phone
717.252.1521
Our Menu
Lunch
Starters
Potage du Jour
daily fare
Soupe à l’Oignon Gratiné
crisp crouton, provolone cheese,
swiss cheese
8.00
Mixed Greens
roasted butternut squash, blue cheese,
walnuts, cider vinaigrette
8.75
Winter House Salad
arugula, roasted beets, goat cheese,
cashew nuts, sherry vinaigrette
8.75
Pint of Mussels
andouille sausage, tomato sauce, crusty bread
9.00
Salads
Grilled Caesar Salad
anchovies, parmesan,
croutons, house-made dressing
14.00
Sandwiches
Soup du Jour and House-Made Ciabatta Sandwich
blue cheese, grapes, walnuts
12.00
Pulled Barbecued Pork
on house-made potato and honey bun; cabbage slaw
10.00
Monte Cristo Sandwich
house-made fruit jam
10.00
Entrées
Beef Bourguignon
seared tenderloin tips of cab
in a red wine jus, mushrooms,
cipollini onion,
Pommes croquettes,
Haricots verts
12.75
Pub-Style Fish and Chips
tartar sauce
14.50
Fresh Tagliatelle
butternut squash, feta cheese,
tomato sauce
10.25
Red Wine-Braised Short Rib of Beef
kale, rutabaga purée
15.00
Herb-Crusted Fillet of Cod
braised lentils
14.50
Brunch
Starters
Blue Cheese Soufflé
poached pear, walnuts, cranberries
8.75
Salad of Baby Spinach
pickled apple, warm bacon vinaigrette
7.25
Belgian Endive and Citrus
grapefruit, blood orange,
sour cream dressing, walnuts
8.75
Potage du Jour
chef andré’s
special preparation of the day
daily fare
Fresh Organic Yogurt
banana, fresh berries, honey,
house-made granola
6.75
House-Smoked Salmon and Scrambled Eggs
on toasted brioche
capers, red onion
7.75
Miniature Pancakes
yogurt, berries, berry coulis
7.50
Soupe à l’Oignon Gratiné
crisp crouton, provolone cheese,
swiss cheese
8.00
Entrees
Fresh Tagliatelle
butternut squash, feta cheese,
tomato sauce
12.50
Eggs Benedict
a traditional presentation of poached eggs
with your choice of mennonite ham
or smoked salmon over toasted english muffins;
napé of herbed sauce hollandaise
20.25
Grilled Shrimp & Cheese Grits
andouille sausage, spicy tomato sauce
20.25
Omelette du jour
daily fare
Vegetarian Omelette
sautéed mushrooms, baby spinach
onion, swiss cheese
17.15
Steak and Eggs
grilled flank steak,
scrambled eggs, potato rösti
19.50
Oyster and Pocono Trout Benedict
buttermilk fried oyster,
house-smoked pocono trout,
english muffin, dilled sauce hollandaise
22.50
Savory French Toast
filled with ham, spinach, provolone cheese;
topped with a poached egg
19.00
Pan-Roasted Fillet of Salmon
fingerling potatoes, braised lentils,
roasted beets
22.50
Soup and Sandwich
slow-roasted pork belly, pickled cucumber, sirachi mayonnaise, cilantro, mushroom "ketchup"
on house-made ciabatta bread;
served with our potage du jour
19.00
Red Wine-Braised Short Rib of Beef
kale, rutabaga-apple purée
17.50
House-Made Sausage and Bacon
added to your entreé selection
4.00
Desserts
“The Bomb”
peanut butter mousse
covered with dark chocolate,
candied nuts, lit at the table
8.75
House-Made Crêpes
freshly-whipped cream,
your choice of fillings
7.75
Accomac’s Own Cheesecake
our pastry chef's creation du jour
7.25
Fresh Fruits and Berries
house-made sorbet, biscotti
8.75
Sunday’s Sundae
french vanilla and house-made ice creams,
freshly-whipped cream,
berries, sliced banana,
fruit sauces, cherry glacé
7.25
Bananas Foster
flambéed tableside
in jamaican rum and brown sugar sauce;
served over ice cream
9.25
Appetizers
House-Smoked Pocono-Raised Trout
white wine-braised root vegetables,
apple and pear chutney, horseradish
8.75
Pumpkin Risotto
parmesan cheese, pumpkin seeds;
served in locally-grown "jack be little" pumpkins
9.00
Acorn Squash Ravioli and Shrimp
sunchoke mousse, carrot & cilantro sauce
9.75
Chilled Grilled Black Mission Figs with House-Smoked Salmon
