LUNCH MENU

LUNCH IS SERVED DAILY FROM 10:30AM-5:00PM. Lunch menu items are available for takeout. Please call (302) 645-0300 to place your order.

V = VEGETARIAN | VEG = VEGAN | GF = GLUTEN FREE

SOUPS ——————————————————————————————————-

( green gazpacho ) VEG | GF honeydew, cucumber, pistachio 9

( crab & corn chowder ) bacon, potato, chive oil 10

SALADS ——————————————————————————————————

( kale salad ) V quinoa, radish, parmesan, spiced brioche, lemon vinaigrette 13

( little gem salad ) V | GF seasonal fruit, ricotta, red onion, almond, radicchio, 13 honey vinaigrette

( tomato salad ) V | GF charred corn, cucumber, marinated shallot, whipped feta, 12 garlic oil + ADD GRILLED CHICKEN 6

RYE TOAST ————————————————————————————————–

( crab & avocado ) pickled chili, sunflower seeds 11

( baba ghanoush ) VEG pistachio dukkah, chili oil 9

( smoked salmon ) creme fraiche, pickled red onion 8

( chicken liver mousse ) walnut-raisin gremolata 6

SMALL PLATES ———————————————————————————————-

( ricotta ) V tomato jam, baguette 9

( roasted beets ) V goat cheese mousse, hazelnut, apricot, honey, mache 12

( root vegetable kimchi ) marinated egg, steamed rice, sesame 8

( pork terrine ) pistachio, apricot, baguette 11

( shrimp ‘n’ grits ) GF lardon, tomato-kombu broth 17

SANDWICHES ———————————————————————————————–

( brie melt ) V peach jam, basil, cracked corn porridge 11

( roast beef ) horseradish cream, balsamic onions, sharp cheddar, arugula, marble rye 14

( portabella panini ) V pistachio pesto, pickled red cabbage, whipped feta, focaccia 13

( porchetta ) bagnet vert, sharp provolone, country bread 13

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DINNER MENu

V = VEGETARIAN | VEG = VEGAN | GF = GLUTEN FREE

SMALL PLATES ———————————————————————————————–

( green gazpacho ) VEG | GF honeydew, cucumber, pistachio 9

( fresh ricotta ) V olio verde, tomato jam, black pepper, chives, baguette 11

( spring pea salad ) V bibb, wild radish, goat cheese, puffed farro, green goddess, 13 tarragon

( grilled carrots ) couscous, whipped feta, pistachio dukkah, pea tendrils 13

( maryland crab & asparagus ) GF sunflower tahini, preserved lemon, poached egg 15 chive oil

LARGE PLATES ————————————————————————————————

( pan roasted halibut ) rhubarb puree, fennel, charred radish, farro, lemon 30 beurre-blanc, basil oil

( seared scallops ) GF red quinoa, fava beans, charred corn, lardon, bonito aioli, 28 purple daikon, lime, chili oi

( dry aged ny strip) cannellini beans, braised kale, ancho chimichurri 35

( vegetarian tasting ) V three course tasting menu of vegetarian selections 26

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