Menu

Cocktails

Negroni — 12

Bluecoat American Dry Gin, Vigo Amarao, Bitter Aperitif

Vigo Spritz — 12

Vigo Amaro, Sparkling Cider

Manhattan — 12

Bluecoat Barrel Finished Gin, Vigo Amaro, Jack’s Citrus Bitters

The Business — 12

Bluecoat American Dry Gin, Honey, Lime

Pensylvania Punch — 10

Bluecoat American Dry Gin, Bitter Aperitif, Citrus, Soda

Dutch Courage No. 4 — 13

Bluecoat Barrel Finished Gin, Spiced Apple, Black Cardamom, Jack’s Citrus Bitters

Bulletin No. 38 — 13

Penn1681 Vodka, Roasted Sweet Potato, Pecan Orgeat, Amaro, Ginger, Lemon

The Old Sink or Swim — 13

Bluecoat Barrel Finished Gin, Rhubarbaro, Charred Orange

Mütters Charm — 13

Vieux Carré Absinthe Supérieure, Bitter Aperitif, Honey, Lime

No Taxation without Representation — 13

Bluecoat Elderflower Gin, Barrel Finished Orange Liquor, Crème de Violette, Earl Grey Tea, Lavender, Vanilla, Egg White

Ninth Street — 13

Bluecoat Barrel Finished Gin, Espresso Fernet, Bitter Aperitif, Sweet Vermouth

 

*Consuming raw or undercooked eggs may increase the risk of foodborne illness


Food

Whipped Ricotta — 6

Lost Bread Co. “Rustic Italian” Saba Balsamic

Marinated Olives — 4

Spanish Green, Kalamata, Caper Berry, Bluecoat Gin Botanical Oil

Charcuterie — 15

Prosciutto, Soppressata

Lost Bread Co. Toast, Olive Oil, Caper Berries 

Arancini — 9

Crispy Rissoto, Grana Padana & Fontina Cheese

Antipasta — 28

A sampling of everything above…

Burrata — 10

Arugula, Charred Tomato Vinegar, Marinated Tomatoes 

Baked Oysters Florentine— 16

Spinach, Shallot, Cream, Vieux Carre Abstinthe 

Roasted Cauliflower — 10

Calabrian Chili, Pancetta, Basil

Gnocchi — 12

Oyster Mushroom, Leeks, Brown Butter, Pecorino, Sage

Cavatelli— 15

Vigo Amaro, Braised Lamb, Tomato Ragu, Ricotta Salata

Bavette Steak— 16

Polenta Cake, Fontina, Charred Broccolini, Vigo Amaro Jus

Chef Zach Campbell

*Consuming raw or undercooked food may increase the risk of foodborne illness