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

 

BEGINNINGS

 

Bitter greens, Birchrun blue cheese, black walnuts, creamy sherry vinaigrette, honey.

14

*Picked duck confit with a duck egg and marinated Barnard's Orchard vegetables.

16

*Massachusetts scallop carpaccio, cherry blossoms, and oyster leaf juice.

16

Gobbler’s ridge chicken liver pate on a seeded cracker with brandied cherries.

15

 

 

PASTA

 

Stinging nettle and ricotta tortelloni in brown butter.

18

Hand twisted strozzapreti with rabbit ragu.

19

Tonnarelli alla Gricia with 1732 Meats guanciale and Doe Run Batch N0 26.

17

 

 

PROTEINS

 

Stony Hill Farm duck breast, parsnip puree and preserved plum sauce.

30

Grilled on the bone short rib with charred oyster mushrooms and a green garlic sauce.

35

Pocono trout with foragings from the forest floor.

28

 

CORKAGE FEE

 

10 per table.