First/Share Plates

 

Oysters
on the half shell, classic mignonette
half dozen/14.  full dozen/22.

 

Steamed Mussels
chorizo, spicy mustard greens, romesco
14.

 

“bacon and eggs”
crisp veal sweetbreads and tomato jam
12.

 

“Salt & Pepper” Calamari
scallions, preserved lemon, thai basil
and nuoc cham
12.

 

Saucisson
house cured chorizo, piperade preserve and
“Pigs in a Blanket” french garlic sausage in puff pastry,
sweet and  spicy mustard  
13.

 

 

 

Seconds

 

Soup
8.

 

Grilled Baby Octopus
 toasted quinoa, tessa, pepido peppers, celery nage 
14.

Heirloom Tomatoes
arugula pesto, grilled corn, basil, arbequina olive oil
11.

 

Fig Salad
roasted figs, yoghurt, mint, marcona almonds,
prosciutto, honey
10.

 

Bibb Lettuce Salad
bacon lardons, blue cheese,
radish, hazelnuts and crouton
9.

 

Foie Gras
of the moment
22.

 

 

 

Entrees

 

Poisson de Mer
Market Price

 

Tongue 'N' Cheek
braised pork cheek & grilled tongue, kuri squash pureé,
roasted apple and porcinis
26.

 

Roasted Black Cod
poached lobster, braised celery, chanterelle mushrooms,
lobster nage, Brussels sprouts    
29.

 

Risotto
summer chanterelles, corn, cherry tomatoes,
truffle tremor, fried egg
20.

 

Lamb “Two Ways”
grilled rack, housemade sausage, panzanella,
smoked tomato vinaigrette
32.

 

Roasted Magret Duck
belgian endive, snap peas, honey glazed carrots,
saba and foie gras
30.

 

Hanger Steak
pan fried chicken livers, crumbled blue cheese,
olive oil crushed potatoes, marchand de vin
25.

 

 

 

 

 

Executive Chef Daniel Mondok
Sous Chef Patrick Schultz

 

*Substitutions politely declined

 

 

A service charge of 18% will be added to parties of six and larger.