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LE MENU

thursday-saturday.

sample menu. offerings change seasonally.

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Les Entrées

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Bread & Butter 6

house sourdough bread and cultured butter, fleur de sel

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Almonds 10

marcona almonds, truffle, sea salt

Marinated Olives 12

olive oil, fennel, citrus

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Gem Salad 12

gem lettuce, apple, fennel, champagne vinaigrette, herbs

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Breakfast Radishes 24

ham butter, sea salt

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Hiramasa Crudo* 26

verjus, finger lime, trout roe

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Les Plats

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Parisian Gnocchi 32

English and sugar snap peas, anchovy, citrus

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Les Moules Marinière* 30

white wine, saffron, fennel, fines herbed

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Spanish Octopus* 44

grilled celery, potato, shio kombu

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Half Roasted Chicken* 42

pattypan squash, olive, preserved lemon, chamomile, jus

Le Fromage

 

Cheese Board 24

a chef-curated selection of cheeses served with our

herbed sourdough crackers and caramelized apple butter

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Il Canet

goat & cow, pasteurized, Italy

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Sunny Ridge

goat, pasteurized, Wisconsin

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Moo & Blue

cow, pasteurized, Maryland

Les Desserts

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Basque Burnt Cheesecake 12

fresh and preserved strawberries, lemon, elderflower

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Chai Opera Cake 12

chocolate, espresso, Rare Tea Cellar Bourbon Vanilla Chai,

toasted coconut ice cream, passion fruit

(contains almonds)

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Wildflower Meringue 12

toasted hay ice cream, blueberry frozen yogurt,

whipped chamomile cream, heather, violet

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.