herbed remoulade

broiled duck & pork sausage, sweet & sour cabbage

herbed remoulade

jumbo shrimp, cocktail sauce

peppered smoked salmon, smoked pennsylvania brook trout, capers, red onions & pumpernickel

jumbo shrimp, apple-smoked bacon, fresh basil, horseradish barbeque sauce

imported black forest ham, poached asparagus, cornichons & pumpernickel

a spicy colonial classic. beef, taro root & greens

turkey, vegetables & pennsylvania dutch style egg noodles

our chef's daily specialty

julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette

sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette

crisp romaine, roquefort cheese, fresh bacon bits & burgundy-dijon mustard vinaigrette

fresh garden greens & burgundy-dijon mustard vinaigrette

smoked salmon, smoked trout, jumbo shrimp & crabmeat, fresh garden greens & herbed remoulade

clover honey glaze, chutney, herbed barley asparagus & sauce bearnaise

hand made veal sausage, pennsylvania dutch style sauerkraut mashed potatoes, dijon mustard

leeks, rosemary-bourbon mushroom sauce, herbed barley & vegetable of the season

roasted with dijon mustard & walnuts, rosemary infused au jus, mashed potatoes, asparagus & sauce bearnaise

pan-fried breaded veal cutlet, pommes frites & vegetable of the season

tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust baked in a pewter casserole.

marinated & braised rabbit legs, mushroom-vegetable red wine sauce & large egg noodles

herb crusted new york strip steak, jumbo garlic shrimp, mashed potatoes & vegetable of the season

marinated & sauteed beef tenderloin tips, mushrooms, sour cream-dijon mustard sauce, herbed egg noodles & vegetable of the season.

salt cured & smoked, pennsylvania dutch style sauerkraut, mashed potatoes, dijon mustard

marinated & sauteed chicken breast, madeira-mushroom demi-glaze, mashed potatoes & vegetable of the season

in a 1770 letter to philadelphia's john bartram, benjamin franklin included instructions on how to make tofu. sally lunn breaded fried tofu, spinach, seasonal vegetables, sauteed tomatoes & herbs, linguine

pennsylvania brook trout, brown butter, capers, lemon sauce, herbed barley, asparagus & sauce bearnaise

citrus marinated, pan-seared, sauce bearnaise, mashed potatoes & vegetable of the season

pan-seared beef medallions & red wine demi-glaze, mashed potatoes, asparagus & sauce bearnaise

lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole vegetable of the season accompaniment