Menu

June 23, 2020
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    • Charcuterie

      Garnished with seasonal jams, fresh and dried fruit, Spanish almonds, olives and brioche toast

      (4 items, 6 items, 8 items)

    • Cheese

      Lincoln Log Goat Cheese, Tulip Tree, Toma, Bay Blue

    • Meats

      Meats

      $28 / $38 / $48

      Finocchiona, Speck (Smoked Italian prosciutto), Jamon Serrano, Saucisson Rouge (Pork Salami)

    • Small plates

    • Hummus

      Hummus

      $10

      roasted red peppers, crudité vegetables, warm pita

    • Butternut Squash Soup

      Butternut Squash Soup

      $10

      served with creme fraiche, crispy lardons, chives

      Add truffles for $5

    • Burrata

      Burrata

      $12

      warm Sam Marzano tomato sauce, fresh basil, country toast

    • Wild Mushrooms

      Wild Mushrooms

      $12

      chardonnay sauce, soft poached egg, brioche croutons, chives

    • Andouille Sausage

      Andouille Sausage

      $14

      braised in a cabernet sauvignon, cherries, bay leaf served with country toast

    • Shrimp Cocktail

      Shrimp Cocktail

      $16

      6 poached shrimp in a chilled romesco sauce

    • Tuna Tartare

      Tuna Tartare

      $18

      capers, creme fraiche, salt & vinegar chips

    • Foie Gras Mousse

      Foie Gras Mousse

      $18

      pear liquor, strawberry jam, brioche toast

    • Short Rib Steak

      Short Rib Steak

      $25

      served with sea salt, parmesan chives, truffle jus

    • Caviar

      Caviar

      $50

      American Sturgeon, Creme Fraiche, Chives, Brioche Toast

      Pair with Champagne for two $65

    • Sweet

    • Creme Brûlée

      Creme Brûlée

      $8

      Vanilla bean, pomegranate, sugar in the raw

    • Chocolate Mousse

      Chocolate Mousse

      $8

      raspberry coulis, chopped marcona almonds

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