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:


Thai coconut bisque, Patagonian bay scallops, candied shiitake   15.00

Sauté of Rhode Island calamari, kalamata olives, garlic, spinach   15.00

Duck confit, goat cheese raviolis, oyster mushrooms, dried blueberry sauce   20.00

Potato skins, bay scallops, shrimp, lump crab, tarragon lemon aioli, cheddar, salsa verde   19.00

Asiago cheese tortollini, sherry garlic sauce   17.00

Crispy fried veal sweetbreads, fava beans, capers, rosemary veal glace    19.00

Tuna poke, sesame vinaigrette, mango, avocado, grape tomatoes   19.00

Whipped lavender honey ricotta, pistachios, asparagus, nectarine, lavash    16.00


Spring mix salad, malanga, mung beans

Choice of (red wine, apple cider, balsamic vinaigrette)


Pan seared Pacific black sable fillet, zucchini noodle salad, green vegetable risotto, lime aioli     42.00

Sea scallops, fregola sarda, cauliflower, Primordia mushrooms, cream Swiss onion    45.00

Fermented chili BBQ shrimp, smoked potato salad, shaved asparagus   37.00

Rack of lamb, soft polenta, lentil relish, gorgonzola jus    59.00

Egg battered veal tenderloin medallions, arugula, roasted bell pepper, fresh mozzarella   41.00

Grilled filet mignon, trumpet mushrooms, potato croquette, pearl onions   59.00

Duck breast, fingerling potatoes, pickled fennel, candied spiced walnuts   39.00

Free range chicken breast, toasted orzo & corn pilaf, Dijon tarragon cream sauce   33.00

“Duroc” pork rib rack chop, rösti potato, pomegranate apple mostarda   36.00

Updated May 17, 2024



Reservations Recommended
(610) 845-2010

Wednesday - Saturday:


We accept Visa, MasterCard and American Express.


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