Panache Woodfire Grill (W Skippack Pike)

Served with sriracha mayonnaise.

Traditional served with blue cheese and celery (10 pieces).

San Marzano tomatoes, bufala mozzarella, Parmigiano cheese, and fresh basil.

Served with fresh tomato, shredded lettuce, pickle, chili mayo, choice of American or cheddar cheese, and brioche bun.

Sauteed chicken breast topped with crabmeat, spinach, and fresh tomatoes. Topped with a Madeira sauce and melted Fontina cheese.

Field greens, tomato, cucumber, and balsamic vinaigrette

Served with shaved Parmesan cheese and lemon vinaigrette.

Fresh mozzarella, tomatoes, and green basil seasoned with salt and olive oil.

Classic caesar salad topped with parmigiano tuile and croutons.

Field greens, sliced tenderloin, walnuts, chick peas, pear, and dried cherries. Served with a white champagne vinaigrette.

Iceberg, radicchio, cherry tomato, bacon, and creamy blue cheese.

Arugula, crumbled blue cheese, Granny Smith apples, shallots, and a mustard vinaigrette.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg, and ranch dressing.

San Marzano tomatoes, bufala mozzarella, Parmigiano cheese, and fresh basil.

Steak tips, gorgonzola, roasted pear, and field greens drizzled with a balsamic glaze.

A combination of mozzarella and fontina cheese, fresh baby arugula, prosciutto di parma, and balsamic glaze.

Grilled eggplant with fresh mozzarella, fontina cheese, oven dried herbs, and drizzled with marinara sauce.

San Marzano tomatoes, mozzarella, bridgford pepperoni, and parmigiano cheese.

Broccoli rabe, mild sausage, fontina, and Brie cheese.

Mozzarella, tomato, farm fresh egg, and sea salt.

Assorted mushrooms, provolone cheese, goat cheese, and caramelized onions.

My daughters’ favorite! Tomato, mozzarella, and meatballs.

Berkshire Pork (local farm), sharp provolone, and ricotta cheese topped with onion jam.

Woodfire topped with mozzarella, provolone, fontina, and gorgonzola.

Sweet roasted butternut squash, goat cheese, caramelized onions, roasted garlic, arugula, rosemary, and herb white sauce.

Mediterranean specialty. San Marzano tomatoes, and fontina cheese, Italian tuna in extra virgin olive oil and baby greens drizzled with chili harissa.

Roasted peppers, sharp provolone, mixed olives, hummus, and assorted meats. Served with focaccia bread.

The perfect marriage of chick peas, garlic, and tahini sesame paste. Served with woodfire pita bread.

Crispy fried eggplant with fire roasted tomatoes.

Woodfire oven meatballs with tomato sauce.

Fried calamari. Served with tomato sauce.

Wild caught Baja shrimp tossed with a spicy or mild sauce. Served with a creamy roquefort sauce.

Spicy tomato sauce, sweet sausage, and butter. Served with garlic crostini.

Traditional served with blue cheese and celery (10 pieces).

Flatbread brushed with garlic and topped with roma tomatoes, basil, shaved Parmesan cheese, and olive oil.

Pan seared. Served over cole slaw with wasabi citrus aioli.

Sauteed calamari, crabmeat, capers, and olives in a very spicy buttery tomato sauce.

Blue point oysters topped with a mix of creamy spinach, pine nuts, and pancetta.

Brick oven roasted with rosemary and caramelized onions. Served with focaccia bread (10 pieces).

Served with sriracha mayonnaise.

Italian long hots stuffed with lobster meat, artichoke, spinach, and mozzarella cheese finished with a drizzle of balsamic glaze.

Grilled octopus over hummus, red onion, peppers, cherry tomatos, and capers.

Pan fried with mozzarella and tomato sauce.

Smoked prosciutto and melted fontina. Served with a peppercorn brandy sauce.

Tender chicken on skewer. Served with vegetable medley and turmeric rice.

Prosciutto di parma, melted fontina, and topped with a peppercorn brandy sauce.

Pan fried with mozzarella and tomato sauce.

Sauteed chicken breast topped with crabmeat, spinach, and fresh tomatoes. Topped with a Madeira sauce and melted Fontina cheese.

Sauteed chicken topped with marsala wine and mushrooms.

