cheese

daily selection
1 oz. ea. 6

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

spreads & dips

spread & dip sampler choice of any three spreads  |  23

*smoked blue catfish schmear cured salmon, creme fraiche, lemon, chives  |  10

deviled lamb rillettes macerated cherries, pickled mustard seed  |  10

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

chicken liver mousse tomato & soppressata jam  |  9

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

crudites assorted raw vegetables  |  3

appetizers

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

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

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

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

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

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

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

*baked oysters roasted garlic & herb champagne cream  |  12

jumbo lump crab flatbread   avocado, charred scallion vinaigrette  |  16

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

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

spanish octopus summer vegetable cous cous salad, tahini, feta  | 18

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

brussel sprouts fuji apple, spiced nuts, honey    |  14

blistered shishito peppers mixed spices, olive oil  |  7

garlic & herb fries  |  6

mains

roasted wild mushrooms melted leeks, pickled ramps, peas, mushroom-madeira jus  |  16

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

crispy lamb shoulder baby kale, melted tomato, ramp salsa verde |  22

roasted cauliflower au gratin pecorino tuille, pickled fresno chillies, parsley oil  |  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 24

spicy tomato broth  herb fries, garlic bread  |  half 16 / whole 24

coconut curry  herb fries, garlic bread  |  half 16 / whole 24

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, bearnaise aioli   |  4oz. 18 / 8oz. 35

seared hanger  garlic-herb fries, watercress salad, bearnaise aioli   |  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: cherry mostarda, honeycomb, pear  |  6

*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness