small plates

restoratif
perpetual broth ofchicken bones, green garlic, lemongrass, turmeric,
served with sourdough miche | 5
bread & butter
madison sourdough demi-baguette, with salted butter and tomato-basil butter | 5soup du jour
vitruvian farms heirloom tomato bisque, herbed miche crouton, sarvecchio crumble, chive oil, szechuan peppercorn | 12house salad
gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine dijon vinaigrette | 7blueberry salad
petite greens and arugula, kohlrabi, blueberries, fresh ricotta, honey-thyme balsamic vinaigrette | 12
shared plates

oyster plate
five raw east-coast oysters with compressed watermelon,pickled shishito, watermelon cordial, black sesame | 15
fromage
landmark tallgrass reserve (cow’s milk), with herbed-sarvecchio cracker, black currant-basil jam, alpine amaro mustard | 9chevre cheese curd
clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 10escargot
garlic butter-poached snailswith parsley, lemon,
and sliced baguette | 11
esquites
sauteed sweet corn, serrano pepper, red onion, spicy mayo, cotija, cilantro, lime | 12charred carrots
with fresh savory, persian cucumber and crumbled feta, served over sesame purée with dill vinaigrette and smoked almonds | 12beef carpaccio
cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, pickled baby radish, purple daikon radish, fried fingerling potatoes, mizuna | 18
entrées

daube
beef-braised in white wine with herbes de provence, stewed tomatoes, cauliflower, rainbow chard, cherry tomatoes, sweet corn, and polenta | 32Moules frites
mussels in a broth of white wine, french thyme, wild leek served with pommes frites | 20seared scallops
served in cauliflower bisque with purple cauliflower, salad of green beans, heirloom cherry tomato, pine nuts, and nasturtium vinaigrette | 35bouillabaisse
alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 30pasta provençal
sfoglini regenetti, pesto rosso, roasted fennel, lacinato kale, nicoise olive, tomato concasse, capers, cedar grove donatello | 28
dessert

pacojet ice cream
seasonal | 4crème brûlée
brandied crème brûlée, cherry couilis, orange chantilly, angostura meringue, almond biscotti | 10gateau basque
basque-style cake with fresh blueberries,whipped lemon curd, and sumac | 10
peach doughnut
donut peach doughnut served withsweet corn crème anglais and blueberry gastrique | 12

Our menu is constantly changing based on the availability of fresh local ingredients. While we try to keep the online menu up-to-date, it is subject to change without notice. Updated: September 15th, 2023