Restaurant Week Past Menu – Fall 2019


LUNCH: (2 for $10)

   • Grilled Romaine Caesar – with sourdough croutons, roasted red peppers, shaved parmesan cheese
   • Roasted Portobello Panini – arugula, balsamic glace, burrata cheese
   • Spring Salad – candied walnuts, cranberries, goat cheese, walnut champagne vinaigrette, mixed greens
   • Mushroom Soup – with Garlic bread
   • Stuffed Portobellos – diced cherry tomatoes, red onions, roasted red peppers, shaved parmesan
   • Cheesesteak Grilled Cheese – steak, sauteed onions, shredded cheddar, provolone, sourdough bread
   • Grilled Chicken Sandwich – avocado, gouda cheese, lettuce, tomato, bacon, pub mustard, on a brioche bun

DINNER: (3 Courses for $30)

   • Roasted Mushroom Crostini – smoked paprika goat cheese spread, roasted mushrooms, cherry tomatoes, balsamic glace
   • Tempura Fried Veggies – battered button mushrooms, brussels sprouts, broccoli, served with wasabi aioli
   • Grilled Romaine Caesar – sourdough croutons, roasted red peppers, shaved parmesan cheese
   • Cheesesteak Eggrolls – served with sriracha ketchup
   • Bacon Wrapped Shrimp – served with horseradish cocktail sauce

   • Birch Beer Braised Short Rib – bacon baked beans, garlic roasted broccoli
   • Fried Chicken – cheddar jalapeño grits in a southern gravy
   • Lemon & Parmesan Crusted Salmon – sauteed spinach and roasted potatoes
   • Fettuccine – sauteed spinach, roasted mushrooms, zucchini, blistered cherry tomatoes in a white wine cream sauce

   •  Several Dessert Shooters to choose from

LUNCH: ($10)

Choice of entree includes cup of soup or salad
   • Curry Chicken Salad Wrap – Sundried tomato tortilla, lettuce & tomato. Served with our home-made chips
   • Exotic Mushroom Cheesesteak – Pepper jack cheese on a panini roll, hand cut fries
   • Catfish Po’ Boy – Fried catfish, lettuce, tomato & Cajun mayo, potato salad

Dinner: (3 Courses for $35)

   • Oysters Rockefeller – 3 Blue Point oysters stuffed with spinach, garlic bread crumbs, vermouth & parmesan cheese
   • Mushroom La Jon – Portabella mushroom wrapped in bacon and stuffed with horseradish
   • Blackened Ahi Tuna – Over a bed of micro greens with a honey vinaigrette

   • Tarragon Chicken – Sautéed chicken breast in a rich tarragon, red sweet pepper & shallot cream sauce
   • Oven Roasted Mushroom Stuffed Pork Tenderloin – Shiitake, portabella & crimini, mushrooms inside a tenderloin, finished with a brandy demi sauce
   • Pan Blackened Catfish – Stuffed with crabmeat & topped with Cajun cream sauce

   • Peanut Butter Mousse Cake
   • Grand Marnier Mousse
   • Apple Upside-Down Cake

LUNCH: (2 for $12)

   • Tomato Bruschetta – Garlic toast points & parmesan cheese
   • Fried Calamari – House tomato sauce & lemon wedge
   • Chicken Caesar Salad – Romaine lettuce, garlic croutons, shaved parmesan & casear dressing
   • Roasted Beet Salad – Arugula, goat cheese, walnuts & limoncello dressing
   • Margarita Pizza – Fresh tomato, basil, roasted garlic & fresh mozzarella cheese
   • Peperoni Pizza – Peperoni, fresh tomato, roasted garlic & mozzarella cheese
   • Chicken Salad Wrap – Basil mayo, celery & onions
   • Portabella Sandwich – Portabella, goat cheese, bruschetta tomatoes, spinach & balsamic glaze
   • Gnocchi – Served with tomato or parmesan cream sauce
   • Capellini Primavera – Gorgonzola, asparagus, tomatoes, mushrooms, peas, carrots & green beans

Dinner: (3 Courses for $30)

   • Mushroom Soup
   • Caesar Salad – Romaine lettuce, garlic croutons, shaved parmesan & caesar dressing
   • Roasted Artichokes – Roasted artichokes, shaved prosciutto, olives, fresh mozzarella & truffle oil
   • Fried Calamari – Long hots, tomato & roasted pepper remoulade sauce
   • Mushroom Gratin – Smoked bacon, maitake, oyster & shiitake mushrooms, blended cheese & toast points

