Lily's on Main

Name: Lily's on Main
Address: 124 E. Main St., 17522, PA, 17522
Telephone: 717-738-2711

124 E. Main St., Ephrata, PA 17522, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

SUNDAY MORNING BEVERAGES

JUICES

Tropicana orange, grapefruit, cranberry or V-8.

CAFE DU JOUR

Our flavored coffee of the day.

CAPPUCCINO OR ESPRESSO

Served with biscotti.

MIMOSA

Champagne and orange juice.

LILY’S CHAMPAGNE COCKTAIL

Champagne and raspberry wine.

BELLINI PUNCH

Champagne, peach schnapps and peach nectar.

BLOODY MARY

Traditional or try a Cajun Mary made with Absolut Peppar.

SOUPS, SALADS AND SANDWICHES

SOUP OF THE DAY

Chef’s daily selection.

TOMATO BISQUE

Baked in a crock with Swiss and provolone cheese.

LILY’S SPECIAL SALAD

Baby greens, endive, pear, bleu cheese crumbles, pecans, sun dried cranberries and pomegranate vinaigrette.

GRILLED CAESAR SALAD

A half head of char grilled romaine lettuce, roasted tomato bruschetta, Parmesan and house made dressing.

CRAB AND AVOCADO SALAD

Half an avocado filled with jumbo lump crab on a bed of baby greens, cucumber, tomato and remoulade dressing.

COBB SALAD

Baby greens, grilled chicken breast, bacon, avocado, hard cooked egg, tomato, crumbled bleu cheese and classic cobb dressing.

KOBE BURGER

Grilled half pound American Kobe beef burger on a toasted roll, served with lettuce, tomato, and red onion, French fries.

CALLA LILY CLUB

Roast turkey breast, tasso ham, Swiss cheese, lettuce, tomato and mayo on toasted country white bread, served with French fries.

CHICKEN QUESADILLA

Grilled chicken breast, peppers, onions and pepper jack cheese in a jalapeno tortilla, garnished with salsa, sour cream, guacamole and corn chips.

EGG DISHES

LILY'S OMELETS

Applewood smoked bacon and American cheese, toast.

EGGS BENEDICT

Served on toasted English muffins with poached eggs, asparagus and Hollandaise sauce.

BEEF TIPS AND EGGS

Sauteed filet tips with mushrooms and shallots, simmered in marsala wine sauce, topped with two poached eggs, asparagus, Hollandaise and toast.

EGGS FLORENTINE

Pesto creamed baby spinach with sautéed mushrooms and roasted tomatoes, topped with two eggs and Parmesan cheese, baked in an iron skillet, toast.

STUFFED PEACH MELBA FRENCH TOAST

Country white bread dipped in egg batter, stuffed with brie, peaches and raspberries, served wtih maple syrup and a side of apple wood bacon.

ENTREES

RASPBERRY CHICKEN

Baked almond bread crumb encrusted chicken breast, topped with melted brie, over Chambord sauce.

CHICKEN OSCAR

Grilled chicken breast topped with crabmeat and Hollandaise

SANTA FE CHICKEN

Grilled Chicken breast, black bean salsa and chili-pepper penne tossed with pepper-jack cheese and cream, garnished with red and blue corn chips.

GRILLED SOCKEYE SALMON

Grilled Alaskan salmon fillet topped with horseradish butter.

LILY' S CRAB CAKE

Broiled 5 oz all lump crab cake laced with sweet white corn, served with a drizzle of basil tartar sauce.

LOBSTER MACARONI & CHEESE

Pasta tossed with lobster and roasted tomatoes, in a white cheddar cream saue, topped with bread crumbs and Parmesan cheese, baked in an iron skillet.

LUNCH MENU

SOUPS AND SALADS

SOUP OF THE DAY

Chef’s daily selection.

TOMATO BISQUE

Baked in a crock with Swiss and provolone cheese.

LILY’S SPECIAL SALAD

Baby greens, endive, pear, bleu cheese crumbles, pecans, sun dried cranberries and pomegranate vinaigrette.

GRILLED CAESAR SALAD

A half head of char grilled romaine lettuce, roasted tomato bruschetta, Parmesan and house made dressing.

WARM WILTED BABY SPINACH SALAD

Baby spinach tossed with sautéed andouille sausage, mushrooms, shallots, roasted tomatoes and balsamic vinaigrette, garnished with hard cooked egg, goat cheese and pecans

CRAB AND AVOCADO SALAD

Half an avocado filled with jumbo lump crab on a bed of baby greens, cucumber, tomato and remoulade dressing.

