Seasonal jams and accompaniments. Selection of locally sourced cheeses from local cheesemakers. Cheese selection will be updated and changed often, based on availability. Garnished with cashews, grapes, seasonal jam, and baguette crostinis. Contains gluten, dairy, and nuts.

Red pepper coulis, green olives, crispy chickpeas, ras el hanout, grilled pita, and bagel chips. Housemade roasted garlic hummus, plated in a bowl and garnished with red pepper coulis (a sauce made from pureed red pepper, sugar, vinegar, and olive oil), sliced castelvetrano olives, herbs, and fried chickpeas coated with ras el hanout (North African spice mixture containing fennel seed, turmeric, paprika, chili peppers, coriander, ginger, mace, allspice, nutmeg, cinnamon, clove, cardamom, and cumin). Served with a side of toasted pita and bagel chips. Contains gluten and sesame.

Cage-free, half dozen, and chef’s assortment of seasonal fillings. Eggs will be served in three varieties 2 eggs of each style. The styles will change seasonally but expect things like, smoked salmon, kale, beet, and roasted pepper just to name a couple. Served a la carte. Allergies changes with style.

Capers, radish, cornichons, and toasted pumpernickel. Rillettes made from slow-poached and smoked salmon mixed with crème fraiche, whipped butter, shallots, white wine, chives, parsley, lemon, and olive oil. Served with capers, cornichons, radishes, red endive, fresh dill, and toasted pumpernickel bread. Contains dairy and gluten.

Shellbark hollow goat cheese, herb crème fraîche, and crispy polenta ‘croutons’. A mixture of diced beets roasted in vinegar, thyme, olive oil, red marinated in raspberry vinegar, and gold marinated in champagne vinegar. Crumbled shellbark hollow goat cheese. Shaved radish. Croutons’ of firm polenta is flash-fried and seasoned. Crème fraiche mixed with fresh chopped herbs drizzled with lemon olive oil and saba. Served a la carte. Contains gluten and dairy.

Compressed honeycrisp apples, pumpernickel crumbs, and chili oil. Parsnips (white root vegetable similar in look, taste, and sweetness to a carrot), mirepoix, apples, vegetable stock, cream, butter, cardamom, sage, and thyme cooked together until vegetables are tender. The mixture is then pureed and it is topped with compressed apples (diced apple vacuum sealed with vinegar and herbs), crushed dried pumpernickel, and chili oil. Contains dairy and gluten (garnish).

Market greens, sorghum, roasted sweet potatoes, craisins, pecans, shaved grana podana, and sherry vinaigrette. Salad of sorghum (common grain with a slight sweet flavor similar to wheat), market greens, roasted sweet potatoes, dried cranberries, fresh sage, and sherry vinaigrette. Topped with pecans and shaved grana padano cheese. Contains dairy and nuts.

Snipped chives and truffle creme fraiche. Puree of local mushrooms (cremini, oyster, shiitake, domestic button, maitake, and etc with heavy cream, vegetable stock, herbs, and mirepoix). A dollop of truffle-infused creme fraiche garnished with snipped chives. This soup is thickened with a roux, so it is not gluten-free. Served a la carte. Contains gluten and dairy.

Avocado, sriracha, sesame soy emulsion, and true leaf micro cilantro. Fine diced raw yellowfin tuna (approx. 3 oz), marinated with olive oil and sriracha (red chile paste). Avocado salsa (muddled avocado, fresh chives, lime juice, and aka guacamole), baguette crostini, sesame soy emulsion (soy, sesame oil, and honey), micro cilantro, and shaved radish. Contains gluten.

Frisee, red onion, shaved fennel, pomegranate seeds, and fruitwood orchard honey vinaigrette. Frisee, orange wheels, grapefruit segments, red onion, and shaved fennel tossed with a dressing made with honey, canola oil, and raspberry vinegar. Salad is topped with pomegranate seeds and sided with dots of blood orange-mint coulis. Served a la carte.

Romaine, red endive, sourdough crouton, parmesan tuile, and lemon anchovy dressing. Romaine hearts and red endive tossed with caesar dressing, roasted garlic croutons, shaved grana padano, and parmesan crisps. Served a la carte. Contains dairy and gluten.

Seven stars yogurt, house-made granola, pears, pomegranate, and fruitwood orchard honey. Organic yogurt mixed with vanilla bean and honey, layered with pears, pomegranate seeds, and granola made in house with oats, golden raisins, pistachios, cashews, and hazelnuts. The cup is topped with turbinado sugar and torched to create the brulee. Contains dairy and nuts.

Choice of style of cage-free eggs, thick-cut green meadow farm bacon, multigrain toast, yukon potato, and home fries. Breakfast in its simplest American form, some farm fresh eggs, great cured and smoked bacon, some hearty toast, and all that’s needed is a copy of USA Today and a hot cup of Joe. Contains gluten and dairy.

Cage-free eggs, mushrooms, caramelized onions, sharp cheddar, and home fries. Three sandy ridge eggs, roasted R.L.Irwin mushrooms (shitake, royal trumpet, cremini, and oyster), caramelized onions, and sharp cheddar cheese. Our omelets are cooked to order lightly to make a light fluffy egg folded over. Contains dairy.

