lunch


appetizers

Crispy artichokes, hummus and crispy chickpeas,
tehina and herbs | 6

Creamy sunchoke soup, sunchoke chips,
smoked shrimp, dill pistou | 6

Duck fat fried chicken wings, chili oil, honey,
rosemary, chives, scallions | 8 

Roasted mushrooms al ajillo, creamy farro, herbed goat ricotta, radishes | 6

salads

Little gem lettuce salad, boquerones, green goddess dressing, croutons, Parmigiano, soft egg | 8

Local Fuji apples and baby greens, Yellow Springs Farm Pepito, curried pepitas, pickled squash, maple vinaigrette | 7

Dill cured salmon and winter citrus, shaved and candied fennel, arugula, pickled fresno, whipped tofu, Meyer lemon vinaigrette | 11

sandwiches

Marinated grilled eggplant on bien cuit ciabatta, house made mozzarella,
roasted red peppers, garlic mushrooms, dill pesto, served with fries | 9

Giannone chicken milanesa on multigrain ciabatta, lemon aioli, red cabbage slaw,
house made pickles, served with fries | 8

Green meadow farm roast pork on multigrain ciabatta, braised broccoli rabe,
sharp provolone, charred long hot, served with fries | 9

Tempura shrimp on bien cuit ciabatta, sauce gribiche, fried pickle and capers,
served with fries | 14

Pineland natural beef double patty burger on brioche, cooper sharp, lettuce,
caramelized onions, spicy fancy sauce, house made pickles, served with fries | 14

pasta
(all pastas extruded in house)

Pappardelle with braised Lancaster beef shoulder, paprika, parmigiano | 9

Rigatoni with lamb merguez, butternut squash, broccoli rabe, pecorino | 9

Spaghettini with spicy shrimp, mussels, and clams, breadcrumbs, oregano | 14

main plates

Gently grilled nordic salmon, carrot dashi, wilted local spinach, cauliflower cous cous, horseradish, carrot escabeche | 19

Anchovy-marinated hanger steak, bistro herb butter, fingerling potatoes w/ smoked chimichurri spice, arugula salad | 19