starters
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
Turkish egg12
soft boiled egg wrapped in lamb shawarma; served over salted yogurt and topped with sumac onions
steamed mussels*16
mussels steamed with pork sausage, garlic, and shallot, roasted tomatoes, vermouth and herb butter; served with croutes
cheese & charcuterie16
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
chevre & duck confit salad14
mixed greens tossed with shredded duck confit, carrots, delicata squash, beets, pickled grapes and hazelnuts in squash viniagrette; topped with warm goat cheese
quinoa salad13
quinoa tossed in cranberry vinaigrette with apple, cranberry, shaved red onion and fennel; served with a bed of mixed greens and topped with feta & toasted walnuts
panzanella salad14
rye bread, mixed greens, pickled beets and caramelized winter squash tossed in warm bacon-shallot dressing; topped with crumbled chevre
poached pear salad14
white wine poached pear with mixed field greens tossed in balsamic-fig dressing; served with blue cheese crumbles and brown butter brioche croutons

mains
smoked duck breast*35
pan-seared medium-rare, served with wild mushroom ragout, creamy polenta and roasted vegetables
Marsala chicken  29
bone in chicken thighs braised in Marsala with orange, fig, apricot and vegetables; served with roasted new potatoes and crusty bread
lamb tagine29
lamb leg braised with onion, carrot, apricot and ras el hanout; drizzled with pomegranate molasses and served with minted couscous & roasted vegetables
gochujang braised short ribs32
boneless beef short ribs braised with Korean spicy chili paste, red wine, tomato, mirepoix vegetables, cinnamon and coffee; served with mashed potatoes and roasted carrots
pork schnitzel29
boneless pork chop, breaded and pan-fried; served with braised collard greens & kimchi over white bean ragout and celery slaw
bouillabaisse*27
shimp, mussels and assorted fish with white wine, leeks, tomatoes and new potatoes; served with rouille & crusty bread
catch of the day*market price
ask your server for today’s selection
pumpkin gnocchi25
potato dumplings and roasted pumpkin pieces sautéed in a creamy pumpkin-sage sauce; topped with arugula, parmesan and toasted pistachios

chef de cuisine 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.