DUCK CONSOMMÉ 8
Clarified, enriched Duck Broth with spring vegetables
ASPARAGUS FENNEL 7
Asparagus, fennel and leeks cooked in vegetable stock, pureed
Salads
HOUSE SALAD 7
Mixed greens and spring vegetables with a sherry vinaigrette and goat cheese crouton
GRILLED LETTUCES 8
Grilled romaine, endive and red leaf with garlic cream dressing, walnuts and Parmesan cheese
MUSSELS 8
Cold mussels, cucumbers and chayote with creamy mustard dressing over arugula and sorrel
GRILLED WAGYU 9
Grilled Wagyu served cold with grilled endive, leeks and blue cheese-hazelnut dressing
Appetizers
RABBIT RILLETTES 7
Rabbit rillettes with olives, cornichons and kumquat conserve
CHEESE PLATE 11
A trio of cheeses with fresh fruit and compote
ESCARGOT 6.95
Escargot in puff pastry with herb butter
CALAMARI 9
Cornmeal crusted fried calamari with a tomato red pepper relish
SHRIMP CUSTARD 9
Shrimp and leek custard, sorrel, arugula, olive salad
HOUSE MADE CHARCUTERIE
Ask server for details
Entrees
VEGETARIAN 22
Pea and mushroom tart, roman gnocchi and sautéed spring vegetables, beurre citron sauce
HALIBUT 25
Poached Halibut with celery, onions, flageolet beans, fresh herbs and garlic
CHICKEN 23
Roasted free-range organic air-chilled chicken breast with pea risotto, red pepper jam and
duck glace
VEAL AND SWEETBREADS 27
Sautéed Veal top round and sweetbreads with spring vegetables, ramps and veal glace
VENISON 27
Grilled Venison with celeriac potato puree and veal glace
WAGYU 27
Grilled Wagyu steak with glace and frites
DORADE 28
Grilled whole Dorade with peewee potatoes, Vidalia onions, roasted fennel, charmoula sauce
LAMB 27
Grilled Lamb rib chops, orzo with dandelion greens, French feta
