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We spend the time and resources needed to ensure our menu items contain only the freshest, top-notch ingredients available to us and are prepared to order – never frozen or pre-cooked.
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  • Blackened fish of the day, white corn tortilla, roasted corn, jalapeno, lime, smoked cheddar, tequila crème fraiche, fresh Pico de Gallo.

  • Rice noodles, cilantro, cucumber, carrots, wrapped in rice pepper. Served with mango slaw, peanuts and a pacific rim dipping sauce.

  • Rice wine vinegar brined shoestring potatoes, tossed with spicy siracha, honey mustard and fresh cilantro.

  • Blackened beef with caramelized onions, tomato, smoked cheddar, guacamole, sour cream, chipolata Aioli.

  • Chicken with carmelized onions, tomato, smoked cheddar, guacamole, sour cream, chipotle Aioli.

  • Tossed with banana and cherry peppers, grape tomatoes in a garlic butter wine sauce

  • Tossed with Cilantro sweet chili sauce and served with green mango salad.

  • Hefeweizen bacon cheese sauce

  • Garlic honey Tobasco sauce, celery and bleu cheese

  • Six blue point Oysters with roasted Fennel, pancetta, bacon and Pernod. Finished with pine-nut Pesto Aioli and truffled goat cheese.

  • Homemade mini crab cakes, fried with Panko breadcrumbs served with spicy cream sauce

  • Chef’s seasonal vegetables stir fried with aged soy, fried egg and wild berry compote

  • 12.5

    Homemade Hummus, Tabouleh, Tapenade and grilled pitas

  • Seasoned diced chicken with roasted tomato and scallions in a coconut chili sauce on herb tortilla with guacamole and chipotle Aioli.

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  • Braised Barenjager Drunken bonless shortribs rolled in honey and herbs and char-grilled Served with Polenta fries, finished with fire-roasted Jalapeno granola and a dallop of mint lime yogurt

  • Slow-rasted, dry-rubbed baby back ribs glased with our Korean BBQ sauce served with a sticky rice and vegetables.

  • Two pan-fried crab cakes with roasted jalapeno red pepper Coulis, garlic smashed potatoes and house vegetables.

  • Parmesan herb crusted chicken breast served over cheese Tortellini, baby spinach in a pink vodka sauce.

  • Dry rubbed cinnamon chipotle semi-boneless half chicken. Served with corn pudding, rice, vegetables and pear wasabi BBQ sauce.

  • Sesame-coated Ahi tuna flash-seared, served rare with Kimichi, sticky rice and ginger-teriyaki sauce.

  • Sauteed shrimp, mushrooms, roasted tomatoes, finished in a sage cream sauce with Prosciutto and Aged Provalone.

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