BITES

*Pickled vegetables 3         

Pan-fried Pork Dumpling 4

Kimchi Fritters, Korean chili aioli 4

*Deviled Verbena Farm Eggs, bacon infused trout roe 5

*Chickpea fries, tomato chutney 5

Calamari, gochujang, sesame, scallion 8

VEGETABLES, SALADS, GRAINS

*Farm greens, goat cheese, local strawberries, pistachios, balsamic vinaigrette 10

* Local Kale Caesar Salad, polenta croutons 9

*Roasted Chickpeas, house made chorizo,

herbs 7

*Lancaster County Asparagus, black truffle hollandaise, lemon 9

*Sautéed local Mushrooms, coconut polenta, fontina 10    

*Sauteed local Squash, tapenade, tomato, basil, goat cheese  7

Cheese

House made whipped ricotta, lemon, roasted garlic, black pepper, pickled beets, crostini 9

Smokey Rogue Bleu Cheese, fig mostarda, grilled baguette, petite salad 9 (Oregon )

Doe Run Seven Sisters, truffled honey, apple slices, crostini 10 (Pennslyvania)

Selection of all Three Cheeses 16

SMALL PLATES

*PEI Mussels, kaffir lime curry sauce, herbs, cellaphane noodles 13

Meritage Burger, Kobe beef, sesame slaw, truffle aioli, caramelized onions, Toasted

bun 14

*Dill and Citrus Cured Verlasso Salmon, pumpernickel, local watercress salad, lemon, dill, yogurt dressing 11

House Stretched mozzarella, local tomato salad, marinated olives, grilled baguette 13

Berkshire Pork Belly Biscuit biscuit, pickled jalapeno, BBQ sauce, slaw 10

*Red Wine braised Escargot, garlic puree, anisette, walnut, garlic butter 12

LARGE PLATES

*Seared New Jersey Scallops, creamed corn and crab, basil puree, grilled zucchini 25

*Roasted Verlasso Salmon, soba noodle salad, miso emulsion 22

*Duo of Lamb, fiddlehead ferns, baby carrot, artichokes, cauliflower, tomato confit 25

Kobe Meatloaf, steak fries, grilled broccoli, tomato, caper, & olive relish 19

*Hudson Valley Duck Breast, goat cheese and potato pudding, spinach, bordelaise, herb de Provence, pickled rhubarb 26

Grilled Berkshire Pork Chop, corn and smoked cheddar pudding, corn relish , “red eye gravy” 21

* Roasted Amish Chicken, spring pea & asparagus risotto, rosemary mustard chicken jus 21

(GLUTEN FREE ITEMS ARE MARKED *)

Executive Chef – Anne Coll

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Crab Tasting Menu                                                              Wednesday June 19th -  Friday June 21                                        $39 per person

Amuse Bouche                                                                        Jonah Crab, yuzu emulsion, chili crisp

1st course                                                                                 Peeky Toe Crab salad, champagne mango, Thai Basil, Vietnamese vinaigrette, cucumber mint granita, avocado mousse

2nd course                                                                                  Pan Seared Crab Cake, roasted local asparagus, black truffle emulsion, five minute egg

3rd course                                                                                Corn and Crab custard, crab and shrimp mousseline, branzino, sauce americaine, shanghai bok choy

4th course                                                                              Flourless Chocolate Torte, raspberry sorbet, swiss marshmallow