We prepare made-to-order sauces and seasonings and use only the freshest and finest ingredients to create inspired takes on French, African, Asian, Mediterranean and Southwestern cuisines. All breads, stocks and desserts are made in-house daily.   Though our menu changes almost every day, the following is a sample for the current season:

Appetizers

Local peach & heirloom tomato gazpacho, PA sweet corn  

Jumbo lump crab cake, basil rémoulade, corn relish  

 Grilled octopus, fennel, tomato, charred broccolini, aged balsamic    

Foie gras, citrus carrot fluid gel, tomato jam, toasted pistachio 

Pastrami duck breast, red beet, rye crumble   

House made burrata, heirloom tomato bruschetta, black garlic, fennel   

Jerk spiced beef tenderloin, mango slaw, crispy shallots   

 

 

Entrée

 

 Gulf shrimp, house made bacon, gnudi, Primordia mushrooms, pea tendrils   

Sea scallops, creamed sweet corn, trumpet mushrooms, fingerling potatoes   

Pan seared halibut, asparagus & fennel risotto, sweet corn, dill    

New york strip steak, Stilton bleu cheese, black garlic mushroom glace   

 Rack of lamb, pork belly, white bean & grilled artichoke ragout, chimichurri   

 Egg battered veal tenderloin medallions, prosciutto, capers, roasted bell pepper   

Pan seared duck breast, celery root puree, duck fat latkes, blackberry ginger sauce   

Free range chicken breast, black garlic & ricotta ravioli, English peas, heirloom tomatoes   

Barbecue spice rubbed Berkshire pork chop, heirloom tomato & peach salsa  

UpdatedAugust 21, 2019