COBB SALAD

Baby greens, grilled chicken breast, bacon, avocado, hard cooked egg, tomato, crumbled bleu cheese and classic cobb dressing.

SALAD SAMPLER

A sample of our chicken waldorf and albacore tuna salads served with fresh fruit and baby greens.

APPETIZERS AND LITE LUNCHES

LANCASTER COUNTY CHEESE PLATE

Local cave aged Pennsylvania Noble cheddar with huckleberry jam and fresh goats milk cheese with pecans, garnished with fresh fruit.

ALMOND ENCRUSTED DUCK TENDERS

Crispy fried duck tenderloins served with Asian BBQ sauce.

FLASH FRIED CALAMARI

Served with Thai curry dipping sauce.

SHRIMP AND CRAB COCKTAIL

Iced shrimp served with Absolut vodka cocktail sauce and jumbo lump crab meat served with remoulade sauce.

APPLE WOOD SMOKED BACON WRAPPED SEA SCALLOPS

Served with grilled asparagus and a drizzle of remoulade dressing.

LOBSTER SPRING ROLL

Crispy fried lobster, crab and vegetable spring roll served with an orange ginger dipping sauce.

SMOKED SALMON CRESPELLE AND MARSCAPONE

Crepes layered with smoked salmon pastrami and Italian cream cheese, garnished with cucumber, red onion, capers, tomato and a drizzle of basil oil.

SANDWICHES

KOBE BURGER

Grilled half pound American Kobe beef burger on a toasted roll, served with lettuce, tomato, and red onion.

CHICKEN WALDORF WRAP

Chicken salad with sun dried cranberries, pears and pecans wrapped in a spinach tortilla.

CALLA LILY CLUB

Roast turkey breast, tasso ham, Swiss cheese, lettuce, tomato and mayo on toasted country white bread.

GRILLED HAM AND BRIE

Toasted tasso ham and brie with tomato and Dijon mustard on country white bread.

GRILLED PORTOBELLO MUSHROOM

Topped with roasted tomatoes, provolone cheese and pesto on a toasted roll.

GRILLED CHEESE WITH CRAB

Grilled country white bread with a parmesan crust, lump crab, asparagus, roasted tomatoes, and white cheddar cheese.

TUNA MELT

Albacore tuna salad, oven roasted tomatoes, Parmesan and provolone cheese on flat bread.

LUNCH ENTREES

BEEF TENDERLOIN TIPS

Pan-seared filet tips with mixed mushrooms and shallots, simmered in marsala wine sauce, served with mashed potatoes and asparagus.

GRILLED KOBE MEATLOAF

Grilled American Kobe beef and pork meatloaf served with mashed potatoes, asparagus and roasted onion tomato gravy.

RASPBERRY CHICKEN

Baked almond bread crumb encrusted chicken breast, topped with melted brie, served with mashed gold potatoes, asparagus and chambord sauce.

GRILLED ALASKAN SALMON

Grilled wild Sockeye salmon fillet topped with horseradish butter, served with soy bean succotash and asparagus.

LILY’S CRAB CAKE

Broiled 5 oz all lump crab cake laced with sweet white corn, served with grilled polenta, sliced tomato, asparagus and a drizzle of basil tartar sauce.

LOBSTER MACARONI & CHEESE

Pasta tossed with lobster and roasted tomatoes in a white cheddar cream sauce, topped with bread crumbs, Parmesan cheese and asparagus, baked in an iron skillet.

SANTA FE CHICKEN

Grilled chicken breast, black bean salsa and chili pepper penne pasta tossed with pepper jack cream sauce, garnished with asparagus and corn chips.

TILAPIA FISH & CHIPS

Beer battered tilapia fillet, lightly fried, topped with basil tartar sauce, served with French fries and coleslaw.

CHICKEN QUESADILLA

Grilled chicken breast, peppers, onions and pepper jack cheese in a jalapeno tortilla, garnished with salsa, sour cream, guacamole and corn chips.

DINNER MENU

APPETIZERS

SOUP OF THE DAY

Chef’s daily selection

TOMATO BISQUE

Fresh tomato soup with a touch of cream, baked in a crock, topped with Swiss and provolone cheese.

