Enjoy Cronut & Cruffin of the Month during Le Brunch!

Night Menu


normandy butter, sea salt
smoked salmon & crème fraîche deviled egg, frisée salad, truffle vinaigrette
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
spring vegetables, French onion dip
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
baby gem lettuce, sherry gastrique, chèvre, orange supreme
classic poached albacore, cherry tomato, fingerling potato, green bean, niçoise olive, hard boiled egg, sherry vinaigrette
pink grapefruit & orange supremes, tarragon, avocado, shallot vinaigrette
Louis Roederer 'Collection 243' 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
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.
fava beans, pistou, pistachio tuile, beurre blanc
root vegetables, red wine jus
duck confit, saucisse de Toulouse, white beans, persillade
morel mushroom, spring onion soubise, snap peas, preserved lemon vinaigrette
pommes dauphine, english pea, morel mushroom
almond purée, farro croustillant, basil
salt spring mussels, vadouvan curry, charred lemon, levain
salt spring mussels, white wine, crème fraîche, pomme frites
black opal wagyu bavette, watercress, maître d’hôtel butter, pommes frites
black opal wagyu bavette, asparagus, pickled mustard seeds, sauce au poivre
half roasted chicken, chantrelle mushroom, spring onion, crispy potato, sauce chasseur
hudson valley barbary duck breast, celery root puree, 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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