High Street Restaurant & Bar Menu (Update 2025)

spring radishes everything spice on our country sourdough bread

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

garlicky cucumber & yogurt dip with charred scallion & nigella seeds

a grass-fed sheep's milk cheese from lancaster, PA

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

olive oil, kosher salt

za'atar-spiced

A sweet, flakey croissant bun filled with meyer lemon curd and dusted in cardamom sugar

Buttery with a hint of salt, loaded with toasted pecans

savory buttermilk scone with white cheddar a little warmth from roasted longhot peppers

Twice baked, filled with dark chocolate-hazelnut spread

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

soft, sweet, brioche dough with cream cheese icing

coppa, provolone, dijon mustard

flaky croissant filled with a white chocolate matcha cremeux and dusted with powdered matcha

lemon and buttermilk scone with sour cherry jam

Lemony poundcake with poppy seeds and a hint of black pepper topped with whipped creme fraiche icing

lightly sweetened milk bun filled with malted whipped cream

our chewy oatmeal cookie with plump currants and cinnamon

dark chocolate fudge brownie

crispy twice baked croissant with toasted pistachio frangipane scented with orange blossom

Tender shortbread with pumpkin seed butter

flakey croissant swirl with almond-honey frangipane rum soaked raisins

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

cinnamon spiced apples with sweetened cream cheese and toasted oat crumble

on Saturday's only, rotates weekly

on Saturday's only, rotates weekly

A sweet and savory zucchini bread with orange marmalade and toasted walnuts (vegan)

Lemony poundcake with poppy seeds and a hint of black pepper topped with whipped creme fraiche icing

rhubarb and almond croissant bread pudding

a New England bread with cracked corn and molasses

a deli-style rye with caraway seeds

Sharp cheddar black pepper sourdough with everything spice

a versatile sourdough

a baguette with spelt and sesame formed like a wheat stalk (for easy snacking)

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

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 Eclat’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.

vegan

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

rhubarb and almond croissant bread pudding

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

bitter greens, seared grapes, sumac almonds, pickled red onion, herb ranch

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

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

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

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

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

lemon cream, jersey asparagus, pickled green garlic, pistachios, burrata

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

cinnamon spiced apples with sweetened cream cheese and toasted oat crumble

A sweet, flakey croissant bun filled with meyer lemon curd and dusted in cardamom sugar

flakey croissant swirl with almond-honey frangipane rum soaked raisins

soft, sweet, brioche dough with cream cheese icing

coppa, provolone, dijon mustard

Twice baked, filled with dark chocolate-hazelnut spread

crispy twice baked croissant with toasted pistachio frangipane scented with orange blossom

flaky croissant filled with a white chocolate matcha cremeux and dusted with powdered matcha

Lemony poundcake with poppy seeds and a hint of black pepper topped with whipped creme fraiche icing

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

savory buttermilk scone with white cheddar a little warmth from roasted longhot peppers

lemon and buttermilk scone with sour cherry jam

rhubarb and almond croissant bread pudding

dark chocolate fudge brownie

Buttery with a hint of salt, loaded with toasted pecans

on Saturday's only, rotates weekly

on Saturday's only, rotates weekly

our chewy oatmeal cookie with plump currants and cinnamon

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

Tender shortbread with pumpkin seed butter

lightly sweetened milk bun filled with malted whipped cream

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

bitter greens, seared grapes, sumac almonds, pickled red onion, herb ranch

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

spring radishes everything spice on our country sourdough bread

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

salsa verde, fresh mozzarella, arugula, pistachios

broccoli rabe, kimchi rabe, provolone, seeded hoagie roll

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

slaw, russian, gulden's mustard, caraway rye

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

12" Tomato pie topped with fresh mozzarella and basil

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

12" Tomato pie topped with roasted long hots, pepperoni, and our house hot sauce

12" pie with jersey tomato sauce, lamb merguez sausage, feta, alepo chili, and mint

12" pie white pie with lemon cream, mozzarella, asparagus, pistachio, green garlic, and burrata

12'' pie, datterini tomato sauce, anchovy, capers, and lemony bread crumbs