Entrees

12-Ounce, Prime Grade, New York Strip Steak from 1855 brand, black-angus, grass-fed beef. raised by family-owned ranches in the northern plains, this well marbled steak is char-grilled to order and finished with a cognac-cippolini onion and Kennett square mushroom compound butter, french onion mashed potatoes, sauteed green beans and carrots

Heirloom breed chicken, humanely pasture raised by Joyce Farms in North Carolina, antibiotic and hormone free. We start with a European style boneless ½ chicken, folded around a fresh sage and sausage stuffing, pan roasted to order and finished with a sauce made from the pan juices, served with an herbed red onion polenta cake and sauteed green beans and carrots

Five ounces of seared grass-fed filet mignon, wrapped in country ham, topped with a medallion of foie gras pate and Kennett Square mushroom duxelle, wrapped in puff pastry and baked to a golden brown, finished with a dijon mustard cream sauce, served with sauteed green beans and carrots and french onion mashed potatoes

fresh ground wild boar meat, roasted red peppers, sage, onions, Nueske’s double smoked bacon, caramelized tomato glaze, crispy balsamic brussels sprouts, butternut squash, rosemary roasted fingerling potatoes

five jumbo shrimp, garlic, butter, white wine, lime juice, sweet thai chili sauce, soy bathed linguine, fresh spinach, scallions

Freshly ground and seasoned, ½ pound blend of beef chuck and short-rib is cooked to order for a delicious steak-like flavor and is served on a toasted brioche bun with your choice of swiss, provolone, pepper-jack, or cheddar cheese served with our hand-cut French fries and house-made Pickles