Menu - Lunch/Dinner

LUNCH MENU

STARTERS 

Tomato Bisque: Smoked cheddar crostini   | 7
French Onion Soup: Herb croutons, melted Swiss and Provolone  | 8
Caesar Salad: Fresh shaved Locatelli, House Caesar dressing   | 7
Butter Head Lettuce Wedge: Cherry tomato, bacon, Birchrun Hills Blue cheese   | 9
Chicken Tortilla Salad: Grilled chicken, romaine, avocado, salsa, jalepenos,  lime vinaigrette  |8
Prime Rib Egg Rolls: Caramelized, onions and horseradish crème   |9.5
Smoked Chicken Quesadilla: Smoked chili salsa, crème, pickled jalapeno salad  |8

PANINI

Tomato &  Grilled Cheese – Served with tomato soup |12
Tomato & Basil – Fresh buffalo mozzarella, tomato, basil pesto |9
Cuban – Roast pork, ham, swiss cheese, pickles, Dijon mayo |9
Old School Italian – Prosciutto di parma, sopresatta, capicola, sharp provolone,
roasted pepper and green olive relish  |10
Chipolte Chicken – Grilled chicken, avocado, bacon, cheddar, chipotle mayo, fresh buffalo mozzarella,
tomato, basil pesto |9

SANDWICHES / ENTREES

Grilled Cheese – Served with tomato soup |12
Tuna Melt: Sliced tomato, swiss cheese, toasted English muffin    |8.5
Corned Beef Reuben - Sauerkraut, Russian dressing, swiss cheese |8
Roast Pork: Broccoli Rabe, roasted peppers, sharp provolone, seeded Italian roll   |8.5
Prime Rib Sandwich: Caramelized onion, Lancaster cheddar, horseradish mayo, arugula, french baguette| 9.5
Fish Taco: Tilapia, pickled cabbage, avocado, chipotle mayo     |10.5
Jumbo Lump Crab Cake: Tartar sauce, lettuce, tomato, potato roll   |14
Chicken Caesar Panini: Grilled chicken, romaine lettuce, tomato, parmesan dressing   |8
Turkey Club:  Applewood smoked bacon, lettuce, tomato, cheddar, mayo, sourdough bread  | 8
Chicken & Broccoli Casserole:  Celery, mushrooms, egg noodles, creamy cheddar cheese, crunchy bead crumb   | 14
Penne Fra diavlo:  Fresh mozzarella, spicy tomato sauce, fresh basil   |13
Angel Hair:  Asparagus, crab meat, chile flake, roasted tomato, parmesan, butter sauce   |13


BURGERS

8 OZ PRIME BURGERS:  Butter Head Lettuce, heirloom tomato, brioche roll   |8

TOPPINGS

Lancaster Cheddar $1                                                 Caramelized Onions $.50                             Local Fried Egg $1.5
Birchrun Hills Blue  $2                                              Applewood Smoked Bacon $1                     Avocado $1.5
Yellow Springs Goat Cheese $2                              Roasted Long Hots  $1.5                                 Chipotle Crab Salad  $5.5
Lancaster Horseradish Cheddar  $1.5              Kennet Square Mushrooms $1


DINNER OPTIONS

CHEESE & CHARCUTERIE BOARD

Served with crostini,  mixed olives, pickles, mustard and seasonal jams

Choice of one: $9      Two $16       Three : $22

Drunken Goat:  Red wine rind, semi soft, Spain
Birchrun Hills Blue: Delicate buttery blue, Chester County, PA
Jasper Hill Cheddar: 10 month aged, notes of caramel, savory, nutty, tangy, Vermont
Purple Haze: Fresh goats milk chevre flavored with lavender and fennel pollen, California
Primadonna: Award winning , cows milk, aged dutch gouda, Holland
Mozzarella Di Buffalo: Whole buffalo milk, fresh cheese, silky, luscious, Campania Italy
 Taleggio: Italy’s most famous funky cheese, cows milk, soft, very creamy, Valtaleggio Italy
Spicy Ham Capacola “Gabagool”: A spicy cured Italian pork with chiles & garlic
Proscuitto Di Parma D.O.P. : Typically aged for 10-12 months.  D.O.P ages for 24
Bresaola: Very lean salt cured beef seasoned with pepper & rosemary
Chorizo Blanco: Slow aged Spanish sausage, great aroma, slightly spicy

 

OYSTERS – (From the Raw Bar)

