4. Cream of Onion Soup
[L/D]
Ingredients
•Yellow Onions, Shallot, Garlic,
Celery, Leek
•White wine, Vegetable stock,
Heavy cream
•Bay leaf
•Thyme sprigs
•Peppercorns
•Corn starch
Mis en place
• Soup Spoon
• To garnish;
•2 oz of House-smoked Cheddar
Cheese
•5 each country croutons
•Dash of chopped chives
Allergies
• Dairy
•Gluten (no croutons
OK)
6. Chicken Wings $10
• 1 dozen Fresh Large
Local Chicken wings.
Choice of; Chocolate
BBQ w/scallion ranch,
Buffalo w/ blue cheese
• Celery sticks & carrots
4ea.
• Allergies: Gluten, Soy,
Fish, Shellfish, Egg, Dairy
• Server Mis En
Place:bone plate, wet
naps
7. Parmesan Garlic Fries
•8oz French fries
•Chopped garlic
•Mixed herbs
•Parmesan cheese
•Butter
•Herb Aioli
Mis en place
•.Sharing fork or
spoon
• Ketchup
Allergies
• Soy
• Egg
• Dairy
• Gluten
8. Pan Seared Scallops
Ingredients
•Savoy cabbage
•2 ea scallops
•Apple-Bacon Jam
•Chopped bacon, red
onion, garlic, shallots,
apple cider vinegar, brown
sugar, maple syrup,
espresso, S&P, Thyme,
bourbon, apple juice, diced
apple.
Mis en place
Allergies
• Dairy (no butter)
• Shellfish
9. Pretzel Crusted Calamari
Ingredients
•8oz squid
•Whole grain mustard aioli
•Lemon wedge
•Mixed herbs
• Pretzel flour
•Hanover Pretzels and
Organic Flour
Mis en place
• No marinara
sauce in house.
• includes tentacles
Allergies
• Soy
• Shellfish
• Gluten
• Fish
10. Smoked Bow Creek Farm’s Brisket
Slider
Ingredients
•Brioche Slider Buns
•Smoked brisket
•Veal stock, yuengling
beer, peppercorns, bay
leaves, garlic, shallot, salt,
thyme.
•Crispy Onions
Mis en place
• Sharing plates
Allergies
• Soy
• Egg
• Dairy
• Gluten
11. Braised Rabbit Ravioli
Ingredients
•Braised Rabbit
•Rabbit Legs
•Red wine
•Mire poux, Chicken
stock, Parsley, Thyme,
Bay leaves, Salt,
Peppercorns
•Vegetable Ragout
•Yellow onion, celery, carrot, leek,
•Garlic, shallot,
•Tomato paste, red
wine, braising liquid,
•Salt & Pepper
Mis en place
• n/a
Allergies
• Egg
• Dairy
• Tree Nut
• Gluten
15. Hotel Hershey Caesar Salad
[L/D]
• Chopped Local Romaine
(Green and Red When
Available)
• Oven Roasted Tomatoes
• Caesar dressing (House
Made)
• Shredded Local Pecorino
Cheese
• Choice of 6oz chicken,
4oz Flank steak, 5ea 1620 shrimp (marinated)
17. Harvest House Salad
[L/D]
• Comes in Entrée portion ($9) and Small
Portion ($4).
