Dinner Menu
FIRST COURSE
SPICY MARINATED SARDINES, AVOCADO AND SCALLION
11
ESCAROLE SALAD, WALNUTS, RED ONION AND PECORINO
11
SALT COD SALAD, WHITE BEANS, TOMATO CONFIT, NICOISE OLIVES
12
OCTOPUS AND WHITE ANCHOVY SALAD, STRING BEANS, FINGERLING POTATOES
13
SAUTEED SWEETBREADS, APPLES, BACON, CALVADOS
14
ROASTED BONE MARROW, PARSLEY AND SHALLOT SALAD
14
EGG YOLK RAVIOLI, SMASHED SWEET PEAS, BLACK TRUFFLE, LOCAL BUTTER
14
HOUSE MADE CHARCUTERIE
7 EACH
SECOND COURSE
SWISS CHARD AND FRESH RICOTTA GNOCCHI, LOCAL BUTTER AND SAGE
19
HOUSE MADE PAPPARADELLE, BRAISED RABBIT, AND SHELL PEAS
24
ROASTED TOURNEDO OF SALMON, CUCUMBERS, CREME FRAlcHE, WATERCRESS SAUCE, CAVIAR
28
PAN ROASTED SANDDABS “GRENOBLOISE”, FINGERLING POTATOES AND ARTICHOKES
28
“DAUBE” OF BEEF SHORTRIBS, ROOT VEGETABLES, SWEET AND SOUR CIPPOLINIS, POTATO PUREE
31
CASSOULET, CONFIT OF DUCK LEG, PORK BELLY, BEEF AND GARLIC SAUSAGE, TARBAIS BEANS
34
WE ALSO OFFER A CHEF’S TASTING MENU: FOUR. FIVE OR SIX COURSES.
