Pennypacker’s

Romaine, croutons, parmesan, and roasted garlic caesar dressing.

Labneh, dukkah spice, citrus vinaigrette, and herbs.

Basil leaves, baby spinach, arugula, berries, almonds, ricotta salata, red wine, and shallot vinaigrette.

Poblano and lime aioli, cotija, ancho chili powder, and cilantro.

Two fried eggs, gruyere, and sriracha aioli.

Herb and balsamic marinated vegetables, camembert, roasted garlic, and watercress, on ciabatta.

Daily accompaniment on ciabatta.

Sauce gribiche and bibb lettuce on sourdough bread.

Marinated heirloom tomatoes, fresh mozzarella, and basil pesto, on ciabatta.

Seeded crust, toum, citrus pickled cukes, and bibb lettuce, on french bread.

House pancetta, fried green tomatoes, little gem lettuce, red wine vinaigrette, and avocado green goddess, on sourdough bread.