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Cameron Estate Inn
Historic Lancaster Bed and Breakfast
Restaurant - Featured Recipe

Imaginative and skillfully prepared meals featuring farm-to-table ingredients...

Cameron Estate Inn Restaurant - Lancaster Pa

One of the best fine dining restaurants in Lancaster county Pa, this historic and picturesque setting provides a memorable evening of dining.

The Cameron Estate Inn offers and eclectic menu included duck and lamb along with the Beef, chicken and pork mainstays. Located west of Lancaster just south of Hershey, the Cameron Estate Inn & Restaurant combines local farm-to-table dining in a park-like setting.

This restaurant is considered one of the best restaurants in Lancaster Pa and considered a four star and five star gourmet restaurants by our frequent guests. The Cameron Estate Inn offers a unique Lancaster restaurant in Lancaster County PA, for great dining, celebrating anniversaries, and banquets.

The Cameron Estate Inn is conveniently located to Harrisburg Pa, Hershey Pa and York Pa for wedding receptions, Banquets, Parties, Rehearsal Dinners and special events.

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Lancaster County Pa Fine Dining
Feature Recipe

  5 of 5   from 874  Votes


  •   Restaurant Featired Recipes
  •   Romantic & Historic Restaurant
  •   Five Star Restaurant
  •   Gluten Free & Vegetarian options
  •   Upscale Bistro Vibe
  •   Full Liquor License and Wine List
  •   Private Dining Rooms

  • Featured Recipe   ▼ Featured Recipe  ▲



      Honey-Lavender Chicken


      The Honey Lavender Cornish Game Hen has been one of our restaurant’s long-standing menu items and a guest’s favorite since 2005. Lavender buds can amplify both sweet and savory flavors so the combination of honey, butter and garlic creates a unique recipe and a one-of-a-kind dish to highlight both melding of the flavors.

      Though the ingredients are simple, the technique in critical to rendering the balance of flavors...

      Honey Lavender Chicken



      Ingredients - Compound Butter

      •    1/4 Cup Honey
      •    1/4 Cup Lavender Buds (Culinary not Craft)
      •    1/4 Head Garlic - About 5 Cloves
      •    1/4 Lbs. (One Stick) Butter - Softened


      Ingredients - Chicken

      •    1 Tablespoon Oil
      •    4 Bone-in Split Chicken Breasts or 4 Large Chicken Thighs with Skin
      •    1/2 Cup White Wine
      •    6 Tablespoons Compund Honey-lavender Butter - Separated
      •    4 Servings of Mashed Potatoes

      •   Chef's Note:  The bones keeps the breast from shrinking during the cooking process, the skin provides a key ingredient for the entire dish. Chicken thighs have a bit more flavor and are more radily available.

      Directions - Compound Butter

      Measure the honey in a microwave safe measuring cup and microwave for 15 seconds until very watery and warm. Pour lavender buds into warm honey. (Do not Microwave lavender), stir.

      Place softened butter and garlic in a food processor and blend until smooth, scraping down the sides periodically to incorporate the garlic. Mix butter mixture into the honey lavender (do not process the honey lavender in the food processor!).

      Pile the compound butter onto a piece of wax paper or plastic wrap in a line about the size of a stick of butter and wrap around the butter mixture to create a log, Twist the ends to seal and refrigerate until firm.

      Directions - Chicken (Four Servings)


      •    Calories per Serving: Approx 415 (Breast and Sauce Only)

      Preheat oven to 375°F.
      Place 1 Tablespoon oil in the bottom of a heavy pan large enough to hold the chicken and place on the stove on medium-high heat.
      Dry the skin of the chicken and place the chicken skin-side down in pan with the hot oil.
      Cook the chicken for 15 minutes without moving the chicken. After 15 minutes turn the chicken over and cook for another 10 minutes. Move the chicken to the oven, skin-side up and cook until internal temperature reaches 165°F.

      Remove the chicken from the oven and place on the stove on low heat. Remove the chicken from the pan, cover and rest covered.

      Pour the wine in to the pan to deglaze and stir until all the fond (beautiful brown bits) is removed from the bottom.

      Turn the heat off under the pan and place the 4 tablespoons of the compound butter into the pan and shake pan forward and backward on the burner until all the butter has melted and created an emulsion with the wine.

      Note:If the pan has cooled too much to melt the butter, turn the heat on low long enough to help melt the butter. DO NOT cook the lavender butter too long since it will go bitter and effect the flavor.


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