Night Menu


normandy butter, sea salt
garlic-herb butter, baguette
angus beef, capers, dijon, shallot, egg yolk, toasted baguette
port wine, shallot confiture, levain toast
fennel confit, mustard seed, fines herbes, toasted levain
aged comté cheese, country bread

Cheese Board

Rotating Daily Selection of Artisan Cheeses
served with french baguette. house jam, candied pecans, and seasonal accompaniments
candied pecan, apple, fourme d’ambert, cider vinaigrette
petite lettuce, shaved vegetables, fines herbs, champagne vinaigrette
purple haze goat cheese, castelfranco, citrus, sherry vinaigrette
classic poached albacore, cherry tomato, fingerling potato, green bean, niçoise olive, hard boiled egg, sherry vinaigrette
pink grapefruit & orange supremes, tarragon, avocado, shallot vinaigrette
Denis Chaput ‘Blanc de Blancs’ Brut Champagne NV
By the Glass
By the Bottle
basil pistou, toasted pistachio
house cut kennebec potato, garlic aioli
(add mornay sauce +2.50)
sautéed haricot vert, mustard greens, lemon
mornay sauce, gruyére cheese


provençal seafood stew, diver scallop, salt spring island mussels, loup de mer, saffron, tomato, rouille crouton
raclette cheese, onion confit, aïoli, frites, cornichon
(add sunny side up hen egg +2)
slow roasted beef, aïoli, comtée cheese, caramelized onion, beef jus, mixed greens
hen of the wood, chicory, herb oil
root vegetables, red wine jus
duck confit, saucisse de Toulouse, white beans, persillade
mediterranean seabass, sautéed spinach, lemon, capers, beurre noisette
seared maine diver scallops, celeriac purée, cauliflower, fennel and celery salad
salt spring mussels, vadouvan curry, charred lemon, levain
salt spring mussels, white wine, crème fraîche, pomme frites
prime ribeye filet, watercress, maître d’hôtel butter, pommes frites
prime ribeye filet, asparagus, pickled mustard seeds, sauce au poivre
half roasted chicken, maitake mushrooms, brussels sprouts, sauce périgueux
dry aged sonoma duck breast, celery root purée, orange duck jus
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food borne illness. 
18% gratuity will be added for parties of 6 or more. 

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