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


July 2016


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

Tomato Stack
Wolf Hollow Farm tomatoes layered with sweet corn, basil, parmesan and extra virgin olive oil . . . . $9

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

Charbroiled Oysters
Blue Point oysters served Rockefeller-style: topped with spinach-fennel butter, bacon and grated parmesan and roasted . . . . $14

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


Roasted Peach
Local peach stuffed with EverView Farm chevre and basil and served with baby greens tossed with toasted almonds in a Grand Marnier vinaigrette . . . . $8

Local Kale
A chiffonade of local kale tossed with feta and toasted pine nuts in a creamy dill and yogurt dressing and finished with grated fresh beet. . . . $8

Bibb and Bleu
Wedges of Beech Grove Farm bibb lettuce topped with bleu cheese dressing, Beaver Run Farm bacon, hard-boiled farm egg and chopped tomato. . . . $8

Romaine lettuce tossed in our housemade Caesar dressing, topped with warm garlic croutons and grated Parmigiano . . . . $7

Pear, Walnut and Gorgonzola
Baby greens, sliced pear, toasted walnuts and gorgonzola tossed with cranberry poppyseed dressing . . . . $8

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 with barbecue spices and served in a peach-bourbon barbecue sauce over crispy Wolf Hollow Farm polenta and bacon-dressed kale. . . . $24

Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats, served with smashed potatoes and steamed vegetables . . . . $30
Served au poivre or with a horseradish cream. . . $2

Prime Strip Steak
Grilled 12 oz. prime NY strip steak from Thompson’s Meats served over sliced fresh tomato and Carola potato fries and finished with chili butter . . . . $34

Tenderloin Alfredo
Pan-seared tenderloin tips paired with organic fettuccine tossed in a parmesan and chive cream, and drizzled with basil pesto. . . $24

Roasted Pork Chop
12 oz. bone-in pork chop from Beaver Run Farm, rubbed with garlic and rosemary, roasted with sweet peppers and served over garlic mashed potatoes . . . . $26

Sea Scallops
Pan-seared sea scallops served over housemade creamy crab ravioli, in a caper and fresh tomato brown butter sauce . . . . $29

Wild Alaskan Salmon
Blackened sockeye salmon from Wild for Salmon, served in a tzatziki sauce of housemade yogurt and herbs, over quinoa, grilled zucchini and onion,. . . $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 . . . . $24; Two . . . . $34

Ricotta Ravioli
Housemade ravioli stuffed with basil and housemade ricotta and served in a tomato-butter sauce with local pinto beans ,. . . . $23