small plates

restoratif
perpetual broth of lamb bones, spring onion, black pepper,served with sourdough miche | 5
bread & butter
madison sourdough demi-baguette, with salted butter andginger-lemon balm butter | 5
soup du jour
carrot bisque with green garlic confit, epice d’complet, and sarvecchio tuille | 10house salad
gem lettuce, shallot, beauty heart radish, sarvecchio cheese,red wine dijon vinaigrette | 7
lyonnaise salad
arugula, petite greens,bacon lardon, red gem potato,
cider vinaigrette, poached egg | 11

shared plates

oyster plate
five raw east-coast oysters withpineapple-rum, champagne vinegar, fresh basil | 15
fromage
cedar grove donatello with herbed-sarvecchio cracker, orange-rhubarb 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
peasant beets
oven-roasted red beets, swiss chard, goat butter, chèvre, sesame vinaigrette, toasted almonds | 12pommes au gratin
yellow gem potatoes, emmental cream, broccoli leaf, black peppercorns, pea vine | 12beef carpaccio
cates family farm beef tenderloin served seared and rawwith sarvecchio vinaigrette,
pickled baby radish, purple daikon radish, fried fingerling potatoes, mizuna | 18

entrées

beef bourguignon
beef-braised in red wine, with pommes puree, vitruvian farms mushrooms, baby turnips, carrot, beauty heart radish | 32Moules frites
mussels in a broth of white wine, french thyme, wild leek served with pommes frites | 20seared whitefish
pan-seared superior whitefish, french navy beans, sarvecchio broth, grilled scallion, shiitake mushroom, lacinato kale, meyer lemon aioli | 32bouillabaisse
alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 30seasonal pasta (v)
sfoglini cavatelli pasta withput-by tomato pesto, wintered spinach, fennel,nicoise olive, almond, fresh ricotta,
fried capers | 27

dessert

pacojet ice cream
seasonal | 4crème brûlée
brandied crème brûlée, cherry couilis, orange chantilly, angostura meringue, almond biscotti | 10sunflower cake
rhubarb umeboshi-sunflower oil cake with sorghum-ricotta ice cream, red sorrel, and candied hazelnut | 12gateau basque
fluffy and airy basque-style cheesecake with whipped lemon curd and sumac | 10
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: April 28th, 2023