction over garlicky organic fettuccine . . . . $24

Jumbo Lump Crab Cakes
Your choice of one or two crab cakes, made with Maryland jumbo lump crab, pan-fried and served with a lemon-caper creme fraiche and herbed local potatoes One . . . . $22; Two . . . . $32

Vegetable Pappardelle
Handmade organic pappardelle from Pasta by Deb, tossed with local oyster mushrooms, roasted butternut squash and a dash of cream, finished with a cilantro and walnut pesto ,. . . . $22