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Crow and the Pitcher Menu and Prices

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Brunch

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PA

Crow and the Pitcher Menu

Last Update: 2025-03-14

BrunchBrunch Snack

Marinated Olives

$4.00

White Bean Dip

$6.00

Delived Eggs and Spicy Coppa Ham

$5.00

Fries and Dipping Sauce

$5.00

3 Cheese Plate

$15.00

Bloomy, natural and washed rind and French baguette.

Iceberg Salad

$6.00

Walnut, shallot, honey and champagne vinegar dressing.

Almond Granola

$7.00

Whole Greek yogurt, mixed berries and agave syrup.

Poached Eggs

$9.00

Charred asparagus, pecan butter, brioche toast and lemon olive oil.

Funnel Cake French Toast

$12.00

Fresh fruit, bourbon whipped cream and maple butter.

Sausage Egg and Cheese Sandwich

$9.00

Brioche, house made fennel sausage, Gouda, tomato, caramelized onions and fries.

Brunch Burger

$18.00

Vanilla battered brioche, Applewood smoked bacon, sausage, Marieke cheese, cage free hen egg and maple syrup.

Omelet

$9.00

With salad or roasted potatoes.

Hash

$12.00

Chicken confit, cage free hen egg, forest mushrooms, fingerling potatoes and jus de poulet.

Steak and Eggs

$17.00

Beef flank steak, scrambled eggs, fingerling potatoes, sauce bordelaise and foie gras butter.

Cheese

1 Cheese Plate

$7.00

3 Cheese Plate

$17.00

5 Cheese Plate

$27.00

10 Cheese Plate

$51.00

Dinner MenuDinner Menu

Marinated Olives

$4.00

Curried Almonds

$5.00

Devild Eggs and Coppa Picante

$7.00

Fries

$5.00

With Dijonaise, spicy aioli and roasted garlic mayo.

Wedge Salad

$11.00

Iceberg, Applewood smoked bacon, deviled egg, tomato and Gorgonzola dolce.

Roasted Romanesco Cauliflower

$9.00

Hazelnuts, sultanas and mascarpone cheese.

White Water Mussels

$12.00

Sauce noilly prat, shelfish jus and chives.

Cannellini Bean Roasted Garlic Spread

$7.00

Warm pita, lemon, cucumber and olive oil.

Bordelaise Burger

$15.00

Pastures cheddar, caramelized onions, forest mushrooms, sauce bordelaise and fries.

Blue Cheese Burger

$12.00

Crispy heritage bacon, blue cheese, pickled jalapeno and fries.

Lancaster Chicken Breast

$18.00

Leg confit, forest mushrooms, potatoes and jus de poulet.

New York Strip Steak

$24.00

Roasted Brussels sprouts and Applewood smoked bacon, mac and cheese and red wine sauce.

Pan Seared Diver Sea Scallops

$28.00

Baby carrots and English pea velout.

Beer Battered Kosher Pickles

$6.00

With roasted garlic spread.

Lunch MenuLunch Menu

Marinated Olives

$4.00

Curried Almonds

$5.00

Deviled Eggs and Coppa Picante

$7.00

Fries

$5.00

Dijonaise, spicy aioli and roasted garlic mayo.

Charred Asparagus

$10.00

Warm brioche, red wine poached egg, French breakfast radish and lemon olive oil emulsion.

Baby Arugula

$10.00

Blueberries, roasted pecans, poppy peeds, shallot and honey lavender dressing.

Wedge Salad

$11.00

Apple wood smoked bacon, deviled egg, grape tomatoes and Gorgonzola dressing.

Pulled Chicken Confit Salad

$14.00

Mache, blackberries, fresh goat cheese and brown butter toasted almond vinaigrette.

Pan Seared Black Bean and Red Pepper Gallette

$8.00

Charred green onion, sambal oelek aioli, multi grain roll, salad or fries.

Bordelaise Burger

$15.00

Caramelized onion, forest mushrooms, aged cheddar, pommes friters and sauce bordelaise.

Blue Cheese Burger

$12.00

Heritage bacon, domestic blue and pickled jalapeno.

Pan Roasted Beef Flank Steak

$18.00

With fries and red wine sauce.

Free Range Chicken Breast

$15.00

Fingerling potatoes, caramelized onion and jus de poulet.

House Made Capellini

$15.00

Spinach, toasted Parmesan bread crumbs and tomato compote.

All the Grilled Cheese

$12.00

Three grilled cheeses with tomato soup: Feta, olive tapenade, red onion jam, fresh goat cheese and aged balsamic, cheddar, bacon and chives.

SweetsSweet

St. Nizier Flourless Chocolate Cake

$10.00

Whipped mascarpone cheese and candied citrus.

Lemon Thyme Creme Brulee

$10.00

Warm Brioche Beignets

$10.00

Cinnamon sugar and salted caramel.

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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