(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.)

 

February-March 2014

 

Appetizers

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

Grilled Shrimp
Four grilled jumbo shrimp, served with an oven-dried tomato crema and slivered basil . . . . $9

Roasted Dates
Medjool dates stuffed with chevre and wrapped in bacon, roasted and served with a port drizzle . . . . $9

Charbroiled Oysters
Six Virginia oysters on the half shell, topped with garlic and Parmigiano-Reggiano and broiled golden brown . . . . $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 . . . . $7

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

 

Salads

Blood Orange Salad
Slices of blood orange, fresh raspberries and toasted hazelnuts, tossed with baby greens in a grand marnier vinaigrette . . . . $9

Chevre Salad
Roasted beets tossed with arugula in an orange-balsamic vinaigrette and topped with pecan-crusted roasted chevre from Everview Farm . . . . $9

Pickle Salad
Romaine lettuce tossed with house-pickled carrots and green beans, bacon and gorgonzola in a dijon vinaigrette. . . . $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, rubbed with barbecue spices, fried in extra virgin olive oil and served in a garlicky pan sauce over honey-roasted sweet potato and fresh arugula. . . . $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 balsamic butter. . . add $2

Tuscan Tenderloin
Seared tenderloin tips served in a rich tomato and red wine sauce over Wolf Hollow Farm stone-ground polenta, and finished with crispy onions. . . . $26

Raspberry Duck
Half duckling from Cow-A-Hen Farm, the breast sauteed and the leg confit, served over a raspberry and chambord reduction with toasted macadamia nuts and stone-ground polenta. . . . $28

Sea Scallops
Pan-seared sea scallops served in a brandy and green peppercorn cream, with spiced pecans and honey-roasted sweet potato . . $26

Wild Alaskan Salmon
Grilled sockeye salmon from Wild for Salmon, served over soy-spiked kale and long grain and wild rice in an orange and ginger glaze; finished with house-pickled ginger . . . $25

Parmesan Crusted Shrimp
Jumbo American-raised 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

Mushroom Puff Pastry
Housemade puff pastry crust filled and baked with mushrooms, spinach and chevre, and served topped with a sunny-side-up farm egg . . . . $21