The French Manor 1-800-523-8200
2
Huckleberry Road, South Sterling, PA 18460
The French Manor
The French Manor sits atop Huckleberry Mountain in South Sterling.Pennsylvania,justoneandahalfmilesfromtheSterling Inn. As a guest of the French Manor you will enjoy its mountaintop setting. From our spacious veranda, you will survey the beautiful crests and ridges of the northern Pocono Mountains. The French Manor is an elegant country inn unlike any other, secluded and private, like a secret lookout separate from the populace.Spacious,uncompromisingaccommodations,together with fine service, makeThe French Manor perfect for your long or short term getaway.
Menu Sampling Filet Mignon à l’Homard Grilled Filet Mignon filled with Broiled Lobster, napped in Mushroom Cognac Cream.
Entrees range from $21.00 to $35.00
Les Premiers Plats
Bisque à L’Homard A savory lobster velvet infused with roasted bell peppers, aromatic herbs, and cognac essance Les Champignons et Brie Cuiré au Four Elegant Foie Gras folded with Hazelnuts, wrapped in bacon and drizzled with a reduction of fine Port. Les Huîtres Rôti en Coûche Oysters roasted in their shells under a blanket of braised endive, and drizzled with Roquefort cream Le Tour de Crabe Parfait Jumbo Lump Crab Meat tossed with a horseradish mayonnaise timbled atop baby spinach and a grilled Savoy slaw finished with toasted sesame seeds and a teriyaki drizzle www.nepadiningguide.com
L’Homard à la Manoir - Le Specialité de la Maison Large,SucculentPiecesofLobster cooked in Aromatic Vegetables with Cognac, Cream, Wine and Herbs. Coquilles caramelizées à la LesEscargotsauBourguignonne purée des noix be coco et des Snails broiled in their shells with Échalotes braisé an Armagnac and Rouguefort Garlic Butter Sea Scallops Caramelized slowly in a savory puree of La Caille aux Baies Sauvages coconut and braised shallot Charbroiled Maple Leaf Farms quail Veau Rôti à la Robiola, le Cîtron, nested on Radicchio and Belgian et les olives avec oregano endive salad with a medley of Petite Rack of Veal roasted in a berries and a raspberry honey crust of Robiola cheese, cured vinaigrette lemon and olive with fresh oregano. Les Plats Principaux Médaillions d’Agneau sautée Salade Vinaigrette Faîte Maison avec un sauce du Choice Lettuces accompanied with Dried Fruits, Toasted Hazelnuts,crumbledFetacheese and a very special herbs de Provence dressing. Le Sorbet LemonSorbettocleansethe palate. Tournedos de Boeuf Sauté à la Crème Fraîche Aromatique Medallions of Filet Mignon mirroredinAromaticCréme Fraîche with Marsala Glacé. 2003
Menu Sampling panied by an oven-roasted Tomato Risotto. $19.95 Brazilian Lobster Tail An 8-ounce Lobster Tail oven-roasted with a fresh Herb Crust, White Truffle Risotto and a rich Lobster Cream Sauce. $28.95 CrabmeatStuffedPortabellaMushroom Served with a Crisp Puff Pastry Cap and Sun-dried Tomato Cream Sauce. $21.95
APPETIZERS
Honey Glazed Duck Confit Nestled over Five Spice Savoy Cabbage, topped with a Sour Cream Rillette and finished with a Plum Demi-Glace. $7.95
Smoked Salmon Tortellini Cheese Tortellini with in-house Smoked Salmon and Dill Cream Sauce. $6.95 Grilled Vegetable Terrine Marinated and Grilled Peppers, Portabella Mushroom, Eggplant and Squash with a Mediterranean Couscous Salad and Basil Pesto. $6.95 Chevre Bruschetta Fresh Chevre Cheese, oven-roasted Tomatoes and Black Olive Tapenade a top a Grilled Flatbread $6.95 Sesame Seared Ahi Tuna Thinly sliced medallions of rare Tuna with an Asian Slaw, Pickled Ginger and Wasabi Sour Cream. $7.95 Smoked Shrimp Fresh in-house Smoked Shrimp with Crabmeat and Corn Salad accented with a Mustard Rouille. $8.95
Soup Du Jour Ask your server about our Chef’s selection. Priced accordingly.
