locally motivated menu with global flavors

Roasted local corn and poblano’s from Bee Tree Berry Farm, with toasted cumin, oregano and Valle Wood Farms heavy cream

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 shaved asiago cheese.

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. 

Creole sautéed shrimp & trinity 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. 

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 garlic green beans & whipped buttermilk mashed red potatoes. 

Tamarind marinated duck breast, grilled and sliced. Served on a bed of coconut rice, sauteed local farm vegetable and a Thai green curry sauce.

Boneless chicken thighs with a crispy corn flake coating, tossed in Korean Gochujang-garlic chile paste. Served on bed of buttermilk mash and sauteed local farmer’s market vegetable

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

The reason my M.I.L. first liked me! Plantain crusted Halibut filet from Maine Bay N’ Berry. Served with mango-habanero sauce, sauteed local farm vegetables & pumpkinseed pesto rice

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, thick sliced local tomato with roasted garlic aioli on our BBB griddle roll

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