walk in seating only

Whole leaf romaine heart, rubbed with house made Caesar dressing (original recipe from Victorian Manor), stacked and topped with cracked black pepper, Bellefonte Bread Baker sourdough croutons and aged parm.

Add fried chicken....+$4

Add shrimp.... +$6

Large shrimp, rolled in coconut and flash-fried. Served with a Piper’s Peck habanero jam & fresh horseradish sauce with crunchy red cabbage slaw

Griddled traditional Naan folded with red curry brushed pork belly and a purple cabbage-sesame vinegar slaw.

Chef’s favorite. Savory buttermilk corncakes topped with chipotle marinated shrimp, local honey butter, pico de gallo & lime crema

House fried yellow corn tortilla chips, topped with our smoked gouda-cheddar cheese sauce Finished with fresh chorizo , black beans, roasted corn, cilantro, scallion, pico de gallo, salsa asada and crema

Blend of cheddar, smoke gouda, asadero, Jack cheese & cilantro with a smoked gouda cream. Served bubbling hot & gooey with flour tortillas or corn for gluten free.

add fresh chorizo……..+$3

A great share plate. Roasted garlic hummus, tzatziki, grape leaves, spinach spanakopita, Tabouleh salad, feta cheese, pepperoncini, Kalamata olives,

hot house cucumbers and warm pita bread

Grilled and sliced duck breast topped with a classic Thai peanut sauce and sesame seeds. Served on a bed of Pad Thai rice noodles with peanuts, scrambled egg, scallions, cilantro and lime

Boneless chicken thighs with a crispy frosted flake & panko coating, tossed in Korean Gochujang-garlic chile paste.  

Served with a cold garlic-sesame buckwheat soba noodle salad and local farmer’s market vegetable.

Grilled Black Angus rib-eye with a house made steak sauce . Served with Texas caviar and farmer’s market vegetable

Wild caught red snapper from Maine Bay & Berry in a red curry-coconut broth. Served with Pad Thai rice noodles, toasted coconut and a sesame-rice wine vinegar 

Grilled shrimp skewers, brushed with mango-BBQ sauce. Served on a bed of red beans and coconut rice, sautéed market veg

Roasted large portobellos stuffed with local goat cheese, spinach, roasted garlic, panko bread crumbs, scallion and white wine poached tomato. Drizzled with E.V.O.O. & balsamic reduction, served with a side of market veg

Boneless pork loin chops, marinated in lemon juice, olive oil, red wine vinegar, garlic and oregano. Pan seared with marinade and finished with Feta cheese and a dab of tzatziki. Finished with a side of tabouleh and crispy spanakopita

This was a staff collaboration. Bierly’s custom ground beef “smash burger” topped with house made pickle relish, using Piper’s Peck pepper jam, Vermont sharp white cheddar, caramelized onion and a grilled scallion mayo on our Bellefonte Bread Baker sourdough griddle roll (med to well)

Our Bierly’s fresh ground beef on a Bellefonte Bread Bakers “everything” bagel. Topped with organic peanut butter, Piper’s Peck habanero jelly and crunchy plantain chips (med to well)

My recipe originated at cooking school in New Orleans and became a signature dish. Also, my Dad digs it! A cross between brownie & souffle. Served with fresh whipped cr

Flash-fried Mexican doughnut sticks, tossed in cinnamon-sugar & served with Nittany Valley Creamery vanilla ice cream & Jenn’s hot fudge & fresh whipped cream.

At the whim of the Pastry Chef, a special, or two with locally sourced ingredients

Our custom Nittany Valley Creamery java jolt coffee-fudge ice cream on a crispy Belgian Waffle with drizzled chocolate.

Big Spring vodka, Kapali, Big Spring Talleyrand cream bourbon, brewed espresso.