Due to overwhelming demand, we are no longer accepting reservations.
An excellent way to begin your visit
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.
Burger includes house smoked paprika & kosher salt chips. Add fresh cut fries or sweet potato fries…….$2 *Consuming raw or undercooked meats, Poultry, seafood, shellfish, or eggs may increase your risk for food-borne illness
Sautéed shrimp & Cajun trinity in a zesty Creole sauce on a bed of organic stone ground smoked Gouda grits. Finished with a side of crispy cornmeal okra
A blend of local veggies and sauteed 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
Marinated duck breast, grilled and sliced with traditional Mole sauce. Served on a bed of pumpkinseed rice and Hidden Branch farm arugula
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 New York strip, topped with a traditional Chimichurri pesto, served with buttermilk mash & Hidden Branch Farm Arugula
Griddle seared fresh mahi in warm corn tortillas, topped with cilantro-lime purple cabbage slaw, queso fresco & tomatillo salsa. Finished with refried black beans and pumpkinseed pesto rice
Fresh Norwegian salmon from Maine Bay & Berry, grilled and topped with a Southern classic “jammy sweet & sour” horseradish sauce. Served with sauteed local farm vegetables & creamy organic grits
A 30 year old recipe from my early culinary days in San Diego. Marinated and roasted chunks of pork shoulder, pan-glazed in Coca Cola. Served with refried black beans, local radish, onion, cilantro, lime wedges, tomatillo & pico de gallo salsa, corn tortillas
This is her “goat-to” burger. Bierly’s custom ground beef topped with Silver Goat Chevre (goat cheese), local pork belly, Piper’s Peck peach-jalapeno jam, lettuce, sliced local tomato with roasted garlic aioli on our BBB griddle roll
All desserts are made in house by Jennifer (I do the easy stuff). They include local dairy and local specialty producers products.
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
Nittany Valley Dairy real vanilla & Standing Stone coffee ice creams. Topped with Jenn’s soft granola, hot fudge sauces, Piper’s Peck strawberry-rhubarb preserves, 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 fresh OHF Orchards peach ice cream on a crispy Belgian Waffle with peach-maple syrup
A sweet replica of a savory favorite…and a good share(if you’re in to that kind of thing!) Slices of a decadent semi-sweet chocolate pistachio roll, flavored with Big Spring’s coconut rum. “Toast point” amaretto biscotti, house made cashew butter, pepper candied bacon, Piper’s Peck hot pepper jelly, fresh fruit
*Consuming raw or undercooked meats, Poultry, seafood, shellfish, or egg may increase your risk for food-borne illness
Wednesday through Sunday, 5 pm - 9 pm
Serving DINNER ONLY
Due to overwhelming demand, we are no longer accepting reservations. We are on first come, first served basis. Many thanks for your amazing support.on In!