Concordville Inn Restaurant - Glen Mills, PA

Three golden-fried tasty chicken tenders served with honey mustard sauce or buffalo style, cool bleu cheese dressing, and celery sticks.

Warm bruschetta and feta cheese on a crispy flatbread topped with arugula and basil chiffonade, drizzled with balsamic reduction and olive oil.

Rustic flatbread, mozzarella, garlic shrimp.

Five crispy chicken filled dumplings served with a teriyaki dipping sauce.

Tossed in garlic parmesan and dusted in old bay, side of white cheddar cheese sauce.

Two large golden fried egg rolls stuffed with the finest shaved steak, onions, mozzarella cheese and served with sriracha ketchup.

Batter dipped florets, lightly fried, tossed in our famous buffalo sauce.

Three large hand-breaded shrimp served with Remoulade and Cocktail Sauce.

Five sticks served with marinara sauce.

Golden fried onion rings served with BBQ sauce and chipotle mayo sauce.

Crispy breaded tender bone-in wings tossed in your choice of spicy buffalo sauce, jerk seasoning, garlic parmesan seasoning or BBQ sauce. Served with cool bleu cheese or ranch dressing and celery sticks.

Three tacos.

Made with fresh tri-colored tortilla chips traditional. Topped with melted white cheddar cheese, salsa, black olives, jalapeños, sour cream, and guacamole.

Six clams in our famous casino mix.

One dozen clams served with lemon, butter, and garlic.

Fresh rings of calamari accompanied by jalapeño and lemon.

Lightly fried Brussel sprouts tossed with extra virgin olive oil, lemon juice, then dusted with parmesan Reggiano cheese.

A house specialty, broiled super lump crab cake, oven-baked with remoulade sauce.

Seared sesame ahi tuna with seaweed salad, soy-ginger glaze, and wasabi.

Five jumbo shrimp with cocktail sauce.

Four mushrooms stuffed with our renowned crab imperial.

Four shrimp stuffed with dijon & horseradish and wrapped in bacon, topped with honey mustard barbecue sauce.

Steamed mussels prepared two ways: in white wine garlic butter broth or in our spicy marinara sauce.

Steamed mussels prepared two ways: in white wine garlic butter broth or in our spicy marinara sauce.

Our house 10 oz. burger served with tomato, arugula and crispy fried onions and choice of the following toppings: swiss cheese, cheddar, American, bleu cheese, provolone, mozzarella cheese, sautéed mushrooms or bacon.

Concordville’s famous signature broiled lump crab cake topped with arugula, tomato, and served with tartar and cocktail sauce.

Hand shaved prime rib with provolone cheese and horseradish aioli.

Our famous recipe topped with arugula, tomato, and served with tartar and cocktail sauce.

Topped with arugula and tomato, served with a remoulade sauce.

Chopped thinly sliced choice Philly steak with wow seasoning, green peppers, onions, and American cheese.

A mixture of grilled and sautéed seasonal vegetables with goat cheese and balsamic vinegar reduction.

Sliced tender chicken topped with provolone cheese and marinara sauce.

Grilled chicken breast with roasted red peppers, sharp provolone, arugula and finished with a balsamic reduction.

Topped with marinara sauce, sundried tomatoes, fresh basil parsley, and provolone cheese.

Sliced tender fried chicken cutlet tossed in buffalo sauce and topped with blue cheese crumbles.

Three fingers served with crispy fries.

Served with red sauce.

Served with crispy fries.

Served with pasta and red sauce.

6 oz. served with au jus and crispy fries.

House Specialty - Served with sherry wine.

Sweet onions under a blanket of a perfectly melted medley of cheese topped with crispy fried onions.

Romaine and arcadian blend topped with tomato, onion, sweet peppers, black olives, croutons, and cucumbers served with choice of dressing.

Romaine lettuce, garlic croutons, and shaved asiago, parmesan and romano cheese.

Iceberg wedge with applewood bacon, cucumbers, tomatoes, seasoned croutons, crispy fried onions and finished with bleu cheese crumbles and drizzled with balsamic reduction.

Freshly shaved carrots, red onion, celery, and red pepper tossed with napa cabbage, arugula, cashews, and sesame soy vinaigrette.

