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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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Lake Trout Crudo 26

white asparagus, green almond, chamomile

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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

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Les Plats

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Croque Monsieur 20

house sourdough, city ham, mornay, gruyère

make it a Madame (+sunny side up egg) 3

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Turbot 42

sauce meunière, pommes chateau

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Rohan Duck Breast 35

chicories, fermented pistachio, mostarda, duck fat vinaigrette

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Steak Frites 42

bavette, foie butter, fries, black garlic mayonnaise

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Le Fromage

Cheese Board 24

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a chef curated selection of cheeses served with our herbed sourdough crackers and caramelized apple butter

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Terrific Trio

cow, pasteurized, Wisconsin

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Capra Stanislaus

goat, pasteurized, California

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Maison Carles Roquefort AOP

sheep, raw, France

Les Desserts

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Sunflower Paris-Brest 12

rye choux puff, sunflower praline, sunflower honey

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Basque Burnt Cheesecake 12

sauce made from last summer's preserved strawberries,

lemon, spruce

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Chai Opera Cake 12

chocolate, espresso, RTC Bourbon Vanilla Chai, toasted coconut ice cream,

passion fruit (contains almonds)

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Rhubarb Bombe Glacé 12

swirl of rhubarb-orange and honey-vanilla frozen yogurts,

almond cake, poached rhubarb, licorice root tincture

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