APPETIZERS
Soup of the Day
nice cup … 4.50 biggish bowl … 6.50
Eggplant Fries 6.95
Ya gotta try ‘em! Crispy rice coating, yogurt sauce
Meatballs 8.95
Tender beef and pork meatballs on cheesy polenta with red wine sauce, served with focaccia bread
Bruschetta 6.95
Grilled bread with Rapini and Smoked Provolone
Eggplant and Porcini “Meatballs” 7.95
with a light tomato sauce and Pecorino and Parmesan Cheese
Warm Focaccia Bread 6.95
Extra Virgin Olive Oil, Pecorino and Parmesan Cheese
Add to the plate:
- Homemade Ricotta 1.75
- Roasted Cherry Tomatoes with Garlic 1.75
- Charred and peeled Sweet Peppers 1.75
SALADS
Red Hen 9.95
Frisee and Spinach tossed with Bacon lardons, Chickpeas, mixed Cherry Tomatoes and Sherry Vinaigrette, served on a shmear of Green Pea Hummous.
Summer Caprese 8.95
House-made mozzarella and local tomato slices topped with a healthy drizzle of EVOO, Kosher salt, freshly ground black pepper and a generous sprinkle of basil. Simple, but oh so good!
Dressed Greens 5.95
A variety of seasonal greens with your choice of white wine vinaigrette, roasted garlic dressing or buttermilk dressing.
Slice of Ice 8.95
Cherry tomatoes, cubes of provolone, a lively roasted garlic dressing and a scattering of sliced pepperoni blasted in the oven till it’s cupped and crispy, all piled on a slab of chilled iceberg.
Arugula and Shaved Cauliflower Salad 8.95
Shaved Parmesan, orange zest, smoked salt, housemade lemon oil
EAT YOUR VEGETABLES!
Char-Roasted and Split Eggplant 8.95
Roasted on the grill until soft and a tad smoky, then split open and dressed with tahini sauce, chopped tomato, cucumber, herbs and fried garlic. Pretend you’re in the Marais in Paris! Served with grilled lemon for squeezing
Creamed Spinach 7.95
Fresh spinach leaves, housemade mornay sauce and parmesan gratineed to bubbly goodness in the pizza oven.
*Green Beans with Soy Sauce Vinaigrette and Anchovy Mayo 7.95
I stole these from Girl and The Goat in Chicago. They are savory, juicy and hit all the right umami notes.
Roasted Yukon Potatoes 6.95 Served after 5pm
Split, flattened and roasted with olive oil, coarse salt and freshly ground pepper till crispy ‘round the edges.
SANDWICHES
***Wheat Penny Burger 14.00
Our default temp is medium-well; if you’d like your burger cooked differently, just tell your server!
The kitchen is proud of our special blend of 70% chuck, 15% short rib and 15% brisket, resulting in a juicy, nicely-textured and flavorful burger! Ask your server what condiments, vegetables and other garnishes today’s Burger is sporting, or just go traditional with cheese, lettuce, pickles, sliced onion (any or all) and your choice of classic condiments.
Mushroom Milanese 13.00
A big portabello mushroom breaded with panko crumbs, then deep-fried till golden brown and crispy-crunchy. Served hot on freshly-made foccacia bread with a fistful of arugula and a smear of salsa verde, an Italian green sauce made with parsley, capers,olive oil, lemon, and love.
The Philadelphia 14.00
Pork Shoulder braised to juicy tenderness is teamed up with provolone cheese and one of our favorite vegetables, rapini. This quintessential Italian cousin to broccoli is a traditional match with pork–in pasta, in soups and on Sunday dinner platters, but
especially in this iconic Italian sandwich beloved in Philadelphia. You can even get them at the airport! Juicy, garlicky perfection.
PASTA AND MORE
Spaghetti with Tomato Cruda and Anchovy Butter 13.00/21.00
Local mixed cherry tomatoes have been rolling in by the crate-load from our friends at Patchwork Gardens! We simmer them in olive oil with garlic and salt, then toss them with hot spaghetti and finish with a dollop of umami-packed anchovy butter. One of our alltime most popular pastas, now and only now is the time! If you would like, we can leave the anchovy butter off and top the pasta with some housemade whipped ricotta. Or if you would like it vegan, we will top it with housemade cashew ricotta.
Grilled Shrimp, Broccolini and Peppers with Polenta 18.95
Grilled with the vegetables, tumbled over polenta parmigiana and garnished with lemon oil and a drizzle of salsa verde, this is a “shrimp and grits” your mama never dreamed of.
Green Lasagne with Cheese and Tomato 16.95
A labor of love. Homemade spinach pasta comes rolling forth from the pasta machine brilliantly green and very thin. It is layered with housemade ricotta cheese scented with nutmeg, and a light, fresh tomato sauce–eons away from the heavy, dense lasagne of the past. Simple, delicate, authentic, and so good.
Pappardelle with Italian Chicken Sausage and Local Swiss Chard 14.00 | 23.00
We make the pappardelle ourselves (thin, wide, ribbon-like pasta). We make the Italian chicken sausage too, and it’s the best. The swiss chard comes from Patchwork Gardens. While it all comes together in a saute pan, we hit it with a little whey (leftover from making ricotta) and a touch of cream. When the pasta is hot and bubbly, we swoosh it into a warm bowl and shower it with Pecorino and Parmesan cheeses, and then again with crunchy focaccia breadcrumbs. So good!
PLATE DINNERS – served after 5pm with your choice of two sides
Grilled Rainbow Trout 27.00
Two griddled fillets of trout are garnished with fresh herbs, roasted cherry tomatoes and a drizzle of housemade lemon oil. So simple, so good!
Crispy Brick Chicken Thighs 24.00
Superior-quality, all natural chicken thighs are bones out, seasoned and cooked juicy and crispy under a brick.
Pork Milanese 26.00
House-brined and pounded, we bread and then flash fry the cutlets and then drench them in Lemon-Caper Sauce with Summer Peas and Green Beans.
**Grilled Strip Steak with Porcini Rub 34.00
This 12 oz. beauty is rubbed with a housemade spice mix of dried porcini mushrooms, coarse salt, crushed black pepper and Spanish paprika, grilled to charred and juicy.
Cauliflower T-Bone 21.00
A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top until it looks like a steak! Garnished with a rough-chopped salsa-ish sauce full of things cauliflower loves–olives, garlic, raisins, orange segments, herbs and good olive oil. A savory, dramatic, center-of-the-plate take on a favorite vegetable.
Plate Dinner Side Choices
- Cold Zucchini Strings with Lemon Vinaigrette
- Green Beans
- Garlicky Sauteed Spinach
- Sauteed Rapini
- Cheese Polenta
- Roasted Potatoes
- Cauliflower Mash
- Grilled Broccolini
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.