toasted sourdough baguette3
soup du jourcup 6 bowl 8
French onion soup10
a classic done our way
poutine 16
fries with duck confit, cheese curds, duck demi-glace and pickled slaw
kefalotyri cheese fired with Ouzo, lemon and herbs; served with crusty bread and marinated vegetables
Za’atar roasted carrots13
topped with Lebanese garlic sauce, pistachios and feta
steamed mussels*16
mussels steamed with Vinho Verde, garlic, shallots, lemon and Portuguese seasoning; served with fresh tomato, cilantro and croutes
cheese & charcuterie16
assorted cheeses, pates & terrines with croutes, dried fruit, nuts, house made pickles and other fun stuff

the house6
organic mixed greens with your choice of dressings
spring vegetable salad12
asparagus, English peas, radish and red onions tossed in sherry-mustard vinaigrette over a bed of frisee; topped with pepitas and goat cheese 
Mediterranean cold noodle salad12
soba noodles tossed in tahini dressing with scallions, cilantro, carrot & cucumber on a bed of spring greens
brussels sprouts caesar12
shaved brussels sprouts with radicchio and romaine lettuce tossed in caesar dressing, topped with shaved parmesan and crispy garlic quinoa

smoked duck breast*35
pan-seared medium-rare, served with preserved cherry sauce, potatoes pavé, roasted vegetables and pickled cherries
rabo de toro32
on-the bone oxtail braised with onion, tomato, garlic, bay, smoked paprika, allspice and thyme served with Spanish peas & rice and arugula dressed with turmeric vinaigrette
smoked pork chop*29
bourbon brined Carlton Farms double cut pork chop smoked and grilled medium-rare; topped with apricot-chipotle jam, served with creamy polenta and pickled cucumber-fennel-jalapeno slaw
sugo della domenica27
ground beef and pork ragu with tomato, garlic, onion, red wine and herbs tossed over fresh pappardelle pasta; topped with shaved parmesan
seafood & chochoyotes stew27
mussels, prawns and salmon sautéed in a smoky tomato-corn fumet served with masa dumplings
catch of the day*market price
ask your server for today’s selection
pasta di verdure primaverili25
chitarra noodles tossed with onion, mushrooms, artichoke hearts and sun-dried tomatoes sautéed in basil-pepita pesto; topped with shaved parmesan and cherry tomatoes

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.

20% gratuity on parties of 6 or more

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