Starters & Plates

Butternut Squash Bisque, sage and pumpkin seed pesto /10

Fresh-Baked Brioche Rolls, tomato butter or blackberry jam /12

Local Cheese Plate, selection of three cheeses, pickles, seasonal fruit jam, scones /20

Radicchio Salad, Fermented plum vinaigrette, pear, kohlrabi, mint /10

Cacio e pepe Cavatelli, linden dale goat romano, pasta water, black pepper, brioche bread crumb /21

PEI Mussels, ploughman churchyard cider, chicken stock, herbs, butter, lizzy's sourdough /17

Breakaway Farms Confit Pork Belly, rutabaga and parsnip mash, cider jus, pickled vegetables, plantain chips /18


fingerling Sweet Potatoes, salsa macha, cilantro /10

brogue hydroponics Grilled Carrots, carrot top sauce verde /12

Basted Cauliflower, Vegetable demi-glace /13


Delicata Squash, french lentils, cremini mushrooms, ras el hanout, pepitas /16

Grilled Diver Scallops, arugula, hakurei turnips, mushroom conserva, lemon /29

Lancaster County Chicken Breast, butter-poached and seared, jus /19

Breakaway Farms NY Strip, chimichurri. served medium rare /30


Autumn Trifle, Genoise sponge cake, coffee whipped mascarpone, salted caramel, candied pecans /12

duo of sorbet & ice cream, raspberry, chocolate /8

In lieu of a tip, a 20% service charge will be added to your check for our entire hourly team
Optional gratuities go directly to our service staff