poached pear, baby arugula,
cantaloupe melon sauce
9.25
Seared Day Boat Scallops
herbed baby spinach,
cauliflower, red wine sauce
11.00
Ragout of Gnocchi and Sweetbreads
house-made potato gnocchi,
veal sweetbreads, wild mushrooms,
cipollini onions, creamy mushroom sauce
8.75
Small Plates
Pint of Steamed Mussels
white wine, garlic, cream, grilled bread
13.00
Slow-Roasted Barbecue-Glazed Berkshire Pork Belly
sweet potato fries
11.00
Sautée of Tenderloin of Beef Tips
pommes croquettes, mushrooms, blue cheese sauce
12.00
One-Half Roasted Quail
red-wine risotto, pickled mushrooms
13.00
Shrimp and Grits
spicy tomato sauce
11.00
Macaroni and Cheese
clusters of crab meat, parmesan
11.00
Dinner
Potages
Potage du Jour
daily fare
Soupe à l ‘Oignon Gratiné
crisp crouton,
provolone cheese, swiss cheese
8.75
Salades
Salade Accomac
blend of greens,
fresh berries, honey-ricotta,
maple walnut vinaigrette
7.50
Carpaccio of Roasted Beets
from Accomac's Own Garden
arugula, orange segments, baby beets,
pine nuts, citrus - tarragon vinaigrette
9.25
Salad of Locally-Grown Pear and Frisée
blue cheese, grapes, walnuts,
sherry vinaigrette
8.75
Entrees
Crispy Fillet of Faroe Island Salmon
crushed fingerling potatoes,
savoy cabbage, rapini,
lemon beurre blanc
27.50
Accomac’s Tagliatelle “Puttanesca”
lightly smoked tomato sauce, feta cheese, arugula, olives, cherry tomatoes, capers, jalapeno, italian parsley
- available with anchovies -
18.00
Roasted Tenderloin of Veal
mushroom risotto, zucchini purée,
swiss chard, chanterelle mushrooms,
red wine jus
35.50
Peanut-Crusted Fillet of Mahi Mahi
shiitake- basmati rice,
butternut squash- tomato confit,
shrimp sauce
30.75
Bifteck Diane
medallions of beef tenderloin
flambéed tableside
with mushroom-madeira sauce and brandy;
served with accomac’s potatoes
and seasonal vegetables
37.50
Mushroom Napoléon
sautéed mushrooms,
roasted root vegetables, beets, frisée;
layered between fillo sheets
with vanilla parsnip sauce
26.50
Grilled Swordfish Steak
fennel risotto, grilled eggplant,
carrot and zucchini ribbons, salsa verde
32.50
Roasted Chicken Breast
sautéed garlic polenta cake,
creamed root vegetables,
caper-mustard sauce
28.00
Assiette d’Agneau
herb-crusted rack and braised shoulder of lamb,
rutabaga potato rösti, ratatouille,
ginger-carrot reduction
36.50
Pan-Roasted Fillet of Market Cod
braised kale, parslied potatoes,
andouille sausage,
prince edward island mussels, tomato sauce
28.50
Grilled Flank Steak
green pepper-grit cakes,
haricôts verts,
green peppercorn sauce
23.00
Dessert
Painter’s Palette
selection of five frozen confections atop a tuille palette
8.50
Baked Apple Farci
wrapped in pâte sucrée, filled with almonds, cheddar, dried fruits and brandy;served with crème anglaise, cinnamon ice cream
8.50
Chocolate Sheba
kahlua-spiked dark chocolate cake
layered with kahlua-spiked dark chocolate mousse;
caramel-vanilla ice cream and candied pecans
8.50
Accomac’s House-Made Sorbets
8.25
Duo des Crèmes
tia maria creme brûlée, chili chocolate pot de crème, citrus zest sand tart, buttermilk ice cream
8.50
Tasting Menu
The Tasting Menu
Hand chosen by Chef André Ebert
75.00
Assiette of Roasted Beets
goat cheese, arugula, orange vinaigrette
Wasabi-Lime Marinated Tuna
avocado, mango, seaweed salad
Seared Scallop
cauliflower purée, andouille sausage, red pepper sauce
Slow-Roasted Belly of Berkshire Pork
apple-rutabaga purée, BBQ sauce
Champagne Sorbet
tangerine sorbet, blood orange, poured tableside
Braised Stuffed Oxtail
celeriac purée, roasted root vegetables, rich port jus
Choice of Dessert
from our à la carte dessert menu
Freshly-Brewed Coffee or Tea
house-made biscotti