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LE MENU

thursday-saturday.

sample menu. offerings change seasonally.

Les Entrées

Bread & Butter 6

house sourdough bread and cultured butter, fleur de sel

Almonds 10

marcona almonds, truffle, sea salt


Marinated Olives 12

olive oil, fennel, citrus

Gem Salad 12

gem lettuce, apple, fennel, champagne vinaigrette, herbs

Breakfast Radishes 24

ham butter, sea salt

Hiramasa Crudo* 26

verjus, finger lime, trout roe

Les Plats

Parisian Gnocchi 32

English and sugar snap peas, anchovy, citrus

Les Moules Marinière* 30

white wine, saffron, fennel, fines herbed

Spanish Octopus* 44

grilled celery, potato, shio kombu

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

Il Canet

goat & cow, pasteurized, Italy

Sunny Ridge

goat, pasteurized, Wisconsin

Moo & Blue

cow, pasteurized, Maryland

Les Desserts

Basque Burnt Cheesecake 12

fresh and preserved strawberries, lemon, elderflower

Chai Opera Cake 12

chocolate, espresso, Rare Tea Cellar Bourbon Vanilla Chai,

toasted coconut ice cream, passion fruit

(contains almonds)

Wildflower Meringue 12

toasted hay ice cream, blueberry frozen yogurt,

whipped chamomile cream, heather, violet

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