Herb Roasted Poussin YoungandsucculentChickenbastedwith fresh Herb Butter during a slow roast, served with a Cranberry Peppercorn Jus. $17.95
SALADS
Roastd Garlic Caesar Salad In a classic Caesar Dressing. $5.95
Roaster Garlic Pork Tenderloin Char-grilled Pork Tenderloin marinated in Roasted Garlic and Cider with a Wild Mushroom Madeira Cream Reduction. $18.95
Spinach Salad Fresh Baby Spinach tossed with Roasted Beets, Walnuts and Blue Cheese with a Port Wine Vinaigrette. $4.95
Grilled Beef Tenderloin An 8-ounce Center Cut Filet, served with a Red Onion Confit and a Horseradish Bordelaise Sauce. $24.95
Baby Filed Greens Tossed with Avocado, Mango and Toasted Pepitas with a Raspberry Vinaigrette. $5.95
Parmesan and Basil Crusted Rack of Lamb A 14-ounce New Zealand Rack of Lamb accompanied by a Cabernet Demi-glace. $23.95
ENTREES
Goadt Cheese and Spinach Stuffed Eggplant Cannelloni Nestled on a warm Mediterranean Couscous Salad with a Roasted Red Pepper Coulis. $15.95
Blackened Atlantic Salmon Served with a Roasted Corn Chow Chow Relish and Peanut Dressing. $17.95
Cavcatappi Pasta FreshAsparagus,Sun-driedTomatoes,Kalamata Olives and Baby Spinach tossed in a Chardonnay Tomato Sauce served over Cavatappi Pasta. $13.95
Served with Bread Basket and Flavored Butter and our Chef’s selection of Potato and Seasonal Vegetables.
Pan Seared Sea Scallops Served over Orange Risotto with a Fresh Orange and Red Pepper Salsa accented with Chili Oil. $17.95 Shrimp Anisette Gulf Shrimp sauteed in a Cream Sauce of fresh Fennel and Red Peppers accom-
2003
Wild Game Selection Ask your server about our Chef’s featured Wild Game Selection. Priced Accordingly
Fresh Desserts Made Daily
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570.679.9500 RR 2 Box 3112 Union Dale, PA 18470
3
Long Island Steamed Clams With Chardonnay, Lemon and Spring Onions. $8.95
Blue Cheese Escargot Gratin Served in a Mild Blue Cheese Cream with an Herb Crust and sliced French Baguette. $7.95
Veal Stonebridge Veal Medallions sauteed with Wild Mushrooms, Sun-driedTomatoes and Green Peppercorns, served in a Brandy Cream Reduction. $18.95
Stone Bridge Inn & Restaurant
Excellent Cuisine. Patio Dining Available. Tavern with Entertainment. Beautiful Lodging Accommodations. European-Style Charm in a Spectacular Country Setting.
I-81 to Exit 206 (Lenoxville), follow Rt. 374 East pastElkMountain(approx. 8 miles), continue 1 mile past Elk to stop sign, turn right, go 1 mile to entrance on right, go up long driveway, keep bearing right.
Winston’s Pub & Hotel
4
570.585.1622 200 Johnson Road (Waverly Exit 197, I-81) Clarks Summit PA 18411
Good Beef Good Beer Good Cheer Menu Sampling Appetizers
Shrimp Cocktail
... jumbo shrimp served with tangy cocktail sauce... $ 6.95
Samosa
... Savory pastry pockets stuffed with potatoes, peas & cardamon served with a sweet tomato chutney... 4.95
Bolinhos de Bacalhau
... Portuguese - style fish croquettes made with salt cod & potato served with tartar or cocktail sauce... 4.95
Smoked Salmon
... Thinly sliced smoked salmon served on potato crepes with créme fraiche chopped red onion & capers... 7.95
Stuffed Mushrooms
...White mushroom caps stuffed with spicy sausage & cheddar cheese... 5.95
Pate du Maison
... Homemade chicken liver & brandy paté served on buttered toast points... 7.25
Crabmeat, Mango & Avocado Salad
... Lightly dressed with time vinaigrette on fresh salad greens... 7.95
Dinner Entrees
Served with your choice of soup dujour or house salad, vegetable, & either rice, baked, mashed or “chipped” potatoes.
