DELICIOUS MENU ITEMS!
Our
menu has a huge variety of delicious dishes to choose from including appetizers,
salads, sandwiches, burgers, chicken dishes, steak dishes, fish dishes,
pasta dishes, side dishes & tasty desserts. |
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| LIQUID DELIGHTS |
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| TODAY"S CHICKEN SOUP, a current soup creation always involving chicken! |
Cup 3.50 |
Bowl 4.50 |
| LATEST SOUP CREATION, this could be something simple and traditional or something for the modern age. |
Cup 3.50 |
Bowl 4.50 |
| LOBSTER CRAB BISQUE, ladeled over colossal lumps of Maryland blue crabmeat and a side of crispy onion fritz. |
Cup 6.0 |
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| OXTAIL MUSHROOM STEW, fabricated with braised oxtail, an array of exotic mushrooms and root vegetables fused with garlic-mashed potatoes and topped with a puffy pastry bisquit. |
Crock 5.0 |
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| CONCEPTUAL CONSUMPTIONS |
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| BANANA LOLLIPOPS, banana spheres wrapped with prosciutto, baked and served in a pool of warmed maple Frangelico sauce with toasted coconut. |
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7.0 |
| WONTON CIGARS, wonton wrappers rolled with portabella mushrooms, sun dried tomatoes and Asiago cheese paired with a roasted garlic and artichoke puree laced with Tabasco oil. |
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7.5 |
| FRIED PULLED PORK, melt in your mouth tender miniature bone in piglet ossobuco, braised battered and fried with BBQ mango sauce and toasted sesame seeds. |
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6.0 |
| FRESH FRIED CALAMARI, lightly dusted in polenta, lemon rind and fresh Italian herbs flash fried and teamed with a lemon garlic aioli sauce. |
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7.5 |
| STEAMERS, one dozen Rhode Island middle neck clams steamed with lemon-lime juice, fresh herbs, roasted garlic and topped with shaved Asiago cheese with clarified garlic butter and a port wine buttered toast. |
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6.0 |
| SOUTHERN FRIED CHICKEN BITES, buttermilk battered chicken medallions served with celery and our homemade Gorgonzola ranch dressing with a sauce choice of BBQ mango, hot or mild. |
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7.0 |
| ADDITIONAL SIDE SAUCES, these are great additions to chicken bites, fries, pork ossobuco, wings or anything else you order! Bell pepper coulis, zinfandel remoulade, cold cucumber dill, Gorgonzola ranch, buttermilk ranch, buffalo wasabi, maple Frangelico, raspberry lambic, lemon garlic aioli, BBQ mango, teriyaki plum, maple balsamic reduction, Jalapeno remoulade or marinara! |
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.50 each |
| SIDE OF FRIES, fresh cut fries made from golden russet potatoes. |
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2.50 |
| CHEESE FRIES, a huge basket of fresh cut fries tossed in cumin, garlic and fresh herbs glued together with flame torched smoked Gouda cheese. |
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5.50 |
| BASKET OF FRESH CUT WAFFLE CHIPS, homemade waffle cut potato chips made daily and flavored with our onion dill seasoning. |
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2.50 |
| "COLOSSAL" LUMP CRAB COCKTAIL, the largest lumps of Maryland blue crab meat in the valley, served with clarified butter infused with fresh herbs and raosted garlic, matched with a side of sweet zinfandel wine remoulade. |
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13.0 |
| PRETZEL VEAL, milk fed veal cutlet encrusted with sour dough pretzel crumbs pan-fried and glazed with a a sweet reduced Belgium raspberry bier sauce. |
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3.50 each |
| CRAB PITA PIZZA, colossal lump crabmeat layered on a pita shell with fresh baby spinach and Muenster cheese baked crispy and finished with lemon garlic aioli sauce. |
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12.50 |
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| RABBIT FOOD - "Even though rabbits don't eat much, the entree salads are big enough to feed a horse and the side salads are a perfect size for first course!" |
| ALE HOUSE SALAD, served with tomatoes, black olives, cucumber, artichoke hearts and shaved Asiago cheese drizzled with lemon garlic vinaigrette and herb rubbed croutons. |
Side 4.0 |
Entree 6.0 |
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2.50 |
- ADD 6 OZ. BLACKENED AHI TUNA STEAK
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5.0 |
- ADD COLOSSAL LUMP MARYLAND BLUE CRAB MEAT
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7.0 |
| VINE RIPENED TOMATO SALAD, garden greens compiled with wedges of vine ripened tomato, sliced artichoke hearts, roasted red and yellow peppers, topped with fresh buffalo mozzarella seared prosciutto and spicy chili garlic oil. |
Side 5.0 |
Entree 8.5 |
| WARM ASIAN HOUSE SALAD TWO WAYS, roasted duck leg meat or seared tuna medallions entangled with a light saute of baby spinach, peppers, apples, onions and sweet corn, glazed with our teriyaki plum sauce and garnished with fried cellophane noodles, toasted sesame and sun flower seeds. |
Entree Size Only 12.5 |
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LAYERED CREATIONS
"All sandwiches are teamed with Asian coleslaw and fresh cut waffle chips, served on fresh baked breads."
