CAFE PARROTS
Breakfast (7:00am - 11:00am)
Starters
Bloodhound: Our Signature Bloody Mary with all the trimmin’s 6.00
Mimosa with champagne and fresh squeezed orange juice 6.00
A Basket of Freshly Baked Scones, Muffins, Coffeecake and Savory Breads
sm. 3.50 lg. 5.50
Metropolitan’s Homemade Granola with apple-cinnamon sauce and maple
yogurt 4.50
Florida Grapefruit Half broiled with star anise sugar 2.50
Quesadilla filled with Jack Cheese and Scallions served with housemade
salsa fresca 4.00
Nova Salmon with toasted brioche and caper cream cheese 8.00
Romaine Salad with Egg-free Caesar Dressing grated parmesan & herb
croutons sm. 3.50 lg. 6.50
Mixed Salad of Many Lettuces from the Farms
with lemon-olive vinaigrette sm. 3.00 lg. 6.00 add fresh goat cheese 1.00
Today’s Featured Soup cup 2.50 bowl 4.00
Main Courses
Fluffy Omelette of Three Organic Lancaster County Eggs
sun-dried tomatoes, braised leeks, and cheddar cheese, aside scalloped potatoes
and maple-sage sausage 9.50 Plain Omelette 8.00 Cheese Omelette 8.50
Chihuahuan Eggs: Two organic eggs over-easy, atop refried black beans in
a crisp corn tortilla, spicy gazpacho sauce, shredded lettuce, jack cheese,
guacamole and sour cream 9.00
Lancaster County Organic Eggs Scrambled with Buttermilk and Scallions
served with smoked ham and scalloped potatoes 8.00
Eggs St. Bernard: poached organic eggs on toasted English muffin smoked
salmon, steamed broccoli and brandied hollandaise sauce 10.00
Homemade Quiche Baked in Puff Pastry with Spinach, Onions, Wild Mushrooms,
and Jack Cheese served with mixed greens and tomatoes tossed with
lemon-olive vinaigrette 8.50
Apple-Cinnamon Buttermilk Pancakes with toasted pecan maple syrup 8.00
Homemade Brioche French Toast topped with orchard fruit compote 8.50
Creamy Roasted Red Pepper Grits baked with Florida Rock Shrimp and Amish
Cheddar 9.00
Grilled Amish Cheddar, Onions and Tomatoes on Butter Toasted Sourdough Bread
with potato crisps and a garden salad with creamy balsamic dressing 8.00
Enchiladas layered with Free Range Chicken, Sweet Peppers, Mushrooms, Onions,
and Amish Jack Cheese in tomato-chili sauce, topped with shredded romaine,
guacamole and sour cream 8.50
Pan Browned Alaskan Salmon Burger on Home Baked Poppy Seed Roll
with tartar sauce, aside mixed lettuces and a cool cucumber-vegetable salad
11.50
Sauteed Wild Mushrooms in Rich Porcini Broth with Orecchiette
local greens, leeks, roasted sweet potatoes, white truffle oil and shaved
Pecorino Romano 10.50
Soy Marinated Lancaster County Beef and Florida Rock Shrimp Stir-Fry
spicy ginger-chili broth with noodles, cilantro, crunchy vegetables and
sunflower sprouts 12.00
Lemon-Herb Organic Chicken served chilled on Chopped Romaine Salad
egg-free Caesar dressing, garlic croutons, marinated artichokes, cherry
tomatoes and Parmesan 9.50
Black Pepper Seared Beef Salad with Crumbled Gorgonzola and Balsamic
Vinaigrette roasted red peppers and portobello mushrooms, grilled red onions
and lettuces from the farm 9.00
Waldorf-style Chunky Chicken and Orchard Fruits Salad
with creamy rosemary dressing, toasted walnuts and mesclun lettuces 9.00
Mexican “Hoagie:” Flour Tortilla rolled with Mesquite-Smoked Turkey and
Citrus Spiked Vegetables smokey chipolte spread, goat cheese and lettuce, aside
crispy tortilla chips and guacamole 8.50
Chef Salad of Organic Lancaster County Smoked Ham and Turkey with Amish Swiss
hard-cooked eggs, carrots, tomatoes, beets, herbed croutons and spring mix with
herbed garlic ranch dressing 10.00
Side Orders
Homemade Maple-Sage Sausage 3.00
Lancaster County Smoked Ham or Bacon 3.00
Roasted Red Pepper Grits 2.00 Scalloped Potatoes 2.00
English Muffin, Brioche Toast or Whole Grain Toast 1.50
Lunch (10:30am - 4:30pm)
Starters
Grilled Brie with pesto and toasted Metropolitan baguette 5.50
Quesadilla filled with Jack Cheese and Scallions served with house-made
salsa fresca 4.00
Roasted Sweet Peppers and Kalamata Olives with garlic crostini and shaved
Pecorino Romano 3.50
Guacamole made from Haas Avocados, Cilantro and Lime served with
tri-colored tortilla chips 5.50
Romaine Salad with Egg-free Caesar Dressing with grated Parmesan and herb
croutons sm. 3.50 lg. 6.50
Mixed Salad of Many Lettuces from the Farms
with lemon-olive vinaigrette sm. 3.00 lg. 6.00 add fresh goat cheese 1.00
Today’s Featured Soup cup 2.50 bowl 4.00
In order to reduce waste, we serve bread upon your request.
