(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.)

 

March-April 2016

Appetizers

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

Grilled Shrimp
Three jumbo shrimp served in a bacon-tomato cream over a grilled garlic crostino  . . . . $10

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 . . . . $12

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

Salads

Grilled Pineapple
Grilled sweet pineapple and onion served with greens tossed with toasted macadamias in a coconut vinaigrette . . . . $8

Roasted Beet
Roasted beets and wedges of clementine tossed with baby arugula in an orange vinaigrette and finished with EverView Farm chevre . . . . $8

Jackson
Romaine lettuce tossed with artichoke hearts, hearts of palm, bacon and gorgonzola in a dijon vinaigrette. . . . $8

Caesar
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

Entrees


Roasted Hen
Half a hen from Cow-A-Hen Farms, roasted and served in a chili-basil pan sauce over garlic mashed potatoes and wilted 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 finished with a garlic-herb compound butter, served over thin-cut french fries with parmesan aioli . . . . $34

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

Pork Chop
Grilled bone-in pork chop from Beaver Run Farm, rubbed with our latin spice blend and served over Wolf Hollow Farm polenta with roasted peppers and fried scallion     . . . . $25

Sea Scallops
Pan-seared sea scallops served over a creamy pea and basil coulis with Wolf Hollow Farm polenta and crispy prosciutto di Parma. . $27

Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served in a spicy ginger-soy reduction over wilted kale and bamboo rice, and finished with a pineapple carpaccio. . . $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

Spinach Ravioli
Housemade ravioli stuffed with spinach and housemade ricotta and served in a chardonnay cream with peas, spinach and mushrooms ,. . . . $23