SEPTEMBER FEATURES

APPETIZER FEATURE:
CALAMARI: Tempura battered and flash fried, served with a soy-black vinegar glaze.

PETITE PLATE FEATURE:
GULF SHRIMP:  Marinated and char-grilled, placed atop grilled goat cheese polenta cake and finished with a tomato-feta coulis.

ENTREE FEATURES:
CHICKEN BALLONTINE  Rolled, boned, and tied, stuffed with feta, sun-dried tomato, basil and prosciutto, roasted until crisp and accented with glace de vainde, and then served with the starch and vegetable of the day..

CURRIED LAMB STEW:  Spiced with east Indian style curry, braised with root vegetables, garlic, and onion, pooled around a Mediterranean style cous-cous, and vegetable of the day.

COFFEE CRUSTED RIBEYE:  Rubbed with fresh ground coffee, cayenne, and garlic, grilled to your liking, finished with a Guinness stout glaze and accompanied by the starch and vegetable of the day. 

DESSERT FEATURE:
STRAWBERRY CREME BRULEE:  Housemade custard crusted with sugar and torched until crisp.

 APPETIZERS

Jumbo Shrimp Cocktail
Chilled & Served with Lime Cocktail & Moutarde Sauce.

Maryland Style Crab Cakes
Fresh lump blue crab, tossed in traditional vegetables and spices, seared and accompanied by red pepper remoulade

Mezze Mediterranean
Tyokefteri, hummus, and tzatziki with grilled pita & kalamata olives.

Port Wine Cheese
Accompanied by a variety of cracked wheat and water crackers alongside fresh red grapes.         

Mussels Marinere  
Prince Edward Island Mussels Steamed in a White Wine Sauce.

Lamb Chops
Herb marinated and grilled, accented with basil cruda, goat cheese polenta timbale and finished with rosemary toasted garlic oil.

Rock Shrimp
Buttermilk marinated, flash fried, served with sambal aioli and field greens

Cambodian Rolls
Fresh soy and coriander marinated vegetables wrapped in rice paper and served with Nam Prik dipping sauce.

Stuffed Portabello
Filled with seafood stuffing and baked with provolone and asiago cheeses. 

Blackened Beef Tips
Accompanied by a Poppy Honey Dipping Sauce.

Tuna Tartare
Presented on water crackers and finished with black sesame seed vinaigrette and ponzu glaze.  

Seafood Cioppino
Medley of seafood floating in a Dungeness crab broth.

Baked French Onion
Topped with Garlic Crouton & Cheese and tobacco onions.

Soup Du Jour

House Salad
Field greens & romaine with tomato, cucumber, red onion & carrot.

The IBC Wedge
Shaved red onions & roma tomatoes rested atop a wedge of iceberg lettuce & dressed with 1000 i sland dressing.

Caesar Salad
Romaine lettuce tossed with focaccia croutons & creamy caesar dressing & garnished with shaved parmesan cheese.

Mozzarella Caprese
Sliced beefsteak tomatoes & fresh mozzarella cheese drizzled with basil infused olive oil & balsamic glaze and seasoned with fresh cracked black pepper & sea salt.

Romaine & Apple Salad
Medley of candied walnuts, red grapes, crumbled bleu cheese, apple & romaine lettuce tossed with a celery seed dressing.

Fresh Beet Salad
Fresh beets roasted and accented with olive oil, montrachet goat cheese, bosc pears, walnuts, fresh herbs and balsamic vinegar served atop house greens.

Vietnamese Rice Noodle Salad
Mixed greens, tomato, cucumber, julienned carrots, and bamboo shoots tossed in a ginger peanut dressing and then topped with crispy rice noodles tossed in a sweet Thai chili sauce

Harvest Salad
Candied granola, dried cranberries, fresh apples, and mesculin mix tossed in a reduced apple cider vinaigrette and finished with shaved bittersweet cacao.

For Any Entrée Salad
Add Grilled Chicken
Add Grilled Salmon
Add Grilled Shrimp

DINNER ENTREES 

Roasted Vegetable Lasagna
Fresh vegetables roasted in garlic and onions and layered between lasagna noodles, creamy veloute' and a blend of cheeses.  Baked until golden and served with vegetable of the day.

Linguini Caprese
Linguini pasta tossed with fresh roasted tomatoes, torn basil and shredded parmesan cheese.  

Pasta Marinara
Featuring old fashion pasta with marinara and meat balls.

Chicken Parmesan
Breaded chicken cutlet topped with marinara, provolone & parmesan cheeses and served on a bed of linguini.

Moroccan Chicken
Breast of chicken sautéed and infused with a sauce of dried currants, golden raisins, pine nuts, Moroccan peppers and natural jus and served with starch and vegetable of the day.

Chicken Marsala
Breast of chicken rolled in seasoned flour and pan seared with shallots and wild mushrooms deglazed with marsala wine and served with starch and vegetable of the day.

6 oz. Sirloin
Choice cut sirloin steak rubbed in house seasoning and grilled to your liking acompanied by starch and vegetable of the day.

Braised Short Ribs
Slowly braised in natural jus, accompanied by horseradish gremolata with Chef’s selection of vegetable and starch 

New York Strip Steak
Char-grilled with house seasoning or blackened to your liking and served with starch and vegetable of the day.

