(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.)

 

April 2015

Appetizers

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

Grilled Shrimp
Grilled garlicky 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

Chevre Crostino
Grilled housemade bread spread with Everview Farm chevre, roasted pepper and basil pesto and topped with a poached farm egg . . . . $8

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

 

Salads

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

Spinach Salad 
Baby spinach tossed with feta and pine nuts in a creamy dill dressing, and finished with grated beets . . . . $9

Pickle Salad
Romaine lettuce tossed with house-pickled green beans, artichoke hearts, Beaver Run Farm bacon and gorgonzola in a dijon vinaigrette. . . . $9

Caesar
Romaine lettuce tossed in our housemade Caesar dressing, topped with warm garlic croutons and grated Parmigiano . . . . $8

Pear, Walnut and Gorgonzola 
Baby greens, sliced pear, toasted walnuts and gorgonzola tossed with cranberry poppyseed dressing . . . . $9

Simple Green
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 and roasted, served with a peach-bourbon barbecue sauce, over bacon potato salad and lemony arugula . . . $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 or in a horseradish cream. . . $2

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

Tenderloin Bolognese 
A rich Bolognese ragu, simmered with Misty Mountain Farm ground beef, tossed with organic fettuccine and finished with seared tenderloin tips. . . . $26

Grilled Pork Chop 
12 oz. spice-rubbed pork chop from Beaver Run Farm, grilled and served with housemade applesauce, mashed potatoes and sauteed napa cabbage . . . . $25

Pacific Halibut 
Macadamia-crusted wild-caught halibut from Wild for Salmon, pan-fried and served with a sherry and parsley butter and raspberry gastrique, over roasted root vegetables . . $30

Wild Alaskan Salmon 
Grilled sockeye salmon from Wild for Salmon, served with a yogurt and dill sauce and a citrus and cucumber salsa over grilled vegetable quinoa. . . $25

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 red potatoes One . . . . $22; Two . . . . $32

Goat Cheese Gnudi 
Pan-crisped goat cheese and ricotta dumplings, served over a tomato coulis with roasted pepper and fresh basil . . . . $21