Main Courses
Batter-Fried Oysters with Tabasco Spiked Chive Cream
baby spinach salad with tangy tomato-horseradish dressing and potato crisps
10.00
Pan Browned Alaskan Salmon Burger on a Home-baked Poppy Seed Roll
with tartar sauce, aside mixed lettuces and a cool cucumber-cherry tomato
salad 11.50
Soy Marinated Organic Lancaster County Beef and Florida Rock Shrimp
stir-fried in spicy ginger-chili broth with noodles, cilantro, crunchy
vegetables and sunflower sprouts 12.00
Corn Crusted Rainbow Trout with Smoked Bacon-Chive Butter
served with spring onion grits and sautéed snow peas with toasted pecans
12.50
Fluffy Omelette of Three Organic Lancaster County Eggs
caramelized onions, spinach and cheddar cheese, aside scalloped potatoes and
breakfast sausage 9.50
Grilled Amish Cheddar, Onions and Tomatoes on Butter Toasted Sourdough Bread
with potato crisps and a garden salad with creamy balsamic dressing 8.00
Sauteed Wild Mushrooms in Rich Porcini Broth with Orecchiette
local greens, leeks, roasted sweet potatoes, white truffle oil and shaved
Pecorino Romano 10.50
Chopped Romaine Salad with Lemon-Herb Grilled Chicken Breast Served Chilled
egg-free Caesar dressing, garlic croutons, marinated artichokes, cherry
tomatoes and Parmesan 9.50
House Smoked Pocono Mountain Trout and Baby Spinach Salad
roasted beets, red onions, capers and hard-cooked egg with creamy
horseradish-dijon dressing 9.50
Chef Salad with Smoked Turkey, Local Smoked Ham and Organic Amish Swiss
Cheese
hard cooked egg, carrots, tomatoes and croutons, atop local greens with
herbed garlic-ranch dressing 10.00
Mexican “Hoagie:” Soft Tortilla rolled with Mesquite Smoked Turkey and
Citrus Spiked Vegetables
smoky chipotle spread, goat cheese and lettuces, aside corn tortilla chips
and guacamole 8.50
Waldorf-style Chunky Chicken and Orchard Fruits Salad
with creamy rosemary dressing, toasted walnuts and mixed lettuces 9.00
Black Pepper Seared Beef Salad with Crumbled Gorgonzola and Balsamic
Vinaigrette
roasted red peppers and portobello mushrooms, grilled red onions and
lettuces from the farm 9.00
Mixed Lettuces from the Farms with Local Amish Farmhouse Cheddar
spice toasted walnuts, organic farm apples and cider-thyme vinaigrette 8.00
BLT Club with Niman Ranch’s Applewood Smoked Bacon on Metro’s Seven Grain
Bread
tomatoes, lettuce and dijon mayo served with crisp potato chips 9.00
Garden Veggie Burger with lettuce, tomato & red onion on a homemade
bun with hand cut potato crisps 7.00
Big Juicy Burger of Buck Run Farm’s Grass Fed Beef on our House made Poppy
Seed Bun
1/2 lb. burger, lettuce, tomato, red onion, dill pickle and hand cut potato
crisps 8.50
add salsa .50 cheese, mushrooms or guacamole .75 bacon 1.00
Hand-cut French Fries 2.00 Cheddar Cheese Fries 2.50
(To substitute French Fries for Potato Chips or Crisps, add 1.00.)