Arugula topped with cucumbers, red onions, tomatoes, peppers, kalamata olives and seasonings, garnished with feta cheese, croutons and northern Italian with basil and romano.

Romaine, napa cabbage and arcadian mix topped with sundried cranberries, granny smith apples, tomatoes, red onions, feta cheese and served with choice of dressing.

Salmon filet marinated in olive oil, garlic, lemon juice, and oregano, served with dill beurre blanc sauce.

Salmon filet marinated in olive oil, garlic, lemon juice, and oregano, stuffed with our famous crab imperial.

Two fresh broiled rounds of flounder stuffed with jumbo lump crab imperial and asparagus spears finished with lemon butter.

Jumbo lump crab meat blended in our renowned mix.

Two broiled super lump crab cakes made with our original recipe.

Three fried super lump crab cakes made with our world-famous original recipe.

Six Hand-Breaded Golden Brown Shrimp. Served with Cocktail Sauce.

Served with drawn butter.

Jumbo shrimp, crab meat, scallops, clams, and mussels sautéed in garlic sauce with sundried tomatoes, fresh basil and parsley served over fresh linguini with parmesan cheese.

Jumbo shrimp, crab meat, scallops, clams, and mussels sautéed in garlic sauce with sundried tomatoes, fresh basil and parsley served over fresh linguini with parmesan cheese.

Grilled chicken breast strips, sautéed with onions, peppers, mushrooms, served over fresh fettuccine with a cajun cream sauce.

Char-grilled portobello cap stuffed with sautéed spinach, roasted red peppers, and sharp provolone cheese finished with a balsamic reduction.

Topped with marinara sauce, sundried tomatoes, fresh basil, parsley, and provolone served over fresh linguini.

Served with demi-glaze or bearnaise sauce and topped with crispy fried onions 6oz.

Served with a sun-dried, tomato, garlic and onion cabernet demi-glaze and topped with crispy fried onions 8 oz.

Horseradish aioli and au jus.

Each

Jumbo lump crab meat, asparagus, and bearnaise.

Medallions sautéed with butter, garlic, white wine & lemon juice, sun-dried tomatoes, and capers.

Chicken or veal medallions sautéed with butter, garlic, white wine & lemon juice, sun-dried tomatoes and capers.

Sliced tender chicken topped with provolone cheese, marinara and side of capellini.

Baked golden brown and flavored with our grand marnier plum sauce, served over wild rice pilaf.

Grilled chicken breast topped with roasted red peppers, extra sharp provolone, served on a bed of arugula and finished with a balsamic reduction.

Chocolate, creme de menthe or strawberry.

Chocolate, vanilla, or strawberry ice cream layered with hot fudge, wet walnuts & whipped cream, topped with a cherry.

French vanilla ice cream, layered with a peach half, whipped cream & melba sauce topped with a cherry.

Extra thick cut served with fresh strawberries, whipped cream, powdered sugar and finished with a raspberry sauce.

A layer of fudge cake with chocolate mousse, caramel, peanuts, chocolate bits, and snickers bar chunks.

Rich fudge cake soaked with coffee liqueur, filled with chocolate mousse and laced in whipped dark chocolate ganache. Topped with a chocolate crescent moon.

Served warm sweet juicy apples set in a flaky pie crust topped with crunchy streusel pieces.

A thin layer of chocolate and white chocolate mousse, surrounded with striped spot and decorated with white chocolate accents.

Three layers of vanilla cake with cannoli and whip cream icing finished with chocolate chips and mini cannoli.

Coffee and Kahlua soaked savoiardi biscuits with a mascarpone and cream cheese blend topped with cocoa and chocolate flakes.

Special homemade old world recipe.

Smooth, creamy, dark chocolate mousse, topped with whipped cream and fresh strawberry.

Three golden-fried tasty chicken tenders served with honey mustard sauce or buffalo style, cool bleu cheese dressing, and celery sticks.

Warm bruschetta and feta cheese on a crispy flatbread topped with arugula and basil chiffonade, drizzled with balsamic reduction and olive oil.

Rustic flatbread, mozzarella, garlic shrimp.

Five crispy chicken filled dumplings served with a teriyaki dipping sauce.

