Gracie's 21st Century Cafe Pine Forge PA

Appetizers	•	Entrees	•	Desserts	•	Vegetarian

Sample subject to change

Jamaican Curried Crab Bisque Signature piece as seen in Gourmet Magazine.
Jumbo Lump Crab- with coconut milk, scotch bonnet peppers, & fresh lime bringing you fond memories of those “sweet-hot” Caribbean nights .

‘Wild’ Greens Salad
Tossed with fresh crisp cucumber and local grape tomatoes in our signature Balsamic Vinaigrette.

Traditional Caesar
Traditional Caesar Cardini recipe with crisp romaine, house made croutons & lots of Pecorino Romano.

Red Bell Beauties
Holland red bell peppers, grill roasted “Sweet and ‘smoky - served with French Chévre, chiffonade of fresh basil drizzled with extra virgin olive oil. . . and balsamic reduction.

Anjou Pears Salad Sings the Bleus
Anjou pears sliced and fanned with a slice of French organic l’Or des Domes Bleu and a bouquet of baby field greens tossed in organic bleu cheese vinaigrette pan roasted walnuts & pomegranate molasses drizzle.

Smokin’ Sampler
Chilled Hearts of Palm gently wrapped in thinly sliced Norwegian smoked salmon drizzled with citrus vinaigrette, Duck Trap Farms™ apple wood smoked local trout fillet, and peppered mackerel with imported caper berries and served with thinly sliced salad of cukes, baby greens tossed in a dilled crème fraiche.

Jumbo Shrimp Santorini
Beautiful Jumbo Shrimp, steamed over a Greek influence sauce of ripe tomato, garlic, and a hint of dill sautéed in extra virgin olive oil with a splash of champagne and imported Feta - served over a nest of imported angel hair pasta.

Artisan Cheese Service

Offering some of the most exclusively delicious artisan cheeses both domestic and imported. Please enjoy this as a first course or as a last course to complete your meal, perhaps with a fine glass of port or a beautiful dessert wine.

Charcuterie Plate
A beautiful selection cold meats in Tapas fashion. Thinly sliced Italian Sopprasatta - Spanish Salumi – Thinly sliced Genoa, thinly sliced Parma Proscuitto

Hudson Valley Foie Gras
Humanely raised by this conscious farm. . the finest of duck liver foie gras we can find. Pan seared and drizzled with port & mission fig reduction - served ‘en croute, with autumn slaw

Spanish Pulpo	APPETIZER or ENTREE
Tender young octopus. Marinated in vino tinto, fresh lemon, capers and fresh herbs and charcoal grilled and served with imported paparadelle egg pasta tossed in saffron, caper marinara – yum!

Oysters on the “Half Shell”
Served with fresh lemon, traditional cocktail sauce & a fusion Thai vinaigrette

Always the freshest selection we can acquire
And they are “freshly” shucked at the time of your order
. . never opened before their time

Malpeque (Prince Edward Island)
Larger Cup, a favorite in New England sweet upfront, clean briny finish

Wianno
Cape Cod Bay and Nantucket Sound. One of the best oyster money can buy. Always harvested by hand, these plump, large cup, succulent oysters have the distinct sweet and briny “Wellfleet” flavor preferred by oyster connoisseurs.

Have a sampler - featuring 3 each of these delectable beauties

Consuming raw or undercooked meat & seafood may increase the risk of food borne illness

20% for service is added to parties of 6 or more