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George
Sheffer is no stranger to Victor's. His entree
into the culinary arts began in his teens while employed
at Victor's as a busser.
George eventually worked his way into the kitchen. He
found his calling and left Victor's to pursue a degree
in the Culinary Arts at the Yorktowne Business Institute.
While going to school he trained at several restaurants.
George then acquired an internship with Disney World's
Wilderness Lodge, Artists Point restaurant.
After completing his internship, he was hired on as
Advanced Culinary.
George later aquried a position as the Chef Tournade
at Founder's Inn, Swan Terrace Restaurant, Virginia
Beach, Va.
He also worked for Wickey's in their off site commissary.
Most recently employed as the Executive Chef at the
The White Rose, George developed their new kitchen and
their menu.
Since George Sheffer has joined our team in November
of 2008, we have received "One of the Best of York
County" for Italian Restaurants 2009, 2010 &
2011 as well as receiving an award for "One of
the Best of York County" for Fine Dining 2010.
In addition we were nominated by the Editors and Staff
at the Susquehanna Style Magazine to receive a 2011
Silver Spoon Award. |
 Chef's Table
We are presently serving our
Winter Menu.
We are featuring fresh ingredients from Miller Plant Farm,
Perry Dell Farm as well as products from other community farms
in all of our entrees.
We also participate in the Buy Fresh Buy Local program allowing for fresher
ingredients in a "Farm to Table" culinary concept.
Aside from our regular menu, we also offer a weekly "Chef's Table" featuring
Chef George's seasonally designed daily menu as described by your server.
Some of these entrees are below. Featured for the week from February 10, 2012.
Boursin Stuffed Shrimp
Jumbo Gulf shrimp, stuffed with Boursin cheese & wrapped with
Prosciutto on a bed of field greens & drizzled with a Balsamic reduction 14.
Piquillo Bruschetta
Piquillo pepper stuffed with goat cheese served
on a warm baguette. 12.
Zuppa del Giorno 6.
~
Italian wedding soup 5.
& Suggested Wine Pairings
Pesce del Giorno
Hand cut Halibut, pan seared paired with basmati rice & fresh julienne snow peas,
peppers and carrots & tossed with a lemon grass vinaigrette. 30.
Banfi Chardonnay
Lobster Mac & Cheese
1 1/4 lb. Poached lobster served resting
on top of orzo gratinee. 29.
Veramonte Sauvignon Blanc
Cornish Game Hen
A petite game hen, stiffed with a chorizo sausage filling.
Paired with butternut Squash puree, sautéed spinach & finished
with a craison demi glace. 27.
Parducci Pinot Noir
B & V Tortellaci
Jumbo tortellinis stuffed with braised beef & veal.
Sautéed with sundried tomatoes, roasted peppers &
Porcini mushrooms. Finished with a demiglace. 24.
J Lohr Cabernet
Fillet Medallions
Hand cut petite medallions pan seared paired with mashed
potatoes & sautéed haricot verts finished with
a mushroom Amaretto sauce. 31.
Bogle Phantom
WEDNESDAY NIGHTS "DATE NIGHT MENU"
Small Plates:
Fried Risotto Balls or Mac & Cheese
(Your choice of one of the Above)
Entrée Choose one to share:
Short Rib Papardelle
Lobster Gemelli
Sicilian Sausage
Dolce:
House Made Rum cake
-$40.00 Per Couple-
Please, No Substitutions
THE MENU FOR SHE LOVES WINE-HE LOVES BEER
She Loves Wine-He Loves Beer
A wine and beer tasting with a five course dinner
created by Chef George
A Valentine Event at Victor’s Italian Restaurant
Sunday February 12, 2012 6:00pm Promptly.
Tickets are 100$ per person. Pre-purchase tickets at the bar.
Please visit the website for full details. www.victorsofyork.com
Each course is paired with a wine and beer tasting
and every guest is asked to vote on which drink they
think compliments the dish.
At the end of the evening the votes are tallied to
see which was more popular.
The Event Menu
Welcoming Appetizer
Crudite and Champagne
First Course
Avacado granchio e Napoleone –
Crab and Avacado Napoleon
Paired with a select wine and beer tasting
Second Course
Zucca al curry di patate zuppa con timo fresco-
Curried Butternut Squash Soup with Thyme Potato Crisp
Paired with a select wine and beer tasting.
Third Course
Spigola al vapore con Boston julienned ortaggi in pergamena-
Steamed Boston Sea Bass with Julienned Vegetables in Parchment
Paired with a select wine and beer tasting.
Fourth Course
Filetto di manzo com pure e pastinaca carmelized cipolle-
Filet Mignon with Mashed Parsnips and Caramelized Onions
Paired with a select wine and beer tasting.
Fifth Course
Cioccolato bianco raspberry Napoleone-
White Chocolate Raspberry Napoleon
Paired with a select wine and beer tasting.
~
$100. Per Person
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