pulled pork and hominy corn stew slow cooked together with tomatillo. ours is garnished with onion, avocado, cilantro, and tortilla chips.

Flemish style carrot-tomato with fricadelles (pork and veal meatballs).

Flemish style carrot-tomato with fricadelles (pork and veal meatballs).

Extra virgin olive oil, garlic, and parsley. Image include cheese and sauce add on.

Chopped tentacle and tube, baby zucchini, house pickled cherry peppers served with spicy roasted garlic marinara.

oven-roasted, never fried, jumbo chicken wings choose: hot sauce, barbecue, very spicy thai-ginger or rosemary-garlic. please allow at least 20 min

Flemish style pork and veal meatballs, glazed in brown beer and chervil with bread.

Snails sautéed in butter, shallot, garlic, white wine, parsley and chervil, served with grilled toast points.

freshly baked soft pretzel served with sweet and spicy Bavarian mustard and Mornay.

Hand cut, twice fried potatoes served with our remoulade.

Pomme frites baked with melted brie, mornay sauce, and worcestershire demi glace. Served with ketchup.

Pan seared with butter, bacon, and shallots.

Narragansett mozzarella, panko breaded and fried. Served with our marinara.

Cornmeal and rice flour dusted, marinated long stem artichoke hearts, and lemon-caper aioli.

Homemade meatballs, ricotta cheese and bread

Wood grilled local asparagus spears with extra virgin olive oil.

Our locally harvested potatoes roasted with butter and finished with fresh parsley.

Two crispy fried parmesan risotto cakes.

Mixed greens, tomato, carrot, cucumber, radish, chervil-shallot vinaigrette.

Baby arugula, grana padano cheese, lemon, extra virigin olive oil.

Romaine hearts, grana padano cheese, croutons.

Grilled butter lettuce hearts, crisp Benton's bacon, heirloom cherry tomatoes, red onion, blue cheese.

Gigante white beans, wood grilled asparagus, artichoke hearts, and piquillo peppers served warm over garlic crostini with aged balsamic vinegar.

Mixed greens, lightly pickled roasted red beets, feta cheese, and crushed marcona almonds with a balsamic vinaigrette.

Local kale, lemon-tahini dressing, red cabbage, pickled peppers, sumac onions, and sesame seeds topped with tzatziki.

Warm goat's milk brie melted atop a crostini with honey, apples, pecans, baby arugula, and thyme vinaigrette.

ricotta gnocchi with roasted delicata squash, gooseberries, pecans, sage-brown butter and a touch of cream

Locally foraged mushrooms (hens, chickens, honeys, lion’s mane), chicken breast, mixed heirloom cherry tomatoes, spinach, white wine-Triple Cream cheese sauce, and fresh thyme tossed with penne pasta.

Fusilli pasta with prosciutto, mushroom, basil pesto, crème fraîche.

Not pasta, but gluten free spaghetti squash with Swiss chard, sun chokes, hazelnuts, and brown butter.

Ricotta gnocchi, marinara, fresh mozzarella, and basil.

Penne pasta in a traditional pork, beef, and veal ragu simmered with tomatoes and herbs.

Fusilli pasta with stewed tomatoes, red and black lentils, mushrooms and tempeh create this hearty, comforting, and vegan friendly dish.

Linguini with sautéed shrimp, fresh tomato, arugula, oil, garlic, white wine.

Crispy panko breaded chicken breast cutlet topped with mozzarella and served with linguini tossed with filet tomatoes, basil, extra virgin olive oil, and garlic.

house-ground, prime strip loin meatballs in marinara topped with pecorino cheese

Penne pasta baked with hot sausage, mushrooms, roasted garlic, marinara, ricotta cheese and mozzarella.

Your choice of pasta tossed with your choice of sauce. Choose wisely.

Brioche toasted with comte cheese, ham, mornay sauce, and a fried egg. Served with a small green salad.

A lavash wrap rolled with our homemade falafel, red cabbage, tomatoes, cucumbers, sumac-onions, pickled peppers, lemon-tahini and tzatziki.

locally, raised wagyu beef grilled over hardwood and prepared as simply as possible to taste the quality of the beef. Served on a toasted bun with baby arugula and a preserved lemon mustard.

Our own unique blend of ground, USDA Prime steak. Served with lettuce, tomato, and onion, and a green side salad. For pickup and delivery, meat continues to cook in the container. We will do our best to match your temperature but they will vary.

Tired of your standard burger? Try our Rotating Gamer burger. Each week we offer exotic game meats from: Bison, Elk, Venison, Rabbit, Goat, Camel, Yak, Wild Boar, Kangaroo, and more. Call us if you're curious to see what we are offering this week!

fried wild caught Chesapeake Bay Catfish on a long roll with shredded lettuce, plum tomato, pickles and remoulade, served with basil-jalapeño slaw.

seasoned lamb and beef kebab, fresh tomato, onions, and black garlic sauce wrapped in lavash bread and served with greens.

Hickory smoked bacon, lettuce, tomato, and mayo on brioche toast. Served with a small green salad.

Fried chicken thigh, Birchrun Hills pimento cheese, pickled green tomato, toasted brioche bun, classic potato chips. A true southern classic from a bunch of northerners.

Smoked pork, ham, comte cheese, pickles, mustard, ciabatta bread. Served with a small green salad.

Hand cut, twice fried potatoes served with our remoulade.

wood grilled, bone-in pork chop, covered in a Hunter’s sauce (bacon, caper, mustard, onion, mushroom and wine cream sauce), served with heaven and earth mashed (made with potatoes and apples) with a side of cherry and caraway braised red-cabbage

This is not like American barbecue and takes at least 30 mins to prepare. Wood roasted baby back ribs accompanied by pomme frites, spicy samurai sauce and a basil-jalapeño slaw.

