

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
Lake Trout Crudo 26
white asparagus, green almond, chamomile
Moules Marinière 18
p.e.i. mussels, white wine, saffron, fennel, fines herbes
Foïe Gras Toast 32
black garlic brioche, caramelized onion, foïe gras torchon
Les Plats
Croque Monsieur 20
house sourdough, city ham, mornay, gruyère
make it a Madame (+sunny side up egg) 3
Turbot 42
sauce meunière, pommes chateau
Rohan Duck Breast 35
chicories, fermented pistachio, mostarda, duck fat vinaigrette
Steak Frites 42
bavette, foie butter, fries, black garlic mayonnaise
Le Fromage
Cheese Board 24
a chef curated selection of cheeses served with our herbed sourdough crackers and caramelized apple butter
Terrific Trio
cow, pasteurized, Wisconsin
Capra Stanislaus
goat, pasteurized, California
Maison Carles Roquefort AOP
sheep, raw, France
Les Desserts
Sunflower Paris-Brest 12
rye choux puff, sunflower praline, sunflower honey
Basque Burnt Cheesecake 12
sauce made from last summer's preserved strawberries,
lemon, spruce
Chai Opera Cake 12
chocolate, espresso, RTC Bourbon Vanilla Chai, toasted coconut ice cream,
passion fruit (contains almonds)
Rhubarb Bombe Glacé 12
swirl of rhubarb-orange and honey-vanilla frozen yogurts,
almond cake, poached rhubarb, licorice root tincture
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.