Chef Michel's Traditional Onion Soup

Savory soup with melted Gruyère cheese. Our recipe served for 26 years

Soup du Jour

Chef's daily creation

Grilled Romaine Salad

Half a grilled romaine head, roasted red peppers, grilled artichoke hearts, Humboldt Fog cheese and an anchovy-Dijon mustard vinaigrette dressing

Wild Foraged Pickled Fiddlehead Fern Salad

Wild foraged pickled fiddlehead ferns with Blue Moon Acres spring mix, White Star Growers cherry tomatoes and Cherry Grove Farm nettle jack cheese

Swallow Hill Farm Arugula Greens, Marolda Farms Beets and Goat Cheese Salad

Arugula greens, pickled beets, French goat cheese, toasted almonds, dried cranberries, and a raspberry-Dijon mustard vinaigrette

Oysters

Incredibly fresh and served on the half shell with classic mignonette sauce, Kelchner's horseradish and lemon. Your server will review our selections

Traditional Charcuterie Plate

House made apricot and pistachio studded pheasant pâté, shaved prosciutto, chutney, mustard and grilled artisan bread

House Smoked Rainbow Trout

Served with a Kelchner's creamed horseradish sauce and Crossroads Bake Shop toasted bread points

Dungeness Crab Cakes

Dusted with Panko crumbs, served with cabbage slaw, and a ginger Hollandaise

Prince Edward Island Mussels

Steamed in an herbs de Provence infused tomato sauce, Andouille duck sausage and Swallow Hill Farm fennel

Roasted Beef Bone Marrow

Beef bone marrow with grilled Crossroads Bake Shop bread points, chardonnay oak barrel smoked sea salt, blueberry marmalade and a fines herb salad

Grilled Spanish Octopus

Grilled octopus with a yuzu mayo dipping sauce, fresh sea bean salad with White Star Growers cherry tomatoes

Seasonal Cheese Platter

One ounce portions with artisan bread points, raw honey, salted almonds, and raspberry puree. Choice of Cheese: Carameaway (Cow) - Aged 3 + months, caraway added for a mellow spice like finish; More-Beer (Cow) - Aged 3 + months, light wash, ash center, super creamy; Pepato (Sheep) - Aged 5 + months, sheep's milk cheese with cracked white peppercorn. Old Chatham Sheepherding Company (NY) Ewe's Blue (Sheep) - semi firm, Roquefort style; Camembert (Sheep) - Soft, rich, buttery; Kinderhook Creek (Sheep) - Creamy, earthy. Silver Goat (France) Chevre (Goat) - French style, tart, crumbly

Maine Day Boat Scallops

Seared Maine Day Boat scallops served with a puree of Phillips Farm rutabaga, roasted baby carrots, and a lemon thyme yuzu white wine sauce

Wester Ross Scottish Salmon

Poached salmon served with jasmine rice, sautéed Mainly Mushrooms exotic and wild foraged mushrooms, and a kaffir lime leaf coconut milk sauce

Wild Alaskan Halibut

Alaskan halibut served with Castle Valley Mill farro berries, sautéed Agriark Farm bok choy, with a lemon butter caper dill sauce

Red Pepper and Smoked Fulper Farms Mozzarella Ravioli

Roasted red pepper and smoked mozzarella ravioli finished with Fulper Farms ricotta

Lancaster Veal Chop

Grilled peppercorn coated 14 oz. veal chop served with creamed spinach, house made sea salt and pepper fries, and a mushroom demi-glace sauce

Joe Jurgielewicz & Sons Duck Breast

Roasted boneless duck breast served with wild rice, pear brie almond phyllo dough rolls and an apricot, ginger, rum reduction

Lancaster County Lamb Shank

Roasted domestic lamb shank served with smashed Tuscarora Farms orange and purple sweet potatoes, roasted Traugers Farm Brussels sprouts, and a veal demi-glace sauce

Lancaster County Frenched Chicken Breast

Frenched chicken breast roasted with Tassot Apiaries honey and grain mustard, Parzanese Brothers roasted parsnips and fingerling potatoes

Lancaster County Porterhouse Steak

Grilled 16 ounce Porterhouse steak served with smashed Terhune Orchards Elba potatoes, smoked Berkshire pork belly, Ewe's Blue cheese, White Star Growers cherry tomatoes and a tangy balsamic reduction demi-glace

Chef Michel's Traditional Onion Soup

Savory onion soup with melted Gruyère cheese. Our own recipe made from scratch and served here for 27 years

Seasonal Soup du Jour

Chef's daily soup

Prince Edward Island Steamed Mussels

Mussels steamed in an herbs de Provence infused tomato sauce, Andouille duck sausage and Swallow Hill Farm fennel