SAUCES:
Cognac Cream, Mushroom Gravy, Bourbon, Mushroom Wine, & Red Wine
BEEF Filet Mignon (fillet steak)
10 oz tenderloin wrapped with bacon & grilled to your liking. Served atop a toasted crouton with your choice of sauce... 24.95
T-Bone
16 oz T-bone steak grilled to perfection & topped with Onion rings... 27.95
Steak Au Poivre
Delmonico steak crusted with green peppercorns, sautéed & topped with a cognac cream sauce... 24.95
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Roast Beef & Yorkshire Pudding
PORK
Salisbury Steak
Stuffed Pork Rib
AnauthenticEnglishrecipefeaturingroasted top round of beef & a traditional Yorkshire pudding, puffed to a golden brown... 14.50
Traditional English - style chopped steak served with a mushroom gravy... 9.95
SEAFOOD Poached Salmon Roulade
Roulade of salmon & spinach poached in a court bouillon finished with a creamy dill sauce... 18.95
Broiled Haddock
Flaky broiled haddock topped with a rosemary beurre blanc sauce... 15.95
Shrimp Scampi
Jumbo shrimp sautéed in a lemon, butter, garlic & white wine sauce served over angel hair or rice... 17.95
Fish & Chips
Traditional beer battered white fish filets fried golden brown. Served English - style with “chipped” potatoes & malt vinegar.. 8.95
Crab Cakes
Lightly breaded crabmeat & zucchini sautéed & served with your choice of horseradish or cocktail sauce... 11.50
VEGETARIAN Saffiron Risotto Cake
All of our four pork dishes will be accompanied by your choice of warm fruit compote or applesauce
Prime rib of pork stuffed with a gingered blend of white & wild rice 16.95
Grilled Pork Tenderloin
Center cut pork tenderloin grilled to perfection & topped with a bourbon sauce... 18.95
Apple Stuffed Pork Loin
Loin of pork stuffed with apples & sultanas served with a rich pork gravy.. 10.95
LAMB Rack of Lamb
Rosemary & herb encrusted rack of lamb served with mint sauce & traditional mango chutney... 24.95
Grilled Lamb Chops Tender lamb chops grilled to your liking... 16.95
Lamb Curry
A traditional Indian stew, slightly spicy, served with marinated lamb chops over a bed of basamati rice. Accompanied by crispy papadans, sweetmanyochutney,creamycucumberraita,& chili-infused oil... 13.95
POULTRY Mandarin Orange & Honey Glazed
Seasoned with saffron & topped with grilled marinated vegetables... 14.50
Chicken Roast breast of chicken glazed with a honey & mandarin orange glaze with a hint of lemon balm... 14.50
Vegetable Lasagne
Chicken Scampi
Sheets of pasta layered with spinach, ricotta, gingered carrots & herbed mushrooms topped with alfredo sauce & melted cheese... 8.95
Whitemeatchickenstripssautéedinlemon,butter, garlic white wine sauce served over angel hair or rice... 14.50
Vegetable Curry
A traditional Indian stew, slightly spicy, served with grilled marinated chicken served over a bed of basamati rice. Accompanied by crispy papadans, sweet mango chutney, creamy cucumber raita, & chili-infused oil... 11.50
TraditionalIndianstew,slightlyspicy,topped with grilled marinated vegetables served over basamati rice. Accompanied by crispy papadans, sweet mango chutney, creamy cucumber raita, & chili-infused oil... 9.95
Mushroom Stroganoff
A sautéed blend of mushrooms in a classic sour cream sauce served over egg noodles... 10.95
Chicken Curry
Stuffed Chicken Breast
Roast breast of chicken with a traditional sage stuffing topped with a mushroom & white wine sauce... 14.50
SIDES
Applesauce, “Chips”, Cole Slaw, sautéed Mushrooms $ 2.50 each
2003
Menu Sampling Pasta
Appetizer or Entree
Appetizer Entree
Chicken Pesto $7.00 $16.00 Fresh pasta pockets filled with six cheeses, sautéed with chicken tenderloins in a light pesto cream sauce. Crescent Scampi $8.00 $18.00 Sautéed jumbo prawns with plumtomatoes,mushroomsand fresh spinach in a white wine garlic butter sauce served over angel hair. Lobster Alfredo $12.00 $26.00 Sliced medallion of lobster, simmered in creamy alfredo saucewitheggfettuccinegarnished with peach asparagus.
Appetizers
Tortellini Marinara $6.00 $14.00 Cheese filled tortellini sautéed with fresh garden vegetables, garlic and fresh basil in a white whine marinara sauce. HOT or MILD.
B.B.Q. Duck Breast $8.00 Slow roasted duckling with our tangy sauce served over a bed of sautéed white wine mustard cabbage.
Lobster Ravioli $9.00 $18.00 Fresh pasta filled with lobster over a light crab sauce.
Oysters Casino $7.00 Baked on the half shell with fresh herbs, bell peppers and sweet cream butter finished with smoked bacon.
Shrimp Cocktail $8.00 Chilled jumbo shrimp served with our zesty cocktail sauce. French Onion Soup $5.00 Auniqueblendoffiveonions,toppedwith melted provolone. Soup Du Jour $4.00 Our chef’s soup of the day. Salads Spinach Salad $4.00 Fresh baby spinach with diced Holland tomatoestopedwithhotbacondressing. Caesar Salad $5.00 Hearts of romaine lettuce with Caesar dressing and garlic croutons topped with fresh grated parmesan and romano cheeses. House Salad $3.00 Tossed crisp field greens with plum tomatoes, raspberry walnut vinaigrette dressing, sprinkled with bleu cheese crumbs and Bermuda onions.
Basket of Garlic Bread $3.00 To accompany your pasta favorites.
