GLUTEN ALLERGY 


GLUTEN FREE DINNER MENU


STARTERS 


FRIED SHISHITO PEPPERS,  Red curry aioli,  toasted sesame seeds,  yuzu sea salt 
POMME FRITES, house made ketchup, truffled dijonnaise, chipotle sweet chili aioli 

FRESH OYSTERS ON THE HALF-SHELL, citrus lychee mignonette

SMALL PLATES



ROCK SHRIMP AGUACHILE

jicama, piquillo pepper, charred baby corn, prickly pear salsa, 
citrus chipotle sauce, crispy country ham


 

CHARRED OCTOPUS

chipotle and guajillo salsa, house chorizo, hominy grits, pickled onion



 


MEATS AND CHEESE

Paired with house sauces and gluten free crackers


CREMEUX DE BOURGOGNE, sweet, silky, bloomy rind, fluffy, buttery (France)

LADY’S SLIPPER  mushroomy, earthy, semi soft creamy texture, washed rind (Oley, PA)

MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA aged 18 months, burnt caramel, salty, sharp, sweet   (Holland)
CALKINS VAMPRE SLAYER  garlic, stirred-curd cheddar, hand-mix ginger, onion, paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)

SALADS

SMOKED CAESAR SALAD
smoked lettuce, shaved romano cheese  

HEIRLOOM MELON SALAD

compressed melon, smoked pine nuts, wildfox farms prosciutto, pickled melon rind, local greens, ricotta salata, watermelon-tarragon dressing 




ENTREES

PAN ROASTED LONG ISLAND DUCK BREAST
fingerling confit, roasted baby beets, duck and pickled ramp rillette, fava beans, 
huckleberry meyer lemon gel


DRY AGED RIBEYE
fondant potato, local mushroom ragout, pinot noir reduction,
 foie beurre noisette, fiddleheads

SEARED SEA SCALLOPS
wild mustard greens, carnitas ragout, charred spring onion romesco, 
confetti tomato, pickled shallot

FREE RANGE CHICKEN BREAST
roasted garlic and goat cheese gratin, black trumpet pudding, 
tiny root vegetables, pickled shallot, roast chicken jus



GLUTEN FREE BRUNCH

BRUNCH 

BACON FRITTATA
local bacon, caramelized onions



MEDITERRANEAN FRITTATA
 
tomato confit, local spinach, goat cheese, fresh herbs


HUEVOS RANCHERO 2.0
andouille, chipotle mole, red pepper, caramelized onions, smoked cotija, lime crema (no tortillas)


BREAKFAST POUTINE
duck confit, poached egg, cheddar curds, dijon hollandaise, spring onion, crispy duck skin



PULLED PORK Benedict
cheddar grit cake, Jalapeño hollandaise, local mustard greens 


EGGS BENEDICT

house smoked ham, hollandaise (no brioche)

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BUILD YOUR OWN OMELETTE OR FRITTATA 

Choose any 3 ingredients

Sausage       House cured ham           Bacon            Andouille

Tomato          Mushrooms         Caramelized onions
           Duck Confit 

Cheddar            Gruyere        Spinach


SIDES

 HERB ROASTED POTATOES
HOUSE SMOKED HAM
BACON 
SAUSAGE 

MEATS AND CHEESE
Paired with house sauces and gluten free crackers


CREMEUX DE BOURGOGNE, sweet, silky, bloomy rind, fluffy, buttery (France)

LADY’S SLIPPER  mushroomy, earthy, semi soft creamy texture, washed rind (Oley, PA)

MAYTAG BLUE  semi-hard, crumbly, dense, pungent, semi-sharp, tangy, 6 mo. ripened (Iowa)
BEEMSTER CLASSIC GOUDA aged 18 months, burnt caramel, salty, sharp, sweet   (Holland)
CALKINS VAMPRE SLAYER  garlic, stirred-curd cheddar, hand-mix ginger, onion, paprika (Pa)

CAHILL PORTER CHEDDAR firm Irish cheddar flavored with farm made Irish Porter (Ireland)
PECORINO PEPATO sheeps milk, firm, peppercorns, aged minimum 5 months (Italy)

BRESAOLA salted, air dried, aged 2-3 months, firm (Nazareth)
HOUSE SMOKED TROUT smoked on premises, fresh tomato jam (Emmaus)
DRY AGED SAUSAGE traditional Italian recipe, cured for 4-6 weeks (New York)
MORTADELLA  cured pork, whole ground black pepper, myrtle berries, pistachio  (Italy)

CHICKEN & BACON Pâté cognac, sherry, bacon (Emmaus)


BUILD YOR OWN BLOODY MARY BAR 
Start with house infused pepper vodka and tomato juice then have fun adding any of the ingredients you like from our extensive bloody mary fixing's bar!!!!

MIMOSA 
extra dry champagne with a splash of orange juice