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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New Year’s Eve 2018 menu

Entrée pricing includes your choice of appetizer and dessert

Appetizers
Caprese Skewers Heirloom tomatoes, fresh mozzarella and basil toasted pine nuts, arugula, pesto and balsamic glaze

Oysters Bienville  Baked oysters topped with shrimp, bacon, ham, mushroom, with a sherry cream and topped with Parmesan breadcrumbs

Lobster Bisque Hearty lobster broth finished with cream and brandy topped with snipped chives and fresh lobster meat

Spinach Salad  Baby spinach crispy bacon, shaved red onion, soft boiled egg, heirloom tomato, crumbled goat cheese, tossed with a warm honey mustard vinaigrette

Entrées 

Grilled Strip $72    Grilled center cut prime New York strip steak, topped with roasted leek          arugula maître’d butter, herb roasted baby potatoes, pearl onion confit

Orange Rosemary Chicken $55  Pan roasted marinated organic free range airline chicken breast, served with Tuscan vegetable risotto which includes sun-dried tomato, zucchini, yellow squash, eggplant & pancetta.

Grilled Apple Pork Chop $60  Brined then grilled, topped with port fig gastrique and spiced cashews, accompanied with Duchess sweet potatoes & buttered haricot vert.

Grilled New Zealand Lamb $65  Roasted Half rack of lamb in a garlic marinade, topped with a red wine demi-glace, served with ricotta mashed potatoes, grilled asparagus.

Lemon Thyme Red Grouper    $60                                                                                                 Line caught broiled grouper, served with sautéed heirloom tomato, fresh spinach & mascarpone tri-color orzo

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

Desserts

Apple Cherry Jalousie – Granny Smith apples dried cherries baked in a flaky puff pastry crust served warm topped with warm apple glaze and vanilla gelato

Pistachio Cannoli Cake
yellow cake layered with toasted pistachios sweet ricotta filling and chocolate chips

Mini Chocolate Fondue
Warm chocolate ganache, pound cake, skewered fresh fruit and marshmallows

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

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