small plates

WHETSTONE SALAD – SEASONAL GREENS, RADISH, CHERRY TOMATO, CUCUMBER, DIJON VINAIGRETTE   9

ADD ROASTED CHICKEN 4

TUSCAN KALE SALAD – BLACK GARLIC RANCH DRESSING, SMOKED CHEDDAR, CRISPY CHICK PEAS, APPLE   10

ADD ROASTED CHICKEN 4

CRISPY CHEESE CURDS – BEER BATTERED WISCONSIN CHEDDAR CURDS, SHISHITO PEPPERS, HARISSA MAYO, PICKLED RED ONIONS, ARUGULA   11

PIEROGIES – HOUSE-MADE BRAISED BEEF CHEEKS, PEARL ONION AGRO DOLCE, CURED EGG YOLK, CRÈME FRAICHE, RYE BREADCRUMBS   13

MUSSELS – “BLOODY MARY” BROTH, TOASTED BAGUETTE   13
CHICKEN WINGS – CHOOSE KUNG PAO SAUCE W/ DAIKON RADISH SLAW OR BUFFALO W/ CELERY-BLUE CHEESE SALAD
1/2 DOZEN   8   DOZEN   14

CHEESE PLATE – SMOKED CHEDDAR, GRANA PADANO, BAILEY HAYZEN BLUE CHEESE, SEASONAL ACCOMPANIMENTS, BAGUETTE   16

 

sandwiches

(CHOICE OF FRIES OR HOUSE SALAD)

DAD’S DOUBLE BURGER – TWO 4 OZ LAFRIEDA BLEND PATTIES, COOPER SHARP CHEESE, MARTIN’S POTATO ROLL,
LETTUCE SLAW, ROMA TOMATO, RED ONION, BURGER SAUCE   15

ADD BACON 2   ADD MUSHROOMS 1    ADD ROASTED SHISHITO PEPPERS 2

EGGPLANT PARMESAN – CRISPY EGGPLANT, FRESH MOZZARELLA, SAN MARZANO TOMATOES, BROCCOLI RABE, “EVERYTHING SPICE “ ROLL   15

HOT CHICKEN – NASHVILLE STYLE SPICY FRIED CHICKEN THIGH, BLACK GARLIC RANCH DRESSING, PICKLES, MARTIN’S POTATO ROLL   14

SHORT RIB “SLOPPY JOE” – BRAISED SLOPPY JOE STYLE, APPLE CIDER COLE SLAW, CRISPY ONIONS, “EVERYTHING SPICE “ ROLL   16

HANGER STEAK SANDWICH – ROASTED SHISHITO PEPPERS, PEARL ONION AGRO DOLCE, HORSERADISH CREAM, SOURDOUGH TOAST     16

 

large plates

PAPPARDELLE, SAUSAGE & KALE – HOUSE-MADE PARMIGIANNO SAUSAGE, KALE, CRISPY POTATOES, CARAMELIZED FENNEL, GRANA PADANO   16

BAKED SWEET POTATO GNOCCHI – ROASTED EGGPLANT, BUTTERNUT SQUASH, TOMATOES, PECORINO, CRISPY SAGE, BROCCOLI RABE   17

WILD BOAR SHEPHERDS PIE – BRAISED WILD BOAR, CARROTS, PEAS, BUTTERMILK-CHIVE MASHED POTATOES, WHETSTONE SALAD   17

ROAST 1/2 CHICKEN – HERB ROASTED, BAKED ORRECHIETTE & SMOKED CHEDDAR, BRAISED GREEN BEANS & TOMATOES   20

HANGER STEAK – MEDIUM RARE, SHIITAKE MUSHROOM “STEAK SAUCE”, SAVOY CABBAGE CAESAR SALAD, BROWN BUTTER POTATOES   21

PAN ROASTED SCOTTISH SALMON – CELERY ROOT PUREE, BRUSSELS SPROUTS, CHARRED ONION BROTH, PICKLED JUNIPER BERRIES   22

sides

FRIES – SRIRACHA, MALT VINEGAR   5

ADD SMOKED CHEDDAR   2   ADD SHORT RIB SLOPPY JOE   3

BRAISED GREEN BEANS & TOMATOES   5

MAC & CHEESE – BAKED ORRECHIETTE, SMOKED CHEDDAR, RYE BREAD CRUMBS   8

BUTTERMILK-CHIVE MASHED POTATOES   5

SAUTEED BROCCOLI RABE   6

Chef Jeremy Nolen   |  Sous Chef Alex Busch

Consumer advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Not all ingredients are listed. Please inform your server if you have allergies or dietary restrictions. VG – VEGETARIAN | GF – GLUTEN FREE

700 S. 5th Street Philadelphia, PA 19147