(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.)

 

July 2014

Appetizers

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

Grilled Shrimp
Four grilled jumbo shrimp, served with a julienned zucchini and scallion slaw and finished with 
lemon-caper creme fraiche . . . . $9

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

Tomato Stack
Wolf Hollow tomatoes layered with kalamata olives, feta, fresh mint and extra virgin olive oil . . . . $9

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 cheese. . . . $6

Salads

Strawberry Salad
Sliced local strawberries, toasted macadamia nuts and sesame seeds tossed with baby greens in a Grand Marnier vinaigrette . . . . $9

Spinach Salad
Baby spinach tossed with a sherry and dijon vinaigrette, toasted pine nuts and dried cranberries, and draped with prosciutto di parma . . . . $9

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

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

Simple Green Salad
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, spice-rubbed, roasted and served in a rose petal glaze, with toasted walnuts and long grain and wild rice. . . . $24

Grilled Steaks
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats . . . . $29
Grilled 12 oz. prime NY strip steak from Thompson’s Meats . . . . $33

Steaks are served with smashed potatoes and steamed vegetables.
Served au poivre, in a horseradish cream or with a spicy chili butter . . add $2

Tuscan Tenderloin
Seared tenderloin tips served in a rich tomato and red wine sauce over creamy polenta, finished with crispy onions. . . . $26

Barbecued Pork Chop
12 oz. bone-in pork chop from Beaver Run Farm, dry-rubbed and grilled, then drizzled with a whiskey barbecue sauce and served served over a bacon and potato salad . . . . $26

Seared Scallops
Pan-seared sea scallops, served in a honey and rhubarb butter with roasted strawberries, prosciutto di Parma and long grain and wild rice . . $25

Wild Alaskan Salmon
Spiced blackened sockeye salmon from Wild for Salmon, served over herbed quinoa, finished with a cucumber and dill tzatziki . . . $25

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

Spinach Gnudi
Dumplings of local spinach and housemade ricotta, tossed in a light tomato and white bean sauce with toasted pinenuts and parmigiano . . . . $22