Soup of the Day French Onion Soup Charcuterie and Cheese Beets And

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Soup of the Day French Onion Soup Charcuterie and Cheese Beets And

STARTERS Soup of the Day 15 French Onion Soup 16 Grand Cru Gruyère, Crouton Charcuterie and Cheese 26 Artisanal Cured Meats and Cheeses, Olives, Pickled Shallots, Rustic Bread Beets and Goat Cheese 18 Marinated Baby Beets, Laura Chenel Goat Cheese, Toasted Hazelnuts, Hazelnut Vinaigrette Mixed Greens Salad 18 Organic Baby Field Greens, Shaved Vegetables, Local Feta Cheese, Sherry Vinaigrette Little Gems Wedge 18 Point Reyes Blue, Bacon Lardon, Grape Tomato, Buttermilk Dressing Roasted Steamboat Oysters* 20 Chef’s Selection of Preparation Steak Tartare* 19 Quail Egg, Herb Aioli, Shallot, Pain de Mie Duck Liver Mousse 19 Whole Grain Mustard, Pickled Shallot, Rustic Bread ENTREES Grilled Kurobuta Bone-In Pork Chop* 46 Braised Red Cabbage, Spätzle, Spiced Apple Sauce Colorado Lamb Chops* 48 Root Vegetable Hash, Herb and Pistachio Pesto, Blue Lake Beans 8 oz. Filet Mignon* 55 Asparagus, Mushroom Duxelles, Wild Mushrooms, Sauce Béarnaise Braised Boneless Short Rib 49 Celeriac Root Purée, Root Vegetables, Port Wine Demi Free-Range Half Chicken 36 Garlic Whipped Potatoes, Bacon Braised Lacinato Kale, White Truffle Gravy Classic Chicken Pot Pie 35 Chicken, Aromatics, Sweet Vermouth Velouté, Puff Pastry Branzino* 38 Hominy Grits, Cipollini Onions, Sugar Peas, Shiitake Mushrooms, Lemon Caper Butter King Salmon* 39 Escarole, Butter beans, Andouille, Charred Lemon Cioppino 48 White Fish, Prawns, Lobster, Manila Clams, PEI Mussels, Tomato-Fennel Broth, Aioli, Crostini Vegetable Tart 29 Phyllo, Seasonal Vegetables, Herb Goat Cheese, Thyme SIDES 10 Asparagus / Escarole, Butter Beans & Andouille / French Fries / Garlic Whipped Potatoes , a suggested 18% gratuity will be added to your check for parties of 6 or more; Please feel free to raise, lower, or remove this gratuity at your discretion. * consuming raw or undercooked meat, fish, shellfish or eggs can increase your risk of foodborne illness. .

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