Tossed in garlic parmesan and dusted in old bay, side of white cheddar cheese sauce.

Two large golden fried egg rolls stuffed with the finest shaved steak, onions, mozzarella cheese and served with sriracha ketchup.

Batter dipped florets, lightly fried, tossed in our famous buffalo sauce.

Two large golden fried egg rolls stuffed with the finest shaved steak, onions, mozzarella cheese and served with sriracha ketchup.

Batter dipped florets, lightly fried, tossed in our famous buffalo sauce.

Three large hand-breaded shrimp served with Remoulade and Cocktail Sauce.

Five sticks served with marinara sauce.

Golden fried onion rings served with BBQ sauce and chipotle mayo sauce.

Crispy breaded tender bone-in wings tossed in your choice of spicy buffalo sauce, jerk seasoning, garlic parmesan seasoning or BBQ sauce. Served with cool bleu cheese or ranch dressing and celery sticks.

Served with a bacon vodka cream sauce.

Three tacos.

Made with fresh tri-colored tortilla chips traditional. Topped with melted white cheddar cheese, salsa, black olives, jalapeños, sour cream, and guacamole.

Six clams in our famous casino mix.

Fresh rings of calamari accompanied by jalapeño and lemon.

A house specialty, broiled super lump crab cake, oven-baked with remoulade sauce.

Seared sesame ahi tuna with seaweed salad, soy ginger glaze, and wasabi.

Lightly fried Brussel sprouts tossed with extra virgin olive oil, lemon juice, then dusted with parmesan Reggiano cheese.

Five jumbo shrimp with cocktail sauce.

Four mushrooms stuffed with our renowned crab imperial.

Four shrimp stuffed with dijon & horseradish and wrapped in bacon, topped with honey mustard barbecue sauce.

Romaine and arcadian blend topped with tomato, onion, sweet peppers, black olives, croutons, and cucumbers served with choice of dressing.

Romaine lettuce, garlic croutons, and shaved asiago, parmesan and romano cheese.

Iceberg wedge with applewood bacon, cucumbers, tomatoes, seasoned croutons, crispy fried onions and finished with bleu cheese crumbles and drizzled with balsamic reduction.

Freshly shaved carrots, red onion, celery, and red pepper tossed with napa cabbage, arugula, cashews, and sesame soy vinaigrette.

Arugula topped with cucumbers, red onions, tomatoes, peppers, kalamata olives and seasonings, garnished with feta cheese, croutons and northern Italian with basil and romano.

Romaine, napa cabbage and arcadian mix topped with sundried cranberries, granny smith apples, tomatoes, red onions, feta cheese and served with choice of dressing.

Our house 10 oz. burger served with tomato, arugula and crispy fried onions and choice of the following toppings: swiss cheese, cheddar, American, bleu cheese, provolone, mozzarella cheese, sautéed mushrooms or bacon.

Concordville’s famous signature broiled lump crab cake topped with arugula, tomato, and served with tartar and cocktail sauce.

Hand shaved prime rib with provolone cheese and horseradish aioli.

Our famous recipe topped with arugula, tomato, and served with tartar and cocktail sauce.

Topped with arugula and tomato, served with a remoulade sauce.

Chopped thinly sliced choice Philly steak with wow seasoning, green peppers, onions, and American cheese.

A mixture of grilled and sautéed seasonal vegetables with goat cheese and balsamic vinegar reduction.

Sliced tender chicken topped with provolone cheese and marinara sauce.

Grilled chicken breast with roasted red peppers, sharp provolone, arugula and finished with a balsamic reduction.

Topped with marinara sauce, sundried tomatoes, fresh basil parsley, and provolone cheese.

Sliced tender fried chicken cutlet tossed in buffalo sauce and topped with blue cheese crumbles.

Salmon fillet marinated in olive oil, garlic, lemon juice, and oregano, served with dill beurre blanc sauce.

Broiled super lump crab cakes made with our original recipe.

Two fried super lump crab cakes made with our world-famous original recipe.

Four hand-breaded golden brown shrimp. Served with cocktail sauce.

Topped with marinara sauce, sundried tomatoes, fresh basil, parsley, and provolone served over fresh linguini.

