A one of a kind urban fine dining experience…

Key: GF = Can be prepared Gluten-free · V = Can be prepared Vegetarian · V+ = Can be prepared Vegan

Small Plates

NEW!!! Mussels with Fennel, Orange and Shallots in Ouzo Scented Broth

toasted orzo
10

Meatballs al Forno

four house made meatballs studded with pine nuts, prosciutto, golden raisins; charred red onions, balsamic-butter sauce
9

NEW!!! Winter Mozzarella with Green Olive Relish and Cured Salami (GF)

lemon-lavender honey, pesto
9

Calamari Fritti (GF)

dusted in rice flour and served with lemon aioli dipping sauce
11

Charcuterie Board

imported meats, cheeses, marcona almonds, olives, guava paste, and garlic toast
15

Mezze Tasting Plate

humus, skordalia, fig black olive tapenade with roasted red pepper; feta relish, crispy flatbread
11

NEW!!! Thai Tuna Tartar (GF)

spiced coconut milk, lime juice, red onion and cilantro; avocado garnish
10

Skillet Roasted Clams with Spanish Chorizo

chipotle cream with sherry / farro
12

Gorgonzola Baked Figs Topped with Bacon (GF)

fennel salad, balsamic drizzle
10.5

Browned Brussels Sprouts with Truffle Cream (GF)

crispy fried sage
10.5

Arancini Rice with Spinach, Artichokes, Fontina Cheese (GF)

chunky marinara, spinach saute
9

Butternut Squash Soupe (GF)

with crab and curry spice
6.5

Seasonal Soupe du Jour

6/9

Salads

Land and Sea Salad (GF)

sirloin medallions, jumbo shrimp, scallops, lemon pesto, crumbled gorgonzola cheese, diced tomato, onions, balsamic vinaigrette
18

The Cowboy Ciao

smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nuts and dried fruit, pesto buttermilk dressing
13
sub quinoa (GF)

Kale Crosses The Border (GF)

shaved kale, Mexican black beans, shredded chicken, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing anchovies, lemony Caesar dressing
13

Pastas

Enraged Penne Pasta (V)

spicy plum tomato sauce, capers, fresh basil, parmesan cheese 14
with chicken 16
with shrimp 21

Vodka Rosa Crab Pappardelle

jumbo lump crab, tomato vodka rosa sauce, basil, red pepper flakes
22

Hearth Fired Pizzas

Pizza Margherita (V)

tomato sauce and mozzarella cheeses – fresh and whole milk, basil 11
add pepperoni 12.5

Steak and Gorgonzola Cheese Pizza

with caramelized onions and mozzarella cheese
12

Shrimp with Sun Dried Tomato, Basil and Chevre Cheese

12

Exotic Mushroom Pizza

porcini, shitake, and oyster mushrooms, caramelized onion, fontina cheese, truffle oil
13

vegan cheese available
pizzas NOT available Saturday

Large Plates

NEW!!! Burgundy Braised Short Ribs of Beef with Seasonal Roasted Root Vegetables

turnips, carrots, potatoes, yams
25

NEW!!! Sherry Glazed Pork Chop with House Cellared Sauerkraut and German Sausages

whipped potatoes
21

NEW!!! Rainbow Trout with Polenta Sage Wild Mushroom Stuffing and Blood Orange Gastrique

cauliflower carrot medley
23

Lump Crab Cakes with Roasted Corn Fennel Succotash

candied butternut squash, brown sugar bacon, lemon beurre blanc
26

Coriander – Scented Cauliflower Cutlet with Spaghetti Squash and Melted Tuscan Kale (GF)(V)

cultivated Pennsylvania mushrooms, butternut habanero drizzle
18

Limoncello Chicken with Saffron Aioli

baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun dried tomatoes; served over capellini
21

Skillet Roasted Seafood Paella (GF)

shrimp, clams, calamari, scallops and chorizo sausage in a saffron scented rice with peas, Spanish olives, roasted red pepper
24

Dry Aged New York Strip Steak (GF)

roasted potatoes, charred red onions, sautéed spinach with garlic
39

Molasses Mustard Glazed Salmon with Sherry Beurre Blanc (GF)

roasted garlic beets, Brussels sprouts petals, quinoa brown rice
23

London Broil with Brown Butter Caramelized Radishes and Roasted Exotic Mushrooms (GF)

the classic revisited – chef suggests a medium rare preparation for best flavor profile and tenderness
26

Casuela Roast of Diver Scallops (GF)

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable
28

Poached Caribbean Lobster Vodka Rosa

shrimp, lump crab, four cheese ravioli
29

Filet Mignon with Gorgonzola Butter (GF)

whipped potatoes, vegetable
32

Desserts

All of our desserts are made in-house by our Pastry Chef Steph Endy
NEW DESSERT MENU COMING SOON!

NEW!!! Honey Crisp Apple and Fig Crumble with Toasted Almonds

rosemary chevre ice cream, white balsamic honey reduction

Brown Butter Bourbon Pecan Pie Ala Mode

NEW!!! Dark Chocolate Brandied Cherry Cheesecake, Cinnamon Whipped Cream, Chocolate Curls

NEW!!! Orange Gran Marnier Buche de Noel with White Chocolate Chantilly

Florida citrus compote and chocolate meringue mushrooms

Olive Oil Carrot Cake with Cream Cheese Frosting

vanilla ice cream

Marquis au Chocolat (GF)

flourless chocolate cake topped with dark chocolate mousse

Maple Bacon Pumpkin Flan

candied bacon, white chocolate whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

Hershey’s Old Fashioned Chocolate Peppermint Layer Cake

Vanilla Bean Crème Brûlée (GF)

Trio of Ice Cream and Sorbet

Belgian chocolate ice cream · blackberry cabernet sorbet · pumpkin ice cream

Hours

Lunch:
Tue-Fri 11:30am-2:00pm

Dinner:
Tue-Sat 5:00pm-9:00pm

Contact Us

30 South 4th St
Reading, PA 19602

(610) 374-8511

judy@judysoncherry.com

Gift Cards

One size fits all! We can even email the certificate.

Call us to purchase or stop in during business hours.