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 each
strawberry walnut scone
warm blackberry-white chocolate chip brioche bun
cinnamon coffee cake

g r a n o l a  &  y o g u r t  6.5
mixed berries

f r u i t   s a l a d   7

m e x i c a n  c h i c k e n  s o u p   7

s p i n a c h  a r t i c h o k e  d i p  6.5
kalamata olives, crispy pita

t r u f f l e d  c o u n t r y  p a t é  9
blood orange compote, toast points, grainy mustard, cornichons

½  d o z e n   w e s t   c o a s t   e m e r a l d   c o v e   o y s t e r s   14
champagne mignonette

S A L A D S  
b a b y  s p i n a c h   9.5
grilled portobellos, roquefort, pine nuts, sherry shallot vinaigrette

b e e t  s a l a d  9.5
baby red oak, honey roasted asian pear, pine nuts, apple tree farm feta, lemon vinaigrette

f r i e d  o y s t e r  s a l a d  14
escarole, plum tomatoes, bacon, lime vinaigrette

h e r b  r o a s t e d  p u l l e d 
v i e t n a m e s e  c h i c k e n  s a l a d  11
soba noodle salad, julienned carrots, cucumber, jicama, black sesame seeds, watercress, wasabie vinaigrette

p o a c h e d  s a l m o n  13
frisée, gribiche dressing, asparagus, nicoise olives, egg

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
smoked salmon, scallion, mascarpone 13
wild mushroom, fontina 9.5
cheddar  8   plain  7.5

q u i c h e  9.5
sun-dried tomato, caramelized onion, broccoli rabe, brie, salad greens, citrus segments

b u r r i t o  11
herb roasted lamb, scrambled eggs, white beans, poblano peppers, manchego, pico de gallo, sour cream

h e r b  r o a s t e d  p o r k  l o i n  14
maple-ancho glaze, poached egg, creamy cheddar grits, brussels sprouts with bacon

E N T R E E S
b r i o c h e  f r e n c h  t o a s t  9.5
lemon ginger compote and lancaster county maple syrup

p e p p e r c o r n  c r u s t e d  h o u s e  c u r e d  s a l m o n  10
toasted bagel, chive cream cheese, radishes, tomato, red onion, fried capers

s i r l o i n  b u r g e r  11
sautéed poblano peppers, onions, manchego, crispy fries

b l a c k  c o d   14
leek-pistachio crust, lemon thyme oil, asparagus, yukon gold potatoes

m u s s e l s  13
spicy lemongrass, ginger, scallions, rice noodles

p e r c i a t e l l e   12
mint pesto, oyster mushrooms, asparagus, pine nuts, ricotta, parmigiano reggiano

b a b y  b a c k  r i b s   11
honey-hoisin glaze, asian slaw

c r a b c a k e   s a n d w i c h   14
cabbage slaw, rémoulade, bibb, crispy paprika chips

S I D E S    3.5
home fries • french fries • creamy grits • breakfast sausage • apple wood smoked bacon • brussels sprouts with bacon
toasted bagel with chive cream cheese 2.5
multi-grain or sourdough toast  1

B E V E R A G E S
fresh squeezed orange or grapefruit juice • 3.25
solé bottled sparkling or still water (750 ml) • 5.00
fork bloody mary • 8.00 
mimosa • 9.00  
fork 75 • 9.50
mulled cider with apple jack • 9.00