Current Menu
Actual Restaurant Menu subject to change
based on availability and Chef's Whim!
First Course
Signature Salad
Farm Fresh Greens, Strawberries, Herbed Goat Cheese
Candied Walnuts, Fig Vinaigrette
8
Savory Crab Beignet
Chipotle Mornay Sauce
11
Tart du Jour
Savory Tart, Changes Daily
12
“Leaning Tower” Of Beets
Gold & Red Chioggia Beets, Haricots Verts
Lightly-Dressed Tomatoes, White Balsamic Vinaigrette
11
Hand Rolled Duck Confit “Cigars”
Boursin Cheese, Wild Mushrooms, Julienne Carrots
House-Made Sweet & Spicy Dipping Sauce
12
The “Always Changing” Soup
Served Tableside
12
Gravlax à la Better Half
House-Cured Salmon, Buckwheat Crêpes
Dill-Mustard Sauce, Traditional Garnitures
13
Indian Spices Marinated Lamb “Lollipops”
Baby Green Salad, Mango Vinaigrette
Pickled Watermelon Chutney
15
Charcuterie Plate
Handcrafted Sausage, House-made Pâté & Terrine
Classic Accompaniments
15
Second Course
Vegetarian Gnocchi
Sun Dried Tomato & Mint Pesto Sauce
16
Provençal Mussels & Clams
House-Made Lemon Pepper Linguini, Garlic, Tomatoes,
Capers, Herb de Provence, White Wine Sauce
17
“Petit-gris” Escargot à l’étouffée
Wild Mushrooms, Collard Greens, Dirty Rice
18
Wild Game Meatloaf
Creamy Mashed Potatoes, Hunter Sauce
19
Veal Scaloppini
Garlic & Roasted Russet Potato Mash,
Mediterranean Madeira Reduction
20
Stuffed Montezuma Quail
Tehachapi Apples, Mushrooms,
Iranian Pistachios & Bosc Pear- Stuffed Quail
Wild Mushroom Risotto, Rose Petal Chiffonade
21
Grilled Flat Iron Steak
Roasted Red Bell Pepper “Tagliatelle”, Bitter Greens Salad
Parmesan Cheese Puff Pastry, Garlic-Balsamic Vinaigrette
21
Crispy Leg of Duck Confit
Chilled Soba Noodle Salad, Green Peas, Carrots, Scallions
Raspberry Vinaigrette, Sesame Oil
23
Seafood du Jour
Server Has Details
M.P.
Chef : John Robert Kennedy
Sous Chef : Jake Hoyer