appetizers
WEST COAST MUSSELS* 28.0
WHITE WINE, SHALLOT, GARLIC, LEMON, BUTTER, BAGUETTE
TOMATO AND BASIL CLAMS* 26.0
WHITE WINE, TOMATO BROTH, BASIL, BAGUETTE
CAJUN SHRIMP 28.0
BLACK TIGER SHRIMP, ANDOUILLE SAUSAGE, PEPPERS, ONIONS, CAJUN TOMATO SAUCE, LEMON, BAGUETTE
SHRIMP COCKTAIL* 21.0
BLACK TIGER SHRIMP, LEMON, CUCUMBER, COCKTAIL SAUCE
TUNA TARTARE* 24.0
SPICY MAYO, PONZU, BLACK GARLIC, RADISH, CHIVE, FRESH FARM GREENS, CRISPY WONTON CHIPS
LOADED FRIES* 22.0
CRISPY FRENCH FRIES, MORNAY CHEESE SAUCE, BRAISED SHORT RIB, CARAMELIZED ONION, CHIVE, DIJONNAISE, KETCHUP
BALSAMIC GLAZED BRUSSELS 14.0
APRICOTS, LAURA CHENEL GOAT CHEESE
soups
FRENCH ONION SOUP 15.0
CARAMELIZED ONIONS, CRISPY FRENCH BREAD, MELTED GRUYÈRE
TOMATO BASIL SOUP 14.0
TOASTED BAGUETTE, BASIL OIL, HERBS, CRACKED BLACK PEPPER
salads
ADDITIONS: 4 OZ STEAK +18 | 6OZ CHICKEN +11 | 4OZ SHRIMP +11 | 4OZ SALMON +14 | 2OZ ANCHOVY +6
CAESAR SALAD* 17.0
ROMAINE, SHAVED SHALLOTS, AGED PARMESAN, CAESAR DRESSING, PARMESAN CROUTONS
BEET SALAD 16.0
LOCAL SPRING GREENS MIX, ROASTED BEETS, CANDIED WALNUTS, GOAT CHEESE, BASIL OIL, BUTTERMILK DRESSING
STRAWBERRY AND GEM SALAD 16.0
LOCAL GEM LETTUCE, RADISH, CUCUMBER, CHERRY TOMATO, SHAVED CARROT, CITRUS HONEY VINAIGRETTE
entrées
BRAISED SHORT RIB 44.0
WHIPPED MASHED POTATO, SEASONAL VEGETABLES, SHORT RIB JUS
SEARED CHICKEN BREAST* 36.0
CORN AND PEPPER SUCCOTASH, CARROTS, CHERRY TOMATO, ARUGULA, HERB MORNAY SAUCE, CHICKEN JUS
SALMON BEURRE BLANC* 42.0
ATLANTIC SALMON FILET, CRISPY CAULIFLOWER, ASPARAGUS, FRISÉE SALAD, BASIL OIL, BEURRE BLANC
GRILLED BRANZINO 46.0
CRISPY SKIN SEABASS FILET, ARUGULA AND TOMATO SALAD, CHIMICHURRI, GRILLED LEMON
PEPPER CRUSTED STEAK FRITES* 48.0
8OZ FLAT IRON STEAK, FRENCH FRIES, BORDELAISE, HERB BUTTER
pasta
CLAM AND MUSSEL LINGUINE 38.0
WHITE WINE & GARLIC BUTTER, PARMESAN, FINE HERBS, BAGUETTE
SPRING VEGETABLE LINGUINE 32.0
ASPARAGUS, BROCCOLINI, CARROT, MUSHROOMS, CHERRY TOMATO AND BASIL SAUCE, HERB OIL
CAJUN PASTA 42.0
BLACK TIGER SHRIMP, ANDOUILLE SAUSAGE, MUSSELS, PEPPERS, ONIONS, CAJUN CREAMY TOMATO SAUCE, PARMESAN, BAGUETTE
fromagerie
CHEESE BOARD 28.0
CHEF’S SELECTION OF THREE ARTISANAL CHEESES AND SEASONAL ACCOMPANIMENTS
CHEESE AND CHARCUTERIE BOARD 38.0
CHEF’S SELECTION OF THREE MEATS, TWO CHEESES AND SEASONAL ACCOMPANIMENTS
accompaniments
CRISPY FRIES 12.0
CHOPPED PARSLEY, KETCHUP, DIJONNAISE
ROASTED MUSHROOMS 12.0
SHALLOTS, GARLIC, PARSLEY
BAGUETTE BASKET 5.0
HERB GARLIC BUTTER
BUERRE BLANC ASPARAGUS 12.0
WHITE WINE, BUTTER
SEASONAL VEGETABLES 12.0
BOUQUET OF BLANCHED AND SAUTÉED VEGETABLES, BASIL OIL
sweets
Bailey’s Mousse 16.0
Dark & White Choclate, Whipped Cream, Mixed Berries
CRÈME BRÛLÉE 14.0
TOASTED SUGAR CRUST, VANILLA CUSTARD, seasonal garnish
APPLE AND PEAR CAKE 16.0
Streusel, Raspberry Sauce, Pistachio crumbles
gelato 8.0
VANILLA OR CHOCOLATE
macarons 2.0 each
PISTACHIO, CHOCOLATE, STRAWBERRY, SALTED CARAMEL
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
