Night Menu


normandy butter, sea salt
spring vegetables, French onion dip
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
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
Stephane Coquillette 'Cuvee Inflorescence' 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, organic mixed greens
honeynut squash, hen of the woods mushroom, swiss chard
root vegetables, red wine jus
duck confit, saucisse de Toulouse, white beans, persillade
ora king salmon, sorrel, crème fraîche, rainbow chard, fines herbs  
brussels sprouts, bacon lardon, parsnip puree, pomegranate arils 
roasted cauliflower, herb persillade, date, "basil- hazelnut butter"
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, foraged mushroom, citrus braised endive, sauce perigueux
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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