Peter Herdic House menu — United States

Three roasted Medjool dates stuffed with goat cheese, wrapped in bacon, and finished with a port-ginger syrup.

A smooth, savory spread made from chicken liver, bacon, and brandy, served with gouda cheese, housemade jam, and toast.

Fresh Northeastern oysters grilled with a savory spinach-fennel butter, crispy bacon, and grated parmesan cheese.

Locally smoked shad served with cucumbers, red onion, capers, housemade pumpernickel bread, and a horseradish dill mayonnaise.

Roasted snails prepared in a garlic and herb butter, served with toasted housemade pumpernickel bread.

Grilled jumbo shrimp marinated in chile and garlic, served with a creamy amarillo chili sauce.

Deep-fried chickpea fritters served with yogurt-herb sauce, spicy harissa, and sliced cucumber.

Crispy fried cauliflower tossed in a sweet and savory Korean barbecue glaze, topped with house-made kimchi and a spicy sriracha mayonnaise.

A savory beef and onion soup simmered with wine and brandy, topped with toasted bread and melted Gruyère cheese.

This salad features slivered autumn kale, roasted beets, feta cheese, and toasted pine nuts tossed in an herbed yogurt dressing.

This salad features fresh baby greens topped with sliced Honeycrisp apples, smoked cheddar cheese, and spiced pecans, finished with a violet mustard vinaigrette.

A crisp wedge of bibb lettuce topped with bleu cheese dressing, hard-boiled egg, bacon, and chopped tomatoes.

This salad features fresh baby greens, sliced local pears, toasted walnuts, and crumbled gorgonzola cheese, all tossed in a cranberry poppyseed dressing.

Crisp romaine lettuce is tossed in our housemade Caesar dressing and topped with warm garlic croutons and grated Parmesan cheese, with the option to add grilled tenderloin tips to make it an entrée.

A slow-cooked chicken quarter served with mushrooms, onions, and bacon over creamy polenta and wilted spinach.

An 8-ounce center-cut beef tenderloin sourced from Tony's Meats, served with mashed potatoes and buttered local vegetables.

This grilled local sausage is served over garlic mashed potatoes and braised cabbage, topped with bacon-chipotle jam and crispy onions.

This dish features organic fettuccine tossed in a beef and pork ragu, topped with seared tenderloin tips, whipped ricotta, and toasted breadcrumbs.

Pan-seared sea scallops served over housemade crab ravioli with wilted spinach, cherry tomatoes, and a sage brown butter sauce.

This wild-caught sockeye salmon is glazed with maple and tamari, served over a roasted sweet potato and seaweed salad with grilled shiitake mushrooms, lime-sesame yogurt, and a spicy chili crisp topping.

Handmade pasta pillows filled with fresh ricotta cheese and spinach, served in a tomato-butter sauce and topped with seasonal vegetables and toasted pine nuts.

Our housemade ice creams and sorbets are prepared daily using fresh cream, local eggs, and high-quality ingredients.

Our house-made vanilla ice cream is served with your choice of chocolate or caramel sauce and whipped cream, or as an affogato topped with a shot of espresso.

A light chocolate cake filled with creamy chocolate mousse and finished with whipped cream and chocolate shavings.

A chilled vanilla custard topped with a layer of hardened caramelized sugar and served with fresh berries.

This dessert features raspberry sorbet infused with blackcurrant liqueur, served inside a chocolate shell and topped with whipped cream and a splash of raspberry liqueur.

A rich dark chocolate dessert set in a pecan crust and served with caramel sauce.

A savory beef broth soup featuring slow-cooked, thinly sliced onions simmered with brandy and white wine.

Please ask your server for today's freshly prepared soup selection.

This salad features fresh apples, baby greens, honeyed walnuts, sesame seeds, and dried cranberries tossed in a ginger vinaigrette.

This salad features baby greens, sliced pears, toasted walnuts, and gorgonzola cheese, all tossed in a cranberry poppyseed dressing.

This salad features romaine lettuce, artichoke hearts, hearts of palm, gorgonzola cheese, and bacon, all tossed in a Dijon vinaigrette.

Crisp romaine lettuce is tossed in a housemade Caesar dressing and finished with warm garlic croutons and grated Parmigiano cheese.

This chicken breast salad features grapes and toasted almonds in a mayonnaise dressing, served with a side of creamy coleslaw.

Large shrimp coated in a parmesan and herb breadcrumb crust, served in a port-sherry wine sauce over organic fettuccine pasta.

Flat ribbon pasta tossed in a creamy meat sauce made from local beef and pork, finished with fresh ricotta cheese and toasted breadcrumbs.

A small fillet of wild-caught salmon glazed with ginger and miso, served over a salad of roasted root vegetables and seaweed with a spicy chili oil topping.

This open-faced sandwich features grilled beef tenderloin tips topped with caramelized onions, melted Gruyere cheese, and a horseradish mayonnaise.

A toasted sourdough sandwich filled with sharp cheddar, roasted peppers, mushrooms, and tomatoes, served with a side of baby greens.

This toasted Italian sandwich features roasted ham, creamy brie, and spicy pepper jam, served with a side of baby greens.