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Takeout | Dine-in
April 16th - 18th

small plates

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Compote d’oie ou de Canard

duck leg stewed in tomatoes, served with miche | 11

crepinettes

housemade sausage of pork & oysters served with crackers, mustard, quail egg, & pickles | 9

soupe de carotte

warm purée of carrot with pêche de vigne, garnished with fried artichoke leaves & tobiko | 9

entrées

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boudin du poitou

pork blood sausage with yukon potatoes, arugula, & pickled shallot | 15

Éclade de Moules

mussels in broth of smoked ramps and savagnin jura, served with miche | 17

dessert

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Tourteau Fromagé

charred chèvre cheese cake with cherries, orange, and cognac crème chantilly | 10
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small plates

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restoratif

perpetual bone broth | 3

bread & butter

madison sourdough demi-baguette, with salted butter and compound butter | 5

soup du jour

rotating seasonal soup | market price

house salad

gem lettuce, shallot, beauty heart radish, bandaged cheddar, red wine dijon vinaigrette | 7

chevre cheese curd

clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 9

smoked whitefish terrine

smoked whitefish, shrimp mousse, kale | 14

entrées

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beef bourguignon

braised beef, celery root puree, oyster mushroom, spring veggies, cabernet jus | 25

bouillabaisse

market fish and mussels in saffron broth, fennel fingerling potato, tomato, and aioli | 23

seared whitefish

fingerling potato, endive, pickled rhubarb, blood orange supreme, ramp soubise | 23

goat gnudi

chevre dumpling, spring parsnip, pea cream, meyer lemon, beauty heart radish | 19
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