a glass 6oz / a carafe / a bottle /champagne

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a glass 6oz / a carafe / a bottle /champagne
a glass 6oz / a carafe / a bottle /champagne
champagne Cocktail
FLEUR DE PROVENCE wild flower honey, Lavender vodka, champagne
13
FLEUR DE POMME Anise infused apple, champagne
13
FLEUR DE PAVAN Pavan grape liqueur, nutmeg anise infusion, champagne
13
FLEUR DE CHAMPAGNE Lychee, Elderflower Liqueur, champagne
13
carafe 0.5 liter
UNPRETENTIOUS & SPECIAL WINES FROM OUR SOMMELIERS
carafe
TARIQUET BLANC Ugni blanc & Colombarde, Cotes De Gascogne, France, 2014
26
(17oz-3 glasses)
SAUVIGNON BLANC, Domaine Touraine, Loire, France, 2014
26
(17oz-3 glasses)
MINERVOIS, Château de Paraza, Languedoc, 2012
28
(17oz-3 glasses)
ROUGE SALICE SALENTINO Riserva Cantele, Italy, 20102
28
(17oz-3 glasses)
pétillant
glass
bottle
CHAMPAGNE Billecart-Salmon, Brut Reserve, France NV
25
110
SPARKLING VOUVRAY, Chateau Moncontour, Tête de Cuvée Brut, France
13
45
CHAMPAGNE Laurent-Perrier, Brut, France, NV
20
89
CHAMPAGNE ROSÉ BRUT Veuve Clicquot, France, NV
27
130
SPARKLING ROSE Sharffenberger Brut Rose, Mendocino County, CA
14
54
blanc
glass
et Rosé
ROSÉ Domaine Triennes, Cotes de Provence, France 2014
12
38
SANCERRE Vincent Delaporte, France, 2014
17
65
SAUVIGNON BLANC Marlborough, New Zealand, 2013
13
50
CHABLIS Domaine Barat, France, 2014
13
45
CHARDONNAY Pahlmeyer ‘Jayson’, North Coast, 2013
20
80
CHARDONNAY Hartford Court, Russian River, 2014
15
60
PINOT GRIGIO RAMATO Attems, Italy 2014
12
44
VOUVRAY, Benoit Gautier, Loire, France 2011
11
38
GRUNER VELTLINER, Petra Unger, Kremstal, Zeiselrain Vineyard, Austria 2014
13
38
rouge
glass
bottle
MERLOT Provenance, Napa Valley, 2012
13
54
PINOT NOIR Migration by Duckhorn Russian River, 2014
15
60
PINOT NOIR Flowers, Sonoma Coast, 2013
22
86
BOURGOGNE PINOT NOIR, Vincent Girardin, France, 2013
15
48
CABERNET SAUVIGNON Mount Veeder, Napa Valley 2013
19
68
CABERNET SAUVIGNON Oberon, Napa Valley 2014
15
50
RIOJA Reserva, Marqués de Cáceres, Spain 2010
14
52
BORDEAUX SAINT-EMILION, Château Cadrans de Lassègue, France 2012
14
50
CHATEAUNEUF DU PAPE, Domaine du Père Caboche, Rhone, France 2012
22
72
Spontané Menu
Please
No
Substitutions
$26
FIRST COURSE SELECTIONS
Frisée / Arugula / Roasted Nectarines / Toasted Almonds
Bleu Cheese Crumbles / Agridulce Vinaigrette
Or
Soup: Summer English Pea / Mint / Crispy Shallots
SECOND COURSE SELECTIONS
Brown Butter Sautéed Crayfish Tails
Summer Squash & Parmesan Risotto / Saffron Beurre Blanc / Chervil / Espelette
Or
Star Anise Brined Roasted Pork Tenderloin
Fontina fondue Of Trofie Pasta / Bordelaise Jus / Upland Cress
DESSERT
Lemon Pound Cake / Chambord Chantilly / Berry Crème Anglaise
Fresh Strawberries / White Chocolate Feuilletine
______________________________________________________________________________________________
Dover Sole
WHOLE IMPORTED DOVER SOLE Roasted Meunière, Brown butter, Capers Lemon, Tempura Vegetables 65
______________________________________________________________________________________________
Fromage d’artisan - cheese
Jam du jour, pecans, baguette
4 Selections 16
Blackberry walnut jam 2-Apricot almond jam 2 - Rosie’s Hip Gelée 2 - Beet Root Jam 2
BRESCIANELLA STAGIONATA, TETE DE MOINE
TORTA DI PEGHERA, CAMEMBERT
ETIVAZ, BENT RIVER
GOOD THUNDER, TRIVIUM
BRIE FERMIER, CHABICHOU
DOUCEUR DU JURA, PERSILLÉ RAMBOUILLET
RLM CREMEUX DES CITEAUX TRUFFLE, FOURME AU MOELLEUX
ROQUEFORT PAPILLON ($2 Supplement), CHEVREDOU
______________________________________________________________________________________________
SPLIT CHARGE 5
CORKAGE POLICY 15 first btl (per 750ml) - 25 each additional maximum of 4 btl per party
20% GRATUITY WILL BE ADDED TO PARTIES OF EIGHT OR MORE
ALLERGY Normal kitchen operations involve shared cooking and preparation areas and cross -contact with other
foods may occur during production. We are therefore unable to guarantee that any menu item i s completely free
from any particular allergen
We are proud to source the best and freshest quality ingredients on a daily basis, worldwide & locally
