Rhythm and Spirits Philly

baked with parmesan garlic butter and toasted bread crumbs. Served with Sarcone's bread

garlic, EVOO, vinegar, herbs, Parmigiano Reggiano

red sauce, honey whipped ricotta, Parmigiana Reggiano, Hawaiian roll

red sauce, Calabro ricotta, Parmigiano Reggiano, Calabrian chili oil, basil, Sarcone's bread

breaded & fried, served arancini style. Merguez sausage & Americaine sauce

two tortillas grilled with roast pork, broccoli rabe, roasted garlic cherry pepper aioli

Crispy fried artichokes over Freddy's roasted red pepper gravy

Taylor "HAM" pork roll, Cooper sharp cheese, salt & pepper on brioche. Served with breakfast potatoes.

two course brunch designed to be shared with friends. Includes brunch cocktail or mocktail, choice of family style share plate and entree

radicchio frisee, red endive, red & green oak lettuces with white balsamic shallot vinaigrette, farmer's cheese, pomegranate molasses & orange supremes

chopped romaine & kale, EVOO herb-dusted Sarcone's Bakery croutons, finished with Parmigiano Reggiano & fresh lemon zest.

chopped iceberg, red onion, tomato, provolone, cured Italian meats, Parmigiano Reggiano, red wine vinaigrette

San Marzano D.O.P tomatoes topped with fresh mozzarella, sliced Roma tomatoes & fresh basil

white sauce, mozzarella cheese, crispy chicken cutlet, Beef bacon bits with a hot sauce Fibonacci

San Marzano tomato sauce, mozzarella cheese, pepperoni cups, pickled serrano pepper & whipped ricotta with a house-made hot honey drizzle

San Marzano tomato sauce, slow roasted pork shoulder, sharp provolone & mozzarella cheeses, broccoli rabe, long hot peppers

dijonnaise, wild mushroom mix, fresh mozzarella, & rosemary gremolata

crispy chicken cutlet, heirloom tomato topped with beef bresaola, buffalo mozzarella, arugula, balsamic, EVOO

custom blended 80/20 CBS topped with bone marrow butter, thick cut heirloom tomato, burrata & cherry pepper aioli. Served with boardwalk fries.

Sarcone's bread crostini slathered with roasted garlic chili pepper aioli, topped with thinly sliced slow roasted prime rib, gorgonzola cheese sauce and a SSU egg

Cuzzie's grandmas pan fried chicken cutlet topped with thick cut heirloom tomato, honey whipped ricotta and fresh arugula dressed with EVOO and aged balsamic on a toasted hoagie roll