Grilled chicken breast topped with roasted red peppers, extra sharp provolone, served on a bed of arugula and finished with a balsamic reduction.

Served with demi-glaze or bearnaise sauce and topped with crispy fried onions 6oz.

Served with a sun-dried, tomato, garlic and onion cabernet demi-glaze and topped with crispy fried onions 8 oz.

Three fingers served with crispy fries.

Served with crispy fries.

Served with red sauce.

Served with crispy fries.

Served with pasta and red sauce.

6 oz. served with au jus and crispy fries.

Three golden-fried tasty chicken tenders served with honey mustard sauce or buffalo style, cool bleu cheese dressing, and celery sticks.

Warm bruschetta and feta cheese on a crispy flatbread topped with arugula and basil chiffonade, drizzled with balsamic reduction and olive oil.

Rustic flatbread, mozzarella, garlic shrimp.

Five crispy chicken filled dumplings served with a teriyaki dipping sauce.

Tossed in garlic parmesan and dusted in old bay, side of white cheddar cheese sauce.

Two large golden fried egg rolls stuffed with the finest shaved steak, onions, mozzarella cheese and served with sriracha ketchup.

Batter dipped florets, lightly fried, tossed in our famous buffalo sauce.

Three large hand-breaded shrimp served with Remoulade and Cocktail Sauce.

Five sticks served with marinara sauce.

Golden fried onion rings served with BBQ sauce and chipotle mayo sauce.

Crispy breaded tender bone-in wings tossed in your choice of spicy buffalo sauce, jerk seasoning, garlic parmesan seasoning or BBQ sauce. Served with cool bleu cheese or ranch dressing and celery sticks.

Served with a bacon vodka cream sauce.

Three tacos.

Made with fresh tri-colored tortilla chips traditional. Topped with melted white cheddar cheese, salsa, black olives, jalapeños, sour cream, and guacamole.

Six clams in our famous casino mix.

One dozen clams served with lemon, butter, and garlic.

Fresh rings of calamari accompanied by jalapeño and lemon, tossed with a choice of garlic aioli or sweet Thai chili sauce.

Lightly fried Brussel sprouts tossed with extra virgin olive oil, lemon juice, then dusted with parmesan Reggiano cheese.

A house specialty, broiled super lump crab cake, oven-baked with remoulade sauce.

Seared sesame ahi tuna with seaweed salad, soy-ginger glaze, and wasabi.

Five jumbo shrimp with cocktail sauce.

Four mushrooms stuffed with our renowned crab imperial.

Four shrimp stuffed with dijon & horseradish and wrapped in bacon, topped with honey mustard barbecue sauce.

Steamed mussels prepared two ways: in white wine garlic butter broth or in our spicy marinara sauce.

Steamed mussels prepared two ways: in white wine garlic butter broth or in our spicy marinara sauce.

Our house 10 oz. burger served with tomato, arugula and crispy fried onions and choice of the following toppings: swiss cheese, cheddar, American, bleu cheese, provolone, mozzarella cheese, sautéed mushrooms or bacon.

Concordville’s famous signature broiled lump crab cake topped with arugula, tomato, and served with tartar and cocktail sauce

Hand shaved prime rib with provolone cheese and horseradish aioli.

Our famous recipe topped with arugula, tomato, and served with tartar and cocktail sauce.

Topped with arugula and tomato, served with a remoulade sauce.

Chopped thinly sliced choice Philly steak with wow seasoning, green peppers, onions, and American cheese.

A mixture of grilled and sautéed seasonal vegetables with goat cheese and balsamic vinegar reduction.

Sliced tender chicken topped with provolone cheese and marinara sauce.

Grilled chicken breast with roasted red peppers, sharp provolone, arugula and finished with a balsamic reduction.

Topped with marinara sauce, sundried tomatoes, fresh basil parsley, and provolone cheese.

Sliced tender fried chicken cutlet tossed in buffalo sauce and topped with blue cheese crumbles.

Three fingers served with crispy fries.

Served with crispy fries.

Served with red sauce

Served with crispy fries.

Served with pasta and red sauce.

6 oz. served with au jus and crispy fries.

House specialty - served with sherry wine.

Sweet onions under a blanket of a perfectly melted medley of cheese topped with crispy fried onions.

