Duling-Kurtz House & Country Inn

Jumbo Shrimp Cocktail

served with cocktail sauce

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Oysters On The Half Shell

six raw oysters on the half shell with cocktail sauce and shallot vinegar

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Escargots De Vienne

with sea salt, fresh herbs, and garlic butter

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Smoked Salmon

with traditional garnish

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Ahi Tuna Sashimi

sesame seared, with wasabi, pickled ginger, and soy sauce

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Sauteed Sea Scallops

with mango coulis, tropical fruit compote, basil oil

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Fried Calamari

with preserved lemon aioli and tomato coulis

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Baked French Brie

wrapped in puff pastry with a strawberry-almond sauce

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Foie Gras

spiced apple puree, toasted baguette mache, blackberry gastrique

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Lobster Ravioli

with cherry tomatoes, tarragon buerre blanc

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Lobster Bisque

with creme fraiche garni

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Baked French Onion Soup

with two cheeses

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Arugula & Gorgonzola Salad

with almonds, shaved radishes, pink grapefruit, honey citrus dressing

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Chopped Salad

with fennel, carrots, red onions, bacon, avocado, and blue cheese dressing

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Classic Caesar Salad

classically prepared, served tableside

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Roasted Beet Salad

with goat cheese, poached apples, candied walnuts, apple cider reduction

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Tomato Mozzarella Salad

fresh mozzarella, tomatoes, basil leaves, and balsamic vinaigrette

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Exotic Chester County Mushroom Salad

organic greens, crispy pancetta, asiago cheese, roasted garlic vinaigrette

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Rack Of Lamb

herb crusted, roasted garlic mashed potatoes, root vegetable medley, rosemary jus

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Monk Fish Baton Rouge

with crawfish, eggplant rollatini, creole spice buerre blanc

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Lobster Crepes

house specialty: filled with lobster and lump crab meat topped with lobster-brie sauce

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Wiener Schnitzel

a classic dish from austria with spatzle, red cabbage, and lingonberries

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Local Mushroom Risotto

with mushroom, truffle oil, fresh herbs, and topped with shaved parmesan cheese

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Sauteed Scottish Salmon

with celery root puree, roasted brussels sprouts, balsamic glaze

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Slow Roasted Pheasant

with fingerling potatoes, root vegetable hash, natural sage jus

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Jumbo Lump Crab Cakes

lemon roasted asparagus, whipped potatoes, champagne mustard sauce

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Filet Mignon Of Beef

center cut, with bearnaise and bordelaise sauces, or served with peppercorn cognac cream sauce

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Roasted Long Island Half Duck

citrus braised watercress, herbed potatoes, brandy cherry sauce

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Roasted Organic Chicken Breast

with sauteed spinach, whipped potatoes, rosemary demi glaze

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Herb Crusted Shrimp & Scallop

with roasted baby carrots, pancetta, and cauliflower puree, saffron aioli

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Grilled New York Strip Steak

with potato gratin, sauteed mushrooms, asparagus, red wine reduction

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Pan Seared Flat Iron Steak

with roasted garlic mashed potatoes, summer corn relish

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Rosemary Garlic Fries

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Creamed Brussels Sprouts

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Spatzle With Bacon & Herbs

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Root Vegetable Medley

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Sauteed Spinach

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Au Gratin Potatoes

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Creme Brulee

baked custard topped with lightly glazed sugar

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Warm Apple Strudel

apples, slivered almonds, and golden raisins wrapped in phyllo pastry

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Dark Belgian Chocolate Mousse

with a rich chocolate accent

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Cappuccino Ice Cream Truffle

cappuccino ice cream, crumbled toffee and praline with a hard chocolate shell

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Limoncello

refreshing lemon gelato swirled together with limoncello, presented in a champagne glass

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Austrian Cheese Strudel

double whipped cream cheese and slivered almonds wrapped in phyllo pastry, served warm and topped with warm apricot sauce

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Chocolate Fondant Cake

a three layer chocolate cake filled with a rich chocolate cream, covered with a chocolate ganache

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Raspberry Linzertorte

served warm with whipped cream

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Cheese Plate - Chef's Daily Selections

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Chocolate Lava Cake

chocolate cake filled with melted chocolate, served a la mode.baked to order, please allow 12-15 minutes

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Duling-kurtz House Cobbler

seasonal fruit variety, served warm, topped with vanilla ice cream

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Dessert Special

the chef's specialty of our finest seasonal ingredients. ask your server

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