Soups

Seasonal Soups

Our chef's creations – your server will inform you of the soup choices for the day.

Salads

Grilled Caesar Salad

Fresh romaine lettuce tossed with creamy Caesar dressing garnished with garlic croutons and shaved Parmesan cheese and topped with a grilled heart of romaine

Cameron Salad

Fresh Baby Spinach and Crumbled Stilton, Walnuts and Blueberry Vinaigrette

Appetizers

Foie Gras au Chocolat
Classic French Foie Gras with Red Onion-Sherry Marmalade and Laced with a Hershey’s Cocoa-balsamic Syrup served with Crostini.
Wine Suggestions:
Oberon Cabernet Sauvignon ~ California CS18G / CS18B
Francis Coppola Claret ~ California (CS11HB or CS11B)

Mushroom Fontina Strudel

Wild Seasonal Mushrooms with Fontina Cheese baked in an Flakey Italian Crust
Wine Suggestions: Château  Ste. Michelle Gewurztraminer ~ Washington

Mussels in Saffron Cream Sauce       
Steamed Blue Mussels in a Rich Saffron-garlic Cream Saucei
Wine Suggestions:
Korbel Brut Champagne (Half Bottle) ~ California CP2HB

Château Ste. Michelle Johannesburg Riesling ~ Washington WO1G / WO1B
Sofia Coppola Champagne ~ California CP13S

Honey Sweetened Goat Cheese
Tart Goat Cheese Sweetened with Local Clover Honey Served with Walnut-raison Conserve
Wine Suggestions:
Ecco Domani Pinot Grigio ~ Italy PG2G / PG2B
Coppola Sauvignon Blanc ~ California SB6G / SB6B

Rillettes of Two Salmons
Pernod Poached Salmon Paired with Norwegian Smoked Salmon; Coarsely Chopped with Shallots, Cream Fraiche and Chives and Served with Grilled Crostini
Wine Suggestions:
Talus Pinot Grigio ~ California
Korbel Brut Champagne ( Half Bottle) ~ California

Crab Pon Haus
A twist on a Pennsylvania Classic Made of Crab, Buckwheat and Cornmeal served with Dilled Cucumber-Onion Aioli and Roasted Corn Compote
Wine Suggestions:
Ecco Domani Pinot Grigio ~ Italy PG2G / PG2B
Coppola Sauvignon Blanc ~ California SB6G / SB6B

Entrees

(All entrees are served with a house salad, sorbet palette cleanser and appropriate starch and vegetable.)

Petit Filet and Crab Cake
Grilled 5oz Filet of Beef Topped with Roasted Shallot-bourbon Butter and Accompanied by Jumbo Lump Crab Cake with Creole-dill Rémoulade Sauce
Wine Suggestions:
Beringer Founders’ Estate Pinot Noir ~ California
Francis Coppola Pinot Noir ~ California

Marinated Grilled Hangar Steak

Marinated Grilled Hanging Loin Steak Served with Red Wine Peppercorn Demi-Glace

Wine Suggestions :
Francis Coppola Diamond Chardonnay ~ California

Stag's Leap Chardonnay ~ California

Tilapia Ventotene

Sautéed Tilapia Filets Topped With a Light Mediterranean Style Sauce of Grape Tomatoes, Kalamata Olives, White Wine and Garlic

Wine Suggestions:
Francis Coppola Diamond Chardonnay ~ California CH4G / CH4B

Stag’s Leap Napa Chardonnay    CH6B

Smoked Pork Chop with Cranberry Chutney

Grilled Locally Grown and Smoked Pork Chop topped with Cranberry Chutney

Chateaux Ste. Michelle Gewurztraminer ~ Washington

Chateaux Ste. Michelle Johannesburg Riesling ~ Washington

Honey-Lavender Rock Cornish Hen

Grilled Butterflied Game Hen with a Honey-Lavender-Garlic Glaze raised Half Chicken with Onions, Peppers, Garlic and White Wine 

Wine Suggestions:
Chateaux Ste. Michelle Johannesburg Riesling ~ Washington

Louis Jadot Pouilly Fuisse – France

Roasted Duckling with with Raspberry Gastrique

Half Semi-boneless Duckling with Sweet and Sour Raspberry Sauce

Wine Suggestions:

Château  Ste. Michelle Gewurztraminer ~ Washington

Francis Coppola Diamons Syrah ~ California

Pan Seared Salmon with with Applejack Brandy Maple Glaze

Seared Wild Salmon Finished with an Applejack Brandy Maple Glaze .

Wine Suggestion:

Beringer Founders’ Estate Pinot Noir ~ California

Coppola Sofia Rose ~ California

Lollipop Lamb Chops with Chocolate-Cabernet Sauce

Seared and Roasted Frenched Lamb Chops Served with a Sauce of Shallots, Reduced Cabernet, Demi-glace and finished with Bittersweet Chocolate

Wine Suggestion:

Beringer Founders’ Estate Pinot Noir ~ California

Chateaux Ste. Michelle Johannesburg Riesling ~ Washington

“Chesapeake” Bay Crab Cakes

Two Jumbo Lump Crab Lightly Seasoned to Enhance the Crab’s Delicate Flavor Served with Creole-dill Rémoulade Sauce

Wine Suggestion:

Chateaux Ste. Michelle Johannesburg Riesling ~ Washington