Green Vegetable Gazpacho, Heirloom Tomato Sorbet,
Pickled Cucumber, Crème Fraiche • 11

Organic Butter Lettuces, Shaved Red Onion
and Radish, Buttermilk Vinaigrette • 10

Roasted Beet Terrine, Fresh Chevre, Pickled Fennel,
Baby Arugula, Strawberry Vinaigrette • 12

Potato Gnocchi, Corn, Summer Squash, Chanterelles,
Bacon, Brown Butter, Scallion Oil • 13

Wild Burgundy Escargot, Fennel-Pernod Cream,
Mirepoix Vegetables, Tiny Sourdough Croutons • 14

 

Jambon Persillé: Ham and Parsley Terrine, Cornichon, Onion Relish • 12

Pistachio-Crusted Duck Liver Mousse, Duck Pastrami, Pickled Red Onion • 14

Burgundy, Star Anise and Black Pepper Braised Wild Boar Rillette, Sundried Cherries • 14

 

Pan Roasted Organic Chicken Breast with Chive Potato Puree, roasted carrots,
Brussels sprouts and purple pearl onions, pickled chanterelles, tarragon butter • 23

Striped Bass Filet Roasted with Lemon, Fennel and White Wine, Prince Edward Island mussels, tomato-saffron broth, marinated fennel salad, white bean puree • 27

Slow Roasted, Bacon Wrapped Atlantic Salmon Filet over Sage-Hazelnut Spaetzle, braised nappa cabbages, roasted oyster mushrooms, toasted hazelnuts, burgundy butter sauce • 24

Crispy Pan Seared Day Boat Sea Scallops over Cauliflower Puree, caramelized cauliflower, caraway brown butter sauce, steamed butter lettuces • 29

Peking Duck Breast braised with Sweet and Sour Lavender-Peach Gastrique, honey-roasted peach, warm bacon-black beluga lentil pilaf, toasted pistachios, frisee greens  • 26

 

Cheese :
Chaource (young, soft, creamy cow’s milk with slight mushroom scent)
Époisses (pungent, meaty, washed-rind cows-milk)
Saint Agur Blue (tangy, balanced double cream cow’s milk blue) • 12

Lemon Scented Panna Cotta, Fresh Berries • 7

Chocolate Malted Pot de Crème, Chocolate Macaroon, Vanilla Whipped Cream • 7

Coconut Rice Pudding, Hazelnut-Brown Butter Tuile, Toasted Coconut, Coconut Caramel • 7