Menu

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

Clam & roasted butternut squash chowder, house smoked bacon, fingerling potato   12.00

General Tso’s veal sweetbreads, fermented chili soy sauce, shaved brussels, peanuts   18.00

Octopus, quinoa tabouleh, curried pepitas, tahini miso emulsion   18.00

Foie gras torchon, brioche, pear butter, dried pear, pomegranate molasses   23.00

Grilled beef tenderloin tail, carrot hummus, dukkah spice, tempura nori   18.00

Lobster potato skins, tarragon aioli, cheddar, fennel     22.00

Pork jowl ragout, sofrito, cannellini beans, crème fraiche   14.00

Salad

Spring mix salad, fried malanga, quinoa

Choice of (rosemary citrus, pear vinaigrette, roasted bell pepper)

Entrée

Wild rockfish fillet, trumpet mushrooms, asparagus agnolotti, salsify, parsnip ribbons   3700

Sea scallops, soft polenta, house smoked bacon jam, sunflower sprouts    45.00

Butter poached Maine lobster, Primordia mushrooms risotto, pickled fennel, frisee    52.00

Egg battered veal medallions, roasted bell pepper, spinach, lardo, grana podano   42.00

Pine nut crusted lamb rack, Chantilly potato, caramelized onion emulsion    57.00

Filet mignon, blue cheese crust, pave potato, crispy shallots, Madeira sauce    55.00

Duck breast, potato croquette, roasted butternut squash, walnuts, saffron aioli   37.00

Chicken breast, house-made capellini, Mexican sausage, black garlic, dill    32.00

Grilled pork sirloin, parsnip puree, cider chayote slaw, pickled anise    34.00

Updated February 04, 2023

 

 

Reservations Recommended
(610) 845-2010

Wednesday - Saturday:
4:30pm-10:00pm

Sunday:
1:00pm-8:00pm

We accept Visa, MasterCard and American Express.

 

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