locally motivated menu with global flavors

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 & 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

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