Romaine and arcadian blend topped with tomato, onion, sweet peppers, black olives, croutons, and cucumbers served with choice of dressing.

Romaine lettuce, garlic croutons, and shaved asiago, Parmesan and romano cheese.

Iceberg wedge with applewood bacon, cucumbers, tomatoes, seasoned croutons, crispy fried onions and finished with bleu cheese crumbles and drizzled with balsamic reduction.

Freshly shaved carrots, red onion, celery, and red pepper tossed with napa cabbage, arugula, cashews, and sesame soy vinaigrette.

Arugula topped with cucumbers, red onions, tomatoes, peppers, kalamata olives and seasonings, garnished with feta cheese, croutons and northern Italian with basil and romano.

Romaine, napa cabbage and arcadian mix topped with sundried cranberries, granny smith apples, tomatoes, red onions, feta cheese and served with choice of dressing.

Salmon filet marinated in olive oil, garlic, lemon juice, and oregano, served with dill beurre blanc sauce.

Salmon filet marinated in olive oil, garlic, lemon juice, and oregano, stuffed with our famous crab imperial.

Two fresh broiled rounds of flounder stuffed with jumbo lump crab imperial and asparagus spears finished with lemon butter.

Jumbo lump crab meat blended in our renowned mix.

Two broiled super lump crab cakes made with our original recipe.

Three fried super lump crab cakes made with our world-famous original recipe.

Six hand-breaded golden brown shrimp. Served with cocktail sauce.

Served with drawn butter.

Jumbo shrimp, crab meat, scallops, clams, and mussels sautéed in garlic sauce with sundried tomatoes, fresh basil and parsley served over fresh linguini with Parmesan cheese.

Jumbo shrimp, crab meat, scallops, clams, and mussels sautéed in garlic sauce with sundried tomatoes, fresh basil and parsley served over fresh linguini with Parmesan cheese.

Grilled chicken breast strips, sautéed with onions, peppers, mushrooms, served over fresh fettuccine with a cajun cream sauce.

Char-grilled portobello cap stuffed with sautéed spinach, roasted red peppers, and sharp provolone cheese finished with a balsamic reduction.

Topped with marinara sauce, sundried tomatoes, fresh basil, parsley, and provolone served over fresh linguini.

Served with demi-glaze or bearnaise sauce and topped with crispy fried onions 6oz.

Served with a sun-dried, tomato, garlic and onion cabernet demi-glaze and topped with crispy fried onions 8 oz.

Horseradish aioli and au jus.

Chicken or veal medallions sautéed with butter, garlic, white wine & lemon juice, sun-dried tomatoes, and capers.

Chicken or veal medallions sautéed with butter, garlic, white wine & lemon juice, sun-dried tomatoes and capers.

Sliced tender chicken topped with provolone cheese, marinara and side of capellini.

Baked golden brown and flavored with our grand marnier plum sauce, served over wild rice pilaf.

Grilled chicken breast topped with roasted red peppers, extra sharp provolone, served on a bed of arugula and finished with a balsamic reduction.

Chocolate, vanilla, or strawberry ice cream layered with hot fudge, wet walnuts & whipped cream, topped with a cherry.

French vanilla ice cream, layered with a peach half, whipped cream & melba sauce topped with a cherry.

Extra thick cut served with fresh strawberries, whipped cream, powdered sugar and finished with a raspberry sauce.

A layer of fudge cake with chocolate mousse, caramel, peanuts, chocolate bits, and snickers bar chunks.

Rich fudge cake soaked with coffee liqueur, filled with chocolate mousse and laced in whipped dark chocolate ganache. Topped with a chocolate crescent moon.

(served warm) sweet juicy apples set in a flaky pie crust topped with crunchy streusel pieces.

A thin layer of chocolate and white chocolate mousse, surrounded with striped spot and decorated with white chocolate accents.

Three layers of vanilla cake with cannoli and whip cream icing finished with chocolate chips and mini cannoli.

Coffee and Kahlua soaked savoiardi biscuits with a mascarpone and cream cheese blend topped with cocoa and chocolate flakes.

Special homemade old world recipe.

Smooth, creamy, dark chocolate mousse, topped with whipped cream and fresh strawberry.