Ellen Yin named “Outstanding Restaurateur” by the 2023 James Beard Foundation Awards
DINNER
LUNCH
BRUNCH
HAPPY HOUR
WEEKEND BRUNCH
Weekends 11am-3 pm
butter croissant 6
pain au chocolat 8
buttermilk biscuits w/ strawberry jam 8
half dozen oysters fennel mignonette 22
potato & spring leek soup dill, black pepper 13
whitefish croquettes white soy vinegar, pea tendrils, sesame, jalapeño 19
bibb salad fines herbs, shallot 14
french omelet perrystead dairy cheese, mushrooms, chive 18
sunny eggs & sausage fingerling potatoes, salsa verde, toast 19
eggs benedict confit duck, greens, biscuit, hollandaise 21
french toast
lemon-ricotta, powdered sugar, maple 18
smoked pennsylvania rainbow trout green garlic cream cheese, fried capers, pickled onion 19
grilled squid gem lettuce, castelvetrano olives, crispy potato, jammy egg 24
steak frites farm greens, chimichurri, aioli 32
dry aged burger raclette, caramelized onion, fries 24 add house bacon or fried egg +3 each
grilled flatbread
crispy lamb bacon, arugula, olives, pickled fennel, tzatziki, aleppo 27
DESSERT
chocolate tart
coffee caramel, malted whipped cream 14
lemongrass custard candied coriander, matcha streusel, blueberry 12
sweet potato mille feuille grapefruit, buckwheat 12
japanese cheesecake ginger meringue, rhubarb jam, honey roasted pretzels 16
20% service charge is added to every check.