House smoked Ironstone creamery pork belly, poached eggs, toasted brioche, pickled onions, and rosemary-maple cream, and home fries. House smoked ironstone creamery pork belly (all-natural), crisped in the fryer, and coated in maple syrup. Two cage-free poached eggs placed atop toasted brioche and smothered in rosemary-maple cream garnished with pickled onions served with yukon potato home fries. Contains gluten and dairy.

Udon noodles, shiitake mushrooms, peanuts, baby greens, julienne vegetables, and cilantro lime vinaigrette. Baby frisee, watercress, radicchio, julienned carrots, roasted shitake mushrooms, spicy peanuts, udon noodles, and avocado all tossed with cilantro lime vinaigrette. Filet tips are marinated in ginger, garlic, soy sauce, sesame oil, lime juice, honey, and seared to med-rare, sliced, and then chilled. Salad can be done med-rare or well. Contains nuts.

Applewood smoked bacon, bibb lettuce, tomato, herb mayo, toasted sourdough, and housemade chili-ranch potato chips. Koch farm smoked deli turkey, green meadow farm applewood smoked bacon, bibb lettuce, sliced tomatoes, herb mayo, and sourdough. Contains gluten.

Sandy Ridge Farm fried egg, smoked bacon, sliced avocado, spicy aioli on toasted brioche, and home fries. Toasted sliced brioche topped with spicy aioli, sliced avocado, green meadow farm bacon, fried sandy ridge farm cage-free egg, bibb lettuce, and a tomato slice. Contains gluten.

Graham cracker crispy waffles, pumpkin cream cheese, pecans, and pure maple syrup. Graham cracker waffles deep-fried and coated in sugar and cinnamon layered with pumpkin-flavored cream cheese topped with toasted pecans and sided with maple syrup. Contains dairy, gluten, and nut.

Cage-free eggs, smoked bacon, goat cheese, spinach, oven-dried tomatoes, and home fries. Thick cut green meadow farms smoked bacon, shellbark hallow goat cheese, fresh baby spinach, oven-dried marinated tomatoes, and Sandy ridge eggs. Our omelets are cooked lightly to make a light fluffy egg folded over fresh ingredients and served with a side salad dressed with white balsamic vinaigrette. Contains dairy.

Tortilla chips, house-made chorizo, queso fresco, salsa rojo asada, and sunny side up eggs. Corn tortilla chips tossed with pork chorizo, salsa rojo asada and pico de gallo topped with a sunny side up eggs, queso fresco, and green matters micro cilantro. Contains dairy.

Celery, pickled shallots, vegan aioli, tomato, toasted artisanal bread, and mixed green salad. An “egg” salad with tofu, diced celery, pickled shallots, soy-based vegan mayonnaise, mustard, black salt, nutritional yeast, and fresh dill. Served on a toasted artisanal white loaf with butterhead lettuce and mixed green salad. Contains gluten.

Cage-free eggs, potatoes, peppers, onions, swiss cheese, buttermilk biscuit, and country sausage gravy. A hot skillet filled with scrambled eggs, yukon potatoes, peppers, onions, and swiss cheese topped with a housemade buttermilk biscuit and sausage gravy. This will not be made with modifications. It is served as is. Contains gluten and dairy.

Brioche, caramel apple, anglaise, pie crust crumbles, and cinnamon maple syrup. Brioche bread stuffed with jonagold apples cooked with spices and caramel to the consistency of apple pie filling. It is dipped in a vanilla french toast batter and griddled. Topped with pie crust crumbles, crème anglaise, and maple syrup. Served a la carte. Contains gluten and dairy.

Cherry tomato, pickled tinkerbell peppers, bacon lardons, herbs, and iceberg lettuce with Louie dressing. A circular wedge of iceberg lettuce topped with fried rock shrimp, cherry tomatoes, pickled tinkerbell peppers, bacon lardons, fresh herbs (chives, parsley, and basil), and Louie dressing (dressing derived from a Louie sauce which has mayonnaise, vinegar, ketchup, fresh lemon, and horseradish). Contains shellfish and gluten.

Smoked bacon mayo, bibb lettuce, and grilled red onions on brioche with truffle parmesan fries. 8 oz burger, double cheddar PA noble cheddar, and local yellow sharp cheddar, grilled red onion, smoked bacon mayo (mayo, bacon, parsley, and lemon), brioche bun, butterhead lettuce, and tomato with truffle parmesan fries. Served a la carte. Contains gluten and dairy.

Chocolate chunk sea salt cookie, spice molasses cookie, and chocolate brownie porter cookie. It contains dairy and gluten.

Candy cane ice cream, warm chocolate fudge, and candy cane bark. It contains dairy and gluten.

Red velvet with cream cheese, chocolate with marshmallow, and molasses with brown butter maple. It contains dairy and gluten.

Peanut butter mousse, pretzel crunch, salted caramel mousse, and milk chocolate glaze.

Vanilla bean rice pudding brûlée, biscotti, and caramelized sugar.

Seasonal jams and accompaniments. Selection of locally sourced cheeses from local cheesemakers. Cheese selection will be updated and changed often, based on availability. Garnished with cashews, grapes, seasonal jam, and baguette crostinis. Contains gluten, dairy, and nuts.

Red pepper coulis, green olives, crispy chickpeas, ras el hanout, grilled pita, and bagel chips. Housemade roasted garlic hummus, plated in a bowl and garnished with red pepper coulis (a sauce made from pureed red pepper, sugar, vinegar, and olive oil), sliced castelvetrano olives, herbs, and fried chickpeas coated with ras el hanout (North African spice mixture containing fennel seed, turmeric, paprika, chili peppers, coriander, ginger, mace, allspice, nutmeg, cinnamon, clove, cardamom, and cumin). Served with a side of toasted pita and bagel chips. Contains gluten and sesame.

