Butter Lettuces with Buttermilk Vinaigrette, Shaved Red Onion and Radishes • 8

Green Vegetable Gazpacho with Lemon Cured Salmon, Crème Fraiche
and Pickled Vegetables • 12

Sweet Pea-Mashed Potato Ravioli in Morel Cream
with Cippolina Onions and Pecorino Romano • 11

Wild Burgundy Escargot stewed in Fennel Pernod Cream
with Tiny Sourdough Croutons • 12

Beet Terrine with Fresh Goat’s Cheese, Pickled Fennel and Strawberry Vinaigrette • 11

Olive-Oil Poached Rabbit Rillette with Avocado and Pickled Baby Carrots • 12

Pistachio-Crusted Duck Liver Mousse and House-Cured Duck Pastrami
with Pickled Red Onion • 12

Pan Roasted Organic Free-Range Poussin in Chervil-Crème Fraiche Broth with chanterelle mushrooms, potatoes, carrots, haricots verts and purple pearl onions • 24

Roasted Striped Bass Filet over Provencal-Style Shellfish Stew with Saffron Aioli with mussels, calamari, baby arugula and Israeli couscous in spicy tomato-chorizo broth • 26

Thyme and Olive Oil Poached Atlantic Salmon Confit over Preserved Lemon Scented Quinoa Pilaf with tapenade vinaigrette and shaved fennel salad • 25

Crispy, Slow-Roasted Pork Belly Glazed with Honey, Lavender and Peach Gastrique with roasted peaches, French green lentil pilaf and mache greens • 23

Burgundy-Braised Natural Beef Short Rib with Lobster, Sweet Pea and Corn Risotto with baby arugula greens and herbed pan jus • 32

Cheese Plate: Chevre du Poitou (sweet, grassy goat’s milk camembert, Celles-Sur-Belle, France), Beemster XO Gouda (creamy, crumbly, butterscotchy aged cow’s milk, Holland ), Valdeon (creamy, tangy blue, Spain) with honeycomb and pistachio brittle • 14

Lemon-Buttermilk Custard with Honey Roasted Cherries • 8

Chocolate Malted Pot de Crème with Vanilla Whipped Cream • 8

 Coconut Jasmine Rice Pudding with Toasted Hazelnuts and Coconut Caramel • 8