(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.)


October 2016


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

Grilled Sausage with Mustard
Grilled kielbasa from Cow-A-Hen Farm, served over chili-roasted sweet potato in a maple-dijon glaze. . . . 11

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 . . . . 9

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 red russian kale, Beaver Run Farm bacon, grated cheddar and spiced pecans in a bacon-dijon vinaigrette . . . . 8

Beech Grove Farm spinach tossed with an herb and housemade yogurt dressing, feta, toasted pine nuts and grated 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. . . . 6


Roasted Hen
Half a hen from Cow-A-Hen Farms, marinated with fresh herbs and grilled, served with ratatouille in a roasted garlic butter. . . . 24

Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats, served with mashed potatoes and steamed vegetables . . . . 32
Add your choice of au poivre or 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 . . . . 35

Tenderloin Bolognese*
Pan-seared tenderloin tips paired with fettuccine tossed in a bolognese ragu made with Misty Mountain Farm beef and local tomatoes . . . . 26

Half Duckling
Pan-seared duck breast and confit duck leg from Cow-A-Hen Farm served in a bourbon and maple reduction with toasted walnuts and a roasted sweet potato and autumn greens salad . . 28

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

Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served in a Korean barbecue sauce over jasmine rice and housemade kimchi. . . 27

Parmesan Crusted Shrimp*
Jumbo American shrimp, crusted with garlic and parmesan bread crumbs, served in a sherry and port reduction over garlicky organic fettuccine . . . . 25

Jumbo Lump Crab Cakes
Your choice of one or two 4 oz. 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

Eggplant Parmesan
Parmesan-crusted eggplant layered with tomato-basil sauce and fresh mozzarella and roasted, served with zucchini “noodles” tossed in tomato sauce . . . . 23

* For an additional $1.50, gluten-free fettuccine is also available.