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Beer & Cider Non-Alcoholic Wine

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Beer & Cider Non-Alcoholic Wine priced by glass / carafe WINE Red White Rosé PINOT NOIR TXAKOLI BARBERA ROSÉ Red Wagon, Xarmont, Day Owl, Collier Creek, Lodi, CA black Txakolina, Spain Madera County, cherry, light smoke, pleasant acid floral notes, apple, pear, Central Coast, Paso Robles, sweet berries 9/40 CA tart strawberry, citrus, floral 12 / 55 10 / 45 CÔTES DU RHÔNE VERMENTINO CANTINE POVERO La Coux Gotham Projects, Terre dei Laramé, Roero, Italy Piedmont, Italy Rhône, France green hazelnut, mineral, exotic fruits 12 / 55 rosé all day sustainably farmed, raspberry, 10 / 45 spice SAUVIGNON BLANC 12 / 55 Anchor Line, Lodi, CA crisp, bright citrus, grapefruit Sparkling CABERNET SAUVIGNON 11 / 50 BRUT, “BLANC DE BLANCS” Hybrid, Lodi, CA De Perrière, dark chocolate, raspberry PINOT GRIGIO Burgundy, France 12/55 Camelot, Central Coast, 100% Chardonnay, light, crisp Sacramento Delta 10 / 45 MALBEC fresh, lively, lemon, lime, El Rede, Mendoza, Argentina tropical and peach BRUT ROSÉ ripe red fruit, blueberries, 10 / 45 De Perrière, Burgundy, France dark chocolate ripe cherry, plum, strawberry 12 / 55 10 / 45 CHARDONNAY Maple Springs, Bechtelsville, OLD VINE ZINFANDEL PROSECCO PA fruit forward, acid driven Scotto Family Cellars, Cielo Veneto, Italy 15 / 70 crisp, citrus, pear Lodi, CA 12 / 50 blackberry, dark cherry, hint of oak ALBANA ORANGE WINE 13 / 60 Vigna Rocca, Forli Estate, Italy SANGIOVESE apricot, honey, wildflowers Vigna della Quercia, 12/55 Imola Estate, Italy wild and sour cherry, hint of violets 12/ 55 BEER & CIDER * served in a tulip glass CLEAT HITCH..........�����������������������....�����.�7 BABY BOB..............................������������������� 8 BRAWLER CHAMPION ALE���������������.....8 MAINSTAY BREWING, Philadelphia, PA 2SP Brewing Co, Aston, PA Yards Brewing Co., Philadelphia, PA American Pale Ale, 5.3% American Stout, 6.0% Mild Ale-English Dark 4.2% POPLAR PILS ������������������������������������������� 7 SWEET BABY JESUS...........................��������..��� 8 BLANCHE DE CHAMBLY..���������������������� 8 •MAINSTAY BREWING, Philadelphia, PA DuClaw Brewing Co., Rosedale, MD Unibroue, Chambly, Quebec Pilsner, 5.0% Chocolate Peanut Butter Porter, 6.2% Witbier, 5.0% *BUZZZ'D................................�����������������.. 8 DELCO LAGER ..............................�������.����8 DOWNEAST CIDER .............���������������.���� 8 Wissahickon Brewing Co.,Philadelphia, PA 2SP Brewing, Aston, PA Downeast Cider House, Boston, MA Wildflower Honey IPA, 7.5% American Amber Lager, 4.0% New England Cider, 5.1% *BROTHERLY LOVE.............................................8 YARDS PPA..................................�.�������... 8 DOUBLE CHOCOLATE MILK STOUT.�...� 8 Victory Brewing Co., Downingtown, PA Yards Brewing Co., Philadelphia, PA Lancaster Brewing Co., Lancaster, PA Hazy IPA, 6.0% American Pale Ale, 4.6% Milk Stout, 6.8% HOPBACK...............................................����......���� 8 *WANDERLAND NECTARINE ALE.......��� 8 Sierra Nevada Brewing Co., Mills River, NC Troegs Independent Brewing., Hershey, PA Nectarine Ale, 7.5% American Amber Ale, 6.0% NON-ALCOHOLIC GINGER BEER �������������������������������� 6 SODA ���������������������������������������������� 3 COFFEE ������������������������������������������ 3 LEMONADE ������������������������������������ 4 PELLEGRINO ��������������������������������� 4 TEA (iced or hot) ���������������������������� 3 ACQUA PANNA������������������������������ 4 served Friday-Sunday 10am-2:30pm / all breads proudly sourced from Lost Bread Co. *20% gratuity added to parties of six or more* BRUNCH MENU CARDAMOM GLAZED CRULLER FIELD GREENS SALAD pistachio, grapefruit curd sunflower sprouts, radish, 12 puffed grains, honey-walnut vinaigrette 12 CORNMEAL DUTCH BABY PANCAKE mornay, pancetta, FRIED CHICKEN FRENCH TOAST sunny-side egg, scallion french toast dipped buttermilk biscuit, maple 14 syrup glaze choice of field greens salad or potato hash 23 EGGS BENEDICT poached eggs, lemon hollandaise, english muffin AVOCADO TOAST choice of field greens salad or potato hash poached egg, almond pesto, Country Ham 15, pickled habanero Smoked Salmon 17 14 or Spinach 15 SMOKED SALMON FRUIT SALAD THE ‘MERICA BURGER seasonal roasted and fresh fruits double stacked brisket blend, cooper cheese, 18 pickles, minced onion, dijon, ketchup, milk bread bun choice of field greens salad or potato hash ORGANIC YOGURT 16 season's best fruit, cardamom honey, house made granola 12 PORK ROLL SANDWICH fried egg, cheddar, cherry pepper and garlic aioli, english muffin ASPARAGUS AND MUSHROOM GALETTE choice of field greens salad or potato hash goat cheese, spinach served with field greens salad 16 13 13 TWO EGGS ANY STYLE ..................................................................................................................................................... choice of two sides 18 MARKET OYSTERS ........................................................................................................................................................... six of Chef ’s selection with seasonal mignonette MURRAY’S NYC CHEESE BOARD (3 OR 5) ...................................................................................................................16/24 seasonal fruit preserves, house mustard, hearth bread, accoutrements SIDES BACON............................................................................................................................................................................... 6 SAUSAGE ...........................................................................................................................................................................5 CHICKEN AND APPLE SAUSAGE.......................................................................................................................................6 POTATO HASH ....................................................................................................................................................................4 FRESH FRUIT .................................................................................................................................................................... 6 TOAST .................................................................................................................................................................................2 FIELD GREENS SALAD .......................................................................................................................................................5 BRUNCH COCKTAILS APEROL SPRITZ ............................................................................................................................................................... 11 aperol, sparkling wine, club soda, orange "BYOM" ............... .............................................................................................................................................................35 carafe of bubbles, carafe of orange juice MIMOSA ........................................................................................................................................................................... 11 bubbles, orange juice STRAWBERRY SWING...................................................................................................................................................... 12 vodka, lemon, strawberry, sparkling rose "ESPRESSO" MARTINI .....................................................................................................................................................1 3 vodka, caffè borghetti espresso liqueur, molly’s irish cream, iced coffee BLOODY MARY ................................................................................................................................................................. 12 house made mix, old bay HOUSE MADE DESSERTS RICE PUDDING...................................................6 CHOCOLATE TART..................................6 almond butterscotch sauce, pepita praline pieces kumquat, white chocolate, hazelnut Much of our menu is vegetarian and/or gluten free, please inquire with your server for special accommodations. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. MENU BY CHEF BEN MOORE.
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