Veal medallions topped with asparagus, crabmeat, and grand marnier sauce.

Grilled Scottish salmon served over pink risotto.

Pan seared crab cake. Served over radish avocado salad.

Fettuccine tossed with arugula, goat cheese, shrimp, extra virgin olive oil, and garlic.

Rigatoni pasta, meatballs, and rose or tomato sauce .

Cavatelli pasta and tips of tender filet and a hearty tomato sauce.

Duck Ragu and slow cooked and tossed with housemade wide pasta.

Potato dumplings. Served in choice of tomato and pink or gorgonzola sauce.

Comes with marscarpone and crabmeat. Served with vodka blush sauce.

Mixed medley of shrimp, scallops, clams, and mussels. Served in a garlic scampi sauce over a choice of creamy Arborio rice or linguine.

Mixed medley of shrimp, scallops, clams, and mussels. Served in a garlic scampi sauce over a choice of creamy Arborio rice or linguine.

Served with fresh tomato, shredded lettuce, pickle, chili mayo, choice of American or cheddar cheese, and brioche bun.

Fresh ground chicken blended with kalamata olives and feta cheese. Topped with fresh avocado and tzatziki sauce.

Served on pita bread, lettuce, tomato, and Tahini sauce.

Philly cheese steak sandwich. Served with American cheese.

Tartar sauce, lettuce, tomato, and brioche bun.

Grilled chicken breast topped with mozzarella and tomato pesto sauce.

Comes side of tomato sauce.

French Onion Soup of the Day

San Marzano tomatoes, bufala mozzarella, Parmigiano cheese, and fresh basil.

Field greens, sliced tenderloin, walnuts, chick peas, pear, and dried cherries. Served with a white champagne vinaigrette.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg, and ranch dressing.

My daughters’ favorite! Tomato, mozzarella, and meatballs.

Woodfire topped with mozzarella, provolone, fontina, and gorgonzola.

Field greens, tomato, cucumber, and balsamic vinaigrette

Fresh mozzarella, tomatoes, and green basil seasoned with salt and olive oil.

Classic caesar salad topped with parmigiano tuile and croutons.

Field greens, sliced tenderloin, walnuts, chick peas, pear, and dried cherries. Served with a white champagne vinaigrette.

Iceberg, radicchio, cherry tomato, bacon, and creamy blue cheese.

Arugula, crumbled blue cheese, Granny Smith apples, shallots, and a mustard vinaigrette.

Field greens, imported tuna, hard boiled egg, kalamata olives, shaved parmigiano cheese, and lemon vinaigrette.

Arugula, roasted red peppers, and prosciutto di parma.

Field greens, quinoa, strawberries, French blue cheese, and creamy balsamic vinaigrette.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg, and ranch dressing.

Mixed greens, feta cheese, pecans, strawberries, tomatoes, cucumbers, and raspberry vinaigrette.

San Marzano tomatoes, bufala mozzarella, Parmigiano cheese, and fresh basil.

Steak tips, gorgonzola, roasted pear, and field greens drizzled with a balsamic glaze.

A combination of mozzarella and fontina cheese, fresh baby arugula, prosciutto di parma, and balsamic glaze.

Grilled eggplant with fresh mozzarella, fontina cheese, oven dried herbs, and drizzled with marinara sauce.

San Marzano tomatoes, mozzarella, bridgford pepperoni, and parmigiano cheese.

Broccoli rabe, mild sausage, fontina, and Brie cheese.

Mozzarella, tomato, farm fresh egg, and sea salt.

Assorted mushrooms, provolone cheese, goat cheese, and caramelized onions.

My daughters’ favorite! Tomato, mozzarella, and meatballs.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, and ranch dressing.

Berkshire Pork (local farm), sharp provolone, and ricotta cheese topped with onion jam.

Wood oven roast buffalo chicken and blue cheese.

Mediterranean specialty. San Marzano tomatoes, fontina cheese, Tunisian tuna in extra virgin olive oil, and baby greens drizzled with chili harissa.

Woodfire topped with mozzarella, provolone, fontina, and gorgonzola.

Sweet roasted butternut squash, goat cheese, caramelized onions, roasted garlic, arugula, rosemary, and herb white sauce.

Roasted peppers, sharp provolone, mixed olives, hummus, and assorted meats. Served with focaccia bread.

