135 S 18th Street, Philadelphia, PA 215-825-7030

Dinner


for the table

6 OYSTERS ON THE HALF SHELL

mignonette  18


fromage

BAYLEY HAZEN BLUE (raw cow, VT)
HUMBOLDT FOG (goat, CA)
PROJECT X (raw cow, VT) 16


CHARCUTERIE

jardiniere + grilled bread 18/28
  1.  PÂTÉ CAMPAGNE
    FROMAGE DE TÊTE
    CHICKEN LIVER MOUSSE
    PORK RILLETTES
    LAMB NECK TERRINE

     
     

     

Of the season

SWEET GEM LETTUCE

walnuts, mimolette cheese
 green apples, tarragon dressing 14

 

CHIVE + RICOTTA DUMPLINGS

caulilini, spigarello kale
pine nuts, parmesan 16


BEEF TARTARE

buckwheat crepe, egg yolk
 beet piri piri sauce 18

BAKED ST. MARK'S

beet membrillo, honey
za'atar cracker 16


grilled octopus + pork belly

braised butter beans
sweet + sour collard greens 19

 

KOHLRABI + RADICCHIO

smoked mackerel 'caesar'
celery, capers, pecorino 14

 

marinated chickpeas

pickled vegetables
smoked garlic panisse 10

 

CELERY ROOT REMOULADE

peekytoe crab, dill
mustard, horseradish 16


FREEKEH POLENTA

black trumpet mushrooms, leeks 
black truffle 18


BEETS

olive tapenade, arugula
husk cherry, goat cheese 12

 

Entrées

 

SCOTTISH SALMON

bok choy, sunchoke
sweet potato + miso puree 29


KING TRUMPET MUSHROOMS

walnut gribiche, broccolini
sumac yogurt 26


CHICKEN 'DIABLE'

spiced lentil ragout, shaved carrots
chili + honey vinaigrette 28 

 

SOUPE DE POISSON

monkfish, scallop, mussels
gold potato, parsnip + saffron broth 31


A.BURGER

american cheese, dijonnaise
cornichon, high street roll 18
 

flank STEAK

comté croquette, marinated greens
shallots ‘bordelaise,’ french onion jus 32



FOR THE TABLE

WHOLE GRILLED BRANZINO

roasted vegetables, jasmine rice
caper + raisin relish
 62 for two

PRIX FIXE


chef’s selection from ‘of the season’
choice of entrée + dessert 55
optional wine pairing 25 pp

Dessert


 PANNA COTTA 8
CHOCOLATE MARQUIS 8
apple cake 8

Menu is subject to change
Consuming raw or undercooked foods may increase a chanCe of
foodborne illness.

20% gratuity will be added to parties of 6 or more