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!!! Meatballs al Forno

four house made meatballs studded with pine nuts, prosciutto, golden raisins; charred red onions, balsamic-butter sauce
8

Mozzarella Caprese (GF)

fresh local tomatoes / basil / balsamic drizzle
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

Italian Wedding Soup

5.5

NEW!!! Chilled Aegan Seafood Cocktail (GF)

shrimp, scallops, mussels and calamari, roasted red peppers, shaved fennel, black olives, feta; lemon oregano vinaigrette
13

Lancaster County Fried Green Tomatoes

roasted red peppers, creamy blue cheese, arugula and cheese crumbles
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

Butternut Squash Soupe (GF)

with crab and curry spice
6.5

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

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

Crab Pizza

with mango, red bell pepper and Italian tellegio 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!!! Wild Caught Alaskan Halibut White bean Ragout and Braised Escarole (GF)

pickled carrots
29

NEW!!! Lump Crab Cakes with Roasted Corn Fennel Succotash

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

NEW!!! Roast Pork Tenderloin Aux Pruneux with House Cellared Sauerkraut and SMoked and Fresh German Sausages

horseradish mustard schmehr, whipped potatoes
21

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!!! Warm Pear and Cranberry Crisp

with oatmeal crumble, vanilla ice cream

NEW!!! Guinness Dark Chocolate Espresso Layer Cake

with hazelnut buttercream

Brown Butter Bourbon Pecan Pie Ala Mode

Frozen Yogurt Terrine with Blueberries and Pistachios

mango and strawberry garnish, blackberry sauce

Marquis au Chocolat (GF)

flourless chocolate cake topped with dark chocolate mousse

Vanilla Bean Crème Brûlée (GF)

NEW!!! Pumpkin Cheesecake with Molasses Whipped Cream

NEW!!! Olive Oil Carrot Cake with Maple Walnut Buttercream

vanilla ice cream

Marquis au Chocolat (GF)

flourless chocolate cake topped with dark chocolate mousse

Dark Chocolate Budino with Espresso Almond Biscotto

vanilla amaretto whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

Trio of Ice Cream and Sorbet

Belgian chocolate ice cream · mango sorbet · dulce de leche ice cream

About Us

What was once a farmer’s market is now Judy’s on Cherry, a beautifully renovated, Mediterranean-inspired fine dining restaurant in the heart of downtown Reading.

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