Entrees
Includes Baked Rolls, Vegetable and
Potato
Stuffed Trout $18.00 Baked twin filets of brook trout filled with crab meat. Lamb Chops $22.00 Double thick loin chops lightly seasoned served with mint jelly. Walnut Chicken $17.00 Boneless breast of chicken crusted with walnuts, sautéed golden brown and finished with a Frangelico cream sauce. Filet Mignon $21.00 Center cut of tenderloin served with toast points and topped with either burgundy mushrooms or béarnaise sauce. Jail Island Salmon Market Each day prepared differently by our chef.
Roast Duckling $19.00 Crisp half Long Island duckling served over herbal wild rice topped with wild berry sauce. Bouillabaisse $24.00 Shrimp,scallops,lobster,salmon,swordfish and clams poached in a white wine tomato fume served with linguine. Veal Florentine Dijonaise $19.00 Veal tenderloin simmered in a white wine sauce served over a sautéed blend of spinach,plumtomatoes,parmesancheese and garlic. New York Sirloin $24.00 Certified Black Angus Sirloin Steak topped with a nest of seasoned onions rings and horseradish sauce. Chicken Monterey $18.00 Sautéed chicken breast layered with shrimp,artichokehearts,mushroomsand melted Monterey Jack cheese. Lobster Tails Market Twin broiled 7 oz. tails served with brown butter. Orange Roughy $18.00 Bakedfiletofroughytoppedwithjulienne vegetables,fennelandshrimpsimmeredin a pink Vodka sauce. Braised Calves Liver $17.00 Pan seared calves liver topped with merlotbraisedSpanishonionsandshiitake mushrooms. Chateaubriand for Two By Advanced Request Dessert Selections To Be Announced By Your Server Ask About Our Children’s Selections Special Occasion Cake ... $8.00
Veal Gruyere $18.00 Sautéed milk fed veal, simmered in demi-glazewithtomatoesandmushrooms baked with a layer of gruyere cheese.
2003
Beef Wellington $22.00 Our finest filet baked in puff pastry with prosciutto and goose liver pate served with a cognac sauce.
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800.392.9400 Paradise Valley Cresco, Pennsylvania 18326
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Smoked Trout $6.00 Boneless filet of trout garnished with capers, sliced red onion and a creamy horseradish.
Crab Cakes $18.00 Twin Maryland crab cakes dusted with corn meal and fresh spices, sautéed golden brown finished with a fire roasted bell pepper sauce.
CrescentLodge
The excellence of our cuisine has been widely recognized. The Inn offers an abundantmenuofclassicAmericancuisine along with an extensive seletion of fine wines.Ourmealsarebeautifullypresented in a charming atmosphere.
You can’t miss Patsel’s from the road! Thestop-in-your-tracksyellowandgreen exterior,thatboldandbeautifulPatsel’s sign and a sweep of glorious landscaping all foretell an aesthetic experience.
Patsel’s
Menu Sampling
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570.563.2000 Located Routes 6 & 11 Glenburn PA 3 mi. North of Clarks Summit
Grilled Veal Porterhouse with Morel Mushroom Demi-Glace Bacon Cheddar Mashed Potatoes and Toasted Almond Green Beans Pan Roasted Miso and Ginger Marinated Atlantic Salmon with Orange and Scallion Relish Jasmine Rice Cake and Enoki Mushroom Salad Grilled Ancho Dusted Ostrich Steak with Charred Tomato and Poblano Salsa Roasted Corn Mashed Potatoes and Grilled Squash
Appetizers
Grilled Spicy Prawns with Thai Rice Noodles and Coconut Broth ParmesanRisotto&GarlickyEscargot withAsparagus&PernodEssence Thai Red Curry Tuna Tartar with Wonton Crisps and Chili Oil Smoked Duck Summer Rolls with Sweet Chili Dipping Sauce and Cucumber Noodles
Soups
Cream of Asparagus with Crabmeat ChilledSouthwesternStyleVichyssoise with Chipotle Sour Cream
Salads
Patsel’s Caesar Salad withGrilledPortobelloMushroom Asparagus and Spring Greens with Parma Proscuitto, Goat Cheese and White Balsamic Vinaigrette Bibb and Blue Cheese Salad with GrapeTomatoes,ToastedAlmonds&BlueCheeseVinaigrette
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Entrees
