A one of a kind urban fine dining experience…

* The menu on our website is representative of our typical offerings. We do change our menu frequently to take advantage of seasonal availabilities and local specialties. Please feel free to call or email to check availability of any items on this page.

 
Small Plates

Baked Aegean Shrimp – 12

with feta, tomato, red onion, Sambuca

Moroccan Meatballs – 11

house made lamb meatballs seasoned with fresh mint, smoked paprika and cumin, harissa sauce, cucumber salad and Greek yogurt

Calamari Fritti – 11 GF

dusted in rice flour and corn meal, served with lemon aioli

Charcuterie Board – 15

imported meats, cheeses, marcona almonds, olives, guava paste, croutes

Mezze Tasting Plate – 12

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

Baked Giant Sweet Marconi Pepper – 10

candied butternut, habanero, cheesy polenta, merlot soaked cheese, crispy prosciutto, black garlic molasses

Mozarella Caprese – 11

roasted tomatoes, basil, balsamic drizzle

Browned Brussel Sprouts w/ Truffle Cream – 10.5 GF

crispy fried sage

Cornmeal Dusted Fried Long Stem Artichokes – 12 GF

saffron vinaigrette

Chilled Red Beet Napoleon – 10 GF

feta-cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

Gorgonzola Baked Figs Topped with Bacon – 10.5 GF

fennel salad, balsamic drizzle

NEW – Pumpkin Ravioli w/ Cranberry Beurre Blanc – 11

caramelized turnips, pancetta

Housemade Duck Sausage – 12

house cellared sauerkraut, cranberry apple chutney, mostarda

Judy’s Soups

Seasonal Soup – 5.5

Butternut Squash Soup w/ Crab – 6.5 GF

 
Salads

Land and Sea Salad – 18 GF

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

The Cowboy Ciao – 13

smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nuts and dried fruit, pesto buttermilk dressing

sub Basmati brown rice GF

 
Hearth Fired Pizzas

Pizza Margherita – 11

tomato sauce and mozzarella cheeses; fresh and whole milk, basil
add pepperoni – 2.5

Steak and Gorgonzola Cheese Pizza – 13

with caramelized onions and mozzarella cheese

Figs w/ Prosciutto, Italian Tallegio Cheese, Arugula and Spiced Honey – 11

Exotic Mushroom Pizza – 12

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

vegan cheese available
pizzas NOT available Saturday

 
Pastas

Enraged Penne Pasta – 14 V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese

with chicken – 16
with shrimp – 21

Vodka Rosa Crab Pappardelle – 22

jumbo lump crab, tomato vodka rosa sauce, basil

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

 
Entrées

Braised Boneless Short Ribs of Beef Osso Bucco – 25

buttered egg pappardelle, autumn vegetable medley

NEW – Duck Confit Cassoulet – 22 GF

A hearty white bean casserole enriched with the flavors of house cured confit of local duck, sausages, smoked ham, and tender braised pork

NEW – Frenched Pork Chop w/ Roasted Mushrooms and Truffle Cream – 26

mashed potatoes, vegetable of the day

Winter Root Vegetable Curry – 18 V

sweet potato, turnips, butternut, purple potatoes, finished with crispy kale; served over basmati

NEW – Black Pepper Rubbed Jurgielwicz Duck w/ Italian Amarino Cherry Sauce – 24

smashed duck fat new potatoes, seasonal vegetable, brown rice-quinoa

Horseradish Encrusted London Broil – 26

with brown butter caramelized radishes and scalloped potatoes – the classic revisited – chef suggests a medium rare preparation for best flavor profile

Riesling Poached Salmon w/ Mushrooms and Leeks, Blood Orange Fennel Beurre Blanc – 24 GF

roasted red beets, quinoa brown rice

Mediterranean Swordfish w/ Arugula Pesto – 28 GF

roasted eggplant, fennel, red onion, mushrooms; blistered grape tomatoes

Lump Crab Cakes with Fruited Couscous – 26

broccoli rabe, pomegranate, lemon beurre blanc

Casuela Roast of Jersey Scallops – 28 GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Filet Mignon with Gorgonzola Butter – 32 GF

whipped potatoes, vegetable

Limoncello Chicken w/ Saffron Aioli – 22

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

 
Desserts

All of our desserts are made in-house by our Pastry Chef Peter Dierkes

Judy Recommends…
Deep Dish Blueberry Pie ala mode

Deep Dish Strawberry-Rhubarb Pie w/ Homemade Cinnamon Ice Cream

Warm Sour Cherry Tart with Homemade Guinness Ice Cream

Chocolate Peanut Butter Bombe GF

Light, yummy, peanut butter mousse glazed in dark chocolate

Blueberry White Chocolate Cheesecake

berries & sauce

French Classic Marjolaine

layers of almond and hazelnut Daquoise, praline buttercream and chocolate ganache

Chocolate Toffee Bread Pudding

served with white chocolate Chantilly and chocolate sauce

Old Fashioned Banana Cream Pie

banana custard with fresh bananas piled with whipped cream

Mrs. Wesner’s Triple Layer Coconut Cake

moist coconut cake layers filled with coconut buttercream topped with sweet coconut

Marquis au Chocolat GF

rich, flourless chocolate cake topped with dark chocolate mousse

Lemon Tart

tart lemon filling in a shortbread crust with raspberry coulis and fresh berries

Vanilla Bean Crème Brûlée GF

a classic French favorite

Trio of Ice Cream and Sorbet GF

white chocolate raspberry with chocolate chips, blood orange sorbet, rum raisin

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

join our email list

Gift Cards

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

Call us to purchase or stop in during business hours.