The menu will change frequently based on ingredients from our farmers and the creativity of the chef.

 

BEGINNINGS

Cantaloupe salad with shaved fennel and tangerine lace.

*Beef carpaccio with shelling beans, Birchrun Blue, and pickled black trumpet mushrooms.

Marinated heirloom tomatoes with grilled green beans and crab meat.

Chicken liver pate on a seeded cracker with brandied cherries.

 

PASTA

Veal tortelli with a chanterelle mushroom ragu.

Hand cut tagliatelle with heirloom tomato passata and smoked ricotta.

Strascinati with Jimmy Nardello peppers, zucchini, and house cured guanciale.

 

PROTEINS

Pasture Song Farm chicken breast with new potatoes cooked on the coals. 

Braised pork shoulder with sweet corn and peaches.

Pocono trout with foragings from the forest floor. 

 

DESSERTS

Slowly baked meringue with Éclat chocolate mousse, and a peach and tangerine lace sauce.

White wine poached peaches with fresh whipped cream. 

Summer berry tart with honeysuckle ice cream.