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

Exotic Moroccan Spiced Wings (GF)

aromatic with hints of saffron, orange, fennel, and heat
10

Gin and Oyster Bisque

buttery brioche croutes
8

Mozzarella Caprese (GF)

roasted tomatoes / basil / balsamic drizzle
9

Tempura Calamari Fritti

balsamic soy dipping sauce
11

Charcuterie Board

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

Mediterranean Mezze Tasting Plate

chickpea / garlic ground almond and yogurt / fig black olive tapenade with roasted red pepper, feta, crispy flatbread
10

Warm Spring Asparagus Mimosa (GF)

toasted hazelnuts, orange vinaigrette, Serrano ham, dates
8

Soup du Jour

5.5

Butternut Squash Soupe (GF)

with crab and curry spice
6

Cornmeal Crusted Long Stem Artichokes

with lemon aioli
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

Salad of Arugula and Frisee with Roasted Butternut Squash, Pecans, Pomegranate, Chevre Cheese (GF)

white balsamic vinaigrette
7.5

Browned Brussels Sprouts with Truffle Cream (GF)

crispy fried sage
10

Chilled South Florida Seafood Cocktail (GF)

shrimp, calamari, bay scallops, pink grapefruit, blood orange, avocado, citrus vinaigrette, cilantro
12

Salads

Land and Sea Salad (GF)

filet mignon, 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
sub quinoa (GF)
13

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
21

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

Chicken BBQ Pizza

Jack Daniels smoked bbq sauce, pickled red onions, fresh mozzarella, cilantro
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

Delmonico Steak for Two
Port Green Peppercorn Cream Sauce (GF)

asparagus, potato puree
57

Mediterranean Swordfish with Braised Lentils (GF)

roasted cherry tomatoes, feta cheese, Kalamata olives and arugula
26

Local Rack of Lamb with Rosemary Rub (GF)

roasted new potatoes, asparagus, red wine balsamic jus
32

Prosciutto Wrapped Chicken with Basil and Brie
Classic Brown Sauce (GF)

22

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
24

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, roasted red onions, sautéed spinach with garlic
39

Vegan Entrée – Braised Butternut Squash, Garbanzo and Kale in Coconut Green Curry Sauce (V/V+/GF)

over roasted spaghetti squash and quinoa, toasted squash seeds
18

Molasses Mustard Glazed Salmon with Sherry Beurre Blanc

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

Lump Crab Cakes with Cheddar Black Pepper Biscuit

country ham and sweet hot mustard sauce, braised frisee
26

Casuela Roast of Diver Scallops (GF)

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable
26

Poached Caribbean Lobster Vodka Rosa

shrimp, lump crab, four cheese ravioli
29

Filet Mignon with Gorgonzola Butter (GF)

whipped potatoes, vegetable
32

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