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- About The Region -

The cuisine of Bordeaux is synonymous with its rural wealth and nobility. Sprawling estates with stunning châteaux cover the rocky plains and hillcrops along the Gironde River: Europe’s largest estuary and a natural inland harbor. Trade from France’s inner heartland including grains, vegetables, and driven cattle graze here on rich grasses and herbs flavored with salt from the nearby sea, and from around the world, spices like curry arrived due to a rich trade history with England.
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- About The Region -

The cuisine of Bordeaux is synonymous with its rural wealth and nobility. Sprawling estates with stunning châteaux cover the rocky plains and hillcrops along the Gironde River: Europe’s largest estuary and a natural inland harbor. Trade from France’s inner heartland including grains, vegetables, and driven cattle graze here on rich grasses and herbs flavored with salt from the nearby sea, and from around the world, spices like curry arrived due to a rich trade history with England.
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small plate

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Soup à la Girondine

pumpkin and white bean soup garnished with kale, pepita, sage,  crème fraîche, sarvecchio cheese | 10

shared plate

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lumas d'aunis

escargot in cream sauce of court bouillon and bordeaux blanc, served with lemon, parsley, and baguette | 14

entree

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Mouclade Vendéenne

mussels in saffron and curry cream sauce,served with pommes frites  | 24

whitefish sarladaise

pan-seared whitefish filet served over duck-fat potatoes, garnished with chestnut, chervil, apple, and pancetta | 34

Steak Bordelaise aux Frites

8oz beef bavette in sauce bordelaise with pommes frites and fontina-mushroom butter | 38

dessert

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Galette Béarnaise Aux Pommes

barnard farms mutsu apples macerated with armagnac and sugar layered over puffed pastry with mascarpone cheese | 12

featured wine

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Château Tour Saint Christophe, Saint-Émilion Grand Cru classé (2019)

“Very deep ruby color, dense at its core, with medium extraction coating the glass indicating a tannic wine. The nose is expansive and evocative of the cellar with notes of cured wood and earth followed by savory grilled meats, pencil lead, and tobacco. Tightly wound upon opening, with air, complex floral and fruit notes of wild berry pie filling rise. 

On the palate its baked fruit notes read much more tart and mouthwatering. Full-bodied, bone-dry, with fine-grained tannins, and a finish of fresh, medium roast coffee, cola spices, and baked blueberries and black raspberry. 

A meal in a glass, to sip and savor with bold dishes like the Steak Bordelaise and Beef Bourguignon. St.-Émilion is the most important appellation in Bordeaux’s ‘Right Bank’ where limestone soils and terraced vineyards like this produce structured Merlot and Cabernet Franc-based wines with unparalleled prestige and age-ability. 
At five years old it is just coming to life (95pts. Vinous, 95pts. Decanter).” -C.H.S.

Glass | 19 – Bottle | 95

limited quantity available
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MAKE A RESERVATION

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: December 17th, 2024