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 & shaved Asiago/Parm

add shrimp….. + $6 

add seared Norwegian salmon…..+ $10

Spring Mix, Black Branch sorrel, pea shoots, sunflower sprouts, radish sprouts, cucumbers, local cherry tomato, sunflower and pumpkin seeds, craisins and fresh oregano vinaigrette

Side Salad….$7

Dinner Salad….$12

add seared Norwegian salmon….. +$10

Large shrimp, rolled in coconut and flash-fried. Served with my Jamaican Jerk dipping sauce

House cured and smoked pastrami, sliced on potato pancakes, 1001 Island, sauerkraut and Jenn’s yellow mustard

House fried yellow corn tortilla chips, topped with Nick’s smoked gouda-cheddar cheese sauce. Finished with fresh chorizo , black beans, roasted corn, cilantro, scallion, pico de gallo, tomatillo salsa 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…….. + $14

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

hot house cucumbers, local cherry tomato and warm pita bread

Grilled and sliced duck breast with a red wine jalapeno-fig sauce, sunflower seed & dried apricot brown rice and farmer’s market veg

Corn flake crusted boneless chicken thighs and chipotle BBQ sauce. Served with Nick’s savory-sweet Mac N’ Cheese crumble and sauteéd greens

Pan-seared medallions from Bierly’s in Spring Mills. Finished with a Big Spring Spirits American whiskey demi glace, sweet potato mash & a local farm veg

Wild caught red snapper from Maine Bay & Berry in a red curry citrus-coconut milk broth. Jerk-coconut rice & local farm veg

Large shrimp sauteed in Cajun spices, Andouille sausage, tomato and scallions. Served on a bed of goat cheese grits and fried okra

Roasted large portobellos stuffed with feta, kalamata olive, spinach, goat cheese, roasted garlic, fresh herbs, panko bread crumbs, scallion and white wine poached tomato. Drizzled with balsamic reduction and dollop of hummus. Served with brown rice and farmer’s market veg

Boneless pork loin chops, grilled and topped with traditional Mole Poblano. Served with pumpkinseed-cilantro rice, black beans and Amish purple cabbage & red wine vinegar slaw

 Maine Bay & Berry seared Salmon filet with a fresh cucumber, feta, pepperoncini relish, Black Branch micro greens and Tzatziki on warm pita. Served with a side of local market farm vegetable

A flashback to my days at UCLA! Bierly’s custom ground beef “smash burger” topped with a house made “bean-less” chili and Nick’s killer cheese sauce. Served on our Bellefonte Bread Baker sourdough griddle roll (med to well)

Brush Mountain Bison Farm (Thanks Herb) ground bison with smoked gouda cheese, horseradish mayo and Black Branch sunflower, pea & radish sprouts. Served on a toasted Bellefonte Bread Bakers sourdough pretzel roll.

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.