Fall 2025 Dinner Menu

Cut beef femur, roasted with thyme and pink peppercorns; served alongside mushroom duxelles, Comté cheese and a crostini

White wine, bacon, cream, sauce tomate, shallot, garlic, served with grilled bread

Medjool dates stuffed with goat cheese, wrapped in bacon and dressed with candied red pepper

Finely diced beef tenderloin, chive, pickled mustard seed, lemon, and capers served with tamari-cured egg yolk and crostini

Pressed crisp pork belly, Granny Smith apple, whipped Brie, figs and rosemary honey

Seared and sliced tuna, radish, pickled green beans, tomato confit, castelvetrano olives, egg, capers, white wine vinaigrette dressing on mixed greens

Greens, shaved fennel, pickled strawberries, lemon-poppyseed goat cheese, dates, tarragon vinaigrette, candied almond cluster, citrus supreme

Beet Root vinaigrette, roasted beets, Roquefort, Granny Smith apple, toasted pistachios, pork belly lardons

Chicken and beef stock, caramelized onions, wild herbs, Gruyère, Comté, Parmesan, and a touch of sherry

Mirepoix, sherry, cream, amaretto, chopped lobster

Filet mignon, coated in peppercorn with a brandy cream sauce, served with our house pomme frites

Our take on a classic: slow braised chicken, pan au jus, roasted mirepoix, roasted potatoes

Chicken breast stuffed with dijon mustard, Parisian ham, Gruyére, lightly floured topped with Mornay sauce. Served with potato aligote, and sautéed carrots

Buccatini, zucchini, squash, eggplant, tomato confit, sautéed fennel, red sauce, micro basil

2 smash burger patties, caramelized onions, garlic aïoli, house made ketchup, pickled mustard seed, Boursin cheese, thick cut pepper bacon, lettuce; served with our pommes frites

Ora King salmon, orange beurre blanc, potato aligoté, worcestershire brussel sprouts

Pan seared & finished in the oven, topped with a lemon caper cream, served with grilled zucchini and squash, roasted potatoes

A classic, made modern: mussels, shrimp, crab, seafood stock, sauce tomate, absinthe, cream, white wine, herbs de provençe, house made baguette

Seared duck breast, served over roasted potatoes and sautéed carrots; finished with an orange & brandy reduction

Brussel Sprouts, worcestershire, bacon

Fried potato bâtons, house-made ketchup, roasted garlic aïoli, mustard sauce

Whipped potato, butter, cream, Parmesan, Comté, Gruyère, chive oil

Caramelized carrots, butter, parsley, cinnamon lemon