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| NOTHING NEW BURGER, 1/2 pound Angus beef burger served with lettuce, tomato and onions with ketchup or mayo on a Kaiser roll. |
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7.5 |
NEW SCHOOL ITALIAN STALLION, topped with spinach, sweet peppers, prosciutto and fresh mozzarella served on a toasted Kaiser roll with roasted garlic aioli sauce and thin crispy onion rings.
This can be ordered as a burger or a chicken sandwich. |
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9.0 |
| BURGER FEATURE, this will be a burger fabricated using different kinds of meats, ingrediants, sauces and toppings. |
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Ask Server |
THE STANDARD CHICKEN SANDWICH, with just lettuce, tomato and mayo server on a Kaser.
This can be ordered as a fried or grilled chicken sandwich. |
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7.0 |
| MAPLE BALSAMIC CHICKEN SANDWICH, layered with sauteed chicken breast, spinach, caramelized apples and melted white cheddar cheese, drizzled with reduced balsamic vinegar sauce scented with maple, served on a toasty flat bread. |
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8.5 |
| COLOSSAL BLUE CRAB GRILLED CHEESE, now perfected with colossal lumps of Maryland blue crabmeat, roasted garlic, artichoke and Muenster cheese nestled between Parmesan herb crusted flat bread. |
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12.5 |
| PULLED PORK WRAP, braised pork ossobucco wrapped in a flour cheese tortilla shell with smoked gouda cheese, sweet pickle pepper relish and thin crispy onion rings baked to perfection with a side of BBQ mango sauce. |
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8.0 |
| DUCK TACO, crammed with roasted duck meat, sweet corn and onions, with shredded romaine hearts and smoked Gouda cheese, swaddled in a chile cheese tortilla shell with jalapeno remoulade. |
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9.0 |
| SUSHI TACO, toasted flour tortilla rolled with tuna Sashimi, fresh spinach, pickled ginger, sweet peppers and sweet buttered onions, laced with buffalo wasabi sauce. |
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10.0 |
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| ALE HOUSE INNOVATIONS - "Choose a meat or fish selection off our frequent changing feature menu and we will prepare it one of the ways listed below for no extra charge!" |
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MEAT PREPARATIONS
- 1/2 POUND CHICKEN BREAST - 13.0
- 10 OZ. ROASTED HALF DUCKLING - 20.0
- 8 OZ. ITALIAN RAISED BEEF FILET MIGNON - 30.0
- TODAY'S GAME MEAT SELECTION - Market Price
- 8 OZ. MARINATED FLAT IRON SKILLET STEAK -15.0
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| THE ALE HOUSE STAPLE, seared and slathered with torched port wine shallot butter, beefy mushroom au jus and a pile of crispy onion fritz. |
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| CLASSIC AMERICAN FUSION, baked with roasted garlic mashed potato crust and smothered with fried mushrooms, onions and homemade brown gravy. |
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| AU POIVRE STYLE, pan roasted and married with sauteed shallots and Dijon cognac sauce perfumed with a hint of tarragon, cream and green peppercorns. |
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| ASIAN INFLUENCED, rolled in black & white sesame seeds seared and laced with a sweet and spicy chili pepper Thai sauce with crispy cellophane noodles. |
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| PARMESAN ALLA ALE HOUSE, grilled then rubbed with roasted garlic, caramelized Vidalia onions, fresh herbs, brushed lightly with marinara and capped off with slices of fresh buffalo mozzarella cheese and vine ripened tomato then broiled. |
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| BELGIUM FUSION, sour dough pretzel encrusted and pan-fried, highlighted with our raspberry veloute beer sauce scented with maple. |
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| APPLE BALSAMIC FUSION, seared and topped with caramelized apples, spinach, onion with a maple balsamic butter sauce. |
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| BLACKENED BLUE STYLE, rubbed with southwest spices, blackened and topped with Gorgonzola cheese, Madeira wine sauce and thin onion fritz. |
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FISH PREPARATIONS - all our seafood is fresh cut not farmed!
