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
Desserts

 

October 2014

Appetizers

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

Shrimp Cocktail
Four poached jumbo shrimp, served with a carrot and turnip slaw and finished with 
lime cocktail sauce . . . . $9

Roasted Dates
Medjool dates stuffed with chevre and wrapped in bacon, roasted and served with a port drizzle . . . . $10

Grilled Sausage with Mustard
Grilled pork sausage from Cow-A-Hen Farm, served over sweet potato fries in a maple-dijon glaze. . . . $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 . . . . $7

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

 

Salads

Apple and Cheddar
Sliced honeycrisp apples, bacon, spiced pecans and grated cheddar tossed with baby greens in a violet mustard vinaigrette . . . . $9

Spinach and Beet
Beech Grove Farm spinach tossed in a sherry vinaigrette with toasted pine nuts, roasted beets, dried cherries and crumbled feta . . . . $9

Wedge
Wedges of Beech Grove Farm bibb lettuce drizzled with bleu cheese dressing and topped with bacon, chopped tomato and grated Walnut Run Farm egg . . . . $9

Caesar
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

 

Entrees

Roasted Hen
Half a hen from Cow-A-Hen Farms, roasted and served in an oven-dried tomato and caper beurre blanc, over brown basmati rice. . . . $24

Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats served with smashed potatoes and steamed local vegetables . . . . $29
Served au poivre or in a horseradish cream . . add $2

Prime Strip Steak
Grilled 12 oz. prime NY strip steak from Thompson’s Meats, served over carola potato fries with chili butter and parmesan aioli . . . . $35

Tenderloin Bourguignon
Seared tenderloin tips served with organic fettuccine tossed in a red wine and autumn vegetable demiglace, and finished with crisp sweet onion rings. . . $26

Cider-Marinated Pork Chop
Grilled pork chop from Beaver Run Farm, soaked in a spiced cider brine and served with caramelized apples over roasted root vegetables . . . $26

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

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

Parmesan Crusted Shrimp
Jumbo Gulf 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 red potatoes One . . . . $22; Two . . . . $32

Butternut Squash Ravioli
Housemade ravioli stuffed with roasted butternut squash and served tossed in a sage brown butter with cubed roasted beets and toasted walnuts ,. . . . $23