Served on Ice with Mignonette and cocktail sauce

Connecticut Blue Point: Medium in size, lightly salty and buttery sweet     2.5
Naked Cowboy: Wild grown oyster from Long Island, NY.  Large in size and firm rich meat    3
Moonstone: From point Judith RI, Medium in size, deep cups, beautifully briny    2.75
Beau Soleil: Small in size, clean pungent flavor, Miramichi Bay, Canada 3
Wianno: Large in size, plump & succulent meat, Cape Cod Bay, MA 2.75
Village Bay: Medium in size, clean finish, Acadian Penninsula 3

Extra’s

Crab Salad with Louie dressing     13
Shrimp Cocktail     12
Lump Crab Cocktail     13.5
Tuna Tartar     12
1 lb Chilled Maine Lobster     16

Oyster Tasting/ Combo’s

Oyster Tasting: 1 of each oyster  15
#1 Combo: 3 oysters, 4 shrimp, tuna tartar    27.5
#2 Combo: 6 oysters, 6 shrimp,  crab cocktail 41
#3 Combo: 8 oysters, 8 shrimp, 1lb Maine Lobster 56

FLATBREADS

Margherita -  Fresh tomato sauce, buffalo mozzarella, basil                              10
Kennet Square Mushroom - Corn, parmesan, Green Meadows Chevre cheese                   12
Sausage - Sweet Italian sausage, buffalo mozzarella, long hot pesto, Sharp Provolone      12

STARTERS

New England Seafood Chowder:  Shrimp, lobster, clams and lump crab, crispy bacon   10.5
Baby Arugala Salad:   Prosciutto di Parma, strawberries, gorgonzola, honey vinaigrette      9.5
Butterhead Lettuce Wedge:   Cherry tomato, hard boiled egg, bacon, Birchrun Hills Blue Cheese or Russian        9
Local Mixed Green & Baby Beet:   Bresola, mixed greens, candied walnuts, Honey Dijon dressing      9.5
Tuna & Blue Crab Ceviche:  Avocado, cucumber, soy, wonton crisps                  13.5
Crab Deviled Eggs:  Fried capers, chive, smoked paprika                   9.5
Prime Rib Egg Rolls:  Caramelized onions and horseradish creme         9.5
Chipotle Chicken Empanada:  Blue cheese dipping sauce    10
Woodbridge Steamed Mussels Fra Diavolo:  Spicy tomato sauce, roasted garlic crostini               12
Pint of Prawns with trio of sauces: Cocktail, tarter, Louie dressing, grilled lemon             13.5

ENTREES

Filet Mignon - Caramelized onion, wild mushrooms, Birchrun Hills Blue Cheese, potato puree 27
Chicken Stephen - Organic free range chicken, gulf shrimp, lump crab, baby spinach, grand marnier cream sauce  24
Papperdelle Bolognese- Slow braised short ribs, creamy tomato sauce, papperdelle pasta  20
Stuffed Chicken: Pancetta, ricotta, broccoli rabe, “pasta pearls”, tomato ragu 22
Lobster Mac & Cheese- Orecchiette, marscapone, gruyere, aged cheddar, 1/2 Main Lobster  24
Pan Roasted Diver Scallops - Sweet corn and crab risotto, applewood bacon, chive nage   26
Beet & Goat Cheese “Love Letters”- Shaved asparagus, tarragon, beurre blanc,  parmesan, chive oil   19
Wild Chilean Sea Bass - Local vegetable hash, mixed potatoes, mustard chive sauce   29
Eggplant & Portabello“Lasagna” :Baby spinach, buffalo mozzarella, tomato basil sauce  18
Ahi Tuna: Lobster risotto, baby spinach, red wine truffle sauce  27
Maryland Lump Crab Cakes: Sour cream and chive mashed potatoes, garlic spinach, roasted pepper coulis    24
Dijon Herb Crusted Rack of Lamb - Goat cheese potato puree, arugula & olive salad, cabernet demi glace       38
Red Wine Braised Short Rib:  Horseradish bacon and cheddar mashed potatoes, roasted mushrooms 29

STEPHENS PRIME STEAKS & CHOP

All Steaks are served with truffled mashed potatoes, asparagus, red wine jus
Chef’s selection of hand picked Center Cut, USDA Prime Beef

10oz   USDA Prime Filet Mignon – 37
12oz   Colorado Rack of Lamb -  36
14oz   Dry Aged Bone in Black Angus Ribeye  –  42
16oz   Green Meadow Farm one in Short Rib – 29

 

BRING YOUR OWN WINE SUNDAYS AND MONDAYS!

Have your next occasion at Twenty9.

A FRESH APPROACH TO MEETINGS AND FAMILY EVENTS!
Your next private event deserves a warm environment, a touch of something special, 
and of
course, amazing food. We have a variety of options to suit your needs.
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