(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.)

 

early July 2015

Appetizers

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

Grilled Shrimp
Grilled herbed shrimp served with cucumber-radish slaw and caper creme fraiche . . . . $10

Roasted Dates
Medjool dates stuffed with chevre and wrapped in bacon, roasted and served with a port drizzle . . . . $11

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 . . . . $8

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

Salads

Sweet Cherry Salad
Local sweet cherries, sugar snap peas and toasted almonds tossed with baby greens in a Grand Marnier vinaigrette . . . . $9

Spinach Salad
Beech Grove Farm spinach tossed with an herb and yogurt dressing, feta, toasted pine nuts and slivered radishes . . . . $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, marinated with fresh herbs and grilled, served with a black raspberry gastrique and a Wolf Hollow Farm cornmeal “pudding” . . . $24

Filet Mignon
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats, served with smashed potatoes and steamed vegetables . . . . $29
Served au poivre, with a horseradish cream or with chive hollandaise. . . $2

Prime Strip Steak
Grilled 12 oz. prime NY strip steak from Thompson’s Meats finished with a chili-basil butter, served over thin-cut french fries with parmesan aioli . . . . $34

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

Grilled Lamb
Grilled double-cut lamb rack chops drizzled with a cabernet beurre rouge and served over herbed local new potatoes, finished with a mint gremolata . . . . $29

Seared Scallops
Pan-seared sea scallops, served in a blueberry and bergamot reduction with crisp Beaver Run Farm bacon lardons and long grain and wild rice . . $25

Wild Alaskan Salmon
Blackened sockeye salmon from Wild for Salmon, served in a yogurt cucumber sauce over wilted spinach and long grain and wild rice. . . $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 new potatoes One . . . . $22; Two . . . . $32

Ricotta Gnudi
Dumplings shaped from local spinach and housemade ricotta, tossed with garlicky roasted tomato and cannellini beans and served with spicy grilled zucchini . . . . $22