Night Menu

DAILY // 4PM - CLOSE

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

$28

By the Glass

$130

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