Dinner

Starters & Plates

parsnip Bisque /10

Fresh-Baked Brioche Rolls, tomato butter or blackberry jam /12

Local Cheese Plate, selection of three cheeses, pickles, seasonal fruit jam, scones /20

Blood Orange & Endive Salad, arugula, mint, blood orange vinaigrette /11

Moules Mariniere, lemon, white wine, thyme, cream, lizzy's sourdough /16

Sweet Potato Crepe Cake, house ricotta, vadouvan cream, caviar /16

Vegetables

fingerling Sweet Potatoes, salsa macha, cilantro /10

Roasted Carrots, chimichurri, goat feta /12

Pan-Seared Kohlrabi, Vegetable demi-glace /14

Mains

celeriac steak, oyster mushrooms, pearl onions, fried sage, brown butter hollandaise /16

Cacio e pepe gnocchi sardi, linden dale goat romano, black pepper, brioche bread crumb /22

pan-seared Striped Bass, salsify, sunchoke coffee espuma, salmon roe, fennel fronds /32

Lancaster County Chicken Breast, Florian polenta, roasted carrots, kalette, mushrooms, demi /27

Grilled Strip Steak, passerine potatoes, endive salad /35

Desserts

Trifle, Genoise sponge cake, coffee whipped mascarpone, salted caramel, candied pecans /12

duo of sorbet & ice cream, raspberry, chocolate /8