Fitz on 4th

Philly standard

tuscan kale, radicchio, arugula, parmesan & pepitas, golden brioche croutons

citrus miso dressed mixed greens cucumber, radish, pickled onion, spicy chili garnish

roasted mushrooms, garlic confit aioli, crispy onions, arugula with truffle oil

chickpeas, roasted peppers, orange segments and baby greens

sauteed with umami sauce, miso dressed napa slaw and pickled vegetables

umami citrus sauce, crushed roasted peanuts, pomegranate & green onion over black rice

za'atar lemon remoulade and fresh corn relish

potato dumplings, butternut squash, rosemary, garlic confit

savory bread crumbs with parmesan & herbs. served as gnocchi +2

nonna sesito's original recipe with rustic tomato sauce and grilled & locally sourced sourdough

sweet potato, black kale, crispy chickpeas and charred lemon

Ritual zero proof gin | tart cranberry | fresh lemon | ginger beer

Ritual zero-proof gin | fresh cucumber | zesty lime

Ritual zero-proof rum | mango | orange

lavender | sparkling water | fresh lemon | fragrant lavender spring

Ritual zero proof rum | maple syrup | muddled cherry

Ritual zero proof tequila | sweet pineapple | hint of jalapeno | zesty lime

Ritual zero-proof gin | super fruit | cranberry reduction | lemon | finished with a silky foam

gin | allspice syrup | apple cider | fresh lemon | elderflower | walnut bitters

cold brew | espresso beans | orange peel

bourbon | bruno marino vermouth | rosewater syrup | rose essence | luxardo maraschino cherry

campari | aperol | cointreau | softened with bright citrus | finished with a silky foam and a hint of mezcal

bourbon | muddled fig & orange | fig reduction | bitters

rum | garam masala | curry mango | fresh lemon

gin | crisp cucumber | fragrant basil | lemon | garden-inspired botanical favorite

tequila | coffee liqueur | grand marnier

bourbon | bruno marino vermouth | rosewater syrup | rose essence

tequila | peach liqueur | fresh lime juice | chili oil | tajín rim

vodka | cranberry pomegranate cordial | cinnamon syrup | fresh lime

breaded & fried with kimchi and sriracha aioli

pan roasted, peanut miso sauce, edamame & raw slivered shallot

pan roasted carrots with citrus, pistachio and feta

bravas and garlic aioli

crema, salsa verde & guacamole

lemon tahini, pomegranate, cilantro, mint, hazelnut & virgin oil

marinated in maple, miso, and spoked paprika. pan seared with cashew crema and toasted pepitas

sweet black vinegar reduction

aleppo pepper & parmesan, house-made ketchup & chipotle aioli. add cheese +3

Mixed olives tossed in chili crisp

lion's mane mushroom from Mycopolitan with radicchio, basil aioli & harissa oil on sweet potato brioche rolls

cashew beer cheese with toasted soft pretzel sticks

grilled and locally sourced with house-made cashew ricotta and virgin oil & sea salt

house made pickles marinated in thai chili & rice vinegar

served with tortilla chips. add sourdough +2