Savor the Season
As Summer slips away...and Autumn blossoms, Chef Matt Gentile creates a spectacular menu featuring autumnal ingredients found within the
Delaware Valley.
“Savour the Season”
1st
FALL SQUASH SALAD - 16
roasted squash, pomegranate, rosemary, goat milk ricotta
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PUMPKIN RAVIOLI - 18/29
chestnut, buffalo milk sage
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LAMB - 38
slow roasted spiced shoulder, heirloom carrot timbale, pear mostarda
Featured Cocktails
AUTUMN APEROL SPRITZ - 17
sparkling Italian Prosecco, Aperol liqueur
Pommerbe apple cider vermouth & soda spritz
BOURBON PORT SOUR - 17
bourbon, lemon, splash of OJ, simple syrup, over ice, layer Port wine float
REPOSADO TEQUILA OLD FASHIONED - 22
muddled orange peel with agave, bitters, Casamigos aged tequila, rocks
CIDER HOUSE - 17
island rum, local apple cider, sherry, pear brandy, bitters
