(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.)

 

August 2014

Appetizers

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

Grilled Shrimp
Four grilled jumbo shrimp, served with a cherry tomato and sweet onion salad and finished with 
lemon-caper creme fraiche . . . . $9

Roasted Dates
Medjool dates stuffed with chevre and wrapped in bacon, roasted and served with a port drizzle . . . . $10

Tomato Stack
Wolf Hollow tomatoes layered with sweet corn, basil, Parmigiano 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 . . . . $7

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

Salads

Roasted Peach Salad
Roasted local peach stuffed with Everview Farm chevre and basil, served with baby greens tossed with toasted almonds in a Grand Marnier vinaigrette . . . . $9

Spinach Salad
Beech Grove Farm spinach tossed with a sherry and dijon vinaigrette, sliced roasted beets and toasted pine nuts, and draped with prosciutto di parma . . . . $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, spice-rubbed, roasted and served in a rose petal glaze, with toasted walnuts, grilled Walla-Walla onion and herbed farro. . . . $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 spicy chili butter . . add $2

Tenderloin Bolognese
Seared tenderloin tips served with organic fettuccine tossed in a Misty Mountain Farm beef bolognese. . . . $26

Lamb Rack
Grilled double-cut lamb rack chops from Walnut Run Farm, rubbed with rosemary and garlic and served with a roasted garlic beurre rouge over grilled eggplant and warm dijon potato salad . . . . $31

Seared Scallops
Pan-seared sea scallops, served with blueberry and bergamot butter and prosciutto di Parma, over a roasted beet farrotto  . . $25

Wild Alaskan Salmon
Spiced blackened sockeye salmon from Wild for Salmon, served over grilled Walla-Walla onion quinoa, finished with a cucumber and dill tzatziki . . . $25

Parmesan Crusted Shrimp
Jumbo Gulf 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

Spinach Gnudi
Dumplings of local spinach and housemade ricotta, tossed in a light tomato and white bean sauce with toasted pinenuts and parmigiano . . . . $22