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 oyster mushroom

torn bread, arugula, leeks
miso broth 14


MADAI SNAPPER CRUDO

concord grape, barley
shiso flowers 18


GREEN WHEAT POLENTA

sum choy, romanesco, cheddar
burgundy black truffle 18

CHIVE + RICOTTA DUMPLINGS

onion breadcrumb, fiore sardo
dandelion green 16

 

GRAFFITI EGGPLANT

burnt eggplant tahini
oregano, pine nuts, raisins 14


FIG + RADICCHIO

walnut + aji chili relish
buttermilk blue cheese 14

STEAK TARTARE

bone marrow potatoes soft egg
mustard + rosemary dressing 18

 

BAKED LITTLENECK CLAMS

pork sausage, garlic yogurt
dill hot sauce 16

 

 

marinated chickpeas

pickled vegtables
smoked garlic panisse 10


BEETS

olive tapenade, arugula
husk cherry, goat cheese 12

 

 

Entrées

 

SIMPLY GRILLED FISH

freekeh, broccolini, shishito 
 squash romesco 29


DELICATA SQUASH ‘AU POIVRE’

bok choy, baked onions
green peppercorn jus 24


LEMON GLAZED CHICKEN

slow roasted fennel + cabbage
honeynut squash curry 28
 

SMOKED DUCK BREAST

green lentils, mustard greens
turnip + radish salad 29


​SLOW ROASTED PORK 

corn + shell bean fricassee 
smoked tomato jus 28 


A.BURGER

american cheese, dijonnaise
cornichon, high street roll 18


FOR THE TABLE

WHOLE GRILLED BRANZINO

spiced pepper stew 
 fresh herbs + lemon
 62 for two

PRIX FIXE


chef’s selection from ‘of the season’
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