Drawing inspiration from a variety of sources, our pastry case changes regularly.  From doughnuts to croissants, brioche to banana bread, come see what our team is offering.

 

MENU

                                             LUNCH IS SERVED DAILY FROM 10:30AM-4:00PM.                                               Lunch menu items are available for patio dining, takeout and curbside pickup. Please see the ORDER ONLINE tab on the website or call (302) 645-0300 to place your order. 

TOASTS (AVAILABLE 8:00AM-4:00PM)

AVOCADO TOAST 9 (V) grapefruit, pistachio, calabrian chili, six seeded pan bread

HARVEST TOAST 9 (VG) butternut squash puree, honeycrisp apple, warm brown butter, sage and pumpkin seed gremolata, cinnamon raison bread

MUSHROOM TOAST 10 (VG) garlic ricotta, caramelized onions, roasted peppers, locatelli pecorino, chives, country bread

SMALL PLATES (AVAILABLE 8:00AM-4:00PM)

SHAKSHUKA 13 (VG) san marzano tomatoes, feta, cilantro, soft poached egg, grilled sourdough

QUICHE 14 (VG) gruyere cheese, shiitake mushrooms, caramelized onions, arugula side salad

SOUPS (AVAILABLE 10:30AM-4:00PM)

MUSHROOM & WILD RICE 10 mirepoix, homemade chicken broth, sweet potato, kale, fresh cilantro

CARROT GINGER 9 (V) juniper, coriander, tahini, pistachio dukkah

SALADS (AVAILABLE 10:30AM-4:00PM)

ROASTED BEET SALAD 12 (VG/GF) whipped feta, balsamic reduction, bartlett pear, pistachio, mache

TUSCAN KALE SALAD 13 (GF) roasted broccoli, crispy spiced chickpeas, locatelli pecorino, lemon zest

GRAIN BOWL 13 (VG) farro, quinoa, spinach, shiitake mushrooms, roasted sweet potato, ginger scallion vinaigrette, furikake

*** ADD ONS ***

SLICED AVOCADO 3 | TOFU CRUMBLES 4 | GRILLED CHICKEN 6 | PAN SEARED SALMON 8 | FRESH BAKED BREAD 3

SANDWICHES (AVAILABLE 10:30AM-4:00PM)

BRIE MELT 13 warm brie, bartlett pear butter, prosciutto di parma, cranberry walnut bread

CHICKEN SALAD CROISSANT 12 red grapes, cashews, dill, fresh baked croissant

TURKEY CLUB 14 turkey, house smoked bacon, avocado, dill pickle, sriracha honey aioli, sharp provolone, ciabatta bread

PASTRAMI 15 whole grain mustard, house sauerkraut, marble rye

TOFU BANH MI 11 (V) pickled root vegetables, cucumber, cilantro, charred jalapeno vinaigrette, crispy shallot, fresh baguette

BUTTERMILK FRIED CHICKEN 12 b&b pickle, sriracha honey aioli, house brioche, side of vinegar coleslaw

 

Proudly pouring Counter Culture Coffee, Flying Bird Botanicals Tea, and David Rio Chai