BOUCHEES
Artisanal Cheese Plate 12.00
Whole Roasted Garlic, Olive Oil, Thyme & Chevre 12.00
Charcuterie Plate 12.00
Soup du Jour 10.00
Soup D’ Poisson 10.00
APPETIZERS
Steak Tartar with Duck Fat Potatoes & Dijon Mustard 15.00
Escargot, Garlic Pastis Butter, Parsley & Lemon 12.00
Duck Pate, Lavender Jelly, Dijon Mustard & Crostini 12.00
Heirloom Tomato, Caramelized Onions & Gorgonzola Cheese Tart 12.00
Roast Beet, Humboldt Fog Goat Cheese, Hazelnuts & Arugula Salad 12.00
Garden Greens with Basil Vinaigrette, Bleu Cheese & Crostini 10.00
Oysters On the Half Shell with Tomato Horseradish Sorbet 14/26.00
ENTREES
Mussels Provencal
Garlic, Parsley, Olive Oil, White Wine, Lemon & Aioli 19
Market Fish
Changes with Availability TBD
Fishermans Stew
Saffron, Tomato, Orange, Fennel Broth with Aioli & Crostini 26
Eggplant Wellington
Roast Eggplant, Peppers, Portabella Red Peppers, Layered with
Pesto & Fontina Cheese, Baked in Puff Pastry 26
Duck
Roast Duck Breast, the Leg "en confi†” with a Wild Huckleberry Sauce 29
Cassoulet
Cannellini Beans, Pork, Lamb, Garlic Sausage & Duck Confit 27
Rabbit
Half a Rabbit Braised with Parsnips, Carrots, Dijon Mustard &Thyme 29
Lamb Shank
Slow Cooked in Red Wine, Root Vegetables, Herbs & Garlic Aioli 29
Steak au Poivre
Black Peppered Filet Mignon, with Bleu Cheese Port Sauce 30
Potato Gnocchi
Green Herb Pesto, Parmesan & Pine Nuts 14/ 18
Nightly Pasta
(Changes nightly, ask your server please) 14/ 18
Bistro Special
(3 course dinner) 30
Casual Dinner
Your choice of any first course with soup or salad 20
A loaf of bread to take home - 5
