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Lee Chizmar, Chef
Lee Chizmar, Chef

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Chef Chizmar changes the menu daily to reflect what we have in fresh from our carefully selected farmers and purveyors. Please know that we update our online menu on a seasonal basis and that it may not reflect the menu that you will have on the date of your reservation. Please call us if you would like a more current menu emailed or faxed to you. We also always offer a vegetarian option, although you may not see it printed on the menu. Chef Chizmar creates this on a daily basis and may vary from guest to guest. We also accommodate all food allergies, dietary restrictions and special requests with ease. If you have a diner in your group that is a little less adventurous than the rest of you, please encourage them to join you as we are happy to change any of our dishes as well as prepare something off the menu.

We offer a six-course Chef's tasting menu Tuesday-Thursday each week for $75, and wine pairings are also available.

First Course

Steak Tartare*     15.
red onion, caper, celery leaves, truffle vinaigrette, sunny side up quail egg, house-made chips

Rhode Island Fluke Sashimi     11.
toasted cashews, red grapes, green chilies, lime, mint, shallot, sea salt

Quick-Cured Organic Loch Duart Salmon     12.
pickled baby beets, horseradish crème fraiche, potato blini, dill, paddlefish caviar

Liberty Garden's Mixed Green Salad     9.
blood orange, Laura Channel goat cheese, sunflower seeds, sorrel, crisp artichoke, blood orange vinaigrette

Soup de Poisson     11.
Jonah crab, Maine lobster, saffron, confit fingerling potato, braised fennel, parsley, roasted red peppers, crisp baguette

Seared Hudson Valley Foie Gras     18.
huckleberry jam, house made brioche, almond praline, Liberty Garden's purple mizuna, huckleberry gastrique

Sea of Cortez Shrimp Fritters     14.
spicy remoulade, Liberty Garden's pea tendrils, oven-dried tomatoes, pickled shallots

Spring Asparagus Salad     12.
sunny side up duck egg, house cured guanciale, white asparagus, pickled beech mushrooms, truffle vinaigrette

Second Course

Chef's Tasting Menu
6 courses $75, with wine pairings $125
Foie Gras as a Course is a $12 supplemental charge
This is a true culinary experience. It is chosen daily by the chef and may vary from table to table. This is meant to be a longer dining experience that allows you to be adventurous, inquisitive and mostly relaxed while you let the Chef make the decisions for you. If there are allergies or aversions please let your server know and we are happy to accommodate.

Grass Fed Beef Ribeye*     36.
crisp duck fat fried potato, Liberty Garden's spinach, cremini mushrooms, shallots, foie gras emulsion, bordelaise

Misty Bay Day Boat Sea Scallops     29.
porcini puree, hand rolled gnocchi, black trumpet mushrooms, English peas, Liberty Garden's pea tendrils, porcini foam

Seared Line Caught Wild Striped Bass     27.
herbed spaetzle, baby beets, house cured bacon, Liberty Garden's swiss chard, hedge hog mushrooms, beet vinaigrette, horseradish crème fraiche

Seared Line Caught Day Boat Alaskan Halibut     29.
Bouchet mussels, house cured guanciale, artichoke, meyer lemon, sunflower seeds, yellowfoot chantrelles, parsley broth

Roasted Line Caught Alaskan King Salmon*     32.
asparagus, baby carrots, cippolini, mustard greens, carrot vinaigrette, chive beurre blanc

RDr. Joe's Roasted Duck Breast*     34.
fingerling potato, fava beans, ramps, crisp confit, maiitake mushrooms, mizuna, duck jus

*please be advised that eating raw or undercooked foods may increase your likelihood of contracting a food borne illness

Local Products / Sustainable Products
A little something about the local farmers we love and support here at Bolete

Liberty Gardens, Coopersburg, PA — Jeffrey Frank and his family run this farm just a few miles down the road. They are dedicated to chemical free, all natural herbs, greens, and vegetables. Their product is really amazing and we get as much as we can from them. They supply some of the finer restaurants in New York and beyond (Mas Farmhouse, Fulton, Applewood, James, etc).

Dr. Joe Jurgielewicz's Duck, Hanover, PA — Dr. Joe is a veterinarian who attended Cornell University before deciding to move the family duck farming business from Long Island to PA. For over 20 years he has meticulously bred his Pekin ducks to be the best. He now has over 20 farms in PA and adheres strictly to all natural raising techniques.

River & Glen, Bucks County, PA — was founded on the simple philosophy that products that are good for you are raised and harvested humanely, contain no artificial preservatives or additives and are all from sustainable sources can also be the finest tasting products available on the market today. They provide us with our scallops, halibut and carefully sourced caviar.

Happy Farms, Tom Colbaugh and Jean Nick, 1911 Gallows Hill Rd., Kintnersville, PA 18930 — Our wonderful pastured, day-ranged Black Star, Red Star, and assorted Heritage breed hens are currently producing the finest eggs anywhere. They are fed only locally grown grains (no hormones or medication), freshly ground to our requirements and blended with an all-natural mix of minerals, vitamins, and probiotics produced by the Fertrell Company — plus all the green grass and clover they can eat. 610-306-2796.

We have recently added the following local farms as well:

Teprovich Farms

14 Acre Farm