Dinner (4:00pm-10:00pm)
Starters
Sautéed Jumbo Gulf Shrimp and Angel Hair Pasta
in basil cream sauce with diced prosciutto, sugar snap peas and tomatoes
12.50
Winter Harbor Nova Salmon with Creamy Horseradish Mousse
capers, ruby beet relish, cucumber dill salad, brioche toasts and caviar
10.50
Herb-Wood Smoked Trout and Marinated Vegetables Salad
hard-cooked egg, peppery young greens and creamy chive dressing 9.50
Local Organic Asian Pear and Red Apple Salad with Jumbo Lump Crab Meat
tender baby greens, lemon-mint dressing, avocado cream and crisp sesame
cracker bread 11.00
Antipasto of Thinly-sliced Spice-Seared Italian Beef Filet and Grilled
Eggplant
truffle oil dressed organic machè and shaved Pecorino Romano 9.50
Warm Sauteed Mushrooms and Spinach Salad with Dijon-Thyme Dressing
crisp applewood smoked bacon, red onion slices, sourdough croutons and
crumbled blue cheese 9.00
Branch Creek Farm’s Organic Young Lettuces with Local Amish Farmhouse
Cheddar
spice toasted walnuts, organic farm apple and cider-thyme vinaigrette 8.00
Organic Ruby Beet and Shaved Fennel Salad with Orange-Rosemary Vinaigrette
peppery greens, Belgian endive, toasted pine nuts and Maytag Farm’s blue
cheese 7.50
Mixed Salad of Many Lettuces from the Farm with lemon-olive dressing sm.
4.00 lg. 7.50
Romaine Salad with Egg-free Caesar Dressing with grated Parmesan cheese
and garlic-herb croutons 8.00
Caribbean Spiced Sweet Potato Plantain Soup topped with Brazil-nut pesto
6.00
Main Courses
Lightly Sauteed Farmer’s Market Garden Vegetables
in herbed olive oil broth with linguini and goat cheese 15.50
Vegetarian Roundup of Garden Vegetables, Forest Mushrooms and Organic Grains
in pilafs, salads, vinaigrettes and more; served hot, chilled and room
temperature on one plate 15.00
Balsamic Roasted Organic Portobello Mushroom with Garden Vegetable
Ratatouille
roasted garlic-white bean puree, sauteed greens and shaved Pecorino Romano
16.00
Flame Roasted London Broil with Wild Mushroom-Worcestershire Glaze
creamy cheddar potato gratin and sauteed green beans with crispy fried
onions 20.00
Pan Crisped Free-Range Calf’s Liver with Caramelized Onion Sauce
crispy potato-apple fritters and sauteed green beans with applewood smoked
bacon 19.00
Grilled Lancaster County Rib-Eye Steak topped with Bleu Cheese Butter
sour cream and chive mashed potatoes, warm mushroom salad and braised greens
23.00
Pan Roasted Free-Range Amish-Farmed Chicken-Half with Rosemary-Sage Sauce
roasted garlic mashed potatoes, herb roasted plum tomato and sauteed swiss
chard 18.00
Juicy Duck Steaks Barbecued with New Mexico Red Chili and Honey
sun-dried cherry glaze, prairie grains pilaf and sauteed sugar snap peas
with green onions and sage 22.00
Wok-seared Albacore Tuna with Shiitake Mushroom-Sweet Pepper Glaze
stir-fried vegetables with fragrant herbs, soy roasted eggplant and steamed
jasmine rice 22.00
Oven Crisped Filet of Fresh Pacific Cod with Lemon-Caper Butter Sauce
wine braised fennel, sauteed organic spinach and oven roasted cherry
tomatoes 21.00
Oven Roasted Wild Alaskan Salmon Filet with Tangy Sorrel Salsa Verde
horseradish mashed bliss potatoes, braised cabbages and roasted beets 22.50
Baked Mild Flaky St. Peter’s Fish Filet crusted with Fresh Jumbo Lump Crab
and Toasted Almonds
lemon-thyme cream sauce, glazed carrots with dill and sauteed sugar snap
peas 23.00
Pan Fried Pocono Springs Rainbow Trout in an Iroquois Corn and Brazil Nut
Crust with Dark Rum Sauce
baked yams in coconut cream, snow peas sauteed with pink shrimp, sweet
peppers and grapefruit 19.50
Dessert
Classic Crème Brulée
lemon-almond sablé "pup" cookie 6.25
Milk Chocolate Cream Pie in a Chocolate Cookie Crust
with peanut caramel, whipped cream and chocolate curls 6.50
Fresh Lemon Cream Tart with Organic Blueberries
with raspberry sauce and chantilly cream 6.00
Chocolate Chip Angelfood Cake
fresh peppermint ice cream and cool caramel drizzle 5.75
White Dog Cafe Sundae featuring Caramel Fudge Ice Cream
atop a white chocolate brownie with hot fudge, whipped cream and chocolate curls
6.50
Organic Sugar Plum and Apricot Pie with Cinnamon Crumb
Topping
aside caramel hazelnut praline ice cream 6.25
Rich Flourless Chocolate Cake
raspberry coulis and vanilla bean ice cream 6.00
White Dog Cafe Cookie Plate
featuring pups, bones and an assortment of cookies 4.75