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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

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.