(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.)


early November 2015


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 . . . . $10

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

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 . . . . $8

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


Apple and Cheddar
Honeycrisp apples tossed with baby greens, Beaver Run Farm bacon, grated cheddar and spiced pecans in a violet mustard vinaigrette . . . . $9

Beech Grove Farm spinach tossed with an herb and housemade yogurt dressing, feta, toasted pine nuts and grated beet . . . . $9

Wedges of Beech Grove Farm bibb lettuce drizzled with bleu cheese dressing and topped with bacon, chopped tomato and hard-boiled farm egg . . . . $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, pan fried in olive oil and served over garlic mashed potatoes in an oven-dried tomato and caper beurre blanc. . . $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 carola potato french fries with parmesan aioli . . . . $35

Tenderloin Bolognese
Seared tenderloin tips served with organic fettuccine tossed in a creamy Misty Mountain Farm beef ragu. . . . $26

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

Half Duckling
Pan-seared duck breast and confit duck leg from Cow-A-Hen Farm served in an orange and maple reduction with toasted walnuts and a roasted sweet potato and kale salad . . $27

Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served in a leek and vermouth cream over wilted autumn greens and 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

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