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Menus
This is our current menu as of 07/02/25.
Please note that our menu can change daily with the bounty of local farms and purveyors.
Executive Chef: Harrison Axelrod
to share
mille fleurs deviled eggs
piperade, micro greensVegetarian
chef's selection oysters
champagne cucumber mignonetteclassic escargots
garlic & herb butterosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesto start
summer sweet corn soup
caramelized onions, smoked paprika oilVegetarian
lobster bisque
chives, crème fraîche, oloroso sherrychino's farms heirloom tomato salad
crushed garlic, evoo, crispy shallots,
balsamic vinegar pearlsVegetarian
farmer's market black mission fig composition
san daniele, burrata, arugulasage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsiongarnet yam gnocchi
brown butter, fried sage, toasted pepitas, grana padanoVegetarian
main course
traditional duck confit
baby rainbow carrots, polenta cake,
sugar snap peas, lingonberry almond crusted seabass
late summer ratatouille, tomato beurre blancline-caught alaskan halibut
lavain crusted, kabocha squash,
ancient grains, saffron velouté atlantic dover sole
sea asparagus, lemon caper beurre noisette lanroc pork chop
robuchon potatoes, broccolini,
oyster mushrooms, mustard cream herb roasted rack of lamb
harissa couscous, herbes de provence, heirloom tomatoesprime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper sauce"1855" prime filet
sauce bordelaise, pommes robuchon, asparagusvegetarian carnaroli risotto
creamy tomato, english peas, grana padanoVegetarian
sides
truffled french fries
smoked bell pepper aioliVegetarian
chino's sweet corn
espelleteVegetarian
schaner farms squash
beurre blancVegetarian
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