12oz Ribeye
Char-grilled with house seasoning or blackened to your liking and served with starch and vegetable of the day.

Filet Mignon
Served with your choice of Roquefort blue cheese smear or shrimp béchamel and served with starch and vegetable of the day.

Double Bone Pork Chop
Char-grilled and basted with grain mustard and maple syrup – allow 20 minutes for preparation and served with starch and vegetable of the day.

Grilled Lamb Chops
Served with starch and vegetable of the day.

Crown Rack of Lamb
14 oz of fresh marinated New Zealand lamb, roasted in herbs and housemade seafood stuffing and served with the starch and vegetable of the day.

Swordfish Kappanatta
Marinated in olive oil, grilled and accented with a sauce of Greek olives, Bermuda onions, capers, red wine vinegar and roasted garlic, and served with starch and vegetable of the day.

Char-grilled Norwegian Salmon
Finished with fresh dilled cream and served with starch and vegetable of the day.

Confit of Salmon
Norwegian Salmon slowly poached in lemon olive oil, quickly seared and topped with Nicoise olive tappenade and finished with paquillo pepper coulis and served with starch and vegetable of the day.

Ginger Soy Salmon
Marinated, grilled and served alongside Asian stir-fry and cellophane noodles.

Maryland Style Crab Cakes
Fresh Lump Blue Crab, tossed in traditional vegetables and spices, seared and accompanied by red pepper remoulade and served with starch and vegetable of the day.

Atlantic Sea Scallops
Char-grilled and accompanied by preserved lemon salsa and served with the starch and vegetable of the day.

Sesame Tuna
White and black sesame seed crusted Ahi tuna steak, quickly seared and served on a bed of cold cellophane noodle salad, goma wakame and finished with wasabi aioli.

Pan Roasted Duck Breast
Breast of duck pan seared and roasted in wild mushrooms and served atop fired brandy crème and served with the starch and vegetable of the day.

PETITE PLATES

Maryland Style Crab Cake
Fresh lump blue crab, tossed in traditional vegetables and spices, seared and accompanied by red pepper remoulade, and served with a touch of today's starch and vegetable.

Petite Morroccan Chicken
Seared chicken breast served in a sauce of dried currants, golden raisins, pine nuts, peppers, veal jus and served with a touch of today's starch and vegetable.

Petite Salmon
Grilled and served with a fresh dill cream, accompanied with a touch of today's starch and vegetable.

Fruits, Berries & etc
A fruit plate with your choice of cottage cheese or fruit yogurt topped with fresh berries
Add Chicken
Add Salmon

Short Ribs of Beef
Slowly braised in natural jus, accompanied by horseradish crema' and a touch of today’s starch and vegetable

Petite Surf & Turf
4 oz char-grilled filet mignon and rosemary skewered shrimp accented with a light shrimp béchamel and served with a touch of today's starch and vegetable.

All petite plates do not include a side house salad.  Please inform your server if you would like to add a side salad for an additional charge.

Steak Ciabatta
Sliced sirloin topped with caramelized onions, sautéed mushrooms & provolone cheese on a toasted ciabatta roll.

Cashew Chicken Avocado Wrap
Grilled chicken nestled in a bed of chopped cashews, pepperjack cheese, romaine lettuce and guacamole.

Buffalo Chicken Wrap
Fried chicken tossed with buffalo sauce wrapped in a flour tortilla with romaine & bleu cheese dressing.

Grilled Chicken Sandwich
On a Kaiser roll with lettuce, tomato & onion.

Crab Cake Sandwich
Toasted ciabatta roll, spring mix, whole grain mustard aioli.

New Orleans Po-Boy
Flash fried rock shrimp with shredded romaine, tomatoes and 1000 island dressing served on a grilled, buttered French roll.

IBC Lite-Style Rueben
Shaved Canadian bacon, sauerkraut & 1000 island dressing between toasted r ye & melted swiss cheese.

Flatbread Panini
Fresh mozzarella married with roma tomatoes, sundried tomatoe basil pesto slathered between focaccia flatbread and grilled until crisp.

Turkey Panini
Smoked turkey layered with grilled tomatoes, rendered Pancetta, smoked gouda cheese and finished with red onion marmalade.

IBC Burger
The IBC grilled sirloin burger served with lettuce, tomato & onion
Add cheese

BAR MENU - SERVED ONLY AT THE BAR

IBC Burger
Rubbed in house seasoning, char-grilled and served on a kaiser roll with lettuce, tomato and bermuda onion.

Southwest Chicken Spring Rolls
Cumin spiked shredded chicken, red bell peppers, green chilis and roasted corn stuffed in wonton wraps.  Fried golden and served with chipotle maynnaise.

Irish Boxty Cakes
Filled with ham and sauteed cabbage, panko crusted and seared, served atop wilted greens and a wild mushroom demi glace.

Tuscan Chicken Sandwich
Grilled marinated breast of chicken topped with fire-roasted red peppers, artichoke hearts, caramelized onions and melted brie cheese on a foccacia roll.

French Dip
Thin sliced roasted beef piled on a French sub roll accompanied by au jus. 

*As required by the State of Pennsylvania, we provide this information: “The consumption of raw or undercooked foods such as meat, fish & eggs may contain harmful bacteria that may cause serious illness or death.”