OPENING HOURS

SUNDAY 10AM - 9PM

Brunch 10AM -2:30PM

 

MONDAY - THURSDAY

11am - 12:00am

 

FRIDAY & SATURDAY

11am - 2am

Open Thanksgiving 5PM (Bar Only)

Christmas Eve Open

Christmas Day Closed

Open NYE 4p

Open New Years Day 4p (Bar Only)

 

Kitchen closes at 9PM Mon-Thur

Kitchen closes at 10PM Fri/Sat

Kitchen closes at 8PM Sunday

Desserts, cheeseboards, snacks available after kitchen is closed.

ADDRESS

106 North George Street
York, PA 17401
info@thehandsomecab.com

717-793-2413

 

Cab Gallery on 2nd floor is open the same hours as the Wine Bar

 

 

FIND​ US

About                                        Events                                        Cab Art Gallery Overview                                  Calendar                                    Art Studios

Wine Guild                               Sunday School

Photos                                      Group Wine Tastings

Menu

Location

Parking Map

 

 

RESERVATIONS               EMPLOYMENT

 

 

© 2016 by  THE HANDSOME CAB

Open Sunday 10a - 9p

Sunday Brunch 10a-2:30p

Chef’s Soup Inspirations   7/10       Seafood Soup Inspirations 8/11

 

BAKED SEAFOOD FRITTATA 19

shrimp, scallops, & lobster | kale | acorn squash | gruyere | Brogue greens | sourdough toast

HC EGGS BENEDICT

crab cake | Brogue tomato | spinach | sourdough | Old Bay hollandaise | potato latke 19

thick cut bacon or ham | sourdough | hollandaise | potato latke 13

avocado | Brogue tomato | sourdough | hollandaise | potato latke 13

HC CRAB CAKE SANDWICH 18

lettuce | Brogue tomato | spiced cranberry coulis| Martin’s potato roll | hand cut fries

AUTUMN BREAKFAST BURGER 16

ham | smoked gouda| fried egg | maple Dijon aioli | Brioche roll | hand cut fries

TUNA POKE BOWL 15

edamame | sesame | siracha aioli | pickled onion & cucumber | wonton strips

LIEGE BELGAIN WAFFLES 15

seasonal fruit | pure maple syrup | whipped butter

CINNAMON APPLE FRENCH TOAST 14

apple compote | pure maple syrup | whipped cream

SMOKED SALMON & GOAT TOAST 14

capers | pickled red onions & cucumbers| tender greens

VEGETARIAN FRITTATA 12

arugula | broccolini | wild mushrooms | tomatoes | goat cheese| sourdough toast

THE CAB BREAKFAST 11

two eggs your way | potato latke | choice of country ham or bacon | sourdough toast

 

STICKEY TOFFEE PUDDING 9 

 

SEASONAL FRUIT 8

Greek yogurt | granola

RUFFAGE

 

CAB CLASSIC CAESAR  7/11

romaine lettuce | HC garlic croutons | lemon Caesar dressing | anchovy | parmesan

 

 FALL CHOPPED  8/13 

figs | gorgonzola | walnuts | bacon | red onion | creamy apple cider dressing

 

AUTUMN BEET & GOAT  8/13

Brogue kale & baby arugula | honey crisp apples | toasted pepitas | dried cranberries | goat cheese | maple Dijon vinaigrette 

 

          Menu subject to change                                                                                                                                                      Executive Chef – Justin Blizzard

         Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

BAKED CRAB FRITTATA 17

cherry tomato | spinach | summer squash | zucchini | mushroom | cheddar | sourdough toast