- 8 oz. CHILEAN SEA BASS FILET - 23.0
- 6 oz. SASHIMI GRADE AHI TUNA STEAK - 15.0
- 7 INDONESIAN BLACK TIGER SHRIMP - 20.0
- 6 oz. PACIFIC ORANGE ROUGHY FILET- 15.0
- 8 oz. ATLANTIC SASHIMI GRADE SALMON FILET- 15.0
- TOFU "FIRM TYPE" - 8.0
- COLOSSAL PORTABELLA MUSHROOM CAP - 8.0
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| MEDITERRANEAN INFLUENCED, rubbed with port wine shallot butter, fresh dill and crushed caraway seed, topped with flame roasted peppers, black olives and sun-dried tomatoes, drizzled with citrus juices, red wine and broiled. |
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| SOUTHWESTERN STYLE, pressed in Cajun Ancho chili powders, blackened and doused with Jalapeno and bell peppers coulis sauces with a nest of crispy onion fritz. |
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| JAPANESE FLAIR, sesame tempura battered fish filets flash fried and paired with a side of teriyaki plum sauce, wasabi paste and fried cellophane noodles. |
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| FLAVORS OF ITALY, with Chablis wine, garlic oil, roasted slices of tomato, artichokes, fresh Italian herbs, and finished with our lemon garlic aioli sauce. |
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| STONE SEARED, filets of fish sliced sashimi style served with Asian slaw, spicy mustard sauce, wasabi paste, sesame garlic oil and a 600-degree heated stone to sear your fish to preference. |
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| RITZ'S CRACKER CRUST STYLE, encrusted with Parmesan Ritz cracker crust, baked golden brown and painted with a port wine burre Blanc sauce. |
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| PERSONALIZED PASTA DISHES - "Choose a sauce with today's featured pasta then personalize your dish by mixing and matching the items below." |
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| SAUCE SELECTIONS, homemade marinara, vodka, Fra Diablo, garlic butter herb, smoked Gouda cream Alfredo. |
Side 6.0 |
Full 10.0 |
| ADDITIONS, seared chicken, pork ossobucco, little neck clams, roasted duck, calamari, portabella mushrooms, artichoke, spinach, flame roasted peppers, sweet peas and/or sun dried tomatoes. |
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3.0 each |
| 1/4 POUND COLOSSAL LUMP MARYLAND BLUE CRABMEAT |
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8.0 |
| TWIN 1/4 POUND KOBE BEEF MEATBALLS |
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8.0 |
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| ALA CARTE SIDES |
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| ROASTED GARLIC MASHED POTATOES, Yukon gold potatoes mashed with roasted garlic, Vidalia onions, fresh herbs and Parmesan cheese. |
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3.5 |
| GORGONZOLA POLENTA, creamy Gorgonzola cheese infused polenta. |
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3.5 |
| BAKED MAC 'N' CHEESE, smoked Gouda cheese and bacon infused macaroni topped with more cheese and baked golden brown. |
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4.0 |
| VEGETABLE OF THE DAY, market fresh veggies prepared differently every day! |
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2.5 |
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FINAL IMPRESSIONS
"These delicious desserts are all homemade and they will definitely dazzle your taste buds" |
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| BANANA CREME BRULLE, "AKA PANACOTTA" steamed ricotta cheese custard, banana flavored and topped with banana francaise, caramelized sugar, piped vanilla cream and toasted coconut. |
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5.0 |
| CHOCOLATE TRUFFLES, rich bold chocolate flavors and ingrediants to satisfy even the biggest chocolate lover, select from white chocolate peanut butter, dark chocolate basil, & white chocolate fruity pebble fig. |
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2.0 Each |
| WEST PITTSTON CHEESE CAKE, homemade and not as heavy as most, but still full of flavor and served with a choice of maple Frangelico glaze or a sweet Belgian raspberry beer sauce. |
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6.0 |
| WHOLE CHEESE CAKES AVAILABLE FOR ORDERING |
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30.0 |
| OREO CHOCOLATE CAKE BENIETS, fried medallion of Oreo cookie and chocolate cake batter served with white chocolate sauce. |
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2.0 |
| MEXICAN FLAN, a light pressure-cooked custard with a caramel sugar sauce topped with spiced candied cashews and vanilla cream. |
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4.5 |
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All dinner, desserts and bar food items are created, fabricated and presented by Chef David W. Ciminelli.
We also thank you for reading and sampling our menus with an open minded pallet. |
