Monthly Events

 

Beer and Chocolate Beer Dinner Lite
Tuesday, February 9
7:00 pm – 9:00 pm

$55.00 per person, including gratuity
Reservations Required, Call 215 948.5600
Head Chef James Wells and Senior Head Brewer Chris LaPierre
along with Éclat Chocolates' Chocolatier Chris Curtin
invite you to try six perfect beer and chocolate pairings.
FIRST COURSE
Ginger Caramel

Paired with Saison
SECOND COURSE
Coffee & Cardamom Bar
Aleppo & Pink Peppercorn Mendiant

Paired with Winter Warmer
THIRD COURSE
Hop Devil Beer Truffle

Paired with Hopewell Furnace IPA
FOURTH COURSE
Single Malt Truffle

Paired with Bourbon Wee Heavy
FIFTH COURSE
Peruvian Nacional Truffle

Paired with Russian Imperial Stout
SIXTH COURSE
Caramelized Hazelnut Bar
& Tanzania Mendant

Paired with Munich Dunkel

Valentine's Day Menu
Friday, February 12 – Sunday, February 14
5:00 pm
A special á la carte menu for you and the one you love.
Make your reservations today.
Also featuring Cherry Vanilla Porter, on tap for Valentine's day.
Our award-winning Pig Iron Porter aged with whole vanilla beans and finished with
concentrated Michigan sour cherry juice. Dark, roasted malt flavors give way to a sour cherry finish.
Á la carte menu
Strawberry Gazpacho 5.95 | 6.95
crab and mint
Arugula and Manchego Salad 8.95
grilled red onion, pickled yellow and red peppers, spiced almonds and sherry vinaigrette
Vienna Red Lager and Fontina Cheese Fondue 9.95
asparagus tempura batons
Fluke Ceviche 11.95
avocado, mandarin orange, serrano pepper, cilantro and crispy wonton
Duck Confit Frittata 10.95
olive oil and sea salt dressed frisee, crispy shallot and duck fat hollandaise
Broiled North Atlantic Salmon 22.95
coriander and chive oil, roasted pepper risotto with peas, spinach, leeks and lemongrass-red curry cream
Oven Roasted Filet Mignon 28.50
truffle roasted fingerling coins, slivered leeks and haricots and green peppercorn sauce
Pan Seared Halibut 25.95
honey salsify puree, braised endive and juniper buerre blanc
Vanilla-Citrus Butter Poached Maine Lobster 25.95
creamy roasted shallot couscous with crispy pancetta and tuscan kale
Chocolate-Cherry Pot de Crème 6.95
toasted coconut sugar cookie