The menu will change frequently based on ingredients from our farmers and the creativity of the chef.
Kneehigh Farm little gems, Birchrun blue cheese, black walnuts, and a creamy sherry vinaigrette.
Dry aged beef carpaccio with blackberries and chanterelles under oil.
Marinated cucumber and tomatoes with Romano beans and crab meat.
Chicken liver pate on a seeded cracker with brandied cherries.
Ricotta tortelli with passata arancia.
Hand cut tagliatelle with veal ragu bianco
Strascinatiwith zucchini and pesto alla trapanese.
Kreeky Tree Farm chicken leg confit with new potatoes cooked on the coals.
Braised pork shoulder with sweet corn and peaches.
Pocono trout with foragings from the forest floor.