Lunch

Appetizers

Soup
Chef’s Creation of the Day | 8

Theresa’s Organic Green Salad
Aged Goat Cheese, Kumquat, Marigold, Thyme Vinaigrette | 12
as an entrée with Grilled Chicken Breast | 18

Chilled Steamed Asparagus
Warm Goat Cheese, Pickled Ramps,
Brioche Breadcrumbs, Carrot Coulis | 14

Charred Chiogga Beet Salad
Marcona Almond, Tangerine, Arugula
White Anchovy, Sherry Beurre Blanc | 13

Half Shell Oysters
Red Wine Mignonette Granita | 18

Black Truffle Ricotta Gnocchi
Broccoli Pistachio Pesto, Parmigiano-Reggiano| 15/24

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth | 16

Le Québécois Veal Tartare
Burgundy Truffle, Lardo,
Pickled Mustard Seeds, Toast | 18

F&P House Smoked Salmon
Sunchoke Tartare, Caperberry, Crème Fraiche,
Pumpernickel | 15
With American Paddlefish Caviar $18 supplement

Za’atar Spiced Flatbread
Chickpeas, Olives, Roasted Peppers,
House Made Yogurt Cheese| 12

Tart Gratinée
Fromage Blanc, Bacon, Onions, Gruyere | 13

 

Sandwiches

Carolina Shrimp Po’Boy
Toasted Baguette, Charred Tomato Mayo,
Shredded Cabbage, Yucca Fries | 14

Grilled Chicken Breast
Spinach, Tomato, Truffle Aïoli,
Toasted Baguette, Celery Root Remoulade | 12

Tamarind Glazed Pulled Duck
Hot Cherry Peppers, Warm Baguette,
Napa Cabbage, Yucca Fries | 13

Grilled Burger
House Ground Ribeye and Brisket
Mushroom Confit, Cheddar, Steak Sauce Mayo,
Sweet Potato Fries | 17

Pickled Eggplant
Whole Wheat Torpedo Roll, Pickled Ramps, Smoked Ricotta Salata, Truffle Aïoli
Shaved Speck Ham Upon Request | 12

Entrees

Warm Shibumi Farms Mushroom Salad
Slow Cooked Egg, Fermented Green Tomatoes,
Black Garlic Habanero Purée | 16

Semolina Cavatelli
Smoked Ricotta, Sun Haven Hothouse Pomodoro,
Calabrian Chilies | 15
with Wild Caught Shrimp | 24

       Saffron Fregola Sarda
      Sepia, Littleneck Clams, Wild Shrimp,
Peas, Aioli, | 16

Seared Day Boat Sea Scallops
Sesame Peanut Noodle Sushi,
Pickled Vegetable Salad, Miso Vinaigrette | 17

Pt. Pleasant Dorade
Jerk Spice, Stewed and Crispy Plantains, Jamaican-Style Sofrito, Mango Purée | 15

Duck Confit and Truffle Hash
Peppers and Onions, Sunnyside Duck Egg, Brioche Toast | 15

Grilled Pork Belly
Crispy Rice, Pickled Radish, Kimchi, Ssäm Sauce | 16

Griggstown Chicken
Pan Fried Thighs, Kobacha Squash Risotto, Bacon,
Pecorino, Truffled Chicken Jus | 16

Balsamic Marinated Hanger Steak 
Chive Dauphin Potato, Braised Escarole,
F & P Steak Sauce | 19

Sides

Sautéed Spinach with Miso and Sesame• Mashed New Potatoes with Spring Onion • Sweet Potato Fries • Almond Cauliflower Puree • Truffle Fries • Baked Macaroni and Aged Gouda • Grilled Asparagus with Mustard • Charred Romano Beans with Bacon | 6 Each

$25 Prix Fixe

Soup or Organic Greens Salad, Entrée or Sandwich, Glass of House Select Wine or Dessert

$5 Supplement for main courses over $20

Light Lunch Plate

Cup of Soup, Half a Sandwich or Flatbread* | 11
* excludes Ribeye Burger