walk in seating only

Roasted cremini mushrooms, accented with fresh herbs parsley, thyme, epazote, garlic and onion. Finished with brandy and local heavy cream for a hearty Fall flavor

 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 $5, shrimp $6

Chef’s favorite. Savory buttermilk corncakes topped with chipotle marinated shrimp, local honey butter, pico de gallo & lime 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……..$12

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. 

Street food staple from my days in Negril. Warm, flaky turnover with my Bierly’s custom ground beef simmered with onion, garlic, curry, paprika, thyme, pepper and a hint of allspice. Served with a jerk dipping sauce. 

Sautéed shrimp, Andouille sausage & Cajun trinity in a zesty Creole sauce on a bed of organic stone ground grits. Finished with a side of cornmeal fried okra

A blend of local veggies and sautéed greens with a 4-cheese blend, all rolled in corn tortillas. Topped with tomatillo salsa and served with vegetarian refried black beans and pesto rice.

Comfort food memories of living in Austin. Custom cube steaks from Bierly’s in Spring Mills, lightly breaded & pan fried crisp. Topped with Texas cream gravy. Served with market vegetables & whipped buttermilk mashed gold potatoes

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 on bed of buttermilk mash and local farmer’s market vegetable

Grilled Black Angus rib-eye topped with caramelized onions & Amish blue cheese crumbles. Served with buttermilk red mash and market vegetable

Pan-seared fresh Norwegian salmon from Maine Bay & Berry. Served on a bed of stone ground organic grits, Mexican street corn and roasted tomato-chipotle sauce

Boneless pork loin chops, marinated in sage & bourbon with Oliver’s Path sweet potato mash, sauteed local farm vegetable and finished with a bourbon-maple sage demi glace

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)

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

Flash-fried Mexican doughnut sticks, tossed in cinnamon-sugar, set on our vanilla ice cream and topped with chocolate sauce & fresh whipped cream

At the whim of the Pastry Chef, a special with locally sourced ingredients. Priced Accordingly.

Our custom Nittany Valley Creamery blueberry cheesecake ice cream on a crispy Belgian Waffle with fresh blueberry-maple syrup

Big Springs vodka, Kapali, Talleyrand cream bourbon, fresh brewed espresso