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Current Hours

Sunday – Thursday: 4PM – 9PM
Friday & Saturday: 4PM – 10PM

Sunday: 10AM – 2PM

Monday – Saturday: 11AM – 2PM

Food & Drink Menus

New Year’s Eve Menu

Fall Brunch Menu

Fall Lunch Menu

Fall Dinner Menu

Cocktails & Beers

Wine Listing

Fall Dinner Menu

  • Small Plates

  • Beet Salad

    • $9

    with fresh Burrata cheese, hazelnuts, vegetable ash, and charred artichoke vinaigrette 

  • Classic Caesar Salad

    • $9

    shaved Parmesan, lightly baked croutons, and homemade Caesar dressing 

  • Autumn House Salad

    • $7

    mixed greens with diced squash, dried cranberries, sliced almonds, shaved red onion, and balsamic vinaigrette

  • Soup Du Jour

    • $7

    daily preparation 

  • Venison Sliders

    • $12

    Shaffer Farms venison sliders topped with Irish Porter Cheddar and bacon marmalade. served with a side of chayote squash slaw

  • Tuna Mushroom Tartare

    • $16

    finely diced tuna shiitake mushrooms lightly tossed with citrus vinaigrette and topped with a micro salad tatsoi with miso dressing. served with Chinese five spice wonton crisps 

  • Shared Plates

  • Pumpkin Seed Hummus

    • $9

    cumin and sesame spiced pumpkin seeds ground with white bean hummus and served with Middle Eastern Zaatar spiced na’an flatbread 

  • Parmesan Truffle Fries

    • $8

    shoestring french fries tossed in parmesan and truffle oil. served with lemon peppercorn aioli 

  • Sweet Potato Poutine

    • $13

    fried sweet potato fritters topped with shredded beef, mozzarella cheese curds, and espresso mornay sauce

  • Polenta Fries

    • $8

    french fried cornmeal with a spicy caponata of eggplant, squash, pine nuts, and golden raisins in a spicy tomato compote

  • Fried Cheese

    • $MP

    daily preparations of lightly breaded or battered cheese served with a complementary sauce and garnishes

  • Sambal Calamari

    • $11

    tempura fried calamari and lemon supremes tossed in a Vietnamese chili mayo

  • Sandwiches

  • The Barn Burger

    • $15

    Wagyu beef burger on a brioche roll served with any two of the following: cheddar, bleu cheese, swiss, mushrooms, fried onion, blistered jalapeño, fried egg, and bacon 

  • Tom's Mushroom and Lentil Veggie Burder

    • $14

    white cheddar cheese, herbed yogurt sauce, lettuce and tomato on a gluten free bun

  • Lobster Burger

    • $19

    seared lobster patty with freshly shaved fennel and Tarragon pickled watermelon sauce on a house made sweet roll 

  • Butcher & Dairy

    • $16

    rotating selection of charcuterie meats and cheeses, preserved fruit and veg, IPA pickled mustard seeds, tomato jalapeño relish, creme espagnole and toasted breads

  • Entrees

  • Chef's Pasta

    • $MP

    ask your server about our Daily Pasta specials, using seasonal ingredients 

  • Crab Cakes

    • $30

    two of our famous crab cakes, served over wild rice pilaf, field carrots, garden peas, and Old Bay tartar 

  • Petit Filet Mignon and Lobster Gratinee

    • $39

    broiled beef tenderloin with creamy medallions of lobster served over yukon gold mashed potatoes and parmesan sautéed endive leaves 

  • Braised Short Rib of Beef Bordelaise

    • $24

    tender boneless short rib over bleu cheese and red beet mashed potatoes with Brussels sprout mustard seed slaw. finished with Burgundy red wine demi glaze

  • Grilled Pork Chop

    • $27

    Wayne Nell Farm’s bone-in pork chop glazed with preserved peach bbq sauce served over apple potato hash and ham hock braised mustard greens 

  • Pan Seared Yellowfin Tuna

    • $29

    served with enoki mushrooms, Earth Spring Farm’s bok choy leaves, and lemongrass sticky rice. seared rare and finished with sesame bbq glaze

  • Beef and Bison Meatloaf

    • $23

    served over wedge potatoes with scallions and tomato jalapeño salsa. topped with red eye stout gravy

  • Pan Seared Sea Scallops

    • $32

    served on a bed of mushroom and artichoke risotto. finished with kale chips and a Meuniere sauce of caper and brown butter 

  • Fried Chicken Saltimbocca

    • $24

    roulade of Bell & Evans chicken breast, prosciutto, and mozzarella served over pancetta and spinach cavatappi mac and cheese. lightly sauced with roasted tomato beurre blanc