The perfect marriage of chick peas, garlic, and tahini sesame paste. Served with woodfire pita bread.

Crispy fried eggplant with fire roasted tomatoes.

Woodfire oven meatballs with tomato sauce.

Fried calamari and shrimp. Served with tomato sauce.

Wild caught Baja shrimp tossed with a spicy or mild sauce. Served with a creamy roquefort sauce.

Spicy tomato sauce, sweet sausage, and butter. Served with garlic crostini.

Tender chicken topped with monterey Jack and cheddar cheese.

Sauteed calamari, crabmeat, capers, and olives in a very spicy buttery tomato sauce.

Brick oven roasted with rosemary, and caramelized onions. Served with focaccia bread.

(6) Traditional served with blue cheese and celery.

Pan fried with mozzarella and tomato sauce.

Smoked prosciutto and melted fontina. Served with a peppercorn brandy sauce.

Tender chicken on skewer. Served with vegetable medley and turmeric rice.

Prosciutto di parma, melted fontina, and topped with a peppercorn brandy sauce.

Pan fried with mozzarella and tomato sauce.

Grilled Scottish salmon served over pink risotto.

Grilled tilapia. Served with butter and lemon over spinach.

Pan seared crab cake. Served over radish avocado salad.

Olives, capers, and tomato sauce.

Fettuccine tossed with arugula, goat cheese, shrimp, extra virgin olive oil, and garlic.

Rigatoni pasta, meatballs, and rose or tomato sauce .

Cavatelli pasta and tips of tender filet and a hearty tomato sauce.

Duck Ragu and slow cooked and tossed with housemade wide pasta.

Potato dumplings. Served in choice of tomato and pink or gorgonzola sauce.

Served with fresh tomato, shredded lettuce, pickle, chili mayo, choice of American or cheddar cheese, and brioche bun.

Fresh ground chicken blended with kalamata olives and feta cheese. Topped with fresh avocado and tzatziki sauce.

Served on pita bread, lettuce, tomato, and Tahini sauce.

Philly cheese steak sandwich. Served with American cheese.

Tartar sauce, lettuce, tomato, and brioche bun.

Lettuce, tomato, bacon, and avocado mayonnaise.

Bacon, sunny side up farm fresh egg, cheese, and brioche bun.

Honey mustard, bacon, lettuce, and tomato.

Grilled vegetable medley.

Grilled chicken breast topped with mozzarella and tomato pesto sauce.

Comes side of tomato sauce.

With Italian dressing.

Field greens, tomato, cucumber, and balsamic vinaigrette

Served with shaved Parmesan cheese and lemon vinaigrette.

Fresh mozzarella, tomatoes, and green basil seasoned with salt and olive oil.

Classic caesar salad topped with parmigiano tuile and croutons.

Field greens, sliced tenderloin, walnuts, chick peas, pear, and dried cherries. Served with a white champagne vinaigrette.

Iceberg, radicchio, cherry tomato, bacon, and creamy blue cheese.

Arugula, crumbled blue cheese, Granny Smith apples, shallots, and a mustard vinaigrette.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg, and ranch dressing.

Served with beefsteak tomato, shredded lettuce, pickle, chili mayo and choice of American or cheddar cheese on a brioche bun.

San Marzano tomatoes, bufala mozzarella, parmigiano cheese, fresh basil.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg and ranch dressing.

Wild caught baja shrimp tossed with a spicy or mild sauce and served with a creamy roquefort sauce.

Pan seared, cooked to your liking, served over crabmeat cannellini bean salad with a side of soy wasabi mayo.

Roast peppers, sharp provolone, mixed olives, hummus, assorted meats, served with focaccia bread.

The perfect marriage of chick peas, garlic and tahini sesame paste served with house made woodfire pita bread.

Crispy fried eggplant with fire roasted tomatoes.

Woodfire oven meatballs with house made tomato sauce.

Fried calamari and shrimp served with tomato sauce.

Wild caught baja shrimp tossed with a spicy or mild sauce and served with a creamy roquefort sauce.

House Made spicy tomato sauce, sweet sausage, butter, served with garlic crostini.

Pan seared and served over house made cole slaw with wasabi citrus aioli.

Tender chicken topped with monterey jack and cheddar cheese.