LANCASTER COUNTY CHEESE PLATE

Local cave aged Pennsylvania Noble cheddar with huckleberry jam and fresh goats milk cheese with pecans, garnished with fresh fruit.

ALMOND ENCRUSTED DUCK TENDERS

FLASH FRIED CALAMARI

Served with Thai curry dipping sauce.

SHRIMP AND CRAB COCKTAIL

Iced shrimp served with Absolut vodka cocktail sauce and jumbo lump crab meat served with remoulade sauce.

LOBSTER SPRING ROLL

Crispy fried lobster, crab and vegetable spring roll served with an orange ginger dipping sauce.

SMOKED SALMON CRESPELLE AND MARSCAPONE

Crepes layered with smoked salmon pastrami and Italian cream cheese, garnished with cucumber, red onion, capers, tomato and a drizzle of basil oil.

SPECIALTY SALADS

LILY’S SPECIAL SALAD

Baby greens, endive, pear, bleu cheese crumbles, pecans, sundried cranberries and pomegranate vinaigrette.

GRILLED CAESAR SALAD

A half head of char grilled romaine, roasted tomato bruschetta, Parmesan cheese and classic Caesar dressing.

WARM WILTED BABY SPINACH SALAD

Baby spinach tossed with sautéed andouille sausage, mushrooms, shallots, roasted tomatoes and balsamic vinaigrette, garnished with hard cooked egg, goat cheese and pecans.

LITE FARE

KOBE BURGER

Grilled half pound American Kobe beef burger on a toasted roll, served with lettuce, tomato, red onion and French fries.

CALLA LILY CLUB

Roast turkey breast, tasso ham, Swiss cheese, lettuce, tomato and mayo on grilled country white bread, served with French fries.

COBB SALAD

Baby greens, grilled chicken breast, bacon, avocado, hard cooked egg, tomato, crumbled bleu cheese and classic cobb dressing.

CRAB AND AVOCADO SALAD

Half an avocado filled with jumbo lump crab on a bed of baby greens, cucumber, tomato and remoulade dressing.

TILAPIA FISH & CHIPS

Beer battered tilapia fillet, lightly fried, topped with basil tartar sauce, served with French fries and coleslaw.

CHICKEN QUESADILLA

Grilled chicken breast, peppers, onions and pepper jack cheese in a jalapeno tortilla, garnished with salsa, sour cream, guacamole and corn chips.

ENTREES

BEEF TENDERLOIN TIPS GORGONZOLA

Pan-seared filet tips with mixed mushrooms and shallots, simmered in marsala wine sauce, served with gorgonzola ravioli.

GRILLED KOBE MEATLOAF

Grilled American Kobe beef and pork meatloaf served with mashed gold potatoes and roasted onion tomato gravy.

CALVES LIVER AU POIVRE

Sauteed calves liver, served medium, with cracked black peppercorns, red onion preserves, mashed gold potatoes, brandied raspberry glaze, pistachios.

PORK TENDERLOIN AND SEA SCALLOPS

Grilled pork tenderloin and apple wood bacon wrapped sea scallops, served with mashed gold potatoes and huckleberry zinfandel sauce.

RASPBERRY CHICKEN

Baked almond bread crumb encrusted chicken breast, topped with melted brie, served with mashed gold potatoes and chambord sauce.

SANTA FE CHICKEN

Grilled chicken breast, black bean salsa and chili pepper penne pasta tossed with pepper jack cheese and cream, garnished with corn chips.

TURKEY MIXED GRILL

Grilled turkey breast and smoked turkey sausage served with slices of mango, on a bed of soybeans, wheatberries, sundried cranberries and corn, drizzled with chipotle chili mango barbecue sauce.

GRILLED ALASKAN SALMON

Grilled wild Sockeye salmon fillet topped with horseradish butter, served on a bed of soy bean succotash.

LILY’S CRAB CAKE

Broiled 5 oz all lump crab cake laced with sweet white corn, served with grilled polenta, sliced tomato and a drizzle of basil tartar sauce.

LOBSTER MACARONI & CHEESE

Pasta tossed with lobster, roasted tomatoes, white cheddar cheese and cream, topped with bread crumbs and Parmesan cheese, baked in an iron skillet.

GRILLED VEGETABLE RAVIOLI

Fresh pasta filled with grilled vegetables and cheese, served with wilted baby spinach and roasted red pepper tomato sauce.