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