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small plates

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restoratif

chicken bones with lemongrass, lime, and basil eau-de-vie | 4

bread & butter

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

soup du jour

heirloom tomato bisque with roasted cauliflower, basil, chèvre crème fraîche | 8

house salad

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

blueberry salad

petite greens, blueberries, candied pecan, goat cheese ricotta, lemon-champagne vinaigrette | 9

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entrées

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beef bourguignon

braised beef, celery root puree, oyster mushroom, summer veggies, cabernet jus | 27

bouillabaisse

market fish and mussels in saffron broth, fennel fingerling potato, tomato, and aioli | 24

sockeye salmon

seared sockeye salmon over ratatouille, with baby fennel-cherry tomato salette, and sauce valois | 31

Moules frites

mussels in broth of summerland brianna and tomato, served with pommes frites | 19

gnocchi

russet potato and sweet spinach gnocchi, baby carrots, spring radish, lion’s mane mushroom, brown butter | 21

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small plates

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fromage

hook’s galway bay with sourdough-sundried tomato shortbread, sour cherry-pepper jam, dill mustard | 9

escargot

garlic butter-poached snails with parsley and sliced baguette | 11

chevre cheese curd

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

squid

brandade-stuffed squid with red pepper aioli, castelvetrano olives, zucchini chips, petite mustard greens, smoked almond | 13

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