Lunch Menu

Appetizers Pub Fare Lunch Entrees Salads Desserts 

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

Jamison Publick House History: Renovations back to pre-revolutionary times with the warmth of the stone, wood and candle-light bring together a unique environment of service. The building, an Inn originally, dates back to at least 1745 according to a Court of Quarter Sessions docket which denotes a petition to dispense spirits by Michael Horlacker for the established Inn. Records also show in 1796 Conrad Marks secured a license for the same established Inn on the road to Macungie formerly occupied by George Horlacker. A few years after the change in ownership the Inn was at the center of much turmoil during what became known as “Fries Rebellion”. In 1871 the established town was renamed Geryville when Jesse Gery was appointed to the position of postmaster. Two hundred and sixty-five years later the original building has been returned back to its splendor by a host of local craftsman and artists headed by the present owners Mark & Angel Jamison. Care has been taken to return this iconic eatery and publick house into what it may have been once and what will be for the foreseeable future.

*consuming raw or undercooked meats, poultry, seafood,

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

 

Pub Fare

all burgers & sandwiches served with homemade chips and a pickle

substitute seasoned french fries, mixed greens or add bacon for $1.

    Bistro Burger-    12. red onion marmalade | crumbled bleu cheese | chipotle mayo | ciabatta roll   Classic Black Angus Burger-    11. lettuce | tomato | onion choice of cheese: american | cheddar | baby swiss | bleu cheese   Roasted Chicken Waldorf Salad Wrap-    8. spring mix lettuce | tomato | apple | golden raisin | toasted walnut   Chicken or Eggplant Parmesan Sandwich-    9./8. mozzarella | provolone | ciabatta roll | homemade tomato sauce   Grilled Vegetable & Tofu Wrap-    8. grilled pepper | onion | portabella | grilled tofu | mozzarella spinach | pesto mayo   Corned Beef Reuben-    10. organic pa baby swiss cheese | pickled red onion sauerkraut | caper remoulade   Grilled Chicken “BLT” Ciabatta-    9. arugula pesto | apple wood bacon | organic pa cheddar   Beer-Battered Fish Wrap-    9. haddock | cole slaw | lettuce | tomato | tartar sauce   Turkey Club-    11. bacon | lettuce | tomato | smoky mayo | golden wheat bread   Fish & Chips-    13. beer battered haddock | seasoned french fries dill pickle tartar sauce   Lobster Pot Pie–    21. english pea | carrot |  potato | puff pastry   *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*   Lunch Entrees   Grilled Churrasco Steak    16. yukon gold potato | horseradish demi-glace   Chicken or Eggplant Parmesan    10. angel hair | homemade tomato sauce | garlic bread   Creamy Shrimp or Chicken Pesto Pasta    12./10. homemade pesto | penne | sundried tomato | asparagus   Pistachio Crusted Jail Island Salmon    12. yukon potato | brussels sprout | grain mustard brown butter   Laughing Bird Shrimp Scampi    12. capote caper | arugula | sundried tomato white wine lemon butter | angel hair   *All lunch entrees come with a small side salad*   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   Executive Chef: Stephen Yeager Sous Chef: Nathan Lion   *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*