• Mixed greens
• Cucumbers
• Tomatoes,
• Red onions
• House dressing (Maple Hazelnut)
• S&P
18. Pittsburgh Steak Salad
[L/D]
Ingredients
• House-smoked Cheddar
Cheese
•Romaine Lettuce
• Hard Boiled Eggs
• Red Onions
• French Fries
• Ranch Dressing
Mis en place
• Salad fork
• Dressing comes
tossed
• Need temp on
Steak
Allergies
• Soy
• Egg
• Dairy
19. Spinach and Cabbage Salad
[L/D]
Ingredients
• Spinach
• Cabbage
• Roasted Mushrooms
• Button, Cremini, Oyster
• Red Onion
• Hot Bacon Dressing
Mis en place
Allergies
20. Frisee and Pickled Onions
Salad [L/D]
Ingredients
• Frisee
• Pickled Onions
• Apple
• Sweet Potato & Bacon Turnover
• Pickling Juice and slight oil for
dressing
Mis en place
• Salad Fork
• Dressing is
tossed
Allergies
• Soy
• Egg
• Dairy
• Gluten
21. Smoked Trout and Arugula
Salad [Lunch Only]
Ingredients
• Arugula
• House-smoked Pocono trout
• Roasted Beets
• Goat Cheese
• Whole Grain Mustard
Vinaigrette
Mis en place
• Salad Fork
• Dressing is
tossed
Allergies
• Soy
• Egg
• Dairy
• Fish
22. Petite Iceberg Wedge [Dinner
Only]
Ingredients
•Baby Iceberg Lettuce:
•House Made Bacon:
•Maytag Blue Cheese:
•Smoked Red Onion
Vinaigrette
Mis en place
•Salad fork
• Dressing on side if guest
requests
Allergies
• Soy
• Dairy
• Peanut
• Gluten
23. Roasted Beets & Arugula Salad
[Dinner Only]
Ingredients
•Red Beets
•Golden beets
•Arugula
•Maple Walnuts
•Goat Cheese
•Apple Cider Vinaigrette
•Salt
Mis en place
• Salad fork
• dressing comes
tossed
Allergies
• Soy
• Dairy (no cheese)
• Tree Nut
25. Fish and Chips $20
[L/D]
• 8 oz haddock Filet
• Yuengling Beer Battered
• House-Made Cole Slaw
(Local Cabbage)
• Tartar Sauce, French
Fries
• Ingredients: Eggs, Flour,
Spices, Yuengling Beer
• Allergies: Gluten, Dairy,
Egg, Fish, Shellfish, Soy
• Mis en place: fork knife
• Wine pairing:
26. Smoked Baby Back Ribs $25
[L/D]
• Chocolate BBQ
sauce, French fries,
coleslaw.
• Ingredients:
• Allergies: Dairy, Egg,
Soy, Gluten, Shellfish,
Fish
• Mis en place: Bone
plate, wet naps, fork,
knife
27. Pan-Seared Trout Filets
[L/D]
Ingredients
•Trout filets
•Sweet potato hash
•Roasted sweet potatoes,
fennel, onions, garlic,
shallots, herbs, S&P
•Green beans
•Garlic, shallots
•Herb beurre blanc
Mis en place
Allergies
• Dairy
• Gluten
• Fish
28. House made whole wheat
Pappardelle [L/D]
Ingredients
•House-Made pappardelle
•Braised kale
•Garlic, shallot, butternut squash
•Mushroom cream sauce
•Onions, shallots, garlic,
mushrooms, mushroom
stock, heavy cream.
Mis en place
Allergies
• Dairy
• Gluten
29. Pretzel Floured Catfish with Dirty
Ingredients
Rice [Dinner Only]
•Catfish filet
•Pretzel flour
•Buttermilk
•Cajun remoulade
•Vegetable oil, green/yellow
onion, celery, lemon juice,
whole grain mustard, ketchup,
parsley, garlic, horseradish,
salt, cayenne pepper, black
pepper
•Braised kale
•Onions, garlic, apple cider
vinegar, liquid smoke, brown
sugar, vegetable stock
•Dirty rice
•Venison sausage, onions,
peppers, celery, garlic, white
rice, vegetable stock
Mis en place
.
Allergies
• Egg (no remoulade)
• Dairy
• Gluten
• Fish
30. Red Wine Braised Pork Shank
[Dinner Only]
Ingredients
•Braised pork shank
•Creamy cornmeal,
•Corn meal, chicken stock,
heavy cream, butter, S&P
•Roasted root vegetables
(parsnips, turnips, celery root,
carrots)
•Pan jus
Mis en place
Allergies
• Dairy
• Tree Nut
31. Bow Creek Farms Red Angus
Meatloaf [Dinner Only]
Ingredients
•Meatloaf
•Mashed potatoes
•Roasted broccoli
•Mushroom cream sauce
•Onions, shallots, garlic,
mushrooms, mushroom
stock, heavy cream.
Mis en place
Allergies
• Egg
• Dairy
• Gluten
33. Black Bean & Portabella
Vegan Burger [L/D]
Ingredients
•Burger Patty
•Black beans, portabella
mushroom, red onion,
bread crumbs, herbs, S&P
•Kaiser Roll
•Baby Spinach
•Herb Veganaise
•Parsley, chive, thyme,
tarragon, lemon zest,
veganaise
Mis en place
• Choice of fries,
chips, salad
Allergies
• GF bread is avail.
34. American Burger
[L/D]
Ingredients
• Choice of:
• house made bacon
• roasted mushrooms
• grilled onions
• tomato jam
• Brioche Roll
Mis en place
• Choice of fries,
chips, salad
Allergies
• GF bread is avail.
