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

lunch

 

for the table

fromage

 

BAYLEY HAZEN BLUE (raw cow, VT)

HUMBOLDT FOG  (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


SWEET GEM LETTUCE

walnuts, mimolette cheese
 greens apples, tarragon dressing 14
add chicken +6


marinated chickpeas

pickled vegetables
smoked garlic panisse 10


BEET SALAD

olive tapenade, goat cheese
husk cherry, arugula 12

 

LENTIL SOUP

 spinach, haydari yogurt
smoked beets, lemon 10


steak tartare

beet piri piri sauce, egg yolk
buckwheat crepe 12


rock shrimp

celery root remoulade
dill, mustard, horseradish 14

 


 
 

Dessert

daily selection  8

OMELETTE

boursin cheese, mushroom conserva
dressed lettuces 16


SIMPLY GRILLED FISH

saffron + parsnip broth
gold potato, brussels sprouts 22

 

FLANK STEAK FRITES

rosemary fries, salsa verde
dressed lettuces 24

 

A.BURGER

american cheese, cornichon
dijonnaise, high street roll 18

 

PORK SHOULDER MELT

comte, dill pickles, red cabbage
whole grain mustard 18 
 

delicata squash

grain falafel, cucumber yogurt
green olivces, baked onion 20
 

plowshare lamb stew

braised lamb shoulder, potato
watercress, grilled bread 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