Cage-free, half dozen, and chef’s assortment of seasonal fillings. Eggs will be served in three varieties 2 eggs of each style. The styles will change seasonally but expect things like, smoked salmon, kale, beet, and roasted pepper just to name a couple. Served a la carte. Allergies changes with style.

Capers, radish, cornichons, and toasted pumpernickel. Rillettes made from slow-poached and smoked salmon mixed with crème fraiche, whipped butter, shallots, white wine, chives, parsley, lemon, and olive oil. Served with capers, cornichons, radishes, red endive, fresh dill, and toasted pumpernickel bread. Contains dairy and gluten.

Shellbark hollow goat cheese, herb crème fraîche, and crispy polenta ‘croutons’. A mixture of diced beets roasted in vinegar, thyme, olive oil, red marinated in raspberry vinegar, and gold marinated in champagne vinegar. Crumbled shellbark hollow goat cheese. Shaved radish. Croutons’ of firm polenta is flash-fried and seasoned. Crème fraiche mixed with fresh chopped herbs drizzled with lemon olive oil and saba. Served a la carte. Contains gluten and dairy.

Compressed honeycrisp apples, pumpernickel crumbs, and chili oil. Parsnips (white root vegetable similar in look, taste, and sweetness to a carrot), mirepoix, apples, vegetable stock, cream, butter, cardamom, sage, and thyme cooked together until vegetables are tender. The mixture is then pureed and it is topped with compressed apples (diced apple vacuum sealed with vinegar and herbs), crushed dried pumpernickel, and chili oil. Contains dairy and gluten (garnish).

Market greens, sorghum, roasted sweet potatoes, craisins, pecans, shaved grana podana, and sherry vinaigrette. Salad of sorghum (common grain with a slight sweet flavor similar to wheat), market greens, roasted sweet potatoes, dried cranberries, fresh sage, and sherry vinaigrette. Topped with pecans and shaved grana padano cheese. Contains dairy and nuts.

Snipped chives and truffle creme fraiche. Puree of local mushrooms (cremini, oyster, shiitake, domestic button, maitake, and etc with heavy cream, vegetable stock, herbs, and mirepoix). A dollop of truffle-infused creme fraiche garnished with snipped chives. This soup is thickened with a roux, so it is not gluten-free. Served a la carte. Contains gluten and dairy.

Avocado, sriracha, sesame soy emulsion, and true leaf micro cilantro. Fine diced raw yellowfin tuna (approx. 3 oz), marinated with olive oil and sriracha (red chile paste). Avocado salsa (muddled avocado, fresh chives, lime juice, and aka guacamole), baguette crostini, sesame soy emulsion (soy, sesame oil, and honey), micro cilantro, and shaved radish. Contains gluten.

Frisee, red onion, shaved fennel, pomegranate seeds, and fruitwood orchard honey vinaigrette. Frisee, orange wheels, grapefruit segments, red onion, and shaved fennel tossed with a dressing made with honey, canola oil, and raspberry vinegar. Salad is topped with pomegranate seeds and sided with dots of blood orange-mint coulis. Served a la carte.

Romaine, red endive, sourdough crouton, parmesan tuile, and lemon anchovy dressing. Romaine hearts and red endive tossed with caesar dressing, roasted garlic croutons, shaved grana padano, and parmesan crisps. Served a la carte. Contains dairy and gluten.

Parmesan crouton and extra virgin olive oil. Plum tomatoes slow-cooked with mirepoix, garlic, herbs, and vegetable stock. The soup is pureed and finished with cream and fresh basil. Served a la carte. Contains dairy.

Jicama-pickled chili salad, cilantro, and smoked jalapeno aioli. Beef picadillo (braised ground beef with tomatoes and seasonings) stuffed in flaky empanada dough, fried and topped with the jicama (sweet and starchy root vegetable used in Latin cooking), pickled chilis, cilantro, and smoked jalapeno (chipotle) aioli. Two per serving. Served a la carte. Contains gluten.

Oven-roasted tomato, basil, green onion, spicy white wine sauce, and toasted baguette. A full pound of steamed mussels from Prince Edward Island, Canada. They are steamed in a broth of white wine, chili flakes, garlic, fresh basil, and butter. Served with two pieces of toasted baguette. Contains gluten and shellfish.

Smoked gouda cheese, Ironstone creamery pulled pork, carolina BBQ sauce, and pickled jalapenos. Fusilli pasta tossed with smoked gouda cheese sauce topped with pulled pork mixed with carolina style BBQ sauce, pickled jalapeno, and toasted bread crumbs. Contains dairy and gluten.

Mustard BBQ glaze, caramelized onion, and apple cabbage slaw on a toasted brioche bun. Slow roasted pork smothered in carolina BBQ sauce (mustard-based barbecue sauce) served on a toasted brioche bun. Topped with caramelized onions and a slaw made of apples, cabbage, mayo, vinegar, and cilantro. Served with choice of soup. Contains gluten and dairy.

Applewood smoked bacon, bibb lettuce, tomato, and herb mayo on toasted sourdough. Served with your choice of soup. Koch farm smoked deli turkey, green meadow farm applewood smoked bacon, bibb lettuce, sliced tomatoes, herb mayo, and sourdough.

