starters
soup du jourcup 6 bowl 8
French onion soup 10
a classic done our way
poutine15
fries with duck confit, cheese curds and duck demi sauce
cheese & charcuterie16
assorted cheeses, pates, & terrines with crackers, dried fruit, nuts or other fun stuff

salads
add a grilled chicken breast to a salad for 5
the house6
organic mixed greens, choice of dressing
panzanella salad14
rye bread, mixed greens, pickled beets and caramelized winter squash tossed in warm bacon-shallot dressing; topped with crumbled chevre
carrot & kale salad13
carrot ribbons, kale and radicchio tossed in za’atar- lemon vinaigrette with shaved fennel, pickled grapes, feta cheese, pita crisps and pepitas
poached pear salad 13
white wine poached pear with mixed field greens tossed in balsamic-fig dressing; served with blue cheese crumbles & brown butter brioche croutons
quinoa salad 13
quinoa tossed in squash vinaigrette with apple, cranberry, shaved red onion and fennel; served on a bed of mixed greens and topped with feta & toasted walnuts
soup n salad10
the house salad with a cup of soup and a bit of bread (substitute French Onion soup for 15) 

sandwich-ish
all sandwiches come with fries, sub soup or salad for $2
chicken burger16
ground chicken patty with squash, apple and sage, grilled and served on a brioche bun with Havarti cheese, sumac onions and carrot & walnut pesto
pork schnitzel sandwich16
boneless pork chop breaded and fried; served with Swiss cheese, celery slaw, greens and kimchee aioli on a demi baguette
mushroom sandwich15
assorted local mushrooms sauteed with caramelized onion; served warm on a ciabatta roll with Havarti cheese, pickled cabbage and Dijon mustard aioli
rye burger*18
grilled beef patty with condiments & toppings of the chef’s whimsy on a Bread Stop Bakery brioche bun

mains
meatloaf plate18
pork & beef meatloaf topped with brown gravy; served with fries and a small salad
risotto15
arborio rice sauteed with garlic, shallots, olive oil, white wine and seasonal vegetables
catch of the day*20
ask your server about today’s selection
pasta of the day17
ask your server about today’s selection

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.

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.