dinner

starters
toasted sourdough baguette2
soup du jourcup 6 bowl 8
French onion soup9
a classic done our way
poutine 14
fries with duck confit, cheese curds and duck demi sauce
Portuguese meatballs15
pork, bacon & linguica meatballs glazed with piripiri sauce; served with creamy jicama slaw
roast carrots12
topped with cilantro-lime Za’atar aioli, queso fresco & candied walnuts
sourdough flat bread12
house made grilled flat bread with a rotating selection of the chef’s whimsical toppings
chèvre frites7/12
fresh goat cheese lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie15
assorted cheeses, pates & terrines with croutes, dried fruit, nuts, house made pickles and other fun stuff

salads
the house6
organic mixed greens with your choice of dressings
burrata & confit tomato salad10
over arugula with basil infused olive oil and balsamic reduction; served with grilled baguette 
chèvre & strawberry salad10
with shaved fennel over butterleaf lettuce tossed in Banyuls vinaigrette; topped with roasted hazelnuts
lil gem salad*11
baby romaine “lil gems” topped with radicchio, duck egg caesar dressing, shaved parmesan and toasted garlic breadcrumbs
couscous salad12
with grilled summer vegetables and pita crisps tossed in sumac-Mediterranean spiced vinaigrette, topped with feta

mains
smoked duck breast*31
seared medium rare; served with cornmeal-poblano pepper hushpuppy, orange-anise gastrique and bacon braised collard greens
Ikarian braised lamb30
Cattail Creek lamb shoulder braised with honey, orange and rosemary; served with toasted focaccia & roasted vegetables
grilled pork tenderloin*27
Carlton Farms pork tenderloin grilled medium and topped with salsa verde; topped with parsnip puree & summer vegetable hash
teres major steak*35
Painted Hill beef petite tenderloin marinated in garlic-harissa sauce; served with cilantro-lime-red pepper rice and roasted broccolini 
wild boar bolognese26
over potato gnocchi and served with shaved parmesan
cioppino*27
clams, salmon, prawns, new potatoes and vegetables in tomato broth with grilled bread and saffron aioli
catch of the day*market price
ask your server for today’s selection
falafel platter24
fried chickpea patties served with Greek salad, tzatiki, hummus and grilled pita bread

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.

we use Fog Hollow Farm, Longs Meat Market, Newman’s Fish Market, Cattail Creek Lamb, Laughing Stock Farm, Face Rock Creamery, The Bread Stop, Mighty Greens, Brandywine Fisheries, Caffé Pacori and as many other local farms, harvesters and producers as we possibly can.