Lilys On Main

Chefs' daily creation

Topped with provolone and swiss cheeses

A selection of local organic cheeses and cured meats accompanied by seasonal garnishes

Served with pickled peppers and thai curry dipping sauce

Jumbo turkey wings with choice of buffalo sauce or sweet asian barbecue sauce, served with bleu cheese dressing and celery

Stuffed with fried spinach, bacon, boursin and amish blue cheeses

Served with sauteed apples and huckleberry jam

Almond-encrusted, accompanied by an asian barbecue sauce

Baked soft pretzel stuffed with crab meat and finished with remoulade sauce

With cucumber salad, horseradish creme, chives and croutons

Iced shrimp served with classic cocktail sauce

White meat chicken salad, cranberries, pears and pecans in a spinach wrap

Stuffed with asparagus, roasted tomatoes and cheddar cheese on parmesean-crusted sourdough bread

On toasted french baguette, roasted mushrooms and onions, topped wih swiss & provolone

A trio of salads including baby greens, chicken waldorf salad and albacore tuna salad, served with fresh fruit

Grilled ham and cheese with tomato, topped with fried egg

Albacore tuna and roasted tomato topped with melted parmesan and provolone cheeses

Arugula and spinach on toasted whole-grain ciabatta

With cucumber, red onion, lettuce, tomoato and boursin on grilled flat bread

Buttered french baguette with dry saucisson sausage, swiss, dijon and cornichons

On a toasted brioche roll with pepperjack cheese

New orleans-style beef, veal & pork meatloaf, served with mashed potatoes and roasted onion/tomato gravy

Pecan-encrusted rainbow trout fillet in brown butter, served with roasted root vegetable hash

Baked chicken breast coated in almond bread crumbs, topped with melted brie, mashed potatoes and surrounded by chambord sauce

Served with risotto-style roasted mushroom barley

Grilled 7 oz organic lancaster county flat iron steak served with garlic butter french fries atop chipotle chili ketchup

A 3.5 oz crab cake served with garlic butter french fries and drizzled with remoulade sauce

Chefs' daily creation

Topped with provolone and swiss cheeses

Served with pickled peppers and thai curry dipping sauce

Baked soft pretzel stuffed with crab meat and finished remoulade sauce

Almond-encrusted, accompanied by an asian barbecue sauce

With cucumber salad, horseradish creme, chives and croutons

Baby greens, grilled chicken breast, applewood bacon, avocado, hardcooked egg, tomato and bleu cheese, drizzled with classic cobb dressing

Topped with fried egg and remoulade sauce, served with french fries

Turkey breast, applewood bacon, swiss cheese, lettuce, tomato and cranberry mayo on toasted whole grain bread, served with french fries

Baked chicken breast coated with almond bread crumbs, accompanied by melted brie, potato hash and surrounded by chambord sauce

Grilled pork ribeye & bacon-wrapped sea scallops, served with potato hash and covered in huckleberry sauce

Pecan-encrusted rainbow trout fillet in brown butter, served with roasted root vegetable hash

Crispy fried mahi mahi with pineapple, lime and cilantro slaw in soft tortillas with guacamole, black bean salsa, sour cream and spicy tartar sauce

Two eggs, white cheddar, peppers, ham and applewoodsmoked bacon, served with breakfast potatoes and toast

Andouille sausage, pepperjack cheese, peppers and onions, topped with remoulade, served with breakfast potatoes and toast

With tomatoes and manchego, served with breakfast potatoes and toast

Smoked salmon, tomato, red onion and fried eggs atop english muffins, covered in remoulade, served with breakfast potatoes

Stuffed with brie, apples and huckleberry jam, served with maple syrup and applewood -smoked bacon

Stuffed with scrambled eggs, applewood-smoked bacon, onions, peppers and pepperjack cheese and served with salsa, guacamole and sour cream

Fresh crepe filled with crab meat, scrambled eggs, asparagus and white cheddar topped with hollandaise, served with fresh tomatoes and breakfast potatoes

Chefs' daily creation

Topped with provolone and swiss cheeses

A selection of local organic cheeses and cured meats accompanied by seasonal garnishes

Served with pickled peppers and thai curry dipping sauce

Jumbo turkey wings with choice of buffalo sauce or sweet asian barbecue sauce, served with bleu cheese dressing and celery

Stuffed with fried spinach, bacon, boursin and amish blue cheeses

Served with sauteed apples and huckleberry jam

Almond-encrusted, accompanied by an asian barbecue sauce

Baked soft pretzel stuffed with crab meat and finished remoulade sauce

With cucumber salad, horseradish creme, chives and croutons

Iced shrimp served with classic cocktail sauce

Baby greens, endive, cranberries, pear, bleu cheese and pecans tossed with pomegranate vinaigrette

Char-grilled romaine, country olives, manchego, white anchovy and classic caesar dressing, served with roasted tomato and chorizo sausage bruschetta

Baby spinach, andouille sausage, cipollini onions, mushrooms, roasted tomatoes, hard-cooked egg, goat cheese and pecans dressed with balsamic vinaigrette

7 oz center cut beef tenderloin, with roasted mushrooms and onions, worcestershire sauce and a mashed potato souffle

New orleans-style beef, veal & pork meatloaf, served with mashed potatoes and roasted onion/tomato gravy

Served with risotto-style roasted mushroom barley

Baked wild mushrooms and boursin/house cheese blend lasagna, topped with braised beef short ribs

Atop soft pumpkin polenta, studded with toasted pumpkin seeds and finished with black truffle vinaigrette

Slow-roasted with wild mushroom ragout and thyme-roasted cipollini onions, finished with marsala sauce, served with soft pumpkin polenta

Sauteed beef tips, roasted mushrooms and cipollini onions in a marsala wine sauce, served with soft pumpkin polenta

Baked chicken breast coated in almond bread crumbs, topped with melted brie, mashed potatoes and surrounded by chambord sauce

New orleans-style paneed turkey breast with smoked ham, served with mashed potatoes and finished with morney sauce

Tossed with sauteed apples, pumpkin and maple whiskey cream

Grilled 7 oz organic lancaster county flat iron steak served with garlic butter fries atop chipotle chili ketchup

Chicken, chorizo sausage, clams, mussels, shrimp and scallops served in an iron skillet with spanish yellow rice pilaf

Grilled bone-in berkshire heritage pork chop and bacon-wrapped sea scallops, served with mashed potatoes and surrounded by huckleberry sauce

Pecan-encrusted rainbow trout fillet in brown butter, served with roasted root vegetable hash

Two 3.5 oz crab cakes served with garlic butter fries and drizzled with remoulade sauce