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

Dinner


for the table

6 OYSTERS ON THE HALF SHELL

mignonette  18


fromage

SMOKEY BLUE (raw cow, OR)
O'BANNON (goat, IN)
PROJECT X (raw cow, VT) 16


CHARCUTERIE

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

     
     

     

Of the season

AUTUMN GREENS SALAD

kohlrabi, sorghum, crème fraîche
chanterelle vinaigrette 14


grilled oCTOPUS

ras el hanout, yellow lentil pure
roasted brussels sprouts 19

 

CHIVE + RICOTTA DUMPLINGS

onion breadcrumb, fiore sardo
dandelion green 16

 

STEAK TARTARE

bone marrow potatoes, soft egg
mustard + rosemary dressing 18

 

TUSCAN KALE

pecorino, onion bread, olive oil
aleppo pepper, preserved lemon 14

 

marinated chickpeas

pickled vegtables
smoked garlic panisse 10

 

FIG + RADICCHIO

hazelnut+ aji chili relish
buttermilk blue cheese 14

broccoli veloutÉ

urfa pepper, crispy shallots
lemon oil 12


GREEN WHEAT POLENTA

cauliflower, romanesco, cheddar
burgundy black truffle 18

 

BEETS

olive tapenade, arugula
husk cherry, goat cheese 12

Entrées

 

SIMPLY GRILLED FISH

caulini, sunchokes, freekeh
 cauliflower puree 29


HONEYNUT SQUASH

braised greens, quinoa, hot sauce
brown butter yogurt 24


half CHICKEN

porcini gnocci parisienne
oyster mushrooms, black garlic jus 28
 

SMOKED DUCK BREAST

green lentils, mustard greens
turnip + radish salad 29


hangar steak 

avocado, trevisano radicchio
sweet potato, salsa verde 32 


A.BURGER

american cheese, dijonnaise
cornichon, high street roll 18



FOR THE TABLE

WHOLE GRILLED BRANZINO

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

 

choucroute garnie

slow roast pork, käsekrainer sausage
pork belly rillon, crispy pig's trotter
house cured sauerkraut
35pp

PRIX FIXE


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

Dessert


 PANNA COTTA 8
CHOCOLATE CAKE 8
OLIVE OIL CAKE 8

Consuming raw or undercooked foods may increase a chanCe of
foodborne illness.

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