   • Eggplant or Chicken Parmesan – Panko breaded with tomato sauce, mozzarella cheese & spaghetti
   • Pork Tenderloin – Barnard’s Orchard apples, fontina, shallots, mashed potatoes & vegetables
   • Chicken or Veal Marsala – Chicken or veal with marsala wine, mushroom sauce, mashed potatoes & vegetables
   • Red Snapper – Lemon & herbs served with white wine caper sauce, basil risotto & seasonal vegetables
   • Tortellini Pasticciati – Pancetta, caramelized onions, peas, parmesan cream, mozzarella gratin & cheese tortellini
   • Mushroom Ravioli – House made raviolis, fresh basil & plum tomato sauce
   • Capellini Scampi – Shrimp, tomato, extra virgin olive oil, white wine & garlic

   • Canoli
   • Gelato

LUNCH OR DINNER: (3 Courses for $30)

Appetizer Combo of Mushroom Spring Roll, Crab Rangoon & Sushi Roll

King Salmon with Crab Fried Rice

Mochi Ice Cream

Unfortunately, Portobellos will be moving locations &
can no longer participate in this year’s Restaurant Week.


Dinner: (4 Courses for $40)

Contact Restaurant for More Information




Lil’ Wrangler ($18)

includes a Tipsy Texan Slider (pulled pork, brisket & slaw on a parker house roll), Pickles & Banana Cream Pie.

Special Offering Changing Daily (Price TBD)

Contact Restaurant for More Information


MARY PAT’S Provisions ($15)

484-280-8297 ・ Reservations Optional

4 Course Soup/Salad/Sandwich/Dessert includes iced tea or lemonade
Cup of Soup:
   • Creamy Tomato (v)
   • Vegetable Mushroom Barley
   • Sweet Potato Corn Chowder

   • Kale & Quinoa – cranberry, apple, almond, organic cider vinaigrette
   • Arugula & Pear – hazelnut, blue cheese, herb vinaigrette
   • Spinach & Beets – walnuts, goat cheese, almonds, raspberry vinaigrette

1/2 Sandwich
   • Loaded Grilled Cheese – horseradish, tomato, bacon, green onions, sour cream, cheddar
   • Smoked Turkey – avocado, tomato jam, caramelized bacon
   • Mushroom Panini (v) – arugula, swiss, truffle aioli

Cookie for Dessert


Kaboburritos ($10)

610-880-6074 ・ Reservations Optional

Bowl with a side includes a drink
   • Mediterranean Bowl – Side Hummus and Grilled Pita, and a Beverage

   • Mexican Bowl – Side Guacamole and Chips, and a Beverage


Rump Roasters ($10)

484-732-8939 ・ Reservations Optional

Sandwich with Chips includes a drink
   • Rump Roaster Sandwich – Chips, and a Beverage

   • Cubano Sandwich – Chips, and a Beverage


Paradocx Vineyard ($5)

610-444-9003 ・ Reservations Optional

Signature Wine is $5 with purchase of a meal from any other vendor


State Street Pizza ($13.99)

610-444-4642 ・ Reservations Optional

Dinner includes salad & garlic bread
   • Chicken Parmesan
   • Eggplant Parmesan
   • Baked Manicotti with meat sauce


Burgers! ($9.50)

on Sour Dough Bun with Lettuce, Tomato & Red Onion
   • Phillips’ Blended Beef Burger – with bacon
   • Veggie Burger – with avocado
   • Wild Caught Salmon Burger – with chipotle mayo

Nacho Salad ($7.75)

Includes your choice of beef, pork, or chicken with beans, lettuce, pico de gallo, cheese, sour cream, and your choice of salsa on a bed of nacho chips

To-Go Dinner: (3 Courses for $30)

   • Celeriac & Parsnip Soup with Talulas Bread Assortment
   • Braised Short Rib with mascarpone garlic polenta & Kennett Square Mushrooms
   • The OMG Tart with fresh whipped cream & 2 Raspberry Rose French Macarons

KSQ Flight ($10)

5 samples of innovative KSQ exclusive brews

Chef Selections: ($11 Each)

   • Empanadas Wild Devil Ale Mushroom Pate, served with locally grown button mushroom tapenade
   • Beef Tacos Victory Red Ale braised top round, butternut squash salsa, pickled red onion, queso fresco, fresh corn tortillas, lime wedge
   • Asian Bison Burger fresh ground buffalo, Teriyaki slaw, onion brioche roll




Return to this year’s Restaurant Week: