Reservations

Call for Reservations:
717-273-4871

Tony’s Mining Company Restaurant
211 Rexmont Road
Cornwall, PA 17016

Gift Certificates
Available!

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Dining Menu


Available Tuesday thru Saturday From 5:00pm

~ APPETIZERS ~

SOUP DU JOUR DAILY BAKED CRAB DIP
with GARLIC TOAST
12.00
BAKED ONION SOUP au GRATIN 7.00 TOMATO BRUSCHETTA
with BLUE CHEESE
8.00
BACON WRAPPED SCALLOPS 12.00 SHRIMP COCKTAIL
15.00
OYSTERS and SHRIMP PLATE 16.00 CLAMS CASINO
12.00
AHI TUNA KABOB 13.00 SHRIMP and SCALLOPS CEVICHE
SERVED with TORTILLA CHIPS
16.00
CRAB STUFFED MUSHROOMS 12.00

~ SPECIALTY SALADS ~

 
Classic Caesar Salad with Crisp Romaine, House Made Caesar Dressing,

Baked Croutons and Parmesan Cheese
4.00 with an Entrée         8.00 ala Carte          Large 10.00

 

MAKE A LARGE CAESAR SALAD A COMPLETE MEAL BY ADDING ONE OF THE FOLLOWING:
Grilled Salmon ~ 4 Jumbo Grilled Shrimp ~ Jumbo Lump Crab Cake ~ Tenderloin Tips ~ Grilled Chicken
11.00                               10.00                                  11.00                              10.00                         8.00

~ BEEF AND CLASSIC COMBOS ~


“Enjoy a Garden Salad and your choice of our Chef’s Potato, Vegetable or Rice Selection”
FILET MIGNON ACCOMPANIED with BEARNAISE and DEMI
HAND CUT WESTERN
8 OUNCE 36.00
6 OUNCE 31.00
NEW YORK STRIP ACCOMPANIED with BEARNAISE and DEMI
FOURTEEN OUNCE CENTER CUT
38.00
TUSCAN RIB EYE
TWELVE OUNCE RIB EYE GRILLED TO YOUR LIKING TOPPED with SAUTÉED SHRIMP, BAY SCALLOPS, SPINACH, TOMATO, ARTICHOKE HEARTS and a TUSCAN STYLE DEMI GLACE
38.00
BEEF TENDERLOIN TIPS
SAUTÉED with RED BELL PEPPERS, GARLIC, MUSHROOMS FINISHED with a RED WINE DEMI over MASHED POTATOES
29.00
PRIME RIB of BEEF
SLOW ROASTED and SERVED with ROSEMARY AU JUS
FRIDAY and SATURDAY SPECIAL
12 OUNCE 31.00
16 OUNCE 36.00
COMPANY SPECIAL
A SIX OUNCE FILET MIGNON ACCOMPANIED with a HOUSE CRAB CAKE
39.00
MINERS COMBO
A SIX OUNCE FILET MIGNON ACCOMPANIED with TWO CRAB STUFFED SHRIMP
39.00
Rare (Red, Cold Center). Medium Rare (Red, Warm Center). Medium (Pink, Warm Center). Well (Dry, No Color).

~ COUNTRY SAVORIES ~

CHICKEN FLORENTINE
GRILLED CHICKEN BREAST TOPPED with SAUTÉED BELL PEPPERS,
ONIONS, SPINACH and MELTED PROVOLONE CHEESE FINISHED
with a CREAMY PESTO SAUCE
23.00
CANADIAN DUCK BREAST
PAN SEARED and SERVED with RICE PILAF FINISHED with a PORT
WINE PEPPERCORN DEMI GLACE
29.00
RACK OF LAMB
HERB and DIJON PANKO ENCRUSTED SERVED with a CABERNET SAUCE
HALF RACK 32.00
FULL RACK 42.00

~ PASTA ~

SHRIMP OR CHICKEN ALFREDO
SAUTEED SHRIMP OR CHICKEN with BROCCOLI FLORETS, MUSHROOMS and
SUN-DRIED TOMATOES FINISHED with a CREAMY ALFREDO SAUCE, SERVED
OVER LINGUINE and SPRINKLED with PARMESAN CHEESE
CHICKEN 25.00
COMBO 28.00
SHRIMP 30.00
SEAFOOD PASTA
MEDLEY of SHRIMP, BAY SCALLOPS, CRAB MEAT, MUSSELS and RED WINE
BROTH over LINGUINE NOODLES
35.00

~ SEAFOOD ~

JUMBO LUMP CRAB CAKES
BROILED and LIGHTLY SEASONED
ONE CAKE 24.00
TWO CAKES 34.00
CATCH of the DAY
OUR CHEF’S DAILY SELECTION of SEAFOOD
MARKET
THAI STYLE NORWEGIAN SALMON
PAN SEARED and TOPPED with a SWEET CHILI GLAZE
SERVED over a BED of RICE
30.00
AHI TUNA AU POIVRE
BLACKENED to ORDER with CAJUN SPICES SERVED
with WASABI, PICKLED GINGER and SOY SAUCE
29.00
SEARED SEA SCALLOPS AND SHRIMP
DRIZZLED with a CREAMY ROASTED RED PEPPER SAUCE
SERVED over BED of RICE
33.00
SEAFOOD ETOUFFEE
TRIO of SHRIMP, SCALLOPS and CRABMEAT SERVED
with DICED TOMATOES, and CAPERS, FINISHED
in a RICH SHERRY CREAM SAUCE over a BED of RICE
35.00
“Consuming raw or under-cooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness.”
“We Appreciate One Check Per Table. For Your Convenience, Gratuity Will Be Added To Parties Of Seven Or More.”