Seafood Salad (appetizer): served chilled; calamari, shrimp, mussels, scallops Pork chop special (entree): double cut, in a bacon vodka sauce over spinach and roasted potatoes Vanilla Panna Cotta (dessert): with biscotti crumble and blueberry topping

Fried Brie with a Nut Crust: Brie coated with walnuts, pecans, almonds and sesame seeds served with fresh sliced fruits Barbecued Shrimp: Shrimp sauteed in a Worcestershire sauce and white wine served with French bread for dipping Blackened Catfish: Blackened on top of a potato pancake, w/ Cajun sausage & crawfish topped w/ remoulade drizzle Gooey Buttercake w/ Graham cracker gelato

Skate Grenobloise (entree): brown butter, brioche croutons, tournée potatoes Moelleux Au Chocolat (dessert): warm chocolate cake, crunchy milk chocolate center, hazelnut crunch, praline sorbet

Black Shell Island Mussels (appetizer not pictured): P.E.I. mussels, fresh tomato, soppressata, served with a chardonnay, basil, garlic, seafood broth, preserved lemon, garlic ciabatta Veal Osso Bucco (entree): broccoli rabe, wild winter mushroom risotto, gremolata Autumn Bread Pudding (dessert): white chocolate, cinnamon dolce, dolce, with vanilla ice cream

Butter Board (appetizer) - sweet cream butter, sea salt, citrus zest, fresh herbs, red onion, honey, edible flower, multigrain and cranberry bread  Breaded Veal Cutlets (entree) - tomato and arugula salad Vanilla Meringue Cake (dessert) - vanilla bean sponge, pastry cream, toasted Italian meringue

Braised Beef Short Rib: pasture raised PA beef with local potato gratin in a demi glacé and for dessert, Dark Chocolate Tart: dark chocolate ganache, hazelnut praline,​ torched meringue, hazelnut brittle

Veal Vol au Vent for dinner and Bread Pudding for dessert