Philadelphia Magazine's Best of Philly Brunch, 2003

Please note, our menu changes daily and the following is only meant as an example of our pricing and selection.  We update our online menu weekly so the offerings on the day of your visit may differ slightly.

h o u s e - m a d e  b a k e d  g o o d s  3.5 each
blueberry bundt cake •
cinnamon-raisin scone •
blackberry brioche bun

f r e s h  f r u i t  s a l a d  7

h o u s e  - m a d e  g r a n o l a  7.5
vanilla-honey yogurt, mixed berries

s o u p   o f   t h e   d a y  8.5

b a b y  l e t t u c e s  s a l a d  8.5
crispy lemon ricotta fritters, balsamic reduction

g r i l l e d   b a b y   e g g p l a n t  8.5
house made ricotta, tomato compote, grilled red onion, basil

h o u s e  - m a d e  c o u n t r y  p â t é  12
whole grain mustard, cornichons, baby arugula

s t e a m e d   b l u e   b a y   m u s s e l s   11
heirloom tomatoes, saffron, garlic, grilled baguette

E G G S

t h r e e  e g g  o m e l e t / h o m e  f r i e s
shrimp,grilled leeks, mascarpone 13
local summer squash, sungold tomatoes, housemade ricotta 11
vermont cheddar 9 plain 8.5

q u i c h e  l o r r a i n e  10
smoked bacon, leeks, gruyère, mixed greens

c h i l i   r e l l e n o s  13
sunny side eggs, house made chorizo, tomatillo salsa,
black beans,vermont cheddar, sour cream

E N T R E E S

h o u s e - m a d e  b r i o c h e  f r e n c h  t o a s t  9.5
mixed berry compote, lancaster county maple syrup

h o u s e - s m o k e d  s a l m o n  10
toasted bagel, chive cream cheese, tomato,
red onion, caper berries

f r e s h l y  g r o u n d  h a m b u r g e r  14
maytag blue, smoked green meadow farm bacon,
bibb, tomato, house made HP sauce, crispy fries

h o u s e - m a d e   b o u d i n   b l a n c  13
baked beans, grilled tomatoes, house-made HP sauce,
creamy cheddar grits, pan-fried country bread

l o c a l  c o r n  a n d  f e n n e l  r i s o t t o  14
roasted fennel purée, micro arugula, ricotta,
extra virgin olive oil, parmigiano reggiano

h o u s e - m a d e  p a p p a r d e l l e  16
eggplant caponata, oregano, pecorino romano

p a n - r o a s t e d   b a r r a m u n d i  18
wilted malobar spinach, pickled chanterelles, braised leeks, lemon emulsion

s a u t é e d   m a r y l a n d   c r a b c a k e   14
fines herbes rémoulade, summer vegetable slaw,baby greens

g r i l l e d  s k i r t  s t e a k  s a l a d  18
salsa verde, red romaine lettuce, avocado, crispy onions,
ancho-chile buttermilk dressing

S I D E S  
french fries • 4.5
home fries or creamy cheddar grits • 4.5
breakfast sausage or apple wood smoked bacon • 4.5
toasted bagel with chive cream cheese • 3
multi-grain or sourdough toast • 1
grilled asparagus • 6
 

B E V E R A G E S

fresh squeezed orange or grapefruit juice • 3.50
fresh squeezed lemonade • 3.50
solé bottled sparkling or still water (750 ml) • 5.75
blood orange iced tea • 3.25
fork bloody mary • 8.50 mimosa • 9.50
fork 75 • 9.50