The French Manor menu

Le Programme Viable de Poisson

Coquilles Saint Jacques Aux Legumes d’Ete et Champignons Poches

Pan seared diver scallops, roasted sweet corn, basil and summer squash salsa, butter poached chanterelle mushrooms, finished with bonfire smoked sea salt

Canard Saute Aux Figues et Gingembres

Pan roasted duck breast, black mission fig and sweet ginger compote, riesling nectarine glaze

Crabe a Carapace Molle Sautee, Salade de Roquette, Caper et Citron Vert

Pan seared soft shell crabs, arugula, caper, lime salad drizzled with tarragon bacon infused white balsamic

Carre d'Agneau Grillee Servi Sur Ratatouille

Grilled australian rack of lamb, curried ratatouille, coconut pineapple sage foam

Crevettes Sautees et Chambre Pates Faites

Sauteed shrimp, house made pasta, tomatillo, tomato and pablano infused alfredo, garnished with fresh shaved parmesan cheese

Le Plat Signature du Chef de Cuisine

Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction

Veau Grille a la Pancetta Croustillantes

Grilled veal tenderloin, zucchini basil pistou, sautéed rainbow swiss chard, crispy pancetta

Cafe ou the

Served with specialty sugar selection

Cafe Presse Petite

Melanges Des Desserts

Chefs confections and elegant treats

Legumes du Saison en Pennsylvania Garnis

Organic select greens of the season offered with a cucumber and roasted pepper vinaigrette, balsamic vinaigrette or caramelized peach vinaigrette

Gaspacho du Pasteque et Tomates

Watermelon and heirloom tomato gazpacho

Salade Aux Epinards, Tomates et Mais Grillee

Organic baby spinach, heirloom tomato, grilled sweet corn, radish, bacon dusted with corn powder, truffle salt tossed with cucumber and roasted pepper vinaigrette

Salade au Melon de l’Ete

Organic spring mixed greens, blueberries, feta cheese, summer melon, pistachio, with caramelized peach vinaigrette

Bisque a l’Homard Avec Les Truffles

Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream, truffle oil, & creme fraïche & pastry star

Frire Les Cuisses de Grenouilles Tempura

Tempura fried frog legs, blistered cherry tomato and wild mushroom confit, caramelized chipolini onion puree

Peches Grillees Farcies au Fromage de Chevre et de Saucisses

Grilled peach stuffed with chevre goat cheese and chorizo sausage, atop a bed of greens drizzled with peach balsami

Crabe a Carapace Molle Sautee, Salade de Concombre et Aneth

Sauteed soft shell crab, roasted garlic and herb vinaigrette, fresh cucumber, dill and radish sla

Coquilles Saint Jacques d’Ete

Grilled diver scallops, tomato water, cilantro and plum gelee, crispy fried leeks

Croquettes de Torrefie Mais Doux et Jumbo Crab

Roasted sweet corn and jumbo lump crab fritters, black garlic, tarragon and brown butter purée, pickled summer vegetables

Caille Flambe Sur un Marmelade du Fig et Bacon

Pan seared quail, fig and bacon marmalade, toasted pine nuts finished with basil oil