table 14
Chef’s Table | An Intimate Tasting Experience
Per Diem invites you to take a seat at something more personal.
Table 14 is an intimate Chef's Table experience, seating just six guests for a single-seating, seven-course degustation menu held by reservation only on the second Thursday of each month. Whether you arrive with friends or leave having made new ones, the evening is as much about community as it is about cuisine.
Each menu is thoughtfully crafted around the rhythms of the season, the bounty of Lancaster and its surrounding counties, and a spirit of curiosity that reaches beyond our local landscape. No two Table 14 menus are ever repeated. Every course is a reflection of what's available, what's inspiring, and what's worth sharing.
Along the way, each dish arrives with a story: the farm it came from, the hands that grew it, and the decisions that brought it to your plate. A curated beverage pairing is available to complement the progression of the meal, enhancing the flavors and narratives of each course.
No menu is ever repeated. Only guided by what's good right now.
This is more than dinner. It's a conversation between chef, farmer, guest, and season—shared around one table, one evening at a time.
UPCOMING EXPERIENCES
OCTOBER
Autumn Takes the Table
October brings the full character of fall to Table 14. Expect earthy Kennett Square mushrooms, sweet potatoes, beets, winter squash, and an array of mixed potato varieties alongside crisp cabbage, kale, bok choy, kohlrabi, radishes, and other winter greens. Pasture-raised heritage pork and lamb, along with wild game, add depth and richness to a menu shaped by the harvest and the transition into colder days.
MENU:
Amuse Bouche:
Crispy potato cannolo, whipped ricotta, parmesan, lemon, chive
Course two: Cold appetizer
Apple toast, house apple butter, whipped cultured cream,grilled celery heart, pickled celery root, local apple, farm house sourdough
Course Three: Hot appetizer
Red beet arancini, goat cheese, marinated shallot, fermented beet aioli, sea salt
Course Four: Pasta
Ravioli spiral, fermented fresno sweet potato, preserved lemon brown butter, braised mustard greens, black walnut pangrattato, parmesan
Course Five: Protein
Smoked local trout, caramelized honey nut squash puree, apple cider consomme, chili crunch, local apple salad
Course Six: Main Protein
Pan roasted Pheasant, Grilled local mushroom, braised savoy cabbage, roasted grape mostarda, juniper jus
Cheese Seven: Cheese Course
Lancaster county aged cheddar, local honey comb, pickled mustard seed, rye crispy
Course Eight: Dessert
Local maple pot de creme, espresso mousse, brown butter streusel, maldon salt
NOVEMBER
Late Fall Harvest
November leans into the hearty, earthy flavors of late fall. Acorn and delicata squash, parsnips, celery root, sweet potatoes, turnips, rutabagas, and hearty greens take center stage alongside Brussels sprouts, cauliflower, fennel, and leeks. Pasture-raised turkey and chicken, PA Preferred trout, and locally raised beef bring seasonal depth to a menu inspired by the abundance of the harvest.
DECEMBER
Winter Sets In
December brings a deeper, more savory expression of the season. Root vegetables like celery root, parsnips, rutabagas, and turnips meet sweet potatoes, winter greens, broccoli raab, radicchio, endive, shallots, and Brussels sprouts. Locally raised beef, pasture-raised poultry, and PA Preferred trout anchor a menu built for the richness of winter—with each course offering a thoughtful balance of warmth, earthiness, and brightness.
*Dietary Accommodations*
Each menu is thoughtfully curated to reflect the chef's vision and create a cohesive culinary experience. While we will do our best to accommodate dietary restrictions, modifications cannot always be guaranteed. Please share any allergies or dietary needs when making your reservation or purchasing your ticket, as some requests may not be possible without compromising the intended experience.