35. Pittsburgh Burger
[Lunch Only]
•
•
•
•
•
•
•
•
•
•
8oz Charred Rare Beef Patty
Fried Egg
Coleslaw
Grilled Onions
Maytag Blue Cheese
Fries
Kaiser Roll
LT, Pickle
Choice of Martins Potato
Chips, Fries or Small Salad
Allergies: Dairy, Egg, Gluten,
Soy, Shellfish, Fish
36. Salmon Burger
[Lunch Only]
Ingredients
•Salmon Burger
•Shallots, garlic, mixed
herbs, Dijon mustard
•Shittake & Cabbage Slaw
•White wine, rice wine
vinegar, ginger root, brown
sugar, thyme, bay leaf,
salt, shitake mushroom,
savoy cabbage, red onion
•Brioche Roll
Mis en place
• Choice of fries,
chips, or a salad
Allergies
• Egg (no brioche)
• Gluten-Free buns
are available
• Fish
37. Harvest Turkey Burger
[Lunch Only]
Ingredients
•Turkey Burger
•Poultry seasoning,
shallots, garlic, chopped
herbs
•Brioche Roll
•Swiss Cheese
•Whole Grain Mustard Aioli
Mis en place
• Choice of fries,
chips, salad
Allergies
• Egg (no brioche)
• Tree Nut
• Gluten-free buns
are available
40. Prime Rib Wrap
Ingredients
•Shaved Prime Rib
•Caramelized Onions
•Arugula
•Maytag Bleu Cheese
•Wheat Wrap
Mis en place
• Choice of fries,
chips, salad
Allergies
• Dairy (no cheese)
• Gluten
41. Grilled Portabella Wrap
Ingredients
•Portabella Mushroom
•Red onion
•Baby spinach
•Butternut Squash
•Herbed Goat Cheese
•Wheat Wrap
Mis en place
• Choice of fries,
chips, salad
Allergies
• Dairy (no cheese)
• Gluten
42. Rotisserie Pork Butt
Ingredients
•Pulled pork butt
•3.5 hours on 225F, garlic,
herbs, S&P, oil
•Cabbage and celeriac slaw
•Savoy cabbage, celeriac,
red onion, mixed herbs,
apple cider vinegar, brown
sugar, S&P
•Whole grain mustard aioli
•Ciabatta roll
Mis en place
• Groff’s Meats
• Choice of fries,
chips, salad
Allergies
• Egg (no aioli)
• GF bread avail.
•
43. Chicken Dip Sandwich
Ingredients
•Ciabatta roll
•Roasted chicken
•Yellow onion
•Swiss cheese
•Roasted chicken jus
•/Chicken stock, chicken bones, onions,
celery, carrot, garlic, white wine,herb
stems, bay leaves
Mis en place
• Choice of fries,
chips, salad
Allergies
• Soy (no fried onions)
• Dairy (No Cheese)
• GF bread avail.
50. 8 oz Hanger Steak
[L/D*]
Ingredients
• Choice Cut
• Groff’s meats
• Choice of two
sides (dinner only)
Mis en place
• Steak Knife
• Recommend MR
or Rare
• Birch beer red.
Allergies
51. Rotisserie Chicken
Ingredients
BBQ Spice ½ Chicken:
Paprika, chili powder, mustard,
garlic powder, onion powder,
cumin, coriander, cayenne,
ground pepper, brown sugar, salt,
oregano.
Mis en place
•Herb Garlic
Roasted & BBQ
Spiced
Allergies
52. Salmon
Ingredients
• Pan seared
• “Jail Island” –
Nova Scotia
Mis en place
• Choice of two
sides
• Recommended
Medium temp.
Allergies
Notas do Editor
THIS CREAMY SOUTH CAROLINA SPECIALTY IS MADE WITH CRAB MEAT AND ROE AND FLAVORED WITH SHERRY AND WORCESTERSHIRE SAUCE. SINCE FRESH CRAB ROE IS AVAILABLE ONLY IN THE SPRING, SHE-CRAB SOUP IS SEASONAL.
Rivel - a very small dumpling made of a batter of butter, egg, flour, and seasoning, cooked in broth.