Grilled Striped Bass with Lemon-Caper Vinaigrette New Potatoes, Leeks and Grilled Asparagus Pan Seared Ahi Tuna with Red Wine Butter Sauce Creamy Herb Pappardelle and Caponata Grilled Caribbean Style Rack of Lamb with Tropical Fruit Salsa Coconut Couscous & Curried Vegetable Ragoût PancettaandHorseradishCrusted Filet Mignon with Balsamic Syrup Sun Dried Tomato-Orzo Salad and Garlic Broccoli Seared Breast of Duck with Tamarind Glaze & Pineapple Sambal Ginger Jasmine Rice and Bok Choy Grilled Black Angus New York Strip Steak topped with Jumbo Lump Crabmeat and Béarnaise Sauce RainbowLentilsandFreshTomato Salad
2003
Seafood Imperial Stuffed Maine Lobster with Lemon Beurre Blanc Herb Rice Pilaf and Sautéed Snow Peas
Desserts
Chocolate Caramel Mousse Bombe Grand Marnier Crème Brûlée Rustic Raspberry Tart with Buttermilk Ice Cream Coconut Tart and Frozen Banana Mousse with Fresh Mango and Coconut Crème Anglaise
Menu Sampling Roasted Fingerling Potato and Green Beans with a grainy mustard dressing Roasted Mango & Chicken with fried plantains and a lime champagne vinaigrette Grilled Salmon Parmesan with a chipotle sundried tomato pistuo Tenderloin Taco with avocados and cilantro sherry wine vinaigrette
Flatbreads
Sandwiches and Crepes
Crispy Blue Corn Calamari in a spicy chorizo broth
Artichoke, Chicken and Ricotta House Salad
BeefTenderloin with a soy-wasabi cream sauce
Salata
Roasted Beet & Toasted Chevere with a walnut vinaigrette Grilled Veggie Foccia with fresh Shrimp, Prosciutto and Goat mozzarella and a herb aioli Cheese Warm Quinoa & Wheatberry with a sweet garlic dressing Kobe Beef Burger on a sourSpanishChorizoandagedMonterrey dough roll Jack Grilled Veggie Antipasto with Serrano ham and aged Monterey Crawfish Crepe with tomato and Jack Appetizers basil burere blan Braised Beef Tostada with a jalapeno-cilantro sour cream Potato Crab Cake with a horseradish buerre blanc
Braised Apple & Pear with Ham & Asparagus Croissant with wilted romaine and a danish bleu a herb and garlic boursin vinaigrette Roasted Chicken & Mushroom Caprese Salad with a balsamic Crepewithgrainymustardcream chili vinaigrette sauce
HabaneroWings with a lime bleu Petite Lamb Chops with Quinoa cheese dressing & Wheatberry and a sweet garlic dressing 2003
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570.585.5590 114 S. State Street Clarks Summit, PA 18411
7
Grilled Chicken with sliced SmokedSalmon&CremeFraiche granny smith apples and melted Duck Nachos with a wasabi aioli brie with American caviar FriedTofu with soba noodles and a miso tomato water Potato & Bleu Cheese Achiote Roasted PorkTacos with pickled red onions and chipolte Tomato & Fresh Mozzarella Salads mayo
State Street Grill
Enjoy a relaxed yet refined dining experiencefeaturing“cuttingedgeculinary creations!” The friendly and inviting atmosphere with an upscale casual ambiance, including patio dining, will heighten your expectations.
Hemisphere
8
Please Join Us Every Evening From 5pm to 6pm For Our Three Course Fixed Price Menu Chef /Owners: Paul J. Davis and Ernest F. Schultz, Jr. Menu Sampling MAIN COURSES Grilled Yellowfin Tuna with a Wasabi Cilantro Vinaigrette and Carmelized Soy Sauce Grilled Atlantic Coast Salmon crustedwithKalamataOlivesand a White Wine and Caper Sauce Sauteed Chilean Sea Bass with a Blood Orange Sauce and Toasted Fennel Oil Pan Seared Black Cod with Foie Grad and a Wild Mushroom Sauce Grilled Pork Loin with a Roasted Shallot and Dijon Mustard Sauce Pan Roasted Chicken Breast with an Asian Citrus Barbecue Sauce
570.585.4095 639 Northern Boulevard, Chinchilla, PA
STARTERS
SALADS
Black Bean Soup Mixed Field Green Salad with Ginger, Cumin and a Honey with a Sherry Vinaigrette and a Lime Crema Kalarnata Olive Breadstick
Pan Roasted USDA Prime Ribeye Steak withFreshHedgehogMushrooms and a Red Wine reduction
Colorado Lamb Shank braised in Samuel Smith’s Sauteed Sea Scallops Grilled Pear and Mesclun Green Oatmeal Stout with a Mint Aioli over a Sweet Parsnip Puree with Salad a Fuji Apple and Thyme Brown with Pine Nuts, Goat Cheese and a Red Wine and Shallot VinaiDuck Confit and Carmelizecl grette Onion Flatbread Grilled Romaine Salad with Morbier Cheese and a with Maytag Farms Blue Cheese Raspberry and Balsamic and Fresh Cracked Pepper Reduction SauteedPennsylvaniaMushrooms with Dried Tomatoes, Angel Hair Pasta, and Truffle Oil www.nepadiningguide.com
2003
Chef Paul J. Davis
