Broiled duck & pork sausage, sweet & sour cabbage

Peppered smoked salmon, smoked Pennsylvania brook trout, capers, red onions & pumpernickel

Herbed remoulade

Jumbo shrimp, apple-smoked bacon, fresh basil, horseradish barbeque sauce

Sauteed Pennsylvania mushrooms, Sally Lunn crouton, sauce Bearnaise

A spicy colonial classic. Beef, taro root & greens

New England style, corn, potatoes & cream

Our Chef’s daily specialty

Julienned‎ carrots, cucumber, tomato, field greens, raspberry shrub & extra virgin olive oil vinaigrette

Sliced‎ tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette

Fresh garden greens & Burgundy-Dijon mustard vinaigrette

An 18th century classic. Fresh garden greens, ham, smoked turkey, smoked chicken, salami, cheddar cheese, hard-boiled egg, olives & choice of dressing

Shrimp, crabmeat, greens & herbed remoulade

Imported Black Forest ham, poached asparagus, cornichons & pumpernickel

Crisp Romaine, Roquefort cheese, fresh bacon bits & Burgundy Dijon Vinaigrette

Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust baked in a pewter casserole. Egg noodle accompaniment

Marinated & braised rabbit leg, mushroom-vegetable red wine sauce & large egg noodles

Clover-honey glaze, chutney, herbed barley, asparagus & sauce Bearnaise

Egg dipped, pan seared veal cutlet, mushrooms, asparagus & sauce Bearnaise, mashed potatoes, vegetable of the season

In a 1770 letter to Philadelphia’s John Bartram, Benjamin Franklin included instructions on how to make tofu. Sally Lunn breaded, fried tofu, spinach, seasonal vegetables, sauteed tomatoes & herbs, linguine

Marinated & sauteed chicken breast, Madeira-mushroom demi-glaze, mashed potatoes & vegetable of the season

Marinated in Thomas Jefferson’s ale, pan seared, greens, mashed potatoes & vegetable of the season

Twice‎ cooked beef, simmered with mushrooms & herbs, rich red wine sauce, baked in puff pastry, sweet & sour cabbage

Herbed remoulade, pommes frites & coleslaw

Pan seared medallions of beef, Burgundy demi-glaze sauce, mashed potatoes & vegetable of the season