Cucumber, pickled carrot, radish, jalapeno, and vegan hoisin aioli. Sauteed mixed mushrooms marinated in pineapple juice and ginger served in white corn tortillas and topped with pickled carrot, cucumber, jalapeno, cilantro, radish, and a vegan hoisin aioli. Served with a choice of soup

Greek spiced braised brisket, feta, cucumber, red onion, and truffle dill yogurt. A Pita wrap filled with braised beef brisket, feta, Persian cucumber, red onion, green leaf lettuce, and yogurt pureed with truffle oil, lemon juice, dill, and scallion. Served with choice of soup. Contains gluten and dairy.

Cage-free eggs, mushrooms, caramelized onions, sharp cheddar, and home fries. Three sandy ridge eggs, roasted R.L.Irwin mushrooms (shitake, royal trumpet, cremini, and oyster), caramelized onions, and sharp cheddar cheese. Our omelets are cooked to order lightly to make a light fluffy egg folded over. Contains dairy.

Udon noodles, shiitake mushrooms, peanuts, baby greens, julienne vegetables, and cilantro lime vinaigrette. Baby frisee, watercress, radicchio, julienned carrots, roasted shitake mushrooms, spicy peanuts, udon noodles, and avocado all tossed with cilantro lime vinaigrette. Filet tips are marinated in ginger, garlic, soy sauce, sesame oil, lime juice, honey, and seared to med-rare, sliced, and then chilled. Salad can be done med-rare or well. Contains nuts.

Sandy Ridge Farm fried egg, smoked bacon, sliced avocado, spicy aioli on toasted brioche, and home fries. Toasted sliced brioche topped with spicy aioli, sliced avocado, green meadow farm bacon, fried sandy ridge farm cage-free egg, bibb lettuce, and a tomato slice. Contains gluten.

Red grapes, apples, toasted cashews, golden raisins, toasted multigrain, and housemade chili-ranch potato chips. Poached cage-free chicken, mixed with honey mustard, mayo, celery, chives, golden raisin, sliced grapes, apples, and cashews. Served between two slices of toasted multigrain bread and bibb lettuce. Contains gluten.

Cage-free eggs, smoked bacon, goat cheese, spinach, oven-dried tomatoes, and home fries. Thick cut green meadow farms smoked bacon, shellbark hallow goat cheese, fresh baby spinach, oven-dried marinated tomatoes, and Sandy ridge eggs. Our omelets are cooked lightly to make a light fluffy egg folded over fresh ingredients and served with a side salad dressed with white balsamic vinaigrette. Contains dairy.

Celery, pickled shallots, vegan aioli, tomato, toasted artisanal bread, and mixed green salad. An “egg” salad with tofu, diced celery, pickled shallots, soy-based vegan mayonnaise, mustard, black salt, nutritional yeast, and fresh dill. Served on a toasted artisanal white loaf with butterhead lettuce and mixed green salad. Contains gluten.

Cherry tomato, pickled tinkerbell peppers, bacon lardons, herbs, and iceberg lettuce with Louie dressing. A circular wedge of iceberg lettuce topped with fried rock shrimp, cherry tomatoes, pickled tinkerbell peppers, bacon lardons, fresh herbs (chives, parsley, and basil), and Louie dressing (dressing derived from a Louie sauce which has mayonnaise, vinegar, ketchup, fresh lemon, and horseradish). Contains shellfish and gluten.

Smoked bacon mayo, bibb lettuce, and grilled red onions on brioche with truffle parmesan fries. 8 oz burger, double cheddar PA noble cheddar, and local yellow sharp cheddar, grilled red onion, smoked bacon mayo (mayo, bacon, parsley, and lemon), brioche bun, butterhead lettuce, and tomato with truffle parmesan fries. Served a la carte. Contains gluten and dairy.

Scallions, cilantro, pickled chilies, soy-ginger sauce, and mixed greens. Bite-sized cauliflower florets, lightly battered in rice flour, fried and tossed with scallions, cilantro, spicy chilis, and a glaze made from soy, ginger, sesame, sweet chili, and garlic. Served in 3 bao buns (Taiwanese steamed buns made from wheat flour) with shredded purple cabbage. Contains gluten.

Spicy cornmeal crust, herby sour cream sauce, epic spicy pickles, toasted brioche bun, and a house-made chili-ranch potato chips. Catfish fillet marinated in buttermilk and tabasco, dredged in cornmeal or flour mix and fried. Once fried the catfish is tossed in a spicy chili powder mix. Served on the toasted brioche with spicy pickles and herby sour cream (sour cream, mayo, parsley, chives, tarragon, and lemon juice). Served with chips. Contains gluten and dairy.

Grilled pork roll, cooper sharp mornay, pretzel bread bun, sunny side egg, pickled sweet pepper, and potato home fries. Croque madame is a traditional grilled ham and gruyere cheese sandwich topped with a fried egg. This version uses pork roll (a minced ham product originating from New Jersey) and coopers sharp American cheese (Philly based sharp American cheese). The mornay is a fancy word for a cheese sauce. The bread is a pretzel bread bun. The sauce goes over the griddled sandwich and then topped with a sunny side egg. Contains gluten and dairy.