Menu Sampling Stuffed Rigatoni Ricotta Stuffed Rigatoni accented with a Creamy Vodka Rossini Sauce Wild Mushroom Ravioli Mushroom Filled Ravioli sauteéd with Fresh Spinach, Julienne Vegetables, White Wine and Locatelli Cheese Fettuccini Topped with a traditional Red or Marinara Sauce with Meatballs or Sausage
Appetizers
Jumbo Shrimp Cocktail Chilled Jumbo Shrimp served with our chef’s Tangy Cocktail Sauce Stuffed Portobello Tender Portobello Mushroom layered with Shrimp and Scallops topped with Provolone and Fire Roasted Peppers, served in a Creamy Mornay Sauce Shrimp Victoria Jumbo Shrimp stuffed with Horseradish, surrounded by Smoked Bacon and lightly basted in a Honey Bourbon Barbecue Sauce To the Sea An array of our Shrimp Victoria, Clams Casino, Maryland Crabcakes and Crab Stuffed Mushrooms
Bruschetta Warmed Ciabatta Wedges, topped with Plum and Sundried Tomatoes, Fresh Basil, Garlic, Extra Virgin Olive Oil and Parmesan Cheese Stuffed Mushrooms Pennsylvania Mushrooms, filled with Chorizo Sausage and Blended Cheeses Clams Casino A traditional favorite with a hint of Bacon Mozzarella Wedges Italian Breaded Hand Sliced Mozzarella fried golden brown
Soups & Salads
Seafood Bisque Victoria’s House Salad French Onion Gratineé Caesar Salad Soup du Jour Spinach Salad
Pasta
Tuscan Gnocchi Homemade Ricotta Gnocchi tossed with a succulent combination of Prosciutto, Sundried Tomatoes, Mushrooms, Onions, Peppers, Garlic and Extra Virgin Olive Oil
All Pasta dishes are served with a House Salad
Veal
Veal Parmigiana Served Old World style baked with Provolone and Mozzarella Cheeses Veal Marsala ProvimiVealsauteédwithFreshMushroomsand Marsala Wine Veal Saltimbocca ProvimiVeal sauteéd with Fresh Spinach,White Wine and Prosciutto, rolled with Provolone in a Light Brown Garlic Sauce Veal Francaise ProvimiVealeggbatteredwithsauteédSpinach and finished in a Lemon Butter Sauce
Chicken
Chicken Parmigiana Served Traditional style baked with Provolone and Mozzarella Cheese Chicken Elana Sauteéd Chicken Breast tossed with Fresh Mushrooms, Prosciutto, Dry Vermouth and melted Provolone in a rich Butter Cream Sauce Chicken Bruschetta Lightly Breaded Chicken Strips simmered with Plum Tomatoes, Fresh Basil, Garlic and Extra Virgin Olive Oil served over Angel Hair Pasta topped with Mozzarella Chicken Oscar Chicken Breast sauteéd with Fresh Asparagus and Lump Crabmeat, topped with Hollandaise Sauce — Our Number One Seller!
Steaks
Prime Rib of Beef au Jus Slow roasted in pan juices — King or Queen cut — try it with our Homemade Creamy Horseradish Sauce Mixed Grill Calabrese Chargrilled Chicken, Filet Mignon and Chorizo Sausage tossed together and pan-fried with Mixed Peppers, Onions and Red Bliss Potatoes
2003
Chairman of the Board 16 ounce New York Strip Steak, certified Black Angus, charbroiled to taste and served Carribean style with sauteéd Peppers, Onions and Mushrooms flambeéd with Jack Daniels. Frank Sinatra’s Favorite! Filet Mignon 10 ounce choice Center Cut served plain or with a Cognac Peppercorn Sauce Stuffed Filet Mignon Filet stuffed with Shrimp, Spinach and Mozzarella Cheese, rolled and cut into medallions with Mushroom Bourdelaise Sauce
Seafood
Shrimp Delise Baked Jumbo Fantail Shrimp overstuffed with our Lump Crabmeat The Castaway Pan-fried Haddock, Jumbo Shrimp and Sea Scallops in a unique Orange Citrus Crumb Breading and served with Chutney Sauce Salmon Pinwheels Fresh Atlantic Salmon served with Beurre Blanc Maryland Crabcakes Lump Crabmeat and secret seasonings make this a house favorite — baked and served with Lemon Beurre Blanc Blackened Chilean Seabass Fresh Chilean Seabass pan seared in Cajun Seasonings and served with a Tangy Pineapple Salsa and Island Rice “Bounties of the Sea” Lobster Tail, Crab Stuffed Shrimp, Sea Scallops and a Maryland Crabcake, baked and served with Lemon Beurre Blanc Seafood Fra Diablo Lobster, Shrimp, Scallops and Clams simmered in Spicy Marinara Sauce served over Linguine Lobster Tail 10 - 12 oz. Lobster Tail with Drawn Butter Seafood Santa Fe Shrimp and Scallops sauteéd with Sun Dried Tomatoes, Peppers, Onions, Mushrooms and Garlic, served over Linguine
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570.655.1234 Route 315 Pittston, PA 18640
