French Inspired

American Made

 SCROLL TO BOTTOM OF PAGE FOR LUNCH AND DINNER MENUS

Our ever expanding Bourbon and Scotch bar is the perfect place to unwind. 

All cocktails are made with homemade ingredients from our syrups to our tonics.

SCOTT VORHEES

OWNER / OPERATOR

Nick broadwater

owner

JACOB VORHEES

Owner / EXECUTIVE CHEF

SARAH NEWMAN

GENERAL MANAGER

RAY MILEY

SOUS CHEF

  Lunch Selections

Served with fresh cut fries & malt vinegar aioli;

substitute house or Caesar salad $4

Parmesan Encrusted Toasted Cheese

Filled with aged provolone & goat cheese served with tomato bisque 14

Baja Shrimp Wrap

Avocado, jalapeño, lettuce, tomato, onion & sriracha aioli 14

Italian Chicken Sub

Vodka sauce tossed chicken tenders, cheesy garlic long roll topped with a Caesar salad 16

Fall Chicken Salad

Chicken salad tossed with apples, toasted pumpkin seeds & candied pecans with lettuce on Brioche roll 14

Chesapeake Burger

8-Ounce grilled burger patty topped with crab dip, lettuce, tomato, remoulade on a toasted brioche roll 16

Steak and Eggs Sandwich

Grilled Beef Sirloin, over medium eggs, arugula, maple dijonnaise, toasted ciabatta roll 16

Penne alla vodka

Penne pasta tossed in vodka sauce with grilled baby rock shrimp 14

Steak Wedge Salad

Ice Berg Wedge, crispy bacon, bleu cheese crumble & dressing, fried onion straws, blackened beef sirloin 16

Appetizers

Warm Burrata with vodka sauce, balsamic glaze, basil & toasted ciabatta 16

Bruschetta with roasted honey figs, whipped goat cheese, and honey crisp vinaigrette 14

Ahi Tuna poke style over crispy white rice, & wasabi aioli 16

Seared Pork Pan Dumplings with chili crisp & dark soy 14

Crispy Pork Burnt Ends tossed in tangy house made BBQ sauce over sweet corn puree & pickled red onions 15

Crab Dip with toasted ciabatta 16

Bistro Shrimp tossed in sweet chili aioli 12

Mussels in white wine saffron cream sauce with grilled ciabatta 14

Bacon Wrapped Duck Breast with honey jalapeño glaze 16

Fried Deviled eggs with blackened shrimp & crispy bacon 14

Entrées

Served with freshly made bread, roasted garlic butter and house or caesar salad

Pan Seared Red Snapper over butternut squash risotto & roasted fall squash 38

Jumbo Lump Crab Cakes with remoulade, parmesan risotto & roasted fall squash 40

Mediterranean dry rubbed Salmon with brown butter, turmeric rice pilaf & creamed corn

Oven Roasted Ibèrico Pork topped with a red wine pan sauce, red skin mashed potatoes & grilled asparagus 48

Pan Seared Sea Scallops, butternut squash purce, roasted root vegetables & foam potatoes

House-Made Fettuccine tossed in vodka sauce, bay scallops, rock shrimp, colossal crab & freshly shaved parm 38

Grilled Royal Rib Steak with horseradish butter, red skin mashed potatoes & grilled asparagus 45

Add Crab Cake to Entrée 18

Desserts

Creme Brulee du Jour 10

Belgian Waffle a la mode 10

Cheesecake du Jour 12

Freshly Baked Cookie du Jour a la mode 10

Please discuss any food allergies or dietary needs with your server

Consuming raw or undercooked food may cause food borne illness

20% Gratuity may be added to parties of 6 or more

No outside food or beverage permitted

Chambersburg

71 North Main Street
Chambersburg, Pa — 17201
717 261-0007

RESERVATIONS
7172610007
media@restaurant.com

pr@restaurant.com