Severino rigatoni, Jersey crushed tomatoes, wilted spinach, and basil ricotta. Spicy lamb bolognese (crushed tomatoes, garlic, crushed red pepper, onion, and fennel seed), wilted spinach, rigatoni made by Severino Pasta Company, heavy cream, shaved Grana Padana, and basil ricotta. Contains dairy and gluten.

Chocolate chunk sea salt cookie, spice molasses cookie, and chocolate brownie porter cookie. It contains dairy and gluten.

Candy cane ice cream, warm chocolate fudge, and candy cane bark. It contains dairy and gluten.

Red velvet with cream cheese, chocolate with marshmallow, and molasses with brown butter maple. It contains dairy and gluten.

Peanut butter mousse, pretzel crunch, salted caramel mousse, and milk chocolate glaze.

Vanilla bean rice pudding brûlée, biscotti, and caramelized sugar.

Seasonal jams and accompaniments. Selection of locally sourced cheeses from local cheesemakers. Cheese selection will be updated and changed often, based on availability. Garnished with cashews, grapes, seasonal jam, and baguette crostinis. Contains gluten, dairy, and nuts.

Red pepper coulis, green olives, crispy chickpeas, ras el hanout, grilled pita, and bagel chips. Housemade roasted garlic hummus, plated in a bowl and garnished with red pepper coulis (a sauce made from pureed red pepper, sugar, vinegar, and olive oil), sliced castelvetrano olives, herbs, and fried chickpeas coated with ras el hanout (North African spice mixture containing fennel seed, turmeric, paprika, chili peppers, coriander, ginger, mace, allspice, nutmeg, cinnamon, clove, cardamom, and cumin). Served with a side of toasted pita and bagel chips. Contains gluten and sesame.

Cage-free, half dozen, and chef’s assortment of seasonal fillings. Eggs will be served in three varieties 2 eggs of each style. The styles will change seasonally but expect things like, smoked salmon, kale, beet, and roasted pepper just to name a couple. Served a la carte. Allergies changes with style.

Capers, radish, cornichons, and toasted pumpernickel. Rillettes made from slow-poached and smoked salmon mixed with crème fraiche, whipped butter, shallots, white wine, chives, parsley, lemon, and olive oil. Served with capers, cornichons, radishes, red endive, fresh dill, and toasted pumpernickel bread. Contains dairy and gluten.

Shellbark hollow goat cheese, herb crème fraîche, and crispy polenta ‘croutons’. A mixture of diced beets roasted in vinegar, thyme, olive oil, red marinated in raspberry vinegar, and gold marinated in champagne vinegar. Crumbled shellbark hollow goat cheese. Shaved radish. Croutons’ of firm polenta is flash-fried and seasoned. Crème fraiche mixed with fresh chopped herbs drizzled with lemon olive oil and saba. Served a la carte. Contains gluten and dairy.

Compressed honeycrisp apples, pumpernickel crumbs, and chili oil. Parsnips (white root vegetable similar in look, taste, and sweetness to a carrot), mirepoix, apples, vegetable stock, cream, butter, cardamom, sage, and thyme cooked together until vegetables are tender. The mixture is then pureed and it is topped with compressed apples (diced apple vacuum sealed with vinegar and herbs), crushed dried pumpernickel, and chili oil. Contains dairy and gluten (garnish).

Market greens, sorghum, roasted sweet potatoes, craisins, pecans, shaved grana podana, and sherry vinaigrette. Salad of sorghum (common grain with a slight sweet flavor similar to wheat), market greens, roasted sweet potatoes, dried cranberries, fresh sage, and sherry vinaigrette. Topped with pecans and shaved grana padano cheese. Contains dairy and nuts.

Snipped chives and truffle creme fraiche. Puree of local mushrooms (cremini, oyster, shiitake, domestic button, maitake, and etc with heavy cream, vegetable stock, herbs, and mirepoix). A dollop of truffle-infused creme fraiche garnished with snipped chives. This soup is thickened with a roux, so it is not gluten-free. Served a la carte. Contains gluten and dairy.

Avocado, sriracha, sesame soy emulsion, and true leaf micro cilantro. Fine diced raw yellowfin tuna (approx. 3 oz), marinated with olive oil and sriracha (red chile paste). Avocado salsa (muddled avocado, fresh chives, lime juice, and aka guacamole), baguette crostini, sesame soy emulsion (soy, sesame oil, and honey), micro cilantro, and shaved radish. Contains gluten.

Frisee, red onion, shaved fennel, pomegranate seeds, and fruitwood orchard honey vinaigrette. Frisee, orange wheels, grapefruit segments, red onion, and shaved fennel tossed with a dressing made with honey, canola oil, and raspberry vinegar. Salad is topped with pomegranate seeds and sided with dots of blood orange-mint coulis. Served a la carte.

Romaine, red endive, sourdough crouton, parmesan tuile, and lemon anchovy dressing. Romaine hearts and red endive tossed with caesar dressing, roasted garlic croutons, shaved grana padano, and parmesan crisps. Served a la carte. Contains dairy and gluten.

Jicama-pickled chili salad, cilantro, and smoked jalapeno aioli. Beef picadillo (braised ground beef with tomatoes and seasonings) stuffed in flaky empanada dough, fried and topped with the jicama (sweet and starchy root vegetable used in Latin cooking), pickled chilis, cilantro, and smoked jalapeno (chipotle) aioli. Two per serving. Served a la carte. Contains gluten.

