•inspired bites and drinks from a different country each month•

 

November featuring France

•small plates•

panisse fritters, lemon garlic aioli, chervil  |  5.10

duck rillettes, grilled bread, pickled mustard seeds  |  9.18

garlic butter escargot, shallots, fines herbes, bread crumbs, lemon zest |  8.16

crispy feuille de brick crepe, duxelles, wilted spinach, Gruyere, sauce béchamel  |  6.12

vin blanc steamed mussels,  saffron-cayenne aioli rouile toast  |  8.16

 

•a bite bigger•

Alsatian tarte flambée, Dijon flatbread, caramelized onion, brie, apple slices  |  12.24

rioja "picnic", artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds  |  19.38

 

 

happy hour libations Mon-Friday from 4-6

 

vino

Veuve Ambal "Prince de Lise" Blanc de Blanc Brut NV  | 7.14

2017 St. Roch Sauvignon Blanc, Touraine/Loire  | 7.14

2015 Dom. Pellehaut Merlot-Tannat-Cab-Syrah, Gascogny  |  7.14

KRUG FOR TWO

1/2 bottle Krug Frande Cuvee  100

paired with leek panisse, lemon crème fraîche, chervil, ossetra caviar  120

 

beer & cocktails

DuPont "Bouché" Brut Sparklins French Citer, Normandy  |  7.14

French Martini, vodka, Chambord, pineapple  |  7.14

Elderflower Fizz, bubbles, St. Germain, gin, lemon  |  9.18

 

 

December feature – Local Farms and Artisans

 

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.

 

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness