The Century Inn - Scenery Hill, Pa.

Fine Dining

Fine Dining

William Dickey, Executive Chef

The Century Inn has been hailed by food critics as one of a small group of "dining superstars" in the Greater Pittsburgh area.

Our five separate historic dining rooms can accommodate up to 150 guests and all are fully restored and decorated with rare antique pieces.

Our menu includes many dishes that reflect the historic menus and palates of our pioneer forefathers. Our chef uses only the freshest available ingredients. The desserts are made from scratch daily in our kitchen and our bakers produce the breads and rolls that accompany your meal.

We serve lunch daily from noon till 3:00pm. Dinner is served from 4:30pm till 8.:00pm Monday thru Thursday, Friday and Saturday 4:30pm till 9:00pm, Sunday dinner hours are from 3:30pm till 7:00pm. Reservations are highly recommended.

Music Room

Soups and Quiche

French Onion Gratinee - Traditionally prepared as LaFayette demanded.

Peanut Soup - Thomas Jefferson's Own Recipe.

Quiche du jour - Garnished with house made potato chips.

Quiche & Soup du jour - Garnished with house made potato chips.

Lighter Fare

Baby Spinach Salad - Button Mushroom, hard boiled egg, warm tarragon bacon vinaigrette.

Traditional Caesar Salad - Romaine lettuce with Caesar dressing, herb roasted tomatoes and croutons.

Grilled Strip Steak Salad - Char-grilled steak, shredded cheddar with garlic parmesan crostini.

Baked Brie - Soft French cheese, baked with almonds served with fresh fruit and rye rounds.

Fresh Mozzarella and Roma Tomato - Mesclun greens, fresh basil and herbed vinaigrette.

General Braddock Salad - Julienne of smoked ham, roasted turkey with Swiss and American Cheese.

Seasonal Fruit Salad - Coconut poppy seed dressing, sorbet, cottage cheese served with a bran muffin.

Our salad dressings are sweet tarragon vinaigrette, blue cheese, raspberry vinaigrette, creamy dill and herbed dijon vinaigrette.

Sandwiches

Tarragon Chicken Salad

Albacore Tuna Salad

Century Inn Club

Bacon, Lettuce & Tomato

Turkey Breast and Dill Havarti

Open-Face Hot Turkey

Classic American Hamburger

Grilled Ham and Cheese

The French Canadian

Grilled Reuben

Keeping Room

Garden Room

Midday Fare

Shepherd’s Pie-Braised lamb and vegetable, with demi-glace, served in a crock and topped with herbed puree.

Welsh Rarebit - Hickory smoked bacon, sharp cheddar and garden tomatoes over toast points.

Rainbow Trout - Boneless fillet pan seared or oven baked with vegetable and herb potato puree.

Breast of Chicken - Char-grilled with herbed mushroom, leek and chardonnay reduction. Vegetable and herbed potato puree.

Lillian’s Crabcakes - Eastern shore lump crabmeat with a hint of Old Bay seasoning. Served with vegetable and hand cut French Fries.

Petit Filet - Char-grilled and enhanced with a cabernet demi-glace. Vegetable and herbed potato puree.

First Course

Pistachio Encrusted Goat Cheese - Grilled portabella on mesclun greens with herb dijon vinaigrette.

Escargot Saute'- Shallots, garlic and white wine, garnished with parmesan crostini.

Tomato and Gorgonzola Tart - Chive sticks and parsley oil.

Scottish Smoked Salmon - Capers, hard boiled eggs, red onions and dill sour cream.

Forest Mushroom Strudel - In puffed pastry, with a white mushroom sauce.

Chilled Lump Crabmeat - Tomato, avocado and cilantro salsa with roasted tomato vinaigrette.

Second Course

Peanut Soup - Thomas Jefferson's Own Recipe

French Onion Gratinee - Traditionally prepared as LaFayette demanded.

Garden Salad - Mixed greens garnished with tomato, cucumber and red onion.

Caesar Salad - Traditional Caesar dressing in an edible parmesan basket.

Baby Spinach Salad - Button Mushroom, hard boiled egg, warm tarragon bacon vinaigrette.

Fresh Mozzarella and Roma Tomato - Mesclun greens, fresh basil and herbed vinaigrette.

Our salad dressings are sweet tarragon vinaigrette, blue cheese, raspberry vinaigrette, creamy dill and herbed dijon vinaigrette.

Gallery

Main Course

Salmon en Croute - Oven roasted fillet encrusted in bread crumbs, parsley and roasted garlic. Herbed potato puree accompaniment.

Potato Crusted Rainbow Trout - Roasted red pepper coulis, horseradish cheddar potatoes and cilantro oil.

Seafood LaFayette - Jumbo shrimp lump crabmeat and sea scallops, sauteed with mushroom, leek, artichoke and tomato in a cardoon sauce. Served over linguine.

Fantail Shrimp - Lightly breaded Jumbo Gulf Shrimp, deep fried with baked potato.

Duck Brackenridge - Char-grilled breast atop wild rice pilaf, with a port and black currant demi-glace.

Chicken Chartiers - Spinach and dilled feta stuffed roulade, completed with a chardonnay cream sauce. Offered with wild rice.

Roast Turkey - An American Tradition. Mounded generously on savory stuffing. Cranberry sauce and herbed potato puree.

Center Cut Pork Chop and Stuffing - Traditional Century Inn dressing, herbed potato puree and rosemary demi-glace.

Penn's Forest Filet Medallions - Tenderloin medallions char-grilled to order, then laced with a cabernet demi-glace. Offered with mushroom risotto.

Neville's Duet - Crab stuffed jumble shrimp married with a char-grilled tenderloin medallion. Served with wild rice pilaf.

Center-Cut Frenched Veal Chop - Adorned with a trio of mushroom sauce, served with herbed potato puree.

Lamb Rebecca - Oven roasted rack of lamb with rosemary demi-glace. Served with wild rice risotto.

Bradford Sampler- Broiled cold water lobster tail, Maryland Crabcake, Jumbo Shrimp and Sea Scallops. Accompanied with baked potato.

THE VILLAGE OF SCENERY HILL, PENNSYLVANIA l5360
724.945.6600

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