soup et salades hors d`oeuvre plats principaux fromage

FRUITS DE MER
OYSTERS*
PICKLED SHALLOT MIGNONE T TE
6 f o r 19. / 12 f o r 33.
SQUID SALAD
CUCUMBER, PEPPERS, CELERY
DILL, SHERRY VINAIGRE T TE
13.
ALBACORE CRUDO*
TUNA MAYO, PICKLED CELTUCE
RADISH, CELERY, CUCUMBERS
ROMAINE, FRIED CAPERS
14.
CHILLED POACHED PRAWNS*
VADOUVAN CURRY AIOLI
15.
HORS D'OEUVRE
GRILLED OCTOPUS*
WARM BACON & BUT TERBALL POTATO SALAD
AIOLI, FRISÉE, LYONNAISE VINAIGRE T TE
18.
STEAK TARTARE*
HAND CUT STEAK , DIJON
CORNICHON, CAPER, RED ONION
QUAIL YOLK , TOASTED BAGUE T TE
13.
RAGOÛT D'ESCARGOTS
HAM, FENNEL, CHERRY TOMATO
CAPER, PRESER VED LEMON
WATERCRESS, FINES HERBS
15.
BONE MARROW GREMOLATA
CONFIT GARLIC, CAPERS
PRESER VED LEMON
PARSLEY, BOQUERONES
18.
SEARED FOIE GRAS*
FRESH PLUMS
VANILLA BEAN BRANDY JUS
TOASTED BRIOCHE
27.
PLATS PRINCIPAUX
PETITS PLATS
OLIVES
CLAMS NANTUA
CARAMELIZED FENNEL, TOMATO
GARLIC, SHALLOT, CAPERS
SHELLFISH NAGE, COGNAC, CREAM
5.
POMMES FRITES*
AIOLI
6.
26.
LAMB T-BONE A LA MAROCAIN*
FREEKEH, EGGPLANT "CAVIAR"
CUMIN ROASTED CARROT, CHERMOULA,
TORPEDO ONION, DEMI GLACE
29.
CERVELLE de CANUT
GOAT CHEESE, FROMAGE BLANC
SHALLOT & GARLIC
6.
CHICKEN LIVER MOUSSE
PAN ROASTED KING SALMON*
PADRON PEPPERS, TOMATOES, FENNEL
CORN SUCCOTASH, FRESH SHELLING BEANS
UNI BUT TER, CILANTRO
30.
TOMATO TARTE TATIN
TEMPURA SQUASH BLOSSOM
HERBED FROMAGE BLANC
CARAMELIZED ONION, ARUGULA
SHERRY GASTRIQUE
26 .
VEAL SWEETBREADS
WILD MUSHROOMS, POMMES PURÉE
BACON BRAISED LE T TUCE
MADEIRA JUS
28.
DUCK BREAST AUX PRUNES*
POTATOES LYONNAISE, TURNIPS
HARICOTS VERTS, PISTACHIOS
PLUMS, RED WINE DEMI GLACE
28.
STEAK FRITES*
SHALLOT & RED WINE DEMI GLACE
POMMES FRITES, BÉARNAISE
ONGLET 8 oz.
RIB EYE 12 oz.
27.
42.
LÉGUMES
ROASTED CARROTS, SQUASH
CHERRY TOMATOES
ARUGULA PISTOU
10.
DIJON, PORT POACHED PRUNES
8.
TABLIER de SAPEUR*
FRIED TRIPE
CAPER & RED ONION MAYONNAISE
7.
OREILLES de CRISSES
CRISPY PORK RIND
ESPELE T TE PEPPER
WITH WARM MAPLE SYRUP
8.
SOUP ET SALADES
CRÈME DE TOMATO EN CROUTE
CREAM OF TOMATO SOUP
BAKED IN PUFF PASTRY
(PLEASE ALLOW 20 MINUTES)
12.
BUTTER LETTUCE
FINES HERBS, AVOCADO
RADISH, CROUTONS
DIJON VINAIGRE T TE
10.
HEIRLOOM TOMATO SALADE
BEAUFORT D'HIVER, CORN, BACON
FRISÉE, BASIL, CROUTON
CHARRED TOMATO VINAIGRE T TE
13.
FRIED ANCHOVY CAESAR
ROMAINE, CUCUMBER, TOMATO
CROUTON, PARMIGIANO
12.
FROMAGE
8. ea . / 3 for 16. / 5 for 22.
Fromager D'Affinois (fr, cow) FAT, FAT T Y, FAT
Bleu d'Auvergne (fr, cow) VELVE T Y, NUT T Y, ASSER TIVE
Brie Mon Père (fr, cow) WHEN IT COMES TO BRIE, FATHER KNOWS BEST
Beaufort D'Hiver † (fr, cow) ANCIENT, NUT T Y, COMPLEX
Camembert Fermier Jouvence (fr, cow) CREAMY, EAR THY, VEGE TAL
Raschera d'Alpeggio† (it, cow) WILDFLOWERS, HERBAL, PRIMITIVE CHEESE LOVE
Wrångebäck† (se, cow) FIRM, CREAM, TAR T, COMPLEX UMAMI
Bouche de Lucay (fr, goat) BRIGHT, BUT TERY, SOFT, LEMON MERINGUE
Stracchino di Capra (it, goat) SEMI-SOFT, ELASTIC, MILD, ACIDIC
Mekkerstee (nl, goat) CLEAN, FRUIT Y, NUANCED RICHNESS
Ossau Iraty d'Estive† (fr, sheep) CHESTNUT, TAMARI, SHARP, OUTER SHR OOMAGE
† made from unpasteurized milk
* These items are or contain components that are served raw or undercooked. All meats can be cooked to order. Consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Also riding tall bikes, using dating apps to find your soulmate,
and sky-diving can be risky business. A 20% suggested service charge may be noted for groups of six or more.