Evening Dining Menu

(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 2013

Appetizers

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

Shrimp Cocktail
Four jumbo iced shrimp with lime cocktail sauce . . . . $8

Roasted Dates
Medjool dates stuffed with Everview Farm chevre
and wrapped in bacon, roasted and
served with a port drizzle  . . . . $9

Charbroiled Oysters
Six Virginia oysters on the half shell,
topped with garlic and Parmigiano-Reggiano
and broiled golden brown . . . . $10

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

Hazelnut-Crusted Chevre
EverView Farm chevre, rolled in hazelnuts and roasted, served with baby greens
and raspberries tossed in a Grand Marnier vinaigrette  . . . . $10

Roasted Beet Salad
Roasted beets tossed with arugula in an orange-balsamic vinaigrette
and finished with Everview Farms feta and honeyed walnuts . . . . $9

Jackson Salad
Romaine lettuce tossed with artichoke hearts, hearts of palm,
bacon and gorgonzola in a dijon vinaigrette. . . . $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 and served
with a walnut pesto pan sauce and roasted winter vegetables . . . . $24

Grilled Steaks
Grilled 8 oz. filet mignon (larger and smaller cuts available) from Thompson’s Meats . . . . $28
Grilled 12 oz. prime NY strip steak from Thompson’s Meats . . . . $33

Steaks are served with smashed potatoes and steamed vegetables.
Served au poivre or in a horseradish cream . . . add $2

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

Lamb Shank
Seared lamb shank from Walnut Run Farm, braised with red wine and rosemary,
finished with garlic confit and served over creamy polenta . . . . $27

Wild Alaskan Salmon
Pan-seared sockeye salmon from Wild for Salmon, served over wilted spinach and
long grain and wild rice, with a soy-sriracha glaze and house-pickled ginger . . . $25

Wild-Caught Halibut
Pacific halibut filet sourced from our friends at Wild for Salmon, pecan-crusted and
finished with a carrot-ginger butter, served over roasted winter vegetables . . $31

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 . . . . $21; Two . . . . $30

Spinach Gnudi
Housemade spinach and ricotta gnudi (like gnocchi with no potato!),
tossed with roasted tomato butter, wilted spinach and toasted pinenuts ,. . . . $23