A one of a kind urban fine dining experience…

* The menu on our website is representative of our typical offerings. We do change our menu frequently to take advantage of seasonal availabilities and local specialties. Please feel free to call or email to check availability of any items on this page.

Small Plates

Meatballs al Forno – 10

four house made meatballs studded with pine nuts, prosciutto, golden raisins; charred onions, balsamic-butter sauce

Calamari Fritti – 11 GF

dusted in rice flour, served with lemon aioli dipping sauce

Charcuterie Board – 15

imported meats, cheeses, marcona almonds, olives, guava paste, and garlic toast

Mezze Tasting Plate – 12

humus, skordalia, fig black olive tapenade with roasted red pepper feta relish, crispy flatbread

Mozarella Caprese – 11

roasted tomatoes, basil, balsamic drizzle

NEW – Gin and Oyster Bisque – 12

Butternut Squash Soup – 6.5

Browned Brussels Sprouts with Truffle Cream – 10.5 GF

crispy fried sage

Chilled Sushi Grade Tuna and Salmon Carpaccio – 13

radishes, wasabi microgreens, English cucumber, avocado, toasted sesame – orange vinaigrette

Cornmeal Dusted Fried Long Stem Artichokes – 12

saffron vinaigrette

Chilled Red Beet Napoleon – 10 GF

herbed feta, cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette

Skillet Roasted Clams with Spanish Chorizo – 12

chipotle cream with sherry / farro

Gorgonzola Baked Figs Topped with Bacon – 10.5 GF

fennel salad, balsamic drizzle


Land and Sea Salad – 18 GF

sirloin medallions, jumbo shrimp, scallops, lemon pesto, crumbled gorgonzola cheese, diced tomato, onions, balsamic vinaigrette

The Cowboy Ciao – 13

smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nuts and dried fruit, pesto buttermilk dressing

sub quinoa GF

Kale Crosses The Border – 13 GF

Shaved kale, Mexican black beans, shredded chicken, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony Caesar dressing, anchovies

Hearth Fired Pizzas

Pizza Margherita – 11

tomato sauce and mozzarella cheeses – fresh and whole milk, basil

add pepperoni – 2.5

Steak and Gorgonzola Cheese Pizza – 13

with caramelized onions and mozzarella cheese

Fig, Brie Cheese, Proscuitto, Arugula and Balsamico – 12

Exotic Mushroom Pizza – 12

porcini, shitake, and oyster mushrooms, caramelized onion, fontina cheese, truffle oil

vegan cheese available
pizzas NOT available Saturday


Enraged Penne Pasta – 14 V

spicy plum tomato sauce, capers, fresh basil, parmesan cheese

with chicken – 16
with shrimp – 21

Vodka Rosa Crab Pappardelle – 22

jumbo lump crab, tomato vodka rosa sauce, basil, red pepper flakes

Large Plates

Judy Recommends…
Mediterranean Branzino with Hazelnut Brown Butter and Spring Asparagus – 26 GF

pickled carrots, fennel

Burgundy Braised Boneless Short Ribs of Beef over Buttered Egg Papardelle Pasta – 24

green beans, baby carrots

Frenched Pork Chop with Roasted Mushrooms and Truffle Cream – 24

mashed potatoes, vegetable of the day

Poached Caribbean Lobster Vodka Rosa – 30

shrimp, lump crab, four cheese ravioli

Limoncello Chicken with Saffron Aioli – 21

baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun dried tomatoes; served over capellini

Dry Aged Delmonico Steak with Peppercorn Sauce – 45 GF

roasted potatoes, creamed pearl onions, asparagus

Double Thick Lamb Chops with Rosemary Chimichurri Lamb Jus – 40 GF

roasted Yukon Gold potatoes, melted Tuscan kale, currant-pine nut relish

Molasses Mustard BBQ Salmon with Sherry Beurre Blanc – 24

roasted garlic beets, quinoa brown rice, Brussel sprouts petals

Seafood Cioppino — The Classic – 26 GF

Chilean sea bass, shrimp, Alaskan cod and New England mussels gently poached in a hearty red tomato broth; served with garlic croutes

VEGAN – Roasted Butternut Squash Agrodolce – 18 V, GF

braised Tuscan kale, roasted mushrooms, quinoa brown rice

Lump Crab Cakes with Roasted Corn Fennel Succotash – 26

candied butternut squash, brown sugar bacon, lemon beurre blanc

Casuela Roast of Jersey Scallops – 28 GF

caramelized onions, sherry vinegar butter, whipped potatoes, vegetable

Filet Mignon with Gorgonzola Butter – 32 GF

whipped potatoes, vegetable


All of our desserts are made in-house by our Pastry Chef Peter Dierkes

Red Velvet Cake

Chef Anthony’s mothers family recipe with traditional boiled icing

Blood Orange Chiffon Cheesecake

With Gran Mariner and toasted Graham cracker crust

Warm Chocolate Toffee Bread Pudding

Served with white chocolate Chantilly and sauce caramel

Warm Cherry Crisp with Vanilla Ice Cream

Spring sour cherries with a cinnamon streusel topping

Old Fashioned Banana Cream Pie

Banana custard with fresh bananas piled with whipped cream

Chocolate Peanut Butter Bombe GF

Light, yummy, peanut butter mousse glazed in dark chocolate

Mrs. Wesner’s Triple Layer Coconut Cake

Moist coconut cake layers filled with coconut buttercream topped with sweet coconut

Lemon Curd Tart with Blackberry Coulis

with fresh berries

Vanilla Bean Crème Brûlée GF

a classic French favorite


Tue-Fri 11:30am-2:00pm

Tue-Sat 5:00pm-9:00pm

Contact Us

30 South 4th St
Reading, PA 19602

(610) 374-8511


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Gift Cards

One size fits all! We can even email the certificate.

Call us to purchase or stop in during business hours.