Night Menu

MON-THURS // 3PM - CLOSE
FRI-SUN // 4PM - CLOSE

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

$26

By the Glass

$120

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