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

Dinner

fromage

barden BLUE  (COW, vT)
kinderhook creek  (sheep, Ny)
seven sisters (cow, pa)  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

SYLVETTA ARUGULA

shaved fenne, thai basil
radish + chili dressing 13

 

 GARLIC PANISSE

spiced braised swiss chard
pickled vegetables 12
 

young mustard greens

lanchego cheese, crispy shallot
honey + thyme vinaigrette 14
 

charred beets

skordalia, sunflower seed
escarole hearts 13

 

radish crudite

sheeps milk labneh
ramp cury 12

lamb merguez sausage 

lentil, nettle + potato salad

sumac onions 12


jersey asparagus

 cucumber sauce, preserved lemon
garlic +chive butter 15

 

gnocchi parisIenne

kale fondu 
smoked veal 16
 

ricotta tartine

endive, pistachio, saba, olive oil 16

 

shaved fennel salad

black olives, dill

bagna cauda 12

 Squid  au PISTOU

white beans, green chickpeas
pork, sorrel + basil pesto 15

 

grilled gem lettuce

burrata, burnt pine nut honey
long hot pesto 15

 

sambal lobster salad

green apricot, trout caviar
dill, jersey asparagus 18
 

bison TARTARE

fava bean, black olive
crispy lentils 18

Entrées

SIMPLY GRILLED fish

artichokes, olive tapanade
sunchokes 29/60
 

GRILLED PORk chop

fava bean, bacon, ramps

red russian kale 33

 

ROASTED black bass

wild mushroom bouillon
lemon, fresh herbs 35

hanger steak

raclette dauphine, radicchio

 green peppercorn sauce 30

 

half chicken

freekah polenta, escalivada

red chermoula sauce 28
 

A.BURGER

american cheese, dijonnaise
cornichons, high street roll 18

 

Ribeye steak FOR TWO

ramp bearnaise butter, shoestring potato

wild spring lettuces 

 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

rhubarb mille fuille 8

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

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