AMUSE BOUCHE

A little treat for your taste buds

STARTERS

Spring Lamb and Caramelized Local Ramp Strudel

Kennett Square Exotic Mushroom Soup Topped with Jarlsberg

Spring Strawberry and Baby Arugula Salad Tossed with Candied Pecans,
Gorgonzola Cheese and Sherry Vinaigrette e

Home Grown Salad of Crisp Greens with Feta Cheese, Roasted Beets, Baby Carrots,
Turnips and Radishes Tossed Balsamic Herb Vinaigrette e

Foxfire Salad of Romaine Heart Wedge Drizzled with Cracked Black Pepper Parmesan Reggiano Dressing, Roasted Grape Tomatoes and Grilled Garlic Flat Bread

IINTERMEZZO

A gift from Chef Ray to refresh your palate

ENTREES

Jumbo Lump Chesapeake Crab Cake (gf)
Jumbo Lump Crab Bound with Scallop Mousse Served with Roasted Bliss Potatoes,
Haricots Verts and Citrus Beurre Blanc

Eggplant Lasagna (gf)
Grilled Eggplant Layered with Swiss Chard, Jersey Broccoli Rabe, Roasted Plum
Tomatoes, and Fire Roasted Red Peppers Finished with Ricotta and Aged Provolone

Lancaster Free Range Breast of Chicken (gf)
Swarmbustin’ Honey and Herb Roasted Chicken Breast Served with Savoy Cabbage,
Yukon Fingerling Potatoes and Herb Brandy au Jus

Jail Island Salmon Filet (gf)
Pan Roasted Bay of Fundy Salmon Served over Sundried Tomato Saffron Risotto
Finished with Citrus Beurre Blanc

Angus Filet
Center Cut Grass Fed Angus Filet Served with Garlic Smashed Potatoes,
Grilled Asparagus, and Bourbon Peppercorn Demi Glace

DESSERT
A Tempting Selection of House Specialties

(gf) Designates Menu Item is Gluten Free as Prepared