Meritage Philadelphia

Name: Meritage Philadelphia
Address: 500 S. 20th St., 19146, PA, 19146
Telephone: 215-985-1922

500 S. 20th St., Philadelphia, PA 19146, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 11:30AM-3:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch

Brunch 2007

Walnut sticky bun

Toasted Bagel

With cream cheese

Fresh Fruit Plate

With pineapple, Melon and grapes

Soup of the Day

Spinach and walnut Salad

With Maytag Blue and a walnut vinaigrette

Nicoise Salad

With tuna confit, haricot vert, hard-cooked eggs, olives and mixed greens

Mushroom Omelet

With Oyster mushrooms, Fontina cheese, and hashed potatoes

French Toast

With walnuts and vanilla ice cream

Eggs Benedict

Poached eggs served with Canadian bacon and Hollandaise on toasted bread with hashed potatoes

Steak and Eggs

Grilled Sirloin steak and two eggs as you like, topped with Hollandaise and served with hashed potatoes

Roasted Tomato and Feta Omelet

With arugula pesto

Roasted Salmon

Pan roasted salmon served with an asparagus risotto, red pepper salad and haricot vert

Fritatta

Your choice of red pepper, spinach and carmelized onion | Or | Potato, baby zucchini and chorizo

Dinner - Sample Menu

Appetizers

Creamy Cauliflower Soup

Mussels

With dark beer tomatoes and crispy flatbread

Spinach and Walnut Salad

With Maytag blue cheese and light French walnut oil

Heirloom Tomato Salad

With house made mozzarella, balsamic, olive oil and fresh basil

Marinated Beet and Hericot Vert Salad

With orange segments and micro greens

Crispy Duck Confit

With arugula, red bell peppers, mango and a cilantro jalapeno vinaigrette

Tuna Tartare

With Shallots, jalapeño, lemon and olive oil served with wonton chips

Chef’s Tasting Menu

4 courses (including dessert)

Entrees

Roasted Chicken

With a truffle and cauliflower puree, baby carrots and a truffled chicken jus

Crispy Duck Breast

With blue cheese mascarpone whipped polenta, fig compote and a fig and duck jus

Pan Seared Butterfish

With asparagus, hericot vert, red peppers, roasted corn and a citrus buerre blanc

Homemade Potato Gnocchi

Served with mixed wild mushrooms, truffle and parmigiano nage

Pan Seared Salmon

Served over a orange honey blossom and chantrelle risotto, baby zucchini and an apricot chutney

Black Angus Strip Steak

With fingerling potatoes, fire roasted corn, baby zucchini and a roasted garlic veal jus

Jumbo Lump Crabcakes

Served with Jicama slaw and micro green cherry tomato salad

Dessert and Coffee Menu

Lemon Verbina Crème Brulee

Apricot Scented

Homemade Peach Crumble Ala Mode

Served with vanilla icecream

Chocolate Bread Pudding

Dark chocolate bread pudding Served with a coffee whipped cream

Sour Cherry Turnover

Vanilla ice cream and cherry brandy reduction

The Grand Meritage For Two

Pastry Chef’s sampling of these four desserts

Seasonal House Made Icecream & Sorbet

Bar Menu

Salads and Soups

Soup of the Day

Marinated Beet and Bulgarian Feta

Spinach and Walnut Salad

With Maytag blue cheese and light French walnut oil

Tuna Nicoise Salad

Tuna Confit, fingerling potatoes, frissee & a sherry vinaigrette

Assorted Olives marinated in olive oil and herbs

Beef and Chorizo Kabobs over mixed greens

Summer Rolls

Rice Paper filled with julienne Vegetables and a pomegranate molasses sauce

Hummus

served with crispy flatbread

Sandwiches

Grilled Hamburger

Seasoned with Worcestershire, onion and garlic on a homemade bun with caramelized onions and a cucumber and onion salad | American Cheese -Blue Cheese- Fontina

Roasted Chicken Sandwich

Chicken breast served with fontina cheese and pancetta | And spinach on a homemade bun with a cucumber onion salad

Small Plates

Seafood Stew

with calamari, scallops and butterfish with a tomato shellfish broth

Carmelized Shallot Risotto

with mascarpone cheese and topped with Parmigiano Reggiano

Mussels

with a white wine, garlic and fresh herb sauce

Pan seared Scallops

with garlic spinach and hearts of palm