High Street Restaurant & Bar Menu

A sweet, flakey croissant bun filled with black sesame pastry cream

A savory, flakey danish with tangy local labneh

flakey croissant swirl with almond-honey frangipane + rum soaked raisins

soft, sweet, brioche dough with cream cheese icing

ham, cheddar, dijon mustard, topped with poppy

Twice baked, filled with dark chocolate-hazelnut spread

dark double chocolate, millet, flax, gluten free (gluten free)

lemon and buttermilk scone with sour cherry jam

savory buttermilk scone with sesame, poppy, flax seeds, fennel

dark chocolate fudge brownie

Buttery with a hint of salt, loaded with toasted pecans

made with local River Valley Community Grains, dark + semi-sweet chocolate chunks, sea salt

our chewy oatmeal cookie with plump currants and cinnamon

fromage blanc, cucumber, spring onion, pickled carrot, sesame on our country sourdough toast

scrambled egg, lancaster cheddar, seeded challah roll

scrambled egg, sharp cheddar, gherkin mayo, sweet lancaster bologna, fried onions

scrambled egg, provolone, kale, pickled mushrooms, mushroom mayo

with garlic aioli

a deli-style rye with caraway seeds

a versatile sourdough

braided, soft, fluffy sourdough

a whole grain hearth loaf with Pennsylvania wheat, spelt and rye

a seeded multi-grain pan loaf featuring Pennsylvania-grown heirloom grains

a semolina sourdough with honey and sesame seeds

a crusty sourdough baguette with a touch of spelt

sourdough with savory roasted garlic + fresh rosemary

sour cream, mustard, caper, cornichon, scallion, dill, lemon

currants, almonds, dijon

gluten-free oats, pumpkin seeds, dried cherries, almonds, quinoa, cinnamon, brown sugar, salt, butter, honey, olive oil (12oz bag)

A blend of peanut butter, caramel, Dutch pretzels, and fleur de sel sea salt combined with Éclat’s own unique milk and dark signature chocolate blend. All profits from the Kitchen Sink Bar will be donated to Project HOME in Philadelphia, Pennsylvania.

tarragon, sun dried tomatoes, celery, shallot

olives, caper, roasted peppers, parsley, marinated white anchovies.

olive oil, kosher salt

romain, chickpeas, turkey, pastrami, provolone, tomato, egg, oregano-shallot vinaigrette

olive oil poached tuna, gem lettuce, hard boiled egg, olives, potato, tomato, dijon vinaigrette

kale, parmesan, torn sourdough croutons, tahini caesar dressing, sesame seeds

fromage blanc, cucumber, spring onion, pickled carrot, sesame on our country sourdough toast

grilled eggplant, broccoli rabe, roasted red pepper, carrot harissa, pickled red onion

ham, fennel, salami, coppa, provolone, fennel, red onion, calabrian chili oil, oregano shallot vinaigrette

green meadow farm smoked turkey breast, green goddess, b&g pepper aioli, lettuce, tomato, seeded challah bun

creamy black pepper and roasted mushrooms

12" pie. red sauce + mozzarella. Choose up to 4 toppings!

12" pie with jersey tomato sauce, fresh mozzarella, basil

12" pie with roasted long hots, mozzarella, pepperoni, and hot sauce

trumpet mushrooms, toasted buckwheat, crispy leeks, farm egg yolk

12" pie with jersey tomato sauce, mozzarella, crimini mushroom, and pecorino

12'' pie with a mix of roasted spring onions, lemon, parmesan

sour cream, mustard, caper, cornichon, scallion, dill, lemon

A blend of peanut butter, caramel, Dutch pretzels, and fleur de sel sea salt combined with Éclat’s own unique milk and dark signature chocolate blend. All profits from the Kitchen Sink Bar will be donated to Project HOME in Philadelphia, Pennsylvania.

gluten-free oats, pumpkin seeds, dried cherries, almonds, quinoa, cinnamon, brown sugar, salt, butter, honey, olive oil (12oz bag)

tarragon, sun dried tomatoes, celery, shallot

madras curry, cucumber, cilantro, toasted almonds

flakey, sweet croissant bun filled with black sesame pastry cream

flakey croissant swirl with almond-honey frangipane + rum soaked raisins

soft, sweet, brioche dough with cream cheese icing

ham, cheddar, dijon mustard, topped with poppy

Twice baked, filled with dark chocolate-hazelnut spread

dark double chocolate, millet, flax, gluten free (gluten free)

savory buttermilk scone with sesame, poppy, flax seeds, fennel

lemon and buttermilk scone with sour cherry jam

dark chocolate fudge brownie

Buttery with a hint of salt, loaded with toasted pecans

made with local River Valley Community Grains, dark + semi-sweet chocolate chunks, sea salt

almond shortbread cookie filled with raspberry jam

our chewy oatmeal cookie with plump currants and cinnamon

a deli-style rye with caraway seeds

a versatile sourdough

braided, soft, fluffy sourdough

a whole grain hearth loaf with Pennsylvania wheat, spelt and rye

a seeded multi-grain pan loaf featuring Pennsylvania-grown heirloom grains

sourdough with savory roasted garlic + fresh rosemary

a semolina sourdough with honey and sesame seeds

a crusty sourdough baguette with a touch of spelt

romain, chickpeas, turkey, pastrami, provolone, tomato, egg, oregano-shallot vinaigrette

olive oil poached tuna, gem lettuce, hard boiled egg, olives, potato, tomato, dijon vinaigrette

kale, parmesan, torn sourdough croutons, tahini caesar dressing, sesame seeds

olives, caper, roasted peppers, parsley, marinated white anchovies.

olive oil, kosher salt

5spice tofu, carrots, cabbage, shiitakes, white pepper, scallions, soy, sesame + ginger

12" Tomato pie topped with fresh mozzarella and basil

12'' Tomato pie topped with sliced delicata squash, burrata, calabrian chili, and oregano

12" pie. tomato, olive, garlic, parmesan

12" kale, artichoke hearts, and green olive finished with burrata