Oven-roasted tomato, basil, green onion, spicy white wine sauce, and toasted baguette. A full pound of steamed mussels from Prince Edward Island, Canada. They are steamed in a broth of white wine, chili flakes, garlic, fresh basil, and butter. Served with two pieces of toasted baguette. Contains gluten and shellfish.

Smoked gouda cheese, Ironstone creamery pulled pork, carolina BBQ sauce, and pickled jalapenos. Fusilli pasta tossed with smoked gouda cheese sauce topped with pulled pork mixed with carolina style BBQ sauce, pickled jalapeno, and toasted bread crumbs. Contains dairy and gluten.

Scallions, chilies, toasted peanuts, soy-ginger glaze. Bite-sized cauliflower florets, lightly battered in rice flour, fried and tossed with scallions, cilantro, spicy chilis, toasted peanuts, and a glaze made from soy, ginger, sesame, sweet chili, and garlic. Contains nut.

Roasted apples, pickled fennel, candied pecan crunch, and Pennsylvania maple cream. Ravioli filled with butternut squash and ricotta. They are served over a maple sauce made with cream, flour, onions, maple syrup, and rosemary. The raviolis are topped with roasted apples, roasted butternut squash, pickled fennel, and a toasted breadcrumb, or a ground candied pecan mixture. 3 raviolis appetizer and 5 for an entree. Contains gluten, nut, and dairy.

Udon noodles, shiitake mushrooms, peanuts, baby greens, julienne vegetables, and cilantro lime vinaigrette. Baby frisee, watercress, radicchio, julienned carrots, roasted shitake mushrooms, spicy peanuts, udon noodles, and avocado all tossed with cilantro lime vinaigrette. Filet tips are marinated in ginger, garlic, soy sauce, sesame oil, lime juice, honey, and seared to med-rare, sliced, and then chilled. Salad can be done med-rare or well. Contains nuts.

Cherry tomato, pickled tinkerbell peppers, bacon lardons, herbs, and iceberg lettuce with Louie dressing. A circular wedge of iceberg lettuce topped with fried rock shrimp, cherry tomatoes, pickled tinkerbell peppers, bacon lardons, fresh herbs (chives, parsley, and basil), and Louie dressing (dressing derived from a Louie sauce which has mayonnaise, vinegar, ketchup, fresh lemon, and horseradish). Contains shellfish and gluten.

Smoked bacon mayo, bibb lettuce, and grilled red onions on brioche with truffle parmesan fries. 8 oz burger, double cheddar PA noble cheddar, and local yellow sharp cheddar, grilled red onion, smoked bacon mayo (mayo, bacon, parsley, and lemon), brioche bun, butterhead lettuce, and tomato with truffle parmesan fries. Served a la carte. Contains gluten and dairy.

Severino rigatoni, Jersey crushed tomatoes, wilted spinach, and basil ricotta. Spicy lamb bolognese (crushed tomatoes, garlic, crushed red pepper, onion, and fennel seed), wilted spinach, rigatoni made by Severino Pasta Company, heavy cream, shaved Grana Padana, and basil ricotta. Contains dairy and gluten.

Pumpkin polenta, charred cipollini onion, kalettes, and pomegranate agrodolce. An 8 oz. peking duck breast pan-seared to achieve a crispy skin. Polenta is cooked with pureed roasted pumpkin served with sautéed kalettes (hybrid of kale and brussels sprouts), charred cipollini onions, and an agrodolce (an Italian sweet and sour sauce) made from pomegranate juice, seeds, cider vinegar, and honey. Contains dairy.

Locust point ¼ chicken, celery root, baby carrots, pearl onion, house-smoked pork belly, and zinfandel wine reduction. This is a play on a classic French dish, Coq au vin. Traditionally, the chicken is braised in red wine with vegetables and bacon to create a stew. This is a deconstructed version. Locust Point Farm chicken breast and leg, brined for 24 hrs in a simple salt, sugar, and water brine. The Chicken is pan-roasted and served over celery root puree and sided with baby carrots, red pearl onions, 2 oz. of house-smoked pork belly pieces, and finished with a Zinfandel wine reduction sauce (reduced chicken stock, red wine reduction, tomato, and fresh thyme). Contains dairy.

Caramelized baby sweet peppers, jasmine rice, petit herbs, and rock shrimp etouffee gravy. A 6 oz. catfish fillet pan-seared and served over rice cooked pilaf style with onions, herbs, and spices. Fish is topped with a rock shrimp etouffee sauce (a Cajun and creole style sauce made from dark roux, onions, peppers, celery, shrimp stock, and tabasco). Caramelized peppers and herb mixture (parsley, basil, and chives) are tossed with lemon oil, salt, and pepper served on the dish. Contains gluten and shellfish.

Weaver orchard apples, kabocha squash, swiss chard, leek soubise, aged banyuls. Verlasso Salmon is a sustainably raised salmon out of chile. Served over kabocha squash wedges (sweeter winter squash which has the taste of a cross between a pumpkin and sweet potato), apples, and swiss chard tossed with shallots and fresh oregano. The dish is sauced with leek soubise (classic onion cream sauce substituting leeks for the onions) and a drizzle of aged banyuls vinegar (french vinegar with a flavor of a cross between sherry and balsamic, not harsh, and sweetness from the aging). Contains dairy.

