Three pieces stuffed with chevre, wrapped in bacon and drizzled with port-ginger syrup
Landis Farm Chicken Liver Paté
Creamy pate of poultry liver, bacon and brandy, served with Goot Essa gouda, housemade jam and toast
Charbroiled Oysters
Northeastern oysters, Rockefeller-style, with spinach fennel butter, bacon and grated parmesan
Shad Herdic
Shad, locally smoked at Helmrich's Seafood; served with cucumbers, red onion, capers, housemade pumpernickel and horseradish dill mayonnaise
Escargot
Achatina snails roasted with a garlicky herb butter and served with toasted housemade pumpernickel
Peruvian Shrimp
Grilled jumbo shrimp, in a chile-garlic marinade, served with an amarillo chili cream
Crispy Falafel
Crispy middle-eastern chickpea paté, served with yogurt herb and harissa sauces and slivered cucumber
Crispy Cauliflower
Fried cauliflower tossed with Korean barbecue sauce and kimchi, drizzled with sriracha aioli
French Onion Soup
Classic soup of beef stock, onions, wine and brandy, finished with croutons and gruyere cheese
Dinner Salads
Roasted Beet
Local spinach tossed with roasted beet, feta, dried cranberries and toasted hazelnuts in a sherry-tarragon vinaigrette
Grilled Pineapple
Local baby greens tossed in a cumin-coconut milk dressing, with grilled pineapple, grilled sweet onion and toasted macadamia nuts
The Jackson
Romaine lettuce tossed with hearts of palm, artichoke hearts, gorgonzola and Misty Mountain bacon in a dijon vinaigrette
Pear, Walnut
Baby greens, sliced local pear, toasted walnuts and crumbled gorgonzola tossed with cranberry poppyseed dressing
Caesar
Romaine lettuce tossed in our housemade Caesar dressing, topped with warm garlic croutons and grated parmigiano. Make it a larger salad and add grilled tenderloin tips for an entrée
Dinner Large Plates
Chicken Champagne
Sautéed antibiotic-free chicken breast served in a champagne cream with mushrooms, grapes and toasted almonds, over long grain and wild rice
Filet Mignon
8 oz. center cut filet mignon (larger and smaller cuts available) from Tony's Meats, served with mashed potatoes and buttered broccoli. Add your choice of brandied peppercorn cream or horseradish cream
Lamb Shank
1 lb-plus lamb shank from Elysian Fields Farm, braised with red wine, Ten Mile mushrooms and rosemary, then served over creamy polenta and finished with a kalamata gremolata
Tenderloin Bolognese
Organic fettuccine from Pasta by Deb, tossed in a Misty Mountain Farm beef and pork bolognese ragu, and finished with seared tenderloin tips, whipped ricotta and toasted breadcrumbs
Seared Scallops
Pan seared sea scallops served over housemade creamy crab ravioli, with wilted spinach, roasted carrot and sherry coulis and sage brown butter
Pacific Cod Loin
Wild-caught cod loin from WFS, roasted with a pistachio crust, served over lemony basmati rice, roasted delicata squash and pea tendrils in a vermouth beurre blanc
Butternut Ravioli
Housemade pasta filled with butternut squash, parmesan and cinnamon, served in a thyme brown butter with toasted walnuts, roasted beets and fresh arugula. Add a confit duck leg
Desserts
Housemade Ice Creams and Sorbets
All made here at the Herdic House with fresh cream, local eggs and other fresh ingredients
Vanilla Ice Cream
Made in house and served with chocolate or caramel sauce and whipped cream. Or enjoy a single scoop affogato-style with espresso
Chocolate Mousse Cake
Light chocolate cake with a rich chocolate mousse center, topped with whipped cream and chocolate curls
Creme Brulée
Classic vanilla custard with a burnt sugar crust, finished with berries
Raspberry Cassis
Raspberry sorbet flavored with Crème de Cassis, served in a chocolate shell with whipped cream and Chambord
Ganache Torte
Dark chocolate cream in a pecan crust, served in a pool of caramel sauce