9
Cajun Calamari Fresh Calamari, tossed with Cajun Seasoning, lightly fried and served with Marinara Sauce
Angel Hair Victoria Three delicately seasoned bundles basking in Marinara Sauce with Meatballs or Sausage
Bourbon Pork Tenderloin Roasted Pork marinated and sliced into medallions served in a rich Mustard Bourbon Cream Sauce Beef Filet Amaretto Filet medallions sauteéd with Pennsylvania Mushrooms and Amaretto liquer
Jad’sRestaurant
Jad’s Place is committed to providing you with a truly unique dining experience. All of our cuisine is expertly prepared by our well trainedchefsandelegantlyservedbyourwaitstaff.Indulgeyourself with one of our signature dishes and then treat yourself to one of our homemade desserts. If it is a cocktail you desire, join us in JP’s Lounge and enjoy live entertainment and a friendly atmosphere. Jad’s Place is open nightly. Breakfast and lunch are also served daily in Breakers Restaurant, which is adjacent to Jad’s Restaurant. Victoria Inns & Suites also offers a premiere catering facility, tailored to any occasion.
Thyme at The Woodlands
10
800.762.2222 1073 Highway 315 Wilkes Barre, Pennsylvania 18702
DiningatTheWoodlandsistrulyadeliciousexperience. The casual sophistication of our delightful Thyme Restaurant suits any mood and every occasion. Treat your senses as you select from an inviting menu of European cuisine and enjoy the peaceful beauty and breathtaking view of Laurel Run Stream. Choose from an award-winning wine list, or add a sweet ending with one of our fabulous desserts.
Menu Sampling Caesar Salad Romaine tossed with our Caesar dressing garnished with toasted croutons and shaved Asiago. French Onion Soup Or Soup Du Jour
Fish & Poultry
Appetizers
Crab Stuffed Mushrooms Pennsylvania white mushrooms stuffedwithsauteedsweetpeppers, garlic,shallots and hickory smoked bacon blended with crab meat. Steamed Clams Tender little neck clams steamed in their own juices and served with drawn butter. Shrimp Scampi Florida rock shrimp combined with sliced garlic, fresh lemon and a special blend of herbs served baked en casserole with a Focaccia wedge. Seafood Cocktail Your choice of a shrimp cocktail or a jumbo lump crab meat martini. Bourbon Street Scallops Succulent sea scallops sauteed in clarified butter and de glazed with Kentuckybourbonthenfinishedwith honey and sweet cream. Shrimp Ravioli Tender egg pasta stuffed with sauteed shrimp and fresh garlic served with a warm lemon butter sauce.
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Mediterranean Orange Roughy A mild, flaky fillet lightly seasoned with herbal breadcrumbs served piping hot with a classic Beurre Blanc sauce. New Englander A generous blend of diced Main lobster, Cape bay scallops and rockshrimpsimmeredwithassorted vegetables and fettuccine pasta.
Shrimp Fusilli Jumbo Gulf shrimp sauteed with mushrooms,artichokehearts,yellow squashandbabyspinachtossedwith ourhomemadeblushseafoodsauce.
Meat
Prime Rib A generous portion slowly roasted in its own juices. Filet Mignon A center-cut filet, from agedWestern corn-fed beef, wrapped with a slice of pepper-cured bacon and served with sauce Bernaise. Surf And Turf Grilled petite filet mignon and Brazilian lobster tail served with drawn butter and sauce Bernaise.
Chilean Sea Bass Brushedwithasoy-lime-honeyglaze, broiled and served on a bed of Chinese cabbage.
Pork Chop Normandy A center cut pork rib chop marinated and broiled accompanied by a warm apple cobbler.
Fillet Of Sole Fresh boneless fillet of sole baked and topped with a lemon chive sauce. Also available stuffed with crab imperial.
Rack Of Lamb Dijonnaise New Zealand lamb lightly seasoned with a blend of Pommeray mustard and bread crumbs.
Salmon Berkshire Fillet of fresh salmon, prepared blackened or broiled, served with a Dijon mustard sauce. Chicken Scaloppine Ourchefspreparetendermedallions of chicken one of two different ways: Piccata: lemon, capers, artichokes and chopped parsley. Neptune:toppedwithmedallionsof lobster and a lemon-chive sauce. Crab Imperial A classic American dish of Maryland lump crab, sauteed onions and roasted red peppers seasoned with fresh herbs and blended with Imperial sauce.