Szechuan peppercorn BBQ glaze, macadamia nut rice, and country hill farm Asian kohlrabi slaw. Meadow Run (a farm in Lititz, PA) lamb shank has an after cook weight of 14-16 oz. It slowly braised in a szechuan peppercorn BBQ sauce, which consists of hoisin sauce, ginger, scallions, chilis, brown sugar, mirin (sweet rice wine), star anise, and szechuan peppercorns (peppercorn with spice and a citrus-like taste and demi-glace. The rice is steamed and combined with toasted macadamia nuts and cilantro. The Asian slaw consists of kohlrabi (root vegetable in the cabbage family that can be eaten raw or cooked) that comes from Country Hill Produce (a farm in Linzer, PA). The kohlrabi is combined with carrots, purple cabbage, scallions, ginger, sesame, lime juice, and rice wine vinegar. The meat is sauced with a reduction of braising liquid. Contains nuts.

Garlic rapini, roasted tomato, duck fat potato pave, and pink peppercorn bordelaise. 8 oz. cut from the tail end of beef tenderloin, extremely tender, and lean. Served over a crispy potato pave (pressed potato dish that consists of potato, cream, duck fat, and fresh herbs that are layered, baked, pressed, portioned, and pan-fried). Rapini (broccoli rabe) is cooked with oven-roasted tomatoes and garlic and served with the steak. The dish is sauce with Bordelaise sauce (classic steak sauce of demi-glace, bone marrow, red wine, shallots, peppercorns, and butter). Contains dairy.

Butternut squash puree, roasted fingerling, brussel sprouts, and plum tomato-bacon marmalade. 2 filets of trout, sided with butternut squash puree, roasted fingerling potatoes, brussel sprout leaves, and topped with a marmalade made from tomatoes, vinegar, sugar, onions, star anise, fresh thyme, and bacon slowly cooked down. The marmalade is served room temperature. Contains dairy.

Sweet potato, black bean and poblano salad, queso blanco, avocado, and salsa verde asada. A warm salsa of black bean, sweet potato, onion, and poblano pepper. Served over 2/3 pan-fried Venezuelan style corn cakes made with masarepa (corn bread flour). Served with avocado, salsa rojo asada, queso fresco, and true Leaf micro cilantro. Without the cheese, this is a vegan dish. Contains dairy.

King oyster mushroom, hakurei turnips, baby kale, farro “pilaf”, and fresh horseradish crème fraiche. An 8 oz. of braised Green Meadow Farm boneless beef short rib. The pilaf made from farro, onions, fresh herbs, and butter. The king oyster mushrooms are roasted and tossed with the hakurei turnips (baby turnips prized for their sweet flavor and ability to be eaten raw) and sided with a crème fraiche which has fresh horseradish, chives, and parsley. The dish is topped with a fresh salad of baby kale tossed with truffle oil, pickled shallots, salt, and pepper. Contains dairy and gluten.

Chocolate chunk sea salt cookie, spice molasses cookie, and chocolate brownie porter cookie. It contains dairy and gluten.

Candy cane ice cream, warm chocolate fudge, and candy cane bark. It contains dairy and gluten.

Red velvet with cream cheese, chocolate with marshmallow, and molasses with brown butter maple. It contains dairy and gluten.

Peanut butter mousse, pretzel crunch, salted caramel mousse, and milk chocolate glaze.

Vanilla bean rice pudding brûlée, biscotti, and caramelized sugar.

Seasonal jams and accompaniments. Selection of locally sourced cheeses from local cheesemakers. Cheese selection will be updated and changed often, based on availability. Garnished with cashews, grapes, seasonal jam, and baguette crostinis. Contains gluten, dairy, and nuts.

Red pepper coulis, green olives, crispy chickpeas, ras el hanout, grilled pita, and bagel chips. Housemade roasted garlic hummus, plated in a bowl and garnished with red pepper coulis (a sauce made from pureed red pepper, sugar, vinegar, and olive oil), sliced castelvetrano olives, herbs, and fried chickpeas coated with ras el hanout (North African spice mixture containing fennel seed, turmeric, paprika, chili peppers, coriander, ginger, mace, allspice, nutmeg, cinnamon, clove, cardamom, and cumin). Served with a side of toasted pita and bagel chips. Contains gluten and sesame.

Cage-free, half dozen, and chef’s assortment of seasonal fillings. Eggs will be served in three varieties 2 eggs of each style. The styles will change seasonally but expect things like, smoked salmon, kale, beet, and roasted pepper just to name a couple. Served a la carte. Allergies changes with style.

Capers, radish, cornichons, and toasted pumpernickel. Rillettes made from slow-poached and smoked salmon mixed with crème fraiche, whipped butter, shallots, white wine, chives, parsley, lemon, and olive oil. Served with capers, cornichons, radishes, red endive, fresh dill, and toasted pumpernickel bread. Contains dairy and gluten.

Shellbark hollow goat cheese, herb crème fraîche, and crispy polenta ‘croutons’. A mixture of diced beets roasted in vinegar, thyme, olive oil, red marinated in raspberry vinegar, and gold marinated in champagne vinegar. Crumbled shellbark hollow goat cheese. Shaved radish. Croutons’ of firm polenta is flash-fried and seasoned. Crème fraiche mixed with fresh chopped herbs drizzled with lemon olive oil and saba. Served a la carte. Contains gluten and dairy.