Sauteed calamari, crabmeat, capers and olives in a very spicy buttery tomato sauce.

Blue point oysters topped with a mix of creamy spinach, pine nuts and pancetta.

Pan fried creamy rice mixed with mozzarella, parsley and parmesan cheese served over slow cooked tomato sauce.

Brick oven roasted with rosemary, caramelized onions and served with focaccia bread.

Traditional, served with blue cheese and celery.

Daily Soup changes everyday

Field greens, tomato, cucumber, balsamic vinaigrette.

Fresh mozzarella, tomatoes, green basil, seasoned with salt and olive oil.

Classic Caesar salad topped with parmigiano tuile and croutons.

Field greens, sliced tenderloin, walnuts, chick peas, pear, dried cherries served with a white champagne vinaigrette.

Iceberg, radicchio, cherry tomato, bacon and creamy blue cheese.

Arugula, crumbled blue cheese, granny smith apples, shallots and a mustard vinaigrette.

Romaine hearts, feta cheese, olives, avocado, bacon, onions, tomato, hard boiled egg and ranch dressing.

Pan seared, topped with field greens and parmesan cheese.

Grilled and served with spicy glazed meatballs.

Braised beef, served over parmesan mashed potatoes.

Prime beef. Grilled to your liking.

Certified black Angus beef, topped with dried cherries, demi-glace.

Served with a crispy potato cake and san giovese sauce.

San Marzano tomatoes, bufala mozzarella, parmigiano cheese, fresh basil.

Steak tips, gorgonzola, roasted pear, field greens drizzled with balsamic glaze.

A combination of mozzarella and fontina cheese, fresh baby arugula, prosciutto di parma, balsamic glaze.

Grilled eggplant with fresh mozzarella, fontina cheese, oven dried herbs, drizzled with marinara sauce.

San Marzano tomatoes, housemade mozzarella, bridgeford pepperoni, parmigiano cheese.

Broccoli rabe, mild sausage, fontina and brie cheese.

Mozzarella, tomato, farm fresh egg, sea salt.

Assorted mushrooms, provolone cheese, goat cheese, caramelized onions.

My daughters’ favorite! Tomato, mozzarella, house made meatballs.

Berkshire pork (local farm), sharp provolone, ricotta cheese topped with onion jam.

Wood oven roast buffalo chicken, blue cheese.

Mediterranean specialty. San Marzano tomatoes, fontina cheese, tunisian tuna in extra virgin olive oil and baby greens drizzled with chili harissa.

Woodfire topped with mozzarella, provolone, fontina and gorgonzola.

Pan fried with mozzarella and tomato sauce.

Oven roasted half chicken with sweet garlic, lemon, rosemary au jus.

Smoked prosciutto, melted fontina. Served with a peppercorn brandy sauce.

Tender chicken on skewer served with vegetable medley and turmeric rice.

Prosciutto di parma, melted fontina and topped with a peppercorn brandy sauce.

Veal medallions topped with asparagus, crabmeat and grand marnier sauce.

Pan fried with mozzarella and tomato sauce.

Pan seared, cooked to your liking, served over crabmeat cannellini bean salad with a side of soy wasabi mayo.

Grilled scottish salmon served over risotto paprika in a lobster broth.

Grilled striped bass, cucumber relish, served over parmigiano risotto.

Pan seared crab cake served over roasted pepper coulis.

Potato dumplings served in a choice of tomato, pink or Gorgonzola sauce

House Made fettuccine tossed with arugula, goat cheese, shrimp, extra virgin olive oil and garlic.

Rigatoni pasta, meatballs, rose sauce.

Cavatelli pasta, tips of tender filet and a house made hearty tomato sauce.

House made pasta with a hearty duck ragout slow cooked and tossed together

House made with mascarpone and crabmeat. Served with vodka blush sauce.

Mixed medley of shrimp, scallops, clams and mussels served over creamy arborio rice in garlic scampi sauce.

Served with beefsteak tomato, shredded lettuce, pickle, chili mayo and choice of American or cheddar cheese on a brioche bun.

Fresh ground chicken, kalamata olives, feta cheese, avocado. Served with tzatziki sauce.

Served with american cheese

Maitre d’ hotel butter (2).

Tartar sauce, lettuce, tomato on a brioche bun.

Side of tomato sauce.