Night Menu

DAILY // 5PM - CLOSE

normandy butter, sea salt

garlic-herb butter, baguette

angus beef, capers, dijon, shallot, egg yolk, toasted baguette

local heirloom tomato tartar, nicoise olive, crème fraîche, petite herbs, banyuls vinegar, toasted levain

port wine, shallot confiture, levain toast

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

local stone fruit, fromage blanc, pistachio, chive, frisée, sherry gastrique

classic poached albacore, cherry tomato, fingerling potato, green bean, niçoise olive, hard boiled egg, sherry vinaigrette

pink grapefruit & orange supremes, tarragon, avocado, champagne vinaigrette

Pascal Lejeune, Extra Brut, 'Metonymie', Champagne, France MV

$35

By the Glass

$140

By the Bottle

basil pistou, toasted pistachio

house cut kennebec potato, Beef Tallow, garlic aioli

(add mornay sauce +2.50)

toasted almond, brown butter, lemon

mornay sauce, gruyére cheese

wagyu, raclette cheese, arugula, tomato,onion confit, aïoli, cornichon, frites

(add sunny side up hen egg +2)

slow roasted beef, aioli, comte cheese, caramelized onion, beef jus, organic mixed greens.

baby summer squash, blistered tomato, piperade, basil

eggplant, summer squash, confit tomato, chickpea panisse

root vegetables, red wine jus

duck confit, saucisse de Toulouse, white beans, persillade

steelhead trout, grapes, fennel, red ribbon sorrel, preserved lemon beurre blanc

caramelized peach, endive, citrus -carrot nage

salt spring mussels, vadouvan curry, charred lemon, levain

salt spring mussels, white wine, crème fraîche, pomme frites

8 oz flat iron steak , maitre d'hotel butter, pommes frites

center cut filet, black pepper crust, cognac cream sauce, pommes frites

half roasted chicken, brentwood corn, maitake mushroom, cippolini onion, roasted chicken jus

hudson valley barbary duck breast, celery root puree, orange duck jus