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Lunch | Soups, Salads & Appetizers | Entrees | Desserts & Drinks | Catering 
Exotic Mushroom Soup 8.
Kennett Square Mushrooms, Cream, Fresh Rosemary, Chive Creme Fraiche
Soup Du Jour M.P.
Chef's Selection of Fresh, Local Ingredients 
Grilled Calamari Salad - Mayer Lemon Olive Oil 12.
Plum Tomatoes, Capers, Pepperoncini, Romaine Hearts
 Field Greens - Cranberry Balsamic Vinaigrette 9.
Toasted Almonds, Dried Cranberries, Locally Made Aged Chevre
Baby Spinach - Honey Dijon Dressing 10.
Applewood Smoked Bacon, Fried Egg, Roasted Peppers, Toasted Pine Nuts
Warm Roquefort Tart 12.
Romaine Chiffonade, Micro Greens, Diced Tomato, Red Onion, Bacon, Bleu Cheese Crumbles, Red Wine Vinaigrette
Duo of Roasted Beets - Balsamic Truffle Vinaigrette 11. Red Beet Carpaccio, Diced Yellow Beets, Locally Made Goat Cheese, Baby Arugula   Exotic Mushroom Terrine 12.
Locally Made Fromagina Cheese, Truffle Balsamic Glaze, Sauteed Swiss Chard, Puff Pastry
Tempura Battered Jumbo Shrimp 13.
Seared Sesame Rice Cakes, Spicy Apple Slaw, Red Chili Miso Sauce
Chef's Selection of Oysters* M.P.
Meyer Lemon Mignonette, Wasabi Cocktail Sauce, Cucumber Jalapeno Minonette, or Tobiko Granite
Baked Oysters Amani 13.
Maitake Mushrooms, Aged Parmesan, Wilted SPinach, Creme, Pancetta
Smoked Chicken Spring Rolls 11. Habanero Sauce, Shaved Celery, Bleu Cheese Dipping Sauce
Crispy Calamari 13.
Tempura Battered Vegetables, Pomegranate Drizzle, Chili Garlic Aioli
Sauteed Escargot 13.
Tarragon Brown Butter, Maitake Duxelle, Puff Pastry, Fried Quail Egg
Smoked Short Rib Flatbread 13.
Roasted Exotic Mushrooms, Shaved Parmesan, Black Truffle Horseradish Sauce
Artisanal Cheese Plate M.P.
Trio of Cheeses and Traditional Accompaniaments
Steamed Thai Mussels 11.
Coconut Lemongrass Broth, Diced Bell Peppers, Sauteed Leeks, Red Curry Executive Chef / Owner - Jonathan Amann
Sous Chef - Michael Derham
General Manager / Owner - Jeanine Amann
Consuming raw or undercooked foods can contribute to food borne illness |
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