Dinner Menu

Appetizers Pub Fare Salads Entrees Desserts 

*reservations recommended*

We also have daily specials and an ever-changing Chef’s Menu that include additional entrees and appetizers highlighting the bounties of the seasons…call for more info on Chef’s Menu…

Appetizers

Mediterranean Trio-    9.

traditional & black bean hummus | sundried tomato caper relish | wheat flatbread

Arugula Mascarpone & Bacon Dip-    10.

grilled baguette

Cornmeal Crusted Calamari-    10.

capote caper | homemade tomato sauce

Fried Chesapeake Bay Oysters-    12.

sweet potato fingerlings | smoked tomato horseradish jam

Vietnamese Fried Chicken Lettuce Wraps-    9.

cilantro | scallion | lime zest | butter valley bibb | nuoc cham

Slow Roasted Baby Back Ribs-    12.

smoky coca-cola bbq | house slaw

Roasted Cauliflower Risotto Balls-    9.

bleu cheese + louisiana hot sauce

 *reservations recommended*

Salads

Publick House Nicoise- mixed greens | waldorf chicken salad    12.

green bean | carrot | grape tomato | calamata | fried hardboiled egg

 

Grilled Steak Salad- spring mix greens | romaine    16.

bleu cheese | red onion | mushroom | grape tomato | cucumber

 

Spinach + Arugula Salad- butter valley cherry tomato    9./5.

balsamic red beets | herbed pine nut + dried cherry granola

ricotta salata | roasted garlic balsamic vinaigrette

 

Caesar Salad- romaine | crouton | parmesan   9./5.

anchovies +3.

 

Mixed Greens Salad- baby greens    7./4.

crouton | cucumber | tomato | carrot

 

*add the following to any salad blackened or grilled*

*chicken 4. | shrimp 5. | salmon 6.*

 

Homemade Dressing Selections

honey dijon | roasted garlic balsamic | bleu cheese

peppercorn ranch | pesto parmesan

caramelized sweet onion

*consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of food borne illness*

*reservations recommended*

Pub Fare

all burgers & sandwiches served with homemade chips and a pickle

substitute seasoned french fries or mixed greens(1.50) or sweet potato fries(3.00)

 

the classics

Classic Black Angus Burger   11.

lettuce | tomato | onion

choice of cheese: american | pa cheddar | pa baby swiss | pa havarti

Bistro Burger   12.

red onion marmalade | crumbled bleu cheese | chipotle mayo | ciabatta roll

Roasted Chicken Waldorf Salad Wrap   8.5

spring mix lettuce | tomato | apple | golden raisin | toasted walnut

Chicken or Eggplant Parmesan Sandwich   9./8.

mozzarella | provolone | ciabatta roll | homemade tomato sauce

Grilled Chicken “BLT” Ciabatta   10.

arugula pesto | apple wood bacon | organic pa cheddar

Fish & Chips   13.

beer battered haddock | seasoned french fries

dill pickle tartar sauce

Chef’s Favorites

 

Spicy Shrimp Tacos   10.

mexi-slaw | pico de gallo | sour cream | honey garlic hot sauce

BBQ Pork Confit   12.5

coca cola bbq sauce | cole slaw | potato bun

Hope Spring Farms 3 Cheese and Ham Sammy   11.

cheddar | baby swiss | havarti | tomato | thick sourdough

Crispy Tofu Po’ Boy    10.

kale salad | tomato | creole mustard vayo

Black Forest Ham and Turkey    12.

lettuce | tomato | beer + bacon + onion jam | golden wheat bread

Lobster Pot Pie–    21.  (dine in only)

english pea | carrot | potato | puff pastry

*consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of food borne illness*

 

Sourcing locally is in everybody’s best interest and we would like to thank: Kneehigh Farm, Lancaster Farm Fresh Co-Op, Butter Valley Harvest, Twin Fancy Farm, Seven Star Dairy, Plainville Farms, Hope Springs Farm, Apple Tree Goat Dairy, Fieldstone Farm, Fresh Tofu Inc, Nello’s Meats

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*

*reservations recommended*

Entrees

Eggplant | Chicken | Veal Parmesan-    17. /18./19.

              angel hair pasta | homemade tomato sauce

garlic ciabatta

Creamy Chicken or Shrimp Pesto Pasta-    18./20.

                     homemade pesto | penne | sundried tomato | asparagus

     Crispy Tamari Sesame Tofu –    22.

 edamame | scallion | baby bell pepper | carrot

pickled red onion | tahini rice noodles

Pan Seared Chicken Chesapeake-    25.

      grilled corn mashed | jumbo lump crab | asparagus

old bay pan jus

Grilled Filet Mignon-    37.

potato gaufrette | roasted cipollini onion | asparagus

red wine demi | béarnaise aioli

Soy Glazed Sea Bass-    35.

rice | ginger miso | baby bok choy |carrot oil

*reservations recommended*

Executive Chef | Stephen Yeager

 Chef | Nathan Lion

*consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of food borne illness*

 *reservations recommended*

dessert menu

Vanilla Crème Brûlée           8.

fresh organic farm eggs

Guinness Gingerbread Apple Jar Cake          8.

caramel sauce, whipped cream, vanilla ice cream

Irish Coffee Ice Cream Sundae             8.

jameson’s caramel sauce, candied walnuts

Warm Chocolate Peanut Butter Indulgence   8.

belgian chocolate ganache

Moist Carrot Cake    8.

pecans, coconut, raisins, orange zest, crystallized ginger

Cream cheese frosting

Cannoli Cheesecake    8.

Cannoli crisps, chocolate ganache

Local Vanilla Bean Ice Cream   6.5

plain or topped with warm chocolate ganache

Meyer Lemon Panna Cotta          8.

Tangerine sauce

Butterscotch-Vanilla Ice Cream        6.5

Toffee Chips

 

All of our desserts are made in house by our pastry chef/owner Angel Jamison. Attention to detail, the freshest ingredients combined with her methodical approach to baking proves to be the difference in every case. Ice Creams are provided to us by Longacres Dairy

*reservations recommended*