All natural, Pineland Farms strip steak from the wood grill with a worcestershire demi-glace and pomme frites. For pickup and delivery, meat continues to cook in the container. We will do our best to match your temperature but they will vary.

Three wood grilled sausages (Bauernwurst, Bockwurst and Nürnberger), served with sauerkraut, potato pancake, cucumber salad, bread and Bavarian mustard.

Scallops, shrimp, and mussels poached in white wine with celery root, leeks, carrots, potatoes, herbs, and a touch of cream.

Pan seared salmon filet served with grilled asparagus, roasted red onion-wild rice, lemon vinaigrette and a lemon wedge.

Pan seared, skin-on chicken breast, oven roasted tomato, mushroom, grilled asparagus, risotto cake.

Layers of grilled eggplant, tomato, spinach, mozzarella, and grana padano cheese.

three eggs, braised leeks, goat cheese, and herbs served with roasted potatoes and a small green salad.

Dark beer, chorizo sausage, shallot, chervil. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Marinara, basil, white wine, garlic. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Spicy Thai chilies, ginger, scallion, white wine. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Bacon, red onion, blue cheese, white beer. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

White wine, garlic, shallot, herbs. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Fennel, celery, onions, sorrel, parsley, chervil, mustard, white wine, cream. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Mozzarella and tomato sauce.

Fresh mozzarella, tomato sauce, basil, and extra virgin olive oil.

Calabrian Chile - Tomato sauce, mozzarella, hot italian sausage, fresh sliced jalapeño, wood grilled red onion.

Oil and garlic, basil, mozzarella, spinach, eggplant, and pecorino, topped with filetto tomato sauce

Artisanal pepperoni, local hot Italian sausage, mushrooms, black bledi olives, wood grilled onions, mozzarella, tomato sauce.

Mushrooms, woodland herbs, oil, garlic, and stinky cheese please.

Mozzarella and tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

calabrian chili sauce, mozzarella, hot Italian sausage, jalapeños, wood grilled red onions. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

extra virgin olive oil, garlic, mozzarella, spinach, eggplant and pecorino, topped with tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

pepperoni, hot sausage, mushrooms, wood grilled onions, black beldi olives, mozzarella, tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

extra virgin olive oil, garlic, mushrooms, woodland herbs, birchrun’s fat cat cheese, and mozzarella. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

Not to brag, but this is the best tomato pie ever. Sorry, we're a little biased. WITH THAT BEING SAID, if you like your tomato pie to have tons of fresh flavors and a great balance of sweet and savory, this is the one for you. Served vegan but with a side of grana padano cheese. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

Teresa's Tomato Pie is getting a makeover. This is the way we like to eat it. We're adding marinated artichoke hearts, pickled banana peppers, black beldi olives, and grilled red onion. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

they’re cute and small; treat yourself. chocolate chip, pistachio and cherry

they’re cute and small; treat yourself. chocolate chip, pistachio and cherry

Our version of a classic: lady fingers, zabaglione, coffee liqueur, chocolate shavings.

A full pint of creamy chocolate mousse topped with Chantilly cream and an Amarena cherry. Plenty to share.

Belgium, goat, soft - just what it sounds like, smooth, creamy goat cheese blended with honey

Rubbed in espresso grounds, tangy and unctuous with a custardy middle.

Encased in edible flowers. Supple, gentle, and nutty with a milky cultured cream middle.

Spain, raw sheep, semi-firm - ivory paste and clean aroma with toasted nutty notes is cured with olive oil. This extraordinary, single herd Manchego is aged for about 4 months on the Dehesa de Los Llanos estate.

A firm, raw cow cheese from PEI that one of our staff called, “the crème brûlée of cheddar;" it's fruity and savory.

Indiana, Smoking Goose - hand carved pork made with fennel pollen and pink peppercorns

Maine made using wild fermentation, native ingredients, koji, patience and love creating an unmatched product.

Cubed organic dutch gouda and cubed salchichón de vic.

Cucumber, onion and dill salad.

Classic German potato pancakes.

Classic German braised cabbage with herds and spices.

freshly shredded cabbage in a basil jalapeno vinaigrette.

12 oz can

12 oz can

12 oz can

12 oz can

Uses a handful of different botanicals, including our distinctive quinine and oils from Mexican Bitter Oranges. Soft but noticeable dry finish.

Sweetened using fruit sugars and noticeably drier than its standard cousin but with 57% fewer calories.

The delicate and sweet flavor of elderflower is perfectly balanced by the soft bitterness of the quinine

A distinct, fresh ginger taste predominates. It is refreshing and clean-tasting without being overly sweet.

Has a slight bite from the juicy citrus that is rounded off by the same fruits’ natural sweetness.

Uses naturally sourced ingredients to achieve the perfectly balanced, bitter-yet-sweet flavor with fresh and floral notes, showcasing the very best that pink grapefruit has to offer.

Made from the best organic lemons grown in Sicily and famed for is extremely intense flavor. This intensity recalls the island’s fragrances and its warm sunlight and is further enhanced by the pulp of citrus fruits, a taste sensation released at every sip that adds body and consistency to this soft drink.

Made using Sanguinello, Tarocco and Moro blood oranges, with the addition of lemon juice, this soda stands out thanks to its intense color and flavor. This delicious taste is also the result of natural ripening of the citrus fruits, which are organically grown in south Italy, directly on the tree. The addition of citrus pulp gives this soft drink added body and a pleasant consistency. Hence, as well as being refreshing as a stand-alone drink.