Restaurant Week 2018

Saturday July 14 to Saturday July 28

Dinner Menu

Three Courses $39
FIRST COURSE

Cassady Farms Jersey Corn Bisque
Green Bell Pepper and Basil Salsa

Crab Croquetas
Summer Squash and Pickled Sweet Onion Salad, Sauce Gribiche

John’s Hothouse Tomato
Quinoa Tabbouleh, Manchago Cheese, Black Garlic Tahini Dressing

SECOND COURSE

Day Boat Sea Scallops
Lemon Thyme Spatzle, Fava Beans, White Asparagus, Brown Butter Sauce

Balsamic Marinated Hanger Steak
Kale, Red Onion Confit, “Salt and Vinegar” Fingerling Potatoes,
Chimichurri Sauce

Castle Valley Mills Bolted Wheat Radiatore
Chanterelle Mushrooms, Walnut Marjoram Pesto
With Grilled Griggstown Chicken supplement $8

THIRD COURSE

Banana “Split”
Vanilla Brown Butter Financier, Strawberry Ice Cream, Hot Fudge

Roasted Cherry Cobbler
Lancaster County Goat Cheese, Cognac, Streusel Crumble

Three Courses $39

Beverages, Tax, Gratuity Not Included

Vegetarian Options Available Upon Request

 

Lunch Menu

Three Courses $19 
FIRST COURSE

Cassady Farms Jersey Corn Bisque
Green Bell Pepper and Basil Salsa

Gem Lettuce and Arugula Salad
Gaeta Olive, Pignoli, Sun-Dried Tomato, Ricotta Salata, Dijon Vinaigrette

John’s Hothouse Tomato
Quinoa Tabbouleh, Manchago Cheese, Black Garlic Tahini Dressing 

SECOND COURSE

Crab Croquetas
Summer Squash and Pickled Sweet Onion Salad, Sauce Gribiche

Balsamic Marinated Hanger Steak
Kale, Red Onion Confit, “Salt and Vinegar” Fingerling Potatoes,
Chimichurri Sauce

Castle Valley Mills Bolted Wheat Radiatore
Chanterelle Mushrooms, Walnut Marjoram Pesto
With Grilled Griggstown Chicken supplement $6

 

THIRD COURSE

Banana “Split”
Vanilla Brown Butter Financier, Strawberry Ice Cream, Hot Fudge

Roasted Cherry Cobbler
Lancaster County Goat Cheese, Cognac, Streusel Crumble

 

$19

Beverages, Tax, Gratuity Not Included

Vegetarian Options Available Upon Request