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

lunch

 

for the table

fromage

 

BAYLEY HAZEN BLUE (raw cow, VT)

PURPLE HAZE  (goat, CA)
PROJECT X (raw cow, VT)
16


CHARCUTERIE

jardinière + grilled bread

PÂTÉ DE CAMPAGNE
FROMAGE DE TÊTE
CHICKEN LIVER MOUSSE
18

Of the season

power lunch 

CHOOSE ONE ITEM
FROM EACH SIDE
27
“one” martini lunch +8
wine selection of the day +8


4 oysters on the half shell

mignonette 12


 AUTUMN GREEN SALAD

kohlrabi, sorghum, crème fraîche
chanterelle vinaigrette 14
add chicken +6


marinated chickpeas

pickled vegetables
smoked garlic panisse 10


BEET SALAD

olive tapenade, goat cheese
husk cherry, arugula 12

 

SQUASH CURRY SOUP

chestnut, savoy cabbage
brown butter 12


ROOT VEGETABLES

coriander buttermilk
sunflower seed + spice crumble 12


rock shrimp

celery root remoulade
dill, mustard, horseradish 14

 


 
 

Dessert

daily selection  8

OMELETTE

romanesco, potato, onion
comte mornay, dressed lettuces 16


SIMPLY GRILLED FISH

roasted grapes, freekeh
almond, verjus  22


HANGAR STEAK

baked black eyed peas, brussels
horseradish salsa verde 24


A.BURGER

american cheese, cornichon,
dijonnaise, high street roll 18

 

turkey pot pie

turkey leg confit, cabbage
savory rosemary crust 22

 

KÄSEKRAINER SAUSAGE

sauerkraut, whole grain mustard
high street roll 18

 

 

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

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