we have created a hofpitality sallade of the freshly picked garden greenstuff, to dreff your sallade, homemade delicately spiced herb, bleu cheese, fat free french, ranch dreffing or, you may choose: caesar sallade
a basket of afforted colonial breads paffed to your table fresh from our own bakery, served up with a galipot of butter
our fertile pennfylvania countryfide supplies the fineft of vegetables we search the markets for the beft and frefhest, your servant will be happy to defcribe the seasonal favorite prepared for tonight
chilled backfin crabmeat difposed in a fanciful manner atop an avacado, served with sauce louis, a creamy blend of herbs and lemon
a generous offering difposed in a fanciful manner to dreff your table, your servant will gladly defcribe the appetizer and its unique preparation
if you support the caufe of liberty from england as we do, and wish this soup to be re-named "washington's onion soup", so inform your waiter! freshly made with beef and a variety of cheefes on top, baked in a 'quick' oven to a succulent tenderness, and served up hot and delicious in a tureen
freshly homemade soup prepared by carefully boiling over coals with no smoke or dirt therein from stirring the fire, served up steaming hot and heartily herb'd in a pipkin
steamed over a gill of small beer and selected seafonings, served with a sauce of spicy persuasion
with pasta & tomato sauce
with a crumb topped crown of tomato and potato of the day
in the tradition of our "seafood isabella, " fresh vegetables sauteed in a wine sauce & laid to rest on a bed of pasta
a favorite among rev, dobbin's houfe guefts, vifitors come for miles to enjoy his treat. includes a 5-6 oz. lobfter tail and a 5 oz. filet mignon-thick, tender, and delicious, it eats extremely well
partake of rev, dobbin's favorite, a flavorful and tender portion of beef steak, carved from the fineft of meats, cooked to your choice of doneness and served up on a china plate with its own juices
rev, dobbin often afks for a tender, fresh bird perfectly prepared to a dobbin house specialty, baked boneless breast of chicken topped with tomatoes, mushrooms and brown sauce
cooked according to the strength of fire you prefer, and served up hot and on a china plate steeped in its own savory liquor, fresh button mushrooms gently smothered in butter, chablis, & tarragon sauce
melt in your mouth standing beef rib, cooked to your choice of doneness in a reflector oven with its own juice steeped therein, james': the larger portion goes to dobbin's favorite son for being the firft attorney to be admitted to our new county's bar, smiths': the regular portion goes to dobbin's stepfon who's in trouble becaufe he carved his initials (s.a) on the mantle in the parlor $24.95
tender efcallopes of veal sauteed on a clear brisk fire, finished with a madeira scented sauce and penna, mushrooms a delicious cookery
president adams is proud of this tender 1/2 duckling roafted in our hearth oven with tart adams co. aples and hard cyder, served up juft right with a delicious cyder sauce seafoned delicately with citrus herbs, a true taste delight.
three tender chops broiled to the strength of fire you prefer, served up with peppered merlot sauce, succulently delicious
agreeably cut pork tenderloin, sufficiently broiled and made ready to difh with an outftanding rafpberry sauce, fresh button mushrooms gently smothered in butter, chablis, & tarragon sauce $2.50
a splendid delicacy from farther away than we can imagine, tafting admirably well, a 12 oz. tail with drawn butter
in the 1800's the dobbin house was a station for the 'railroad' which served to efcort thousands of runaway slaves to freedom, rev, dobbin is againft slavery, and thus, all of the servants here tonight are merely indentured, they all recommend this boneless breast of chicken with tender shrimp sauteed over a clear brisk fire with a hint of garlic and white wine
a generous portion of tender shrimp topped with lump crabmeat and topped with his majefty's imperial sauce, then baked in a slow oven and served up on a pewter plate juft right
rich with natural goodness, broiled and served up hot, containing more 'juft crabmeat' than you've ever seen
truly worth coming miles for rev dobbin's firft wife, ifabella, left him this secret family recipe. made of fresh vegetables with a medley of seafoods in a wine sauce, then simmered over hot ember 'til tender, dishes up on a bed of pasta, it answers well
lump crabmeat topped withimperial sauce and his majefty's favorite spices, baked to a proper brownness, eats finely done thus
a favorite of this area, which rev. dobbin now calls "gettiftown"! a generous portion of tafty offerings from the sea served up broiled 'til juft tender, as you wish: orange roughy, fillet of salmon, maryland crabcake, marinated shrimp, deep sea scallops
deep sea scallops sauteed with bacon and herbs, then drowned in chablis, served directly to you in a succulent sauce
lump blue crabmeat at its very beft, gently toffed in hot butter sauce until done to perfection, an agreeable dish
a generous portion of a tender offering from local streams or diftant seas difposed in a fanciful manner to dreff your table, your servant will gladly defcribe the catch and its unique preparation
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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