(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 2017

Appetizers

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

Grilled Shrimp
Grilled 5-pepper-rubbed shrimp, served over a radish and carrot slaw with lemon-caper creme fraiche . . . . 12

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

Salads

Shades of Red
Sliced blood orange, roasted beet and shaved Red Leaf cheese, drizzled with orange-honey vinaigrette and finished with arugula  . . . . 9

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

Jackson
Artichoke hearts, hearts of palm, Beaver Run Farm bacon and crumbled gorgonzola, tossed with romaine lettuce 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. . . . 6

Entrees


Roasted Hen
Half a hen from Cow-A-Hen Farms, pan-seared and served over Wolf Hollow Farm polenta and wilted spinach in a lemon-caper beurre blanc. . . . 25

Grilled Steaks

  • 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats  . . . . 31
  • Naturally raised steak from local Misty Mountain Farm—ask your server for this week’s cut . . . . market
    served with mashed potatoes and steamed vegetables
    Add your choice of au poivre or horseradish cream . . . . 2

Lamb Shank
Moroccan-style lamb shank from Rising Spring Butcher, braised with dried local plumscarrot, onion, honey and red wine, served over roasted winter vegetables and jasmine rice . . . 30

Tenderloin “Bourguignon”
Pan-seared beef tenderloin tips sauteed with a reduction of bacon, red wine, mushrooms and aromatic vegetables, and served over organic fettuccine and finished with crispy onion rings . . . . 25

Sea Scallops
Pan-seared sea scallops served over roasted Wolf Hollow Farm polenta in a mild harissa broth, and finished with crispy prosciutto di Parma  . . . . 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

Spinach Gnudi
Pan-crisped dumplings made from housemade ricotta, spinach and local goat cheese, served in a local tomato coulis with fried oyster mushrooms from Livin’ Dreams Farm. . . . 22