Golden Pheasant Inn menu

Chef Michel’s Traditional Onion Soup

Savory onion soup with melted gruyere cheese. our recipe served for 26 years

Soup Du Jour

Graiff Farm Spinach Greens

Spinach greens salad with dark hollow hens farm free range eggs, smoked purely farm pork jowls, and anchovy dijon mustard vinaigrette dressing

Grilled Romaine, Blue Cheese and Walnut Salad

Grilled romaine, old chatham ewe’s blue cheese, candied walnuts, and lavender, thyme, and honey-infused balsamic dressing

White Star Farm Butterhead Lettuce, Blood Oranges and Flint Hill Farm Chevre

Butterhead greens, blood orange segments, flint hill farm chevre, toasted sunflower seeds, and a lemon-dijon mustard vinaigrette

Arugula Greens, Marolda Farms Beets And Goat Cheese Salad

Arugula greens, pickled beets, French goat cheese, toasted almonds, dried cranberries, and a raspberry-dijon mustard vinaigrette

Steamed Prince Edward Island Mussels

Mussels steamed in a saffron and white wine broth

House Smoked Rainbow Trout

Smoked trout with a kelchner’s creamed horseradish sauce and crossroads bake shop toasted bread points

Dungeness Crab Cakes

Crab cakes dusted with panko crumbs, flaim farms cabbage slaw, and a ginger Hollandaise

Traditional Charcuterie Plate

House made apricot and pistachio studded pheasant pâté, shaved prosciutto, assorted mustards, and chutneys and grilled artisan bread

Joe Jurgielewicz and Sons Duck Confit

Confit leg of duck with lentil salad and a honey orange demi-glace

Seasonal Cheese Platter - Three

Served in one ounce portions with local artisan bread points, tassot apiaries raw honey and honeycomb, salted almonds, and raspberry puree.

Seasonal Cheese Platter - Four

Seasonal Cheese Platter - Five

Served in one ounce portions with local artisan bread points, tassot apiaries raw honey and honeycomb, salted almonds, and raspberry puree.

Butternut Squash Ravioli

Ravioli filled with butternut squash puree, topped with cherry grove herdsman cheese and a fresh sage infused brown butter

Poached Wester Ross Scottish Salmon

Poached salmon served with jasmine rice, sauteed davidson exotic mushrooms, and a kefir lime leaf coconut milk sauce

Roasted Lancaster County Frenched Chicken Breast

Frenched chicken breast, roasted with tassot apiaries honey and grain mustard, sautéed phillips farm collard greens, and roasted fingerling potatoes

Seared Maine Day Boat Scallops

Seared maine day boat scallops served with tuscarora farms celeriac puree, roasted phillips Farm baby carrots, and a lemon thyme yuzu white wine sauce

Sautéed Wild Norwegian Halibut

Sautéed halibut with castle valley mills farro berries, roasted cassaday farm cauliflower, and a lemon butter caper dill sauce

Joe Jurgielewicz and Sons Roasted Duck Breast

Roasted duck breast with wild rice, stone fruit puff pastry, and an apricot, ginger, rum reduction

Roasted MacFarlane Farms Pheasant Breast

Roasted pheasant breast with sauteed phillip’s farm collard greens , smashed terhune orchards elba potatoes, and a fresh lingonberry sauce

Grilled Lancaster County Beef Strip Loin

Grilled beef strip loin with smashed terhune orchards elba potatoes, creamed spinach, and a bearnaise sauce

Braised Rastelli Bros Lamb Shank

Braised lamb shank with roasted swallow hill farm fingerling potoatoes, sautéed cassaday farm brussels sprouts with hickory smoked bacon and shallotss