Chefs/Proprietors Amelia and Florent Marneau
OYSTERS DU JOUR ON THE HALF SHELL Iced mignonette of O Med rosé wine vinegar & strawberry, black pepper
(available with traditional mignonettes) ½ Dozen 18
Dozen 34
3 PROSCIUTO+BISCUIT-WHITE TRUFFLE HONEY BUTTER+PICKLED ESPELETTE CUCUMBER
La Quercia prosciutto Americano, Iowa - Mangalitsa prosciutto Johnston County, Smithfield, North Carolina
Broadbent hickory smoked ham Kuttawa, Kentucky 15
JAPANESE HAMACHI Coconut, Lime, Onion Vert, Cucumber Emulsion, Shaved Hawaiian Hearts Of Palm 16
COLD FOIE GRAS TERRINE Sauterne roasted pineapple, Oregon Jacobsen sea salt, baguette 21
PORK BELLY: STAR ANISE & AGED VINEGAR SYRUP CARAMELIZED
Smoked Oil Chutney Of Spring Garlic, Une Emulsion Petit Pois A La Lemon Mosto, English Pea, Warm Pea Tendril 16
BONE MARROW Sauce Bordelaise, balsamic, pickled red onion, toast 17
CHARCUTERIE La Quercia Prosciutto, Nduja, saucisson sec Palacio chorizo, coppa, cornichon mustard cream baguette 15
SOUPE: Changing weekly 7
2007 COMPOSEÉ SALAD
Hearts Of Palm, Smoked Ham, Cucumber, Asparagus, Ptit Basque, Cherry Tomato, Avocado, Agridulce Vinaigrette 15
AMELIA’S CHOPPED SALAD Parsley salad of Endive, radicchio, Toma cheese, rosette de Lyon, tomatoes, garbanzo beans
oregano-lemon vinaigrette, California freshly pressed olive oil 14
FIELD GREENS Red wine vinaigrette, cucumber, avocado 7
RED OAK, BABY ROMAINE & RED WINE BARTLETT POACHED PEAR SALADE
Leblanc walnut oil vinaigrette, hazelnut caramélisé, grated Etivaz alpage cheese, Red wine gastrique 15
MC GRATH FAMILY FARM BEETS arugula, fennel pollen goat cheese, candied pistachio, brioche garlic crouton
Mariola Valley sweet Pedro Ximenez vinegar & mustard dressing, chopped garlic, parsley 11
ADD ROASTED CHICKEN OR SHRIMP TO ANY ABOVE SALAD 8
_____________________________________________________________________________________________
MARKET FISH Grilled Baja Striped Seabass “Aux Épices Maison”
Lemon Confit, Delta Asparagus, Tapenade, Celtuce, Brown Butter Citronnette, Capers 42
With English Pea and Lemon Confit Risotto 13
“NAVARIN DE CANARD CONFIT AU VIN JAUNE”
Duck Confit, Spring Baby Turnips, Shallots, Sunchoke & Truffle Risotto, 2007 Arbois Vin Jaune 35
SWEETBREAD : PRESSÉ DE RIS DE VEAU CROUSTILLANT Fennell Pollen, O Med Cabernet Sauvignon Vinegar, Artichoke : Un
Cœur D’artichaut Braisé Comme Une Barigoule, Jambon De Canard En Salade De Mache, Duck Prosciutto 34
STEAK TARTARE Angus filet 4oz, a farm egg, pommes frites, mustard cream, all condiments, baguette
A l’Américaine: we prepare it, sunny side up egg 25
CALAMARI CUTTLEFISH (SOUTH OF FRANCE FRESH SÈCHE – SEPPIA )
Pan seared, Braised Clams, Iberico Lardo & Espelette, Piquillo pepper, Crème De Citron Confit, Guanciale 21
WILD BRISTOL BAY MAINE SCALLOPS “SEARED RARE “
Kale, Passion Fruit, Cilantro, Pineapple, Thai Basil, & Quinoa Salad, Lime Emulsion 25
450 GR -1# WHOLE MAINE LOBSTER SALAD 2.0
Iceberg lettuce / heart of palm / tomato-tarragon vinaigrette / fresh herbs & tomato tartare / crispy shallots 39
ROASTED WILD SPANISH OCTOPUS Chorizo emulsion, celery, potatoes, chorizo, lemon, huile d’olive 16
SANDWICHES “SAVEUR DU MAROC” On wood burning baguette, mint, cilantro, emulsion menthe et chermoula, cumin
scented carrot & pickled, onion, chick peas, cucumber lemon yogurt
With house lamb merguez 16 / With shrimp 15 / With harissa Marinated chicken 15
CORIANDER-BLACK PEPPER- FENNEL SEED CRUSTED ALBACORE TUNA SALADE NICOISE
Boston & green, tapenade, roasted peppers, basil emulsion, egg, vinaigrette, chives 18
BISTRO - ARCTIC SALMON-TROUT stacked Potato Lyonnaise, Honey and sauvignon blanc braised Wisconsin bacon, raifort
et moutarde 29
SOY-GARLIC GRILLED HANGER STEAK fingerling potatoes, herb chimichurri, Armagnac jus, shishito peppers 27
EVERYTHING COQ AU VIN Potato la ratte en purée facon Robuchon. Champignon de Paris en persillade
With Jidori chicken 27
With Prime boneless short ribs 29
THE OC REGISTER FRESH POMMES FRITES Twice fried: once at 140 once more at 180 degrees Celsius 6
REGULAR POMMES FRITES 4