Appetizers	•	Entrees	•	Desserts	•	Specials	•	Vegetarian	•	Chef's Bites

In all of the major cities here in America and throughout Europe the chef’s bites are all the rage. .

A plethora of courses designed to expose our guests to some of the many exciting flavors that pass through the creative mind.

We hope to continue our path for culinary excellence right here in Berks County

A stimulating experience of new ideas, creativity, and fine provisions to share with you, my loyal guests.

. . . and when the chef is having fun in the kitchen, everyone benefits!

Thank you for being here we appreciate your being here.

Meet friends for a ‘bite’ and have Joel make you a special from our martini list

Or mix and match, have several, to create a decadent feast for your table with passionate flavors that’ll warm the cockles of your heart it’s a great opportunity to visit Gracies’ more often for a real meal deal perfect for those of you who can’t decide on one entrée (you know who you are) catch up on the great vibes here by the fire and enjoy some of Gracie’s latest culinary creations.

This Chef’s Bites Menu (updated-March 23, 2006) will be available on Thursday Evenings and feature smaller selections at $ 15.00 each.

Portabella Mediterranean
Our own homemade tomato basil marinara over fresh mozzarella- grilled Portabella Cap with shavings of imported Pecorino Romano

Asparagus & Proscuitto Tortellini
Fresh asparagus, steamed then wrapped with thinly sliced imported Parma Proscuitto Dolcé in a light basil Alfrédo sauce with tortellini

Mediterranean Meze
A beautiful plate with grill roasted red bell pepper. Roasted grape tomatoes, a bouquet of baby greens and local artisan’s goat cheese –extra virgin olive oil, balsamic reduction and chiffonade of fresh basil

Black Bean Enchilada
Black bean chili stuffed into a soft flour tortilla and smothered in cheddar & Monterey Jack cheese. .sour cream and homemade mango salsa

Chicken Risotto
Fresh leaf basil, tarragon, parsley & wild mushroom. Risotto with grilled breast of chicken served with shavings of aged provolone & truffle oil drizzle

Jamaican Jerk Thighs
Organic chicken thighs. .boned and stuffed with Creole vegetables mélange. Rolled, tied- rubbed with traditional dry jerk spices. Open flame grilled and drizzled with jerk sauce

Sushi grade Ahi Tuna
Dusted with wasabi powder and seared to “Rare” in a caste iron pan . . .sliced and fanned over a pool of gingered lime buerre blanc with mango salsa – a stir fry of matchstick vegetables, fresh ginger, garlic, light Thai chilies and tamari soy served with traditional condiments

Smokin’ Sampler
Hearts of Palm wrapped in thinly sliced Norwegian smoked salmon apple wood smoked local trout fillet, Smoked N. Atlantic Blue fish and smoked bay scallops served pelted with imported caper berries served with a thinly sliced salad of cukes, baby greens tossed in a dilled crème fraiche

Shrimp in Marinara butter
Jumbo shrimp gently steamed in a marinara butter sauce Resting on a bed of Tortellini & wilted spinach

Day boat ‘Jerk’
Dry jerk rubbed jumbo scallops . . pan seared, served in a pool of mango, lime buerre blanc, drizzled with jerk sauce and with fried plantain

Panko Lemon Fish
Buttery, white flesh tile fish rolled in Japanese panko crumbs and pan browned to a crispy finish.. served with a light salad of micro greens tossed with a fresh papaya & kiwi vinaigrette and finished with a clean tropical salsa angel hair pasta with sauce of fresh orange juice,

Lamb Chop Taverna style
Organic Australian chop . . painted with a simple marinade of balsamic, virgin olive oil, & fresh herbs - grilled and served over Greek sundried tomato Orzo

Duck & Foie Gras Sausage
Muscovy duck and Foie Gras Sausages with a beautiful melting tenderness-poached – then pan browned served drizzled with a reduction of duck stock & sautéed mushrooms

Thai Filet Stir Fry
Prime Angus Filet Mignon. . thinly sliced and flashed in a pan with soy, ginger, & Thai chili garlic. Fanned over a stir fry of fresh julienne vegetables tossed with canton noodle

Filet Bites
Filet Mignon stuffed with a mire poix of roasting vegetables, parsley and white truffle oil-grilled. Served with a snippet of parsnip & yam mash, Drizzled with a truffle vinaigrette

Bread service $ 1.50 per person

All Selections are ‘Chef’s Bites’ portioned “Small plates”

$ 15.00 per each selection