Peter Herdic House Restaurant Menu

four jumbo iced shrimp with lime cocktail sauce

naturally raised chicken and duck livers from cow-a-hen farm, sauteed with onion and bacon and served with garlicky toast points

garlicky grilled pork sausage from cow-a-hen farm, served over sweet potato fries in a maple-dijon glaze

shad, locally smoked by helmrichs seafood, served with capers, red onion, pumpernickel toast and a horseradish dill mayonnaise

classic french onion soup with beef stock, onions and spices, finished with croutons and gruyere cheese

casino: with breadcrumbs, bacon, parmesan and sweet pepper, sausage: with ricotta, spinach and local sausage, vegetarian: with goat cheese, spinach and herbs

rare beef tenderloin sliced and served on pumpernickel toast with capers, onions, and horseradish-dill mayonnaise

with cocktail sauce

with mint glaze

with soy-ginger dipping sauce

miniature crab cakes with horseradish-dill dipping sauce

fresh tomato and basil with parmesan sauteed spinach and gorgonzola sauteed portabella and button mushrooms with feta

spinach and feta stuffed phyllo triangles scallops wrapped in bacon...$1.10 each

fresh vegetable tray (with either parmesan-olive or sundried tomato dip...$75.00 )

with pumpernickel toast, capers, onions and dijon sauce

seasonal fruit and cheese arrangement (small or large)...price varies in season

wedges of organic bibb lettuce, drizzled with bleu cheese dressing, with crumbled bacon, tomato and boiled farm egg

roasted beets drizzled with an orange vinaigrette and garnished with broadway acres feta and toasted hazelnuts

romaine lettuce tossed in our housemade caesar dressing, topped with warm garlic croutons and grated parmigiano

baby greens, sliced pear, toasted walnuts and gorgonzola tossed with cranberry poppyseed dressing

baby greens with a fresh and crunchy selection of vegetables tossed in a thyme-balsamic vinaigrette and finished with grated parmigiano

grilled pork chop from beaver run farm, soaked in a spiced cider brine and served with caramelized apples and roasted fall vegetables.

beef from thompsons meats, served with smashed potatoes and green vegetable served au poivre, with an oven-dried tomato butter, or in a horseradish cream . . . add $2

grilled double-cut lamb chops served with roasted tomatoes and herbed red potatoes in a cabernet and rosemary beurre rouge

pan-seared sockeye salmon from wild for salmon, served over wilted greens with a lemon and horseradish cream and housemade beet gnocchi

crisply browned sea scallops served in a toasted hazelnut and frangelico butter, with beaver run bacon and roasted fall vegetables

jumbo shrimp, lightly coated with garlic and parmesan bread crumbs, served in a sherry and port reduction over garlicky organic fettuccine .

your choice of one or two crab cakes, made with jumbo lump crab, served with horseradish dill mayonnaise and herbed red potatoes

carnaroli rice slow-cooked with garlic, parmigiano and vegetable stock, finished with roasted butternut squash, leeks and spiced pecans, and served on a bed of roasted beets.

raspberry sorbet flavored with creme de cassis, served in a chocolate shell with whipped cream and chambord

classic bread pudding with a brown sugar twist, baked with golden raisins and served warm

baked custard finished with a caramelized sugar crust

light chocolate cake with a rich chocolate mousse center, topped with whipped cream and chocolate curls

ask your server for todays selections

with chocolate sauce or caramel sauce

by request! a changing dessert option prepared with carb-counters in mind. ask your server what we have today