- Savory Two Cheese Pear Strudel: Goat Chevre, & Maytag Blue, wrapped in phyllo with Bartlett Pears accompanied by arugula & pine nut salad, chive oil and pear gastrique
- Carrot Tartare: Brunoise carrots blended with apples, black olives, pickled ginger, orange juice & herbs topped with a quenelle of mascarpone cheese, served with crisp sesame crackers
- Pan Seared Sea Scallops: Scallops seared to golden brown with oven dried shiitake mushrooms, leek puree, red beet and rice wine vinegar reduction
- Duck Confit: Tender pulled duck confit served with a potato jalapeño hash, sweet pea puree finished with a star anise and carrot juice reduction
SOUP or SALAD
- Five Onion Soup
- Hungarian Goulash
- Greek Lentil and Romaine Salad: Green Lentils and Crisp Romaine Lettuce served with Roasted Yellow Peppers, Kalamata Olives, Red Onion, Grape Tomatoes and Feta, Lemon Herb Vinaigrette.
- Citrus Poached Shrimp Salad: Jumbo Shrimp Delicately Poached in Citrus Juices Accompanied by Mixed Field Greens, Pickled Cucumber & Truffle Grapefruit Vinaigrette
- Crispy Skin Striped Sea Bass Fillet, Furikake Barley Pilaf, Pickled Carrot & Daikon Radish, Sautéed Bok Choy, Ginger Soy Butter Sauce - $28.00
- Braised Lamb Shank, Rutabaga Puree, Black Truffle, Mint Aioli - $29.00
- *Argentine Spice Rubbed Flat Iron Steak, Chimichurri, Herb Roasted Potato & Vegetable - $29.00
- Johnnie Walker Chicken, Airline Breast, Scotch, Smoked Tomatoes, Rosemary & Honey - $26.00
- Scaloppini of Pork Caprese, Tender Pork, Tomatoes, Basil, Fresh Mozzarella on a Bed of Sautéed Swiss Chard and White Beans - $27.00
- Portobello Mushroom and Roasted Garlic Polenta Tower, Layers of Portobello Mushrooms and Polenta served with a Maple and Herb Reduction Sauce - $24.00
- Specially presented by Keystone College’s Culinary Arts Students
- Coffee, Tea, Soda ~$1.50 unlimited refills.
We accept American Express, MasterCard, Visa, and Discover Please call 570-945-8441 for a reservation.