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apps/sides

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restoratif

perpetual bone broth | 3

bread & butter

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

soup du jour

wild mushroom bisque with green garlic confit, lion’s mane mushrooms, tarragon | 8

house salad

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine dijon vinaigrette | 7

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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

halibut cheek

seared halibut cheek, bok choy, gigante bean, pine nut, preserved lemon, basil vinaigrette | 30

Moules frites

mussels in broth of summerland brianna, served with pommes frites | 18

goat gnudi

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

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small plates

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fromage

woolwich triple-cream goat cheese brie with seasonal jam and sourdough miche | 8

smoked pork belly salad

thinly sliced pork belly with compressed cucumber, pickled ramp, peruvian sweet pepper, spring radish, chive blossom | 12

chevre cheese curd

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

pilon l’orange

braised and fried duck wing, collard green, guanciale, orange glace, and amarena cherry | 12

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