$45 four course dinner menu

first

green salad mixed baby greens, croutons, pickled shallots, preserved lemon vinaigrette

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

eggplant-tomato ratatouille fennel, garlic, shallot, herbs

deviled lamb rillettes macerated cherries, pickled mustard seed

chicken liver mousse tomato & soppressata jam

second

baked oysters roasted garlic & herb champagne cream

cod croquettes harissa aioli, red cabbage kraut, watercress

sticky chicken l’orange boneless thighs, chillies, scallion, orange glaze

smashed fingerling potatoes tomato, crispy salami, whipped raclette cheese

brussels sprouts fuji apple, spiced nuts, honey

third

summer corn & sausage risotto pecorino, charred tomatoes, parsley oil

moules-frites p.e.i. mussels, fries, white wine, salami, garlic, shallot

crispy lamb shoulder baby kale, melted tomato, scallion salsa verde

roasted wild mushroom melted leeks, pickled ramps, snap peas, mushroom-madeira jus

roasted half chicken market veggies, potato puree, chicken dijon jus

spanish octopus summer vegetable cous cous salad, tahini, feta

fourth

strawberry & blueberry clafouti lemon curd, toasted almond streusel, chantilly cream

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

cheese chef’s daily selection; served with cherry mostarda, fuji apple, grapes, fresh honeycomb

chocolate souffle hazelnut ice cream, praline

house-made sorbet

 

$22 three course brunch menu

First

green salad mixed baby greens, croutons, pickled shallots, preserved lemon vinaigrette

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

eggplant-tomato ratatouille fennel, garlic, shallot, herbs

chicken liver mousse tomato & soppressata jam

cod croquettes harissa aioli, red cabbage kraut, watercress

second

greek yogurt mixed berries, honey, coconut-oatmeal streusel

smoked salmon market salad ash goat cheese, watercress, preserved lemon vinaigrette

moules-frites p.e.i. mussels, fries, white wine, salami, garlic, shallot

croque monsieur ham, gruyere, bechamel

wild mushroom scramble puff pastry, asparagus, confit onion, pecorino, potatoes, market salad

merguez & toulouse sausage board house-made red cabbage kraut, mustards, pickles

brioche french toast blackberry-vanilla compote, warm maple syrup

third

strawberry & blueberry clafouti lemon curd, toasted almonds, chantilly cream

cheese chef’s daily selection; served with cherry mostarda, fuji apple, grapes, fresh honeycomb

peanut butter-banana-chocolate chip french toast chantilly cream & powdered sugar

cookie plate assortment

Summer Restaurant Week $22 brunch, $35 & $45 (shown) dinner menus available Monday August 14th - Sunday August 20th 2017. We will extend for additional week August 21st - August 27th. Full table participation is encouraged. Twenty percent gratuity will be added to parties of 6 or more. **Menus subject to change**