Dinner

first course

Foie Gras Torchon  16
Buckwheat madeleines, kumquat

Grilled Cauliflower  12
Arpeggio, mustard, mache

Mushroom Soup  10
Creme fraiche, gougeres, chervil

Brandade Fritters 11
Scallion aioli, capers

Bitter Greens  10
Meyer lemon, almonds, basil

Seared Gnocchi  15
Curried pork ragu, carrot, parsnip

Salad of Baby Lettuces  8
Verjus and rosewater dressing, herbs, apricots

main course

Grilled Beef  26
Kale, marrow fritter, cabernet onions

Black Linguini  25
Squid, garlic, fennel

Grilled Mahi  26
Flageolets, lardo, escarole

Roasted & Braised Chicken  23
Polenta, mushrooms, spinach

Stuffed Chard Leaves 21
Triticale, asparagus, mascarpone

Seared Char  28
Lentils, beets, hazelnuts

Pan Roasted Duck  29
Four star spaetzle, dates, parsnip