Kitchen

Our Kitchen, led by Executive Chef Benjamin Sukle and Executive Sous Chef Edward Davis, offers regionally inspired, intensely flavored dishes that will leave you feeling satiated, not stuffed.  The Dorrance’s ever changing menu is best described as modern American.  It’s comprised of smaller ($6-12) and larger ($15-22) plates with a wonderful balance and variety of flavors to please the simplest to the most sophisticated palate.  We are honored to serve poultry, fish, meat and produce straight from the source, personally delivered on a daily basis by many of the farmers and fishermen themselves, offering our guests the finest product available.  Our delectable desserts are prepared in house and a la minute by our pastry chef, Courtney.  You are also welcome to request a Multi-course tasting or pre / post Theatre-fixe menu as our kitchen is open Tuesday-Saturday evenings from 5-11pm.

Our Wiki-Fixe Lunch menu, designed for the busy professional, includes your choice of Seasonal Soup, Dorrance Salad or Special Appetizer and a fresh squeezed beverage and promises to have you ready to go back to work within 35 minutes or less.  This fresh, healthy and delicious menu is offered Tuesday-Friday 11:30-2:30 under the creation and execution of Sous Chef Zachary Tenen.  Many of the dishes are vegetarian friendly in addition to our Blackbird Farm Burger, “Off the Hook” Fresh Fish Daily, Classic Steak Frites with herb butter and Duck Confit with fresh Figs.  Celebrate your business successes with an office party in our Mezzanine or impress your clients in our Executive Board Room, where doors are opened and deals are closed.