2003
Tournedos Of Beef Beef tenderloin sauteed with sliced garlic, minced shallots and fresh herbs de glazed with Burgundy wine and served flowing from a grilled Portabella mushroom. Veal Francaise Tender veal scaloppine pan fried in a classic egg batter, served on a bed of fresh garden vegetables with a citrus chive sauce.
Vegetarian
Farmer’s Market Vegetable Fusilli Marinated asparagus, mushrooms, artichokes, zucchini, sweet bell peppers and Roma tomatoes grilled and served on fusilli pasta and topped with marinara sauce.
Menu Sampling YELLOW TOMATO AND ASPARAGUS Slices of yellow tomato, tender chilled asparagus spears, diced red bell pepper and toasted almonds drizzled with balsamic reduction
SOUP / SALADS GOURMET SOUP DU JOUR Chef’s creation
CASHEW CRUSTED CHICKEN Whole breast of chicken stuffed with smoked salmon, goat cheese and spinach rolled in a cashew nut-breadcrumbmixtureservedwith Dijon Edgewood sauce, vegetable julienne and mashed new red potatoes LOIN OF LAMB Boneless New Zealand lamb loin mrinated in olive oil, roasted garlic and rosemary, grilled and served with Port wine demi-glace, baked sweet potato with brown sugar and poached pear with goat cheese
HOUSE SALAD Mixed salad greens, tomatoes, cucumber and feta cheese with choice of dressing CAESAR SALAD Romaine lettuce, croutons, and traditional Caesar dressing SPINACH SALAD Spinach tossed with sliced apples, poached pear slices, walnuts and goat cheese tossed with apple cider-walnut vinaigrette
SMOKED PORK CHOP Grilled 12 ounce, smoked, center cut pork chop with Port wine-ancho chile demi-glace, pearl onions and carrot bundles accompanied by pepper jack cheese mashed new red potatoes
APPETIZERS CRABCAKES AIOLI Lump crabmeat, parmesan cheese and bread crumbs accompanied by a thyme infused garlic aioli sauce on the side FROG LEGS Jumbo frog legs sauteed with roasted garlic, red pepper flakes, Chablis and lime juice SAUTE OF LANGOUSTINES Langoustinessauteedwithredgrape tomatoes, pine nuts and roasted fennel in garlic-herb sauce over puff pastry fleuron SMOKED TROUT Anindividualfilletwithhorseradish-dill sauce
ROAST DUCK Halfasucculentducklingfinishedwith honey-raspberry demi-glace and served with pearl onions, spinach and mashed new red potatoes
2003
www.nepadiningguide.com
570.387.1500 Interstate 80 Exit 236 991 Central Road Bloomsburg, PA 17815
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PITTSBURGH FILET MIGNON 8 ounce filet marinated in a herb Entreesmaybeservedwithoutsauce infused beef broth, pan blackened, topped with garlic-herb butter with upon request mushroom caps, grilled asparagus and mashed new red potatoes GRILLED SALMON Fillet of Atlantic salmon grilled with a raspberry glaze, topped with BISON OSSO BUCCO apple-pear chutney and served with Bison shanks braised with root heirloom potatoes and broccolini vegetables, roasted garlic, Kalamata olives. rosemary and Burgundy SCALLOP AND LANGOUSTINE EN infused demi-glace served with CROUTE squash and walnut barley risotto Sauteed sea scallops, langoustines, shiitake mushrooms and shallots in BUTTERNUT SQUASH RAVIOLI a puff pastry fleuron with a rich Butternutsquashfilledpastapillows Edgewood sauce accompanied by tossed in a Marsala wine cream whipped sweet potato florettes and sauce and topped with steamed zucchinispaghettiwithblacksesame broccolini seeds and red pepper
ENTREES
The Inn at Turkey Hill
You would probably never suspect that a moment’s drive from the interstate would transport you into a world of peaceful strolls by a duck pond and personal wake-up calls. We’re considered an oasis along the highway where continuous attention to detail is made top priority. Our goal is to make everyone feel pampered, whether you are eating a distinctive gourmet meal, or spending the night in one of our tastefully appointed guest rooms surrounding the gazebo and pond or in the main house, an 1839 white brick farmhouse. Perhaps you’re a business traveler or just traveling for pleasure, The Inn at Turkey Hill hopes to be your “home away from home.”
Located at Exit 236 of Interstate 80. If traveling West on I-80, take Exit 236A. At the first traffic light, turn left, and The Inn will be on your left.Traveling East on I-80, take Exit 236. Turn left at the off ramp Stop sign. Turn left at the first light. The Inn will be on your left.