Our award-wining restaurant features only the freshest ingredients, as well as every dish being designed, created, and prepared by our Executive Chef, William Carr and his talented staff.

Our “from scratch” kitchen allows for us to accommodate most food allergies, our menus are based on seasonal availability and are subject to change

Reservations are suggested and can be made by calling 215-702-9600 or visit our open table option

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Valentine’s Day Menu

Entrée pricing includes your choice of appetizer and dessert

Appetizers
Maryland Crab soup – Old bay, vegetable and tomato broth garnished with lump crab meat then topped with lemon butter crostini

Flaky Brie bites  Puff pastry wrapped French brie, balsamic glazed figs, pomegranate syrup

Arugula & Beet salad  Slow roasted beets, pickled red onion, shaved fennel, goat cheese, candied cashews, honey orange vinaigrette

Cajun Shrimp Cocktail  Jumbo shrimp poached in Cajun broth, twin sauces of Bourbon street remoulade & Citron Creole cocktail sauce

Entrées 

Filet Mignon $67    Grilled filet, roasted wild mushroom & truffle demi-glace, Mascarpone chive mashed potato, buttered haricot vert

Grilled Frenched Pork Chop $60  Chianti wine & herb brined chop, Tuscan compound butter garnish over roasted pepper & broccoli risotto

Lobster Tail $65  Baked then topped with mango jerk glaze, Paradise island coconut whipped sweet potatoes, pineapple sauteed baby bok choy

Lemon Herb 1/2 Chicken $55   Marinated then pan roasted, served over Mediterranean quinoa comprising of tomato, zucchini, squash, onion, spinach and feta, then topped with tzatziki sauce

Crab Stuffed Shrimp   $62  Baked colossal shrimp stuffed with New England crab, served with vegetable wild rice & Newburg sauce

Butternut Squash Ravioli $50  Handcrafted whole wheat pasta stuffed with roasted butternut squash & ricotta, finished with an apricot brandy cream sauce and black walnut, crumbled gorgonzola, fresh sage garnish

DESSERT

Caramel Apple Upside Down cake   Granny smith apples & pecans baked in yellow cake then topped with warm apple carmel glaze and vanilla gelato.

Sachertorte   Chocolate sponge cake, layered with apricot jam, covered in chocolate ganache

Lovers Duo  Yellow cake heart stuffed with raspberry filling dipped in white chocolate ganache &  Mini fruit tart puff pastry crust, cream cheese filling and fresh fruit

Crème Brulee with Fresh Berries    Pastry Chef Bieri’s classic crème brulee