Wheat Penny Oven and Bar Menu

Ya gotta try em! Crispy rice coating, yogurt sauce or substitute our marinara sauce.

Tender beef and pork meatballs on cheesy polenta with red wine sauce, served with warm focaccia bread.*contains breadcrumbs and cheese; Not gluten free

Extra virgin olive oil, pecorino and Parmesan cheese. Add extras for an additional charge.

with Tomato and ParmesanContains breadcrumbs and cheese so they are not gluten free and dairy free

Grilled bread with sauteed rapini and smoked provolone.

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Soup with okra, protein, and a variety of vegetables.

Local squash abounds right now, and this is a terrific dish - butternut squash, tender and sweet, takes a run through the brick oven topped with spicy, cheesy, herby bread crumbs, then we drizzle it with balsamic vinegar-butter sauce for a squash taste sensation you are going to love.

Istole these from girl and the goat in Chicago. They are savory, juicy and hit all the right umami notes.

Brussels sprouts are tossed with razor thin garlic, bacon bits and a bit of extra virgin olive oil then baked in our pizza oven until they are hot and bubbly and then we top them with feathered pecorino Romano cheese and toasted focaccia bread crumbs.

Split, flattened and roasted with olive oil, coarse salt and freshly ground pepper till crispy round the edges.

Indiana asparagus, marinated artichokes and zucchini are grilled and tumbled over a shmear of lemon mayonnaise then sprinkled with parmesan and romano cheese

The kitchen is proud of our special blend of 70% chuck, 15% short rib and 15% brisket, resulting in a juicy, nicely textured and flavorful burger! The default way we serve the burger is just the juicy burger and the toasted bun. If youd like to add cheese please let us know if youd like cheddar, provolone or blue cheese. Please also let us know if youd like lettuce, tomato, onions or pickles and if youd like, your choice of classic condiments. Our default temp is medium-well.

A big portobello mushroom breaded with panko crumbs, then deep-fried till golden brown and crispy-crunchy. Served hot on freshly made focaccia bread with a fistful of arugula and a smear of salsa verde, an Italian green sauce made with parsley, capers, olive oil, lemon, and love.

Pork Shoulder braised to juicy tenderness is teamed up with provolone cheese and 1 of our favorite vegetables, rapini. This quintessential Italian cousin to broccoli is a traditional match with pork-in pasta, in soups and on Sunday dinner platters, but especially in this iconic Italian sandwich beloved in Philadelphia. You can even get them at the airport! Juicy, garlicky perfection served on our house-made ciabatta roll.

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We gently pound a chicken breast and coat it with our parmesan panko breadcrumbs. It is quickly fried to order and topped with pizza sauce, a slice of our housemade mozzarella and fresh basil. Mayor Daley would be pleased! Served with housemade Jojos or vinaigrette-dressed greens.

Superior-quality, all-natural chicken thighs are boned out, seasoned and cooked juicy and crispy under a brick.

An iconic winter dish that is warming, hearty and full of flavor. A meaty pork shank is braised for hours in white wine and stock with mirepoix, crushed tomatoes, lemon and whole sprigs of thyme and rosemary until it yields lusciously to the pressure of your fork. Sprinkled with gremolata, a mince of garlic, parsley and lemon zest, the beyond-tender meat is served on steaming polenta with its tomato-y pan sauce and your choice of vegetable.

This 12 oz. beauty is rubbed with a housemade spice mix of dried porcini mushrooms, coarse salt, crushed black pepper and Spanish paprika, grilled to charred and juicy. Served with your choice of 2 sides.

A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top until it looks like a steak! Garnished with a rough-chopped salsa-ish sauce full of things cauliflower loves-olives, garlic, raisins, orange segments, herbs and good olive oil. A savory, dramatic, center-of-the-plate take on a favorite vegetable. Served with your choice of 2 sides.

Verlasso salmon is ocean-farmed, with no antibiotics or growth hormones. Super-low pen density and ample time to live and develop naturally gives this salmon the cleanest flavor and the superior texture of high omega-3 content. We season it with coarse salt and pepper, sear it on our hot iron griddle and dab it with a fresh blackberry butter that melts into the fish and goes with Pinot Noir like nobodys business. Served with your choice of 2 sides.

Treat yourself to the intensified flavor of this 30-day dry-aged prime beef steak. The steaks are wet-aged 30 days, then racked to dry, and the magic begins. The meat becomes beefier and the fat more flavorful. The texture becomes silky and tender. The rib bone is split, and accounts for about ounce of the 12 oz. weight. Seasoned with kosher salt and fresh ground pepper, grilled to your liking, finished with butter and served with two sides of your choice.

Arnies Chocolate Cake served with salted caramel sauce and whipped cream on the side.

A silky lemon-lime custard filling in a crushed and sweetened saltine cracker pie crust.

Fresh strawberries are mixed with butter, cinnamon and a squeeze of lemon juice, then topped with a layer of gluten-free oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream packed separately.