Fork

The traditional Pennsylvania Dutch shoofly pie, re-envisioned.

Chef Kate Hughes (.a.dill.pickle) flips the classic on its head with our chocolate tart featuring molasses butter caramel made with molasses from Lancaster County, finished with coffee whip, tart cherry, and buckwheat. Now available for dessert.

A season’s worth of relationships with the farmers, artisans, and purveyors. Our spring menu, complete. Large plates, offered each evening.​

Coal-roasted carrot, poppyseed, turnip tops, carrot chimichurri. ​

Green circle half chicken, asparagus velouté, spring onion, soubise, pickled spruce tips.​

Olive oil spring lamb, green garbanzo falafel, tahini yogurt, fava bean, harissa jus.​

Poached halibut, caramelized artichoke, sea succulents, lemon verbena fumet. ​

Seared NJ scallops, spring shelling beans, pine nut, smoked crème fraîche.