Compressed honeycrisp apples, pumpernickel crumbs, and chili oil. Parsnips (white root vegetable similar in look, taste, and sweetness to a carrot), mirepoix, apples, vegetable stock, cream, butter, cardamom, sage, and thyme cooked together until vegetables are tender. The mixture is then pureed and it is topped with compressed apples (diced apple vacuum sealed with vinegar and herbs), crushed dried pumpernickel, and chili oil. Contains dairy and gluten (garnish).

Market greens, sorghum, roasted sweet potatoes, craisins, pecans, shaved grana podana, and sherry vinaigrette. Salad of sorghum (common grain with a slight sweet flavor similar to wheat), market greens, roasted sweet potatoes, dried cranberries, fresh sage, and sherry vinaigrette. Topped with pecans and shaved grana padano cheese. Contains dairy and nuts.

Snipped chives and truffle creme fraiche. Puree of local mushrooms (cremini, oyster, shiitake, domestic button, maitake, and etc with heavy cream, vegetable stock, herbs, and mirepoix). A dollop of truffle-infused creme fraiche garnished with snipped chives. This soup is thickened with a roux, so it is not gluten-free. Served a la carte. Contains gluten and dairy.

Avocado, sriracha, sesame soy emulsion, and true leaf micro cilantro. Fine diced raw yellowfin tuna (approx. 3 oz), marinated with olive oil and sriracha (red chile paste). Avocado salsa (muddled avocado, fresh chives, lime juice, and aka guacamole), baguette crostini, sesame soy emulsion (soy, sesame oil, and honey), micro cilantro, and shaved radish. Contains gluten.

Frisee, red onion, shaved fennel, pomegranate seeds, and fruitwood orchard honey vinaigrette. Frisee, orange wheels, grapefruit segments, red onion, and shaved fennel tossed with a dressing made with honey, canola oil, and raspberry vinegar. Salad is topped with pomegranate seeds and sided with dots of blood orange-mint coulis. Served a la carte.

Smoked gouda cheese, Ironstone creamery pulled pork, carolina BBQ sauce, and pickled jalapenos. Fusilli pasta tossed with smoked gouda cheese sauce topped with pulled pork mixed with carolina style BBQ sauce, pickled jalapeno, and toasted bread crumbs. Contains dairy and gluten.

Romaine, red endive, sourdough crouton, and parmesan crisp. Romaine hearts and red endive tossed with caesar dressing. Roasted garlic croutons, and shaved Grana Padano, and parmesan crisps. Contains dairy and gluten.

Udon noodles, shiitake mushrooms, peanuts, baby greens, julienne vegetables, and cilantro lime vinaigrette. Baby frisee, watercress, radicchio, julienned carrots, roasted shitake mushrooms, spicy peanuts, udon noodles, and avocado all tossed with cilantro lime vinaigrette. Filet tips are marinated in ginger, garlic, soy sauce, sesame oil, lime juice, honey, and seared to med-rare, sliced, and then chilled. Salad can be done med-rare or well. Contains nuts.

Celery, pickled shallots, vegan aioli, tomato, toasted artisanal bread, and mixed green salad. An “egg” salad with tofu, diced celery, pickled shallots, soy-based vegan mayonnaise, mustard, black salt, nutritional yeast, and fresh dill. Served on a toasted artisanal white loaf with butterhead lettuce and mixed green salad. Contains gluten.

Cherry tomato, pickled tinkerbell peppers, bacon lardons, herbs, and iceberg lettuce with Louie dressing. A circular wedge of iceberg lettuce topped with fried rock shrimp, cherry tomatoes, pickled tinkerbell peppers, bacon lardons, fresh herbs (chives, parsley, and basil), and Louie dressing (dressing derived from a Louie sauce which has mayonnaise, vinegar, ketchup, fresh lemon, and horseradish). Contains shellfish and gluten.

Smoked bacon mayo, bibb lettuce, and grilled red onions on brioche with truffle parmesan fries. 8 oz burger, double cheddar PA noble cheddar, and local yellow sharp cheddar, grilled red onion, smoked bacon mayo (mayo, bacon, parsley, and lemon), brioche bun, butterhead lettuce, and tomato with truffle parmesan fries. Served a la carte. Contains gluten and dairy.

Spicy cornmeal crust, herby sour cream sauce, epic spicy pickles, toasted brioche bun, and a house-made chili-ranch potato chips. Catfish fillet marinated in buttermilk and tabasco, dredged in cornmeal or flour mix and fried. Once fried the catfish is tossed in a spicy chili powder mix. Served on the toasted brioche with spicy pickles and herby sour cream (sour cream, mayo, parsley, chives, tarragon, and lemon juice). Served with chips. Contains gluten and dairy.

Severino rigatoni, Jersey crushed tomatoes, wilted spinach, and basil ricotta. Spicy lamb bolognese (crushed tomatoes, garlic, crushed red pepper, onion, and fennel seed), wilted spinach, rigatoni made by Severino Pasta Company, heavy cream, shaved Grana Padana, and basil ricotta. Contains dairy and gluten.

Chocolate chunk sea salt cookie, spice molasses cookie, and chocolate brownie porter cookie. It contains dairy and gluten.

Candy cane ice cream, warm chocolate fudge, and candy cane bark. It contains dairy and gluten.

Red velvet with cream cheese, chocolate with marshmallow, and molasses with brown butter maple. It contains dairy and gluten.

Peanut butter mousse, pretzel crunch, salted caramel mousse, and milk chocolate glaze.

Vanilla bean rice pudding brûlée, biscotti, and caramelized sugar.