Onion Soup Gratinée

Asparagus and Green Garlic Soup, Duck Confit & Lemon Crème Fraiche

Charcuterie Platter with House Cured Meats, Whole Grain Mustard, Cornichons

Foie Gras Paté, Fennel Rhubarb Marmalde, Watercress, Toasted Brioche

Steak Tartar, Capers, Cornichons, Egg, Piment d'Espelette, Chives, Toasted

Calamari Escabèche, Green Olives, Fennel, Organic Greens

8 Local Oysters on the Half Shell, 3 Little Neck Clams, 4 Steamed Black Mus

16 Local Oysters on the Half Shell, 6 Little Neck Clams, 8 Steamed Black Mu

Assortment of Oysters on the Half Shell

Little Neck Clams

Half Dungeness Crab Cocktail, Shell On

Half Maine Lobster

Poached Prawns

FIRST COURSE

| Soup | Mixed Greens

SECOND COURSE

| Tuesday - Bouillabaisse | Tuesday - Crisp Duck Confit | Wednesday - Frog Legs | Thursday - Grand Cassoulet | Friday - Steamed Black Mussels

Mixed Greens, Goat Cheese, Crisp Capers

"Salad Lyonnaise" Frisée Salad, Bacon, Poached Egg, Mustard Vinaigrette

Caesar Salad, Hearts of Romaine, Garlic Crouton, Parmesan Cheese

Bitter Almond Crusted Soft Shell Crab, Haricot Verts, Apricots & Tarragon

Arugula Salad, Cara-Cara Oranges, Dates, Almonds, Parmesan Cheese

Ahi Tuna Tartar, Niçoise Olive Tapenade, Green Beans, Potatoes, Poached Qu

Sautéed Bloomsdale Spinach & Roasted Garlic

Black Truffle & Herb Fries

Roasted Shallot Mashed Potatoes

Grilled Asparagus

French Fries

"Grand Club" Triple Decker Sandwich of Lobster Meat, Bacon, Avocado, Celery

Andouille Sausage, Fontina & Camembert Panini with Fries

Braised Lamb Sandwich, Arugula, Black Olives, Tomato Tapenade, Fries

Croque Monsieur "Jambon de Paris", Gruyere Cheese, Béchamel, Mixed Greens

Prime Rib Sandwich on House Made Ciabata, Sautéed Pea Tendrils, Horseradis

Grilled Hanger Steak, Roasted Shallots, Spinach, Béarnaise, Truffle Shoest

"Grand Kobe Burger", Bacon, Truffled Romano Cheese, Cognac Scented Onions,

Alaskan Halibut, Hearts of Palm, Fennel, Radish, Celery & Rosemary Vinaigre

Sautéed Salmon, Cucumber, Watercress, Cherry Tomato Salad, Spiced Yogurt

Oven Roasted Chicken, Lemon Dumplings, Beech Mushrooms, Thyme Broth

Quiche Lorraine, Fennel, Olive & Basil Salad

Meyer Lemon Ricotta Gnocchi, Broccoli Rabe, Onions, Cauliflower, Bella Sore

Foie Gras au Torchon, Candied Walnuts, Rhubarb & Fennel Chutney

Charcuterie Plate with House Cured Meats, Whole Grain Mustard, Cornichons

Soft Shell Crab, Peppers Sweet Corn Custard

Calamari Escabèche, Green Olives, Fennel, Organic Greens

"Croque Monsieur Croquettes" Herbed Mustard

8 Oysters on the Half Shell, 3 Little Neck Clams, 4 Black Mussels, 4 Black

16 Oysters on the Half Shell, 6 Little Neck Clams, 8 Black Mussels, 8 Black

Oysters on the Half Shell

Clams

Half Dungeness Crab

Half Maine Lobster

Black Tiger Prawns

- Monday - Grilled Ribeye Steak

- Tuesday - Seared Ahi Tuna

- Wednesday - Roasted Rabbit Saddle

- Thursday - Roasted Rack of Lamb

- Friday - Smoked Venison Filet

- Saturday - Seared Filet Mignon

- Sunday - Braised Lamb Shank

Onion Soup Gratinée

Hearts of Romaine Salad, Garlic Croutons, Parmesan Cheese Dressing, Anchovy

Frisée Salad, House Cured Bacon, Potatoes Poached Farm Fresh Eggg, Mustard

Mixed Greens, Goat Cheese, Radish, Crisp Capers

Arugula Salad, Cara-Cara Oranges, Dates, Parmesan Cheese, Almonds

White & Green Asparagus Salad, Crisp Proscuitto, Mache, Truffle Aioli

Grilled Asparagus with White Truffle Sabayon

"Baby Vegetable Pot au Feu" with Spring Garlic Broth

Curried Cauliflower Gratin

Quark Spaetzle, Fava Beans, Onions & Brown Butter

Truffle French Fries

Roasted Shallot Mashed Potatoes

Meyer Lemon Ricotta Gnocchi, Broccoli Rabe, Cauliflower, Bella Sorella Chee

Crisp Striped Sea Bass, Beech Mushrooms, Spinach, Lobster Bordelaise

Oven Roasted Scottish Salmon, Peas, Morels, Bacon, Melted Leeks, Sorrel Sau

Alaskan Halibut, Puree of Kohlrabi, Fennel Confit, Brown Butter-Mandarin Or

Roasted Young Chicken, Potato & Artichoke Risotto, Cumin-Green Garlic Barig

Bacon Wrapped Pork Tenderloin & Braised Pork Osso Bucco, Creamy Polenta, Ra

"Grand Cassoulet" with Braised Lamb, Duck Confit, Sausage, & Garlic Crusted

Grilled Flat Iron Steak, Roasted Shallots, Béarnaise, Spinach, Truffle Oni

"Beef Bourguignon" with Braised Short Ribs, Baby Vegetables, Horseradish Po

Peppered Duck Breast, Braised Scallions, Duck Confit Hash, Heirloom Chickor

Grilled Kobe Wagyu Sirloin, Salsify Croquettes, Sweet Onion Puree, Watercre

HUMBOLDT FOG

| Arcata, California | Soft, Bloomed Rind, Goat Milk | Mild, creamy cheese with a light goat milk flavor, an interior and exterior layer of ash, served with apricot chutney

PONT L'EVEQUE

| Normandy, France | Semi-soft, Washed Rind, Cow Milk | Ligth sweetness and robust tang on the finish, paired with candied walnuts

MONTBRIAC

| Auvergne, France | Soft, Blue, Cow Milk | Delicately flavored Bries style blue, paired with sauternes jelly

PITXUN

Hautes Pyrenees, France | Hard, Sheep Milk | Firm, nutty and a little salty, paired with granny smith apples and peppered cranberries

IBORES

| Extremadura, Spain | Hard, Rubbed Rind, Goat Milk | Rind rubbed with pimentón and olive oil, dry crumbly cheese, served with barhi dates

VALDEON

| Castile-Leon, Spain | Semi-soft, Blue, Cow and Goat Milk | Tangy blue cheese wrapped in maple leaves, drizzled with honey

WENSLEYDALE

| Yorkshire, England | Semi-soft, Cow Milk | Buttery with a tangy finish, served with herbed lavash