Very similar to German Spaetzel
savoy cabbage
THIS MELLOW-FLAVORED CABBAGE IS CONSIDERED BY MANY TO BE ONE OF THE BEST OF ITS GENRE FOR COOKING. SAVOY HAS A LOOSE, FULL HEAD OF CRINKLED LEAVES VARYING FROM DARK TO PALE GREEN. CHOOSE A HEAD THAT'S HEAVY FOR ITS SIZE. THE LEAVES SHOULD BE CRISP, NOT LIMP, AND THERE SHOULD BE NO SIGN OF BROWNING. REFRIGERATE, TIGHTLY WRAPPED, IN A PLASTIC BAG FOR UP TO 1 WEEK. SEE ALSO CABBAGE.
ragoût
PRONUNCIATION: [RA-GOO]
A DERIVATIVE OF THE FRENCH VERB RAGOÛTER, MEANING "TO STIMULATE THE APPETITE," RAGOÛT IS A THICK, RICH, WELL-SEASONED STEW OF MEAT, POULTRY OR FISH AND SOMETIMES VEGETABLES.
confit
THIS SPECIALTY OF GASCONY, FRANCE, IS DERIVED FROM AN ANCIENT METHOD OF PRESERVING MEAT (USUALLY GOOSE, DUCK OR PORK) WHEREBY IT IS SALTED AND SLOWLY COOKED IN ITS OWN FAT. THE COOKED MEAT IS THEN PACKED INTO A CROCK OR POT AND COVERED WITH ITS COOKING FAT, WHICH ACTS AS A SEAL AND PRESERVATIVE. CONFIT CAN BE REFRIGERATED UP TO 6 MONTHS. CONFIT D'OIE AND CONFIT DE CANARD ARE PRESERVED GOOSE AND PRESERVED DUCK, RESPECTIVELY.
béchamel
PRONUNCIATION: [BAY-SHAH-MEHL; BEH-SHAH-MEHL]
ALSO CALLED BY ITS ITALIAN NAME, BALSAMELLA, THIS BASIC FRENCH WHITE SAUCE IS MADE BY STIRRING MILK INTO A BUTTER-FLOUR ROUX. THE THICKNESS OF THE SAUCE DEPENDS ON THE PROPORTION OF FLOUR AND BUTTER TO MILK. THE PROPORTIONS FOR A THIN SAUCE WOULD BE 1 TABLESPOON EACH OF BUTTER AND FLOUR PER 1 CUP OF MILK; A MEDIUM SAUCE WOULD USE 2 TABLESPOONS EACH OF BUTTER AND FLOUR; A THICK SAUCE, 3 TABLESPOONS EACH. BÉCHAMEL IS ONE OF THE FOUR "MOTHER SAUCES" (SEE SAUCE). IT WAS NAMED AFTER ITS INVENTOR, LOUIS XIV'S STEWARD LOUIS DE BÉCHAMEL.
beurre blanc
Pronunciation: [burr BLAHN; burr BLAHNGK]
Meaning "white butter," this classic French sauce is composed of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.
pappardelle
A kind of pasta that translates as "gulp down." They're long, flat wide (about 5/8-inch) noodles, sometimes with rippled edges.
Pronunciation: [ray-muh-LAHD]
This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.
shank
The front leg of beef, veal, lamb or pork. Though very flavorful, it's full of connective tissue and is some of the toughest meat on the animal. It therefore requires a long, slow cooking method such as braising. Beef shank is used for ground beef; a popular veal shank preparation is osso buco.
rib steak
This tender, flavorful beef steak is a boneless cut from the rib section (between the short loin and the chuck). If the bones are removed, the result is the extremely tender rib-eye steak. Both should be quickly cooked by grilling, broiling or frying.
hanger steak
A THICK BONELESS BEEF CUT WEIGHING 1 TO 2 POUNDS THAT HANGS BETWEEN THE RIB AND THE SHORT LOIN AND CONNECTS TO AND SUPPORTS THE DIAPHRAGM. IT'S FLAVORFUL LIKE SKIRT STEAK AND, THOUGH A BIT MORE TENDER, STILL REQUIRES CAREFUL PREPARATION. TYPICALLY, HANGER STEAKS ARE MARINATED BEFORE BEING COOKED AT A HIGH, DRY HEAT TO A TEMPERATURE OF RARE TO MEDIUM RARE. IN THE UNITED STATES THIS CUT IS ALSO KNOWN AS BUTCHER'S STEAK (BECAUSE BUTCHERS WOULD SAVE THIS TASTY, UNKNOWN CUT FOR THEMSELVES) AND HANGING TENDER; IN FRANCE IT'S KNOWN AS ONGLET