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Served Tuesday - Sunday
amuse
chef's selection
to start
choice of:lobster bisque
crème fraîche, oloroso sherry, chiveslocal farm garden salad
champagne vinaigretteVegetarian
traditional steak tartare
capers, mustard seeds, cornichons, house made potato chips to follow
choice of:oven roasted salmon
traditional ratatouille, citrus beurre blancrustic chicken fricassee “en vol au vent”
carrots, wild & tame mushroomshouse made spaghettini “a la cacio e pepe”
asparagus, parmesan to finish
summer stone fruit tarte
frog hollow farm pluots, orange cardamom crème valrhona dark chocolate pot de crème
house made cookies & chantillybottom of page