cheese

daily selection
1 oz. ea. 6

served with traditional accoutrements: plum mostarda, honeycomb, fuji apple

 

spreads & dips

served with crostini or crudités  

spread & dip sampler (choice of any three spreads)  |  23

*smoked blue catfish schmear  cured salmon, créme fraîche, lemon, chives  |  10

deviled lamb rillettes  macerated cherries, pickled mustard seed  |  10

eggplant-tomato ratatouille  fennel, garlic, shallot, herbs  |  9

spinach & white bean dip  radish relish, parmesan  |  9

chicken liver mousse  tomato & sopressata jam  |  9

crudités  assorted raw vegetable accompaniment  |  3

garlic bread  sea salt, extra virgin olive oil, herbs  |  3

 

Sausage

served with traditional accoutrements: house-made mustard, pickles, & kraut

1 for 12  |  2 for 20  |  3 for 27

lamb merguez  cumin, chili, fennel, garlic

boudin blanc  duck, onion, caraway, allspice

toulouse  pork, onion, caraway

 

appetizers

*beef carpaccio  crispy potato, cornichon, niçoise olive, horseradish  |  16

*yellowfin tuna tartare  cucumber, fennel, radish, yuzu-ginger broth  |  16

burrata & tomato salad  almond herb pesto, aged balsamic glaze  |  14

baked oysters  roasted garlic & herb champagne cream  |  12

french onion soup  melted gruyére, caramelized onions, croutons  |  12

potato-leek soup  herb pesto, requin potato chips  |  10

brussels sprouts  fuji apple, spiced pecans, sage cream  |  14

roasted beet salad  fennel, orange, pistachio, dill yogurt dressing  |  12

baby heirloom carrot salad  toasted almonds, ginger, basil, citrus vinaigrette  |  13

market vegetable salad  ashed goat cheese, arugula, preserved lemon vinaigrette  |  14

green salad  mixed baby greens, pickled shallots, lemon vinaigrette  |  10

spanish octopus a la plancha  black olive, blackberry, charred-eggplant purée  |  15

sticky chicken l’orange  boneless thighs, chilies, scallion, l’orange glaze |  15

warm jumbo lump crab  flatbread, avocado, charred scallion vinaigrette  |  16

cod croquettes  harissa aioli, red cabbage kraut, watercress  |  15

shrimp cocktail  chilled shrimp, lemon, cocktail sauce  |  12

smashed fingerling potatoes  tomato, crispy salami, whipped raclette cheese  |  12

blistered shishito peppers  mixed spices, olive oil  |  7

garlic & herb frites   |  6

 

mains

roasted wild mushrooms melted leeks, spring onions, peas, madeira  |  16

confit duck leg  white asparagus, enoki mushroom, spicy black garlic sauce  |  18

crispy lamb shoulder  stewed cherry tomatoes, cassoulet, lamb jus  |  22

roasted cauliflower au gratin  pecorino tuille, pickled fresno chillies, parsley oils  |  14

roasted chicken  green beans, potato puree, chicken dijon jus  |  half 24 / whole 39

*whole 1 ½ lb dorade  lentils, smoky tomato lemon butter  |  39

 

mussels

white wine, garlic salami  herb fries, garlic bread  |  half 16 / whole 34

spicy tomato broth  herb fries, garlic bread  |  half 16 / whole 34

coconut curry  herb fries, garlic bread  |  half 16 / whole 34

 

steak-frites and Requin cheeseburger

*requin cheeseburger  cheddar, lettuce, tomato, pickle, onion, fries  |  single / 12  double / 16                    add bacon | 2   add avocado | 3   add egg | 2

seared petit filet  garlic-herb fries, watercress salad, béarnaise aïoli   |  4oz. 18 / 8oz. 35

seared hanger  garlic-herb fries, watercress salad, béarnaise aïoli   |  8oz. 26

 

dessert

chocolate souffle hazelnut ice cream, praline  |  9

blueberry clafoutis lemon curd, toasted almonds, chantilly cream  |  9

profiterole brown butter ice cream, warm scotch caramel, candied kumquats, pistacho  |  9

ice cream & sorbet trio seasonal flavors  |  9

cookies & cream  chocolate chip cookie, vanilla ice cream, scotch caramel sauce  |  9

cheese

daily selection
1 oz. ea. served with traditional accoutrements: plum mostarda, honeycomb, pear  |  6

 

 

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness