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 CRAB STUFFED MUSHROOMS 9.00
BAKED ONION SOUP au GRATIN 7.00 SCALLOPS WRAPPED with BACON 11.00
STEAMED LITTLENECK CLAMS 9.00 AHI TUNA KABOB with WASABI AIOLI
12.00
OYSTERS on the HALF SHELL 12.00 BAKED CRAB DIP
CRABMEAT, CREAM CHEESE, GARLIC, FIRE ROASTED BELL
PEPPERS SERVED with GARLIC BREAD

12.00
JUMBO SHRIMP COCKTAIL

13.00 BRUSCHETTA
TOASTED GARLIC BREAD TOPPED with a TOMATO
BRUSCHETTA RELISH and BLUE CHEESE

8.00

~ 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
10.00                              8.00                                  10.00                               7.00                         6.00

~ BEEF AND CLASSIC COMBOS ~


ENJOY A GARDEN SALAD AND YOUR CHOICE OF OUR CHEF’S POTATO, VEGETABLE OR RICE SELECTION
ADD TO YOUR STEAK: A CRAB CAKE- 10.00 ~ STUFFED SHRIMP WITH CRABMEAT- 12.00 ~ LOBSTER TAIL- 24.00
FILET MIGNON ACCOMPANIED WITH BEARNAISE
HAND CUT WESTERN
6 OUNCE 27.00
8 OUNCE 31.00
NEW YORK STRIP ACCOMPANIED WITH BEARNAISE
FOURTEEN OUNCE CENTER CUT
33.00
TORNADOS ROCKPORT
TWO PETITE FILETS FLAMBEED with BRANDY topped with BACON, BLUE CHEESE, ROASTED SHALLOTS and a BALSAMIC DEMI GLACE
35.00
BEEF TENDERLOIN TIPS BOURGUIGNON
SAUTEED with GARLIC, MUSHROOMS, RED WINE and a DEMI GLACE on GARLIC TOAST
24.00
PRIME RIB OF BEEF
SLOW ROASTED and served with a ROSEMARY AU JUS
FRIDAY and SATURDAY SPECIAL
12 OUNCE 29.00
16 OUNCE 33.00
RACK OF LAMB
FRESH HERB and DIJON CRUSTED SERVED with a CABERNET SAUCE
HALF RACK 28.00
FULL RACK 38.00
CHICKEN CHESAPEAKE
PAN SEARED CHICKEN BREAST with SHALLOTS, ASPARAGUS TIPS, JUMBO LUMP CRAB CAKE and OLD BAY CREAM over TUSCAN VEGETABLE RAVIOLI
27.00
Rare (Red, Cold Center). Medium Rare (Red, Warm Center). Medium (Pink, Warm Center). Well (Dry, No Color).

~ COUNTRY SAVORIES ~

CHICKEN PETALUMA
FREE RANGE CHICKEN BREAST PAN SEARED and SERVED with ARTICHOKES, MUSHROOMS, TOMATO, GARLIC, TARRAGON, WHITE WINE and SERVED over LINGUINI
21.00
VEAL MANDARINE
VEAL MEDALLIONS SAUTEED with SHALLOTS, GRAND MANIER, MANDARINE ORANGES TOPPED with CRUMBLED BLUE CHEESE
25.00
WEINER SCHNITZEL
LIGHTLY BREADED VEAL STEAK SAUTEED with LEMON BUTTER and SERVED with WHIPPED
POTATOES
25.00
MUSCOVY ROAST DUCKLING
SEMI-BONED PAN SEARED and SERVED with a GRAND MANIER SAUCE
24.00
PORK TENDERLOIN
STUFFED with SPINACH and GORGONZOLA CHEESE WRAPPED with BACON SERVED with a TARRAGON BRANDY SAUCE
24.00
HUNTER STYLE VEAL CHOP
CHOPPED BACON, CARAMELIZED ONIONS and a MUSHROOM SHERRY CREAM SAUCE
34.00

~ SEAFOOD ~

JUMBO LUMP CRAB CAKES
BROILED and LIGHTLY SEASONED
ONE CAKE 20.00
TWO CAKES 28.00
SHRIMP MAGNOLIA
JUMBO SHRIMP BAKED in a PUFF PASTRY with CRABMEAT and SMOKED BACON FINISHED with a CHAMPAGNE SAUCE
26.00
CATCH of the DAY
OUR CHEF’S DAILY SELECTION of SEAFOOD
MARKET
SALMON EN SHRIMP CRUTE
ATLANTIC SALMON FILLED with SHRIMP TAPENADE WRAPPED in a PUFF PASTRY and SERVED with LEMON BUERRE BLANC
26.00
AHI TUNA AU POIVRE
BLACKENED to ORDER with CAJUN SPICES SERVED with WASABI
27.00
WALLEYE MEUNIERE
WILD CAUGHT CANADIAN WALLEYE PAN FRIED with OUR CHEF’S SEASONINGS, and PARSLEY LEMON BUTTER
27.00
FLOUNDER AND CRAB PACIFICA
STUFFED FLOUNDER with CRABMEAT ACCOMPANIED with FIRE ROASTED SWEET PEPPER COULIS
28.00
SEAFOOD ETOUFFEE
TRIO of JUMBO SHRIMP, SCALLOPS and CRABMEAT SERVED with DICED TOMATOES, CHILLIES and CAPERS, FINISHED in a RICH SHERRY CREAM SAUCE over a BED of RICE
30.00

 

OUR CHEF IS CONSIDERATE OF YOUR SPECIAL REQUESTS. LOW CHOLESTEROL AND VEGETARIAN ITEMS ARE AVAILABLE FOR
THOSE PERSONS ON A STRICT DIET.
~ASK YOUR SERVER FOR ASSISTANCE~
“We Appreciate One Check Per Table. For Your Convenience, Gratuity Will Be Added To Parties Of Seven Or More.”