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# of Nights

Hanna's Cafe Menu

- This is a Sample Menu - please refer to our Dinner Menu for current menu selections -

Small Plates

Caille Flambé sur un Marmelade du Fig et Bacon
Pan Seared Quail, Fig and Bacon Marmalade, Toasted Pine Nuts Finished with Basil Oil
Coquilles Saint Jacques d’Été
Grilled Diver Scallops, Tomato Water, Cilantro and Plum Gelée, Crispy Fried Leeks
Crabe à Carapace Molle Sautée, Salade de Concombre et Aneth

Sautéed Soft Shell Crab, Roasted Garlic and Herb Vinaigrette, Fresh Cucumber, Dill and Radish Sla

Frire les Cuisses de Grenouilles Tempura
Tempura Fried Frog Legs, Blistered Cherry Tomato and Wild Mushroom Confit, Caramelized Chipolini Onion Purée
Pêches Grillées Farcies au Fromage de Chèvre et de Saucisses

Grilled Peach Stuffed with Chevre Goat Cheese and Chorizo Sausage, atop a Bed of Greens Drizzled with Peach Balsami

Croquettes de Torréfié Maïs Doux et Jumbo Crab
Roasted Sweet Corn and Jumbo Lump Crab Fritters, Black Garlic, Tarragon and Brown Butter Purée, Pickled Summer Vegetables 

Soups, Potages & Salads 

Bisque à l’Homard avec les Truffles
Bisque of Langoustine Lobster in a Savory Velvet, Scented with Herbs, Cognac & Cream ~ Truffle Oil, & Crème Fraïche & Pastry Star
Gaspacho du Pastèque et Tomates
Watermelon and Heirloom Tomato Gazpacho
Légumes du Saison en Pennsylvania Garnis
Organic Select Greens of the Season Offered with a Cucumber and Roasted Pepper Vinaigrette, Balsamic Vinaigrette or Caramelized Peach Vinaigrette
Salade aux Epinards, Tomates et Mais Grillée
Organic Baby Spinach, Heirloom Tomato, Grilled Sweet Corn, Radish, Bacon Dusted with Corn Powder, Truffle Salt Tossed with Cucumber and Roasted Pepper Vinaigrette
Salade au Melon de l’Été
Organic Spring Mixed Greens, Blueberries, Feta Cheese, Summer Melon, Pistachio, with Caramelized Peach Vinaigrette

Large Plates

Le Plat Signature du Chef de Cuisine*
Char-Broiled Filet Mignon, Seared Lobster, Wild Mushrooms & a Red Zinfandel Reduction
Crevettes Sautées et Chambre Pâtes Faites
Sautéed Shrimp, House Made Pasta, Tomatillo, Tomato and Pablano Infused Alfredo, Garnished With Fresh Shaved Parmesan Cheese
Coquilles Saint Jacques Aux Légumes d’Été et Champignons Pochés
Pan Seared Diver Scallops, Roasted Sweet Corn, Basil and Summer Squash Salsa, Butter Poached Chanterelle Mushrooms, Finished with Bonfire Smoked Sea Salt
Veau Grillé a la Pancetta Croustillantes
Grilled Veal Tenderloin, Zucchini Basil Pistou, Sautéed Rainbow Swiss Chard, Crispy Pancetta
Canard Sauté aux Figues et Gingèmbres
Pan Roasted Duck Breast, Black Mission Fig and Sweet Ginger Compote, Riesling Nectarine Glaze
Carré d'Agneau Grillée Servi Sur Ratatouille
Grilled Australian Rack of Lamb, Curried Ratatouille, Coconut Pineapple Sage Foam
Crabe à Carapace Molle Sautée, Salade de Roquette, Caper et Citron Vert
Pan Seared Soft Shell Crabs, Arugula, Caper, Lime Salad Drizzled with Tarragon Bacon Infused White Balsamic

Le Programme Viable de Poisson   $ Market Price $ 

”Sustainable Fish Program”
Our Chef will Select Ocean-Friendly Fish to Prepare with Seasonal Ingredients and Garden Herbs. Your Server will Explain the Daily Fish and Preparation.


Plats sur Commande, Suivant Votre Régime 
Our Chef Shall Prepare a Select Dish to your Dietary Needs and Preferences 
With the Freshest and Finest Ingredients at a Selected Price



Mélanges Des Desserts - Chefs Confections and Elegant Treats                                                     
Café ou Thé - Served with Specialty Sugar Selection                           
Café Pressé Petite                                                                                            $3

$7.50 (Can Serve Two)


*May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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