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The Food

Menu from Sidney Willoughby Run Gettysburg

Our menu, inspired by fresh, local ingredients, will change on a daily basis.
It has been designed to include a variety of small plates rather than the multi-course offerings of sister establishment, Restaurant Sidney, in East Berlin.

This menu should serve as a sampling of our offerings. Since our menu changes daily, we cannot guarantee these items will be available.

Food allergies: We work very hard to secure a safe dining experience for those with gluten free diets and other allergies. Please inform your server of any such allergies prior to ordering.


Things to Share

Select Oysters on Ice
smoked-cucumber mignonette
crispy papadum

Warm Grilled Flatbread
tzatziki, hummus
selection of imported olives

Artisanal Cheeses
selection of four
candied walnuts, fig jam
raisin-walnut toast


Sidney Classic Pâté
petite salad, orange marmalade
toasted brioche

Roasted Brussel Sprouts
butternut squash, cranberries
walnuts, mushrooms, bacon

Caramelized Local Apple Salad with Organic Greens
Montrachet cheese, spicy pastry
banyuls wine reduction

Casual Fare

Baked Cavatappi Pasta
Maryland blue crab
aged Vermont cheddar, chevre

Slow Braised Beef Brisket
yukon potato purée, broccoli
natural braising juices

Crispy White Pizza
broccoli rabe, gorgonzola cheese
prosciutto ham, Turkish dates

Simply Extraordinary Meatballs
italian-style polenta, pecorno cheese

Warm Seasonal Quiche
local greenhouse greens
white balsamic vinaigrette

Sidney Caesar Salad
romaine, pecorino-romano, crostini
parmesan-black peppercorn dressing

Small Plates

Roasted Jarrahdale Pumpkin Soup
shiitake mushroom, Brussel sprout leaves
pumpkin seed

Seared New Bedford Diver Scallops
vanilla scented hakurei turnip, swiss chard
blood orange-yuzu vinaigrette

Salsify Purée and Broccoli Rabe
wild mushrooms, salsify chips

Carpaccio of Baccalau
pickled pepper-blue crab fritters
fuyu persimmon and citrus

Point Judith Calamari “A La Plancha”
baby artichoke, roasted pepper, zucchini
tangy lemon dressing

Butternut Squash and Camembert Strudel
everblossom farm greens
pomegranate-hazelnut vinaigrette

Larger Plates

Crispy Skin Free Range Chicken
sweet potatoes, swiss chard
almond-cranberry-leek topping
maple syrup-cider vinegar jus

Pan Roasted Pork Loin Chop
Gewurztraminer braised cabbage
austrian style spätzle

10oz Black Angus Sirloin Steak
Szechuan-crusted kaboucha squash
arugula, dried cherry-red wine sauce

Pan Roasted “Black Pearl” Salmon
sweet potato gnocchi, mushroom ragout
amontillado sherry sauce

Wild Striped Bass
wilted spinach, cherry tomatoes
red grape and cucumber
lemongrass-verjus emulsion



White Chocolate-Blood Orange Bavarois
pink grapefruit granite
citrus supremes

Chocolate Bread Pudding
caramelized pineapple, coconut sorbet
vanilla-butter sauce

Caramel Apple Napolean
apple mousse, toasted pecans
cinnamon stick ice cream

Double Chocolate Cake
chocolate chili ice cream

Vanilla Crème Brûlée
mixed nut biscotti

Warm, Cool and Arctic Cappuccino
warm chocolate ganache
icy espresso granite
cool vanilla chantilly

Happy Hour    Lunch Menu