Soupe Du Jour

Oysters on the Half Shell, Cracked Pepper Mignonette

Butter Lettuce Salad

with Fresh Herbs, Shallots and Mustard Vinaigrette

Asparagus Salad

with Black Truffle Vinaigrette and Parmigiano Reggiano

Foraged Mushroom and Goat Cheese Tart

with Bacon, Frisée, Sherry Vinaigrette

Steamed PEI Mussels

with Pastis, Saffron, Tarragon, Piment d’Espelette

Dungeness Crab Salad

with Mango, Celery, Piquillo Coulis, Chive Oil

Seared Diver Scallops

with Fava Beans, Pistou and Pine Nuts

Labelle Farms Foie Gras

with Fig Jam, Sautéed Pears, and Banyuls

Milk Fed Veal Sweetbreads

with Black Trumpets, Snap Peas, Spring Garlic Emulsion

Kobe Beef Tartare

with Dijon Mustard, Capers, Shallots, Garlic, Toast Points

Grilled Lamb Chops

with Ratatouille, Lavender Salt

Assiette de Charcuterie du Jour

served with Cornichons, Mustard and Pain de Campagne

Monkfish Roasted on the bone

with “Bouillabaisse Fumet”, La Ratte Potatoes, Clams, Calamari, Rouille

Loch Duart Salmon

with Citrus Mélange, Orange Braised Fennel, Opal Basil

Slow Poached Local Halibut

with Leek Ribbons, Black Truffles, and Sel Gris

Grilled Painted Hills Farm New York Steak

with Sauce Béarnaise and Frites

Free Range Chicken

with Spring Vegetables, Pistou Potato Puree, and Lemon Scented Jus

Châteauneuf du Pape Braised Lamb Daube

with Market Vegetables, Rosemary Oil

Filet Mignon

with Cèpes, Potato & Fennel Dauphinois, Foie Gras & Black Truffle Emulsion

Pommes Frites and Aïoli

Potato & Fennel Gratin Dauphinois

Ratatouille

Emergo Beans with Bacon

Seasonal Vegetables