APPETIZERS
STARTERS
Salad of Tomatoes and plums with toasted hazelnuts and french feta 15
Seafood fritto misto with meyer lemon and aioli 19
Clams perssiallde 21
Salad maison 16
Hand cut tagliarini with crab, chili, and saffron 21
Wood grilled mussels with wild thyme and fresh bay 23
Grilled squid stuffed with merguez sausage in drawn espelette butter 29
MAIN
Herb crusted lamb belly grilled over rosemary branches with anchovy and fava bean salad 32
Pork shoulder smoked over vine trimmings with confit shallots and dijion jus 38
Honey lacquered duck breast and slow grilled endive 42
Ossobuco Milanese with salto a riso 35
Steak au poive 45
Grilled lobster with drawn vadouvan butter (whole or half) 65
Sole meuniere for two served with buttered rice and green salad 40
DESSERT
Cherry clafoutis with creme anglaise 12
Chocolate mousse and raw chantilly cream 12
Peach pie a la mode 12
APPETIZERS
STARTERS
Salad of Tomatoes and plums with toasted hazelnuts and french feta 15
Seafood fritto misto with meyer lemon and aioli 19
Clams perssiallde 21
Salad maison 16
Hand cut tagliarini with crab, chili, and saffron 21
Wood grilled mussels with wild thyme and fresh bay 23
Grilled squid stuffed with merguez sausage in drawn espelette butter 29
MAIN
Herb crusted lamb belly grilled over rosemary branches with anchovy and fava bean salad 32
Pork shoulder smoked over vine trimmings with confit shallots and dijion jus 38
Honey lacquered duck breast and slow grilled endive 42
Ossobuco Milanese with salto a riso 35
Steak au poive 45
Grilled lobster with drawn vadouvan butter (whole or half) 65
Sole meuniere for two served with buttered rice and green salad 40
DESSERT
Cherry clafoutis with creme anglaise 12
Chocolate mousse and raw chantilly cream 12
Peach pie a la mode 12