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Summer Menu
Soup or Salad
Soup of the Day
Fresh made soup of the day
Roquefort Apple Salad
Lightly caramelized pecans and vinaigrette
top layers of greens, fresh apples, Roquefort cheese and avocado
Spinach and Strawberry Salad
Fresh baby spinach greens mixed with
summer strawberries and tossed in a sunflower seed vinaigrette
Appetizer
Charleston Corn Cakes
Southern staple - corn cakes with
house smoked turkey and fresh corn salsa
Confetti Vegetable Risotto
Arborio rice slowly cooked into a creamy risotto and
mixed with locally harvested seasonal vegetables
Cornmeal Dusted Scallops
Cornmeal dusted sautéed scallops with
grilled watermelon and Achiote-Truffle emulsion
Entrées
Broiled
Flat-Iron Steak
Broiled Marinated flat-Iron Steak with caramelized onion and
Maitre d’Hotel butter over garlic infused mashed potatoes
Chile-Cured Pork Tenderloin
Sautéed and Roasted Pork Tenderloins with
Truffle Scented White Beans and Sautéed Spinach
Vegetarian Moussaka
Baked Layers of sliced eggplant, onion, tomatoes, lentils and other
farm fresh vegetables topped with a rich Béchamel Sauce
Grilled Bourbon Chicken
Grilled boneless breast of chicken slathered in a Bourbon, Chile, and
Fig infused barbeque sauce. Sprinkled with Danish Viking-Smoked Salt
Fish of the Day
Carefully prepared and matched with the appropriate vegetables
Dessert
Selection from the Cart
Choose from a selection of plated desserts, cake, pies, sorbet, and ice cream
$25.00 prix fixe
Dinner includes one item from each section and iced tea
Wine list available on request
All items cooked and baked daily by students from the freshest ingredients