(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 2012
Appetizers
Escargot
Snails baked in herbed garlic butter and served with fresh lemon . . . . $7
Shrimp Cocktail
Four jumbo iced shrimp with lime cocktail sauce . . . . $8
Charbroiled Oysters
Six Virginia oysters on the half shell, topped with garlic and Parmigiano-Reggiano
and broiled golden brown . . . . $10
Port-Glazed Lamb
Grilled single lamb chops served over arugula
with sliced poached pears and a port and cinnamon glaze. . . . $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 . . . . $7
French Onion Soup
Classic French onion soup with beef stock, onions and spices,
finished with croutons and gruyere cheese. . . . $6
Salads
Raspberry Salad
Baby greens tossed in a blood orange vinaigrette, with toasted hazelnuts,
fresh raspberries and Everview Farm chevre. . . . $9
Jackson Salad
Romaine lettuce tossed with hearts of palm, artichoke hearts,
gorgonzola and crisp Beaver Run bacon in a dijon vinaigrette . . . . $9
Spinach Salad
Baby spinach leaves tossed with bacon and pine nuts in a gorgonzola vinaigrette
and finished with 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, roasted with whole scallions
and served in a roasted garlic pan gravy over toasted hazelnut risotto. . . . $23
Grilled Pork Chop
Grilled bone-in pork chop from Beaver Run Farm, rubbed with garlic and herbs
and served over roasted sweet peppers with herbed red potatoes . . . . $25
Grilled Steaks
Grilled 8 oz. filet mignon (larger and smaller cuts available) . . . . $28
Grilled 12 oz. prime NY strip steak . . . . $33
Beef from Thompson’s Meats, served with smashed potatoes
Served au poivre, in a horseradish cream or with a red wine butter . . . add $2
Grilled Lamb Rack
Grilled lamb rack chops served in a garlic beurre rouge
and dolloped with basil and pinenut pesto, over roasted winter squash . . . . $35
Tenderloin Bourguignon
An unusual take on a classic: pan-seared tenderloin tips tossed with mushrooms, savory vegetables
and a red wine reduction, served over organic fettuccine and garnished with onion rings . . . . $23
Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served with wilted spinach
over parmesan risotto and finished with a roasted tomato butter and capers. . . $25
Pan-Seared Sea Scallops
Crisply browned sea scallops served in a toasted hazelnut and Frangelico butter,
with Beaver Run bacon and roasted winter squash . . $24
Parmesan Crusted Shrimp
Jumbo shrimp, lightly coated with garlic and parmesan bread crumbs,
served in a sherry and port reduction over garlicky organic fettuccine . . . . $22
Jumbo Lump Crab Cakes
Your choice of one or two crab cakes, made with jumbo lump crab,
served with horseradish dill mayonnaise and herbed red potatoes
One . . . . $20; Two . . . . $27
Spinach Gnudi
Housemade spinach and ricotta gnudi (like gnocchi with no potato), tossed in brown butter
with cubes of roasted winter squash and a pinenut pesto. . . . $23