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

Dinner

fromage

ARETHUSA BLUE  (COW, CT)
landaff  (raw cow, Nh)
BREBIS NOIR (GOAT, FR/NY)  16
 

menu-leaves.jpg

for the table

6 OYSTERS ON THE HALF SHELL

mignonette  18
 

CHARCUTERIE

chicken liver mousse

pate de campagne

fromage de tete  18

Of the season

Radicchio SALAD

blue cheese, crispy chicken skin
fennel, dill vinaigrette 14

 

 GARLIC PANISSE

spiced braised swiss chard
pickled vegetables 12
 

confit parsnip

grilled + pickled dates
feta, arugula 12
 

charred beets

skordalia, crispy sunchoke
escarole hearts 13

 

RICOTTA Toast

cauliflower, raisin

capers, genzano bread 12


STEAMED MAINE MUSSELS

 leeks, garlic, thyme, fumet
grilled bread 18

 

gnocchi parisIenne

kale fondu 
smoked veal 16

BRAISED Squid

potato, olives, garlic sausage
tomatillo salsa verde 14

 

grilled gem lettuce

burrata, burnt pine nut honey
long hot pesto 15

 

potato + leek soup

grilled kohlrabi greens
yogurt + mint 12

Entrées

SIMPLY GRILLED fish

celery root remoulade, olive tapenade
grilled celery hearts 28/60
 

CONFIT pork belly

sauerkraut, cannellini beans
marble potato 26

 

ROASTED + glazed cod

brussels sprouts, smokehouse apple
miso + meyer lemon butter 30

hanger steak

raclette dauphine, radicchio

 green peppercorn sauce 27

 

grilled chicken

freekah polenta, escalivada

red chermoula sauce 28
 

A.BURGER

american cheese, dijonnaise
cornichons, high street roll 18

 

Ribeye steak FOR TWO

garlic potato, miatake mushroom

porcini mornay sauce, corned beef lardon, pickled chili 

 80 +20 prix fixe


 

our prix fixe


chef's selection from 
'of the season'
choice of entree + dessert
55 pp
+ wine pairing 25 pp

Dessert


bay leaf panna cotta 8

Chocolate peanut marquise  8

tropical profiterole 8

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

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