Plats

  Totten Virginica Oysters, Pear Mignonette 12.

Mediterranean Mussels-Saffron Soup

Oven Dried Tomato 8. 

Braised Pork Belly, Mushroom Fricassée  13.

*Pan Seared Foie Gras  16.

Cassoulet, Flageolet Beans, Duck Confit 21.

Free Range Chicken, Golden Raisins, Vichy Carrots, Olorosso Sherry  16.

*Painted Hills Hanger Steak á la Perigord  17.

*Seared Diver Scallops, Potato Truffle Risotto  18.

Fruits de la Mer (Chef’s Daily Fish Preparation)

*Côte de Bœuf for two, Shallot Rösti Potato

Végétarien

Local Roots Farm Baby Greens, Ashed Goat Cheese, Crisp Shallots, Dijon Vinaigrette  9.

 Roasted Delicata Squash, Frisee, Hazelnuts, Pomegranate, Quail Egg 9.

Baby Chioggia and Golden Beet gratin, Niçoise Olives, Roquefort Cheese Mousse  9

Black Truffle Spaghetti, Wild Mushrooms, Shirred Egg Yolk 17.

Warm French Heirloom Pumpkin Tart, Roquefort, Walnuts, Pear-Celery Salad  17.

 Shallot Rösti Potato  6.

Fall Vegetable Mélange  8.

Purée de Pommes de Terre (made to order)  6.

4 Course Tasting menu  40. 

 4 Course Vegetarian Tasting Menu  40.