Organic Garlic, Tahini Hummus and Tabouli Platter

Organic garbanzo bean pureed with fresh garlic, tahini and traditional tabouli salad with assorted fresh vegetables and Crossroads Bake Shop French baguette toast points

Seasonal Cheese Platter

Served in one ounce portions with local artisan bread points, Tassot Apiaries raw honey and honeycomb, salted almonds and raspberry puree. Choice of Cheese: Carameaway (Cow) - Aged 3 + months, caraway added for a mellow spice like finish; More-Beer (Cow) - Aged 3 + months, light wash, ash center, super creamy; Pepato (Sheep) - Aged 5 + months, sheep's milk cheese with cracked white peppercorn. Old Chatham Sheepherding Company (NY) Ewe's Blue (Sheep) - semi firm, Roquefort style; Camembert (Sheep) - Soft, rich, buttery; Kinderhook Creek (Sheep) - Creamy, earthy. Silver Goat (France) Chevre (Goat) - French style, tart, crumbly

Traditional Charcuterie Plate

Charcuterie selection which includes house made apricot and pistachio studded pheasant pâté, shaved prosciutto, assorted mustards and chutneys and grilled artisan bread

House Smoked Rainbow Trout

Trout with a Kelchner's creamed horseradish sauce and house made potato chip points

Swallow Hill Farm Mixed Field Greens, Blue Cheese and Walnut Salad

Mixed field greens, Old Chatham Ewe's blue cheese, candied walnuts, and lavender, thyme, and honey-infused balsamic dressing

Grilled Romaine Salad

Half a grilled romaine head, roasted red peppers, grilled artichoke hearts, Humboldt Fog cheese and an anchovy-Dijon mustard vinaigrette dressing

Swallow Hill Farm Arugula Greens, Marolda Farms Beets and Goat Cheese Salad

Arugula greens, pickled beets, goat cheese, toasted almonds, dried cranberries and a raspberry-Dijon mustard vinaigrette

Oysters

Incredibly fresh and served on the half shell with classic mignonette sauce, Kelchner's horseradish and fresh lemon. Market price. Available by the 1/2 dozen and dozen. Please see our oyster menu

Joe Jurgielewicz & Sons Ground Duck Burger

Duck burger with apricot ginger rum sauce and Old Chatham camembert on a brioche bun

Grilled Portabella Mushroom Burger

Grilled balsamic reduction marinated mushroom with cabbage slaw, Blue Moon Acres pea leaves and a whole wheat bun

Grilled Beef Flank Steak Sandwich

Grilled flank steak with Petrongolo Farms broccoli rabe, Swiss cheese, caramelized onions and spicy garlic aioli on a French baguette

Dungeness Crab Cake Sandwich

Dungeness crab cake, homemade tartar sauce and cole slaw on a brioche bun

Bolton Farms Turkey Sandwich

Roasted turkey breast with homemade cole slaw, house made 1000 Island dressing, Swiss cheese and cranberry relish on a whole wheat bun

Old Chatham Ewe's blue cheese and Port Wine reduced onion confit

Bobolink cheddar cheese with hickory smoked bacon

Swallow Hill Farm spicy jalapeno relish with an over easy Belleview Farm egg

Sea salt and black pepper

Goat cheese and fresh rosemary

Blue cheese and fresh thyme

White truffle oil and Pecorino Romano cheese

Traditional Eggs Benedict

Toasted English muffin, grilled Canadian bacon, poached egg, Hollandaise sauce

Eggs Florentine

Toasted English muffin, creamed spinach, poached egg, Hollandaise sauce

Smoked Salmon Benedict

Toasted English muffin, Scottish smoked salmon, poached egg, Hollandaise sauce

Golden Pheasant Omelet

Fresh sautéed tomatoes, goat cheese and fresh herbs

Greek Omelet

Sautéed spinach, kalamata olives, feta cheese

Mushroom and Cheese Omelet

Wild mushroom and Swiss cheese omelet

Grand Marnier French Toast

Challah bread infused with Grand Marnier batter, topped with berries and maple syrup

Poached Scottish Salmon

Scottish salmon with an Herbes de Provence infused tomato sauce

Dungeness Crabcake

Dungeness lump crabcake with a Hollandaise sauce

Grilled Petite Grass Fed Sirloin with Sunny Side Up Egg

Petite sirloin topped with one sunny side up egg and a Béarnaise sauce

Curried Chicken Salad on a Toasted Croissant

100% free range natural chicken meat with caramelized onion curry sauce, lettuce, tomato and onion, on a toasted fresh croissant