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- About The Region -

Pays de Alsace is one of France’s most important cultural and culinary regions. Situated in the far northeastern corner on the border with Germany, it blends the language and ingredients of the two countries. Its climate is an oasis, protected by a rain-shadow of the Vosges Mountains in the west onto a fertile river valley. Orchard fruits, vegetables, and potatoes mingle with fresh breads, eggs, and cheese as well as wild game, freshwater fish, poultry, and smoked pork in all its forms, plus an equal love of wine and beer.
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- About The Region -

Pays de Alsace is one of France’s most important cultural and culinary regions. Situated in the far northeastern corner on the border with Germany, it blends the language and ingredients of the two countries. As well, a history of Jewish settlement has brought practices like parve cooking with animal fats instead of butter, and a love of sweet, sour, and salty combinations like sauerkraut. Its climate is an oasis, protected by a rain-shadow of the Vosges Mountains in the west onto a fertile river valley. Orchard fruits, vegetables, and potatoes mingle with fresh breads, eggs, and cheese as well as wild game, freshwater fish, poultry, and smoked pork in all its forms, plus an equal love of wine and beer.
MAKE A RESERVATION

small plate

shared plate

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gratin dauphinoise

yukon gold potato, leek, carrot, parsnip, roth grand cru (cow’s milk cheese) gratin, minced rosemary (gf, v)

bibelaskas

pan-fried rosemary yellow gem potatoes with landmark creamery fromage blanc, shallot, ginger eau-di-vie | 15

boudin blanc

house made white sausage served over lentils and mirepoix with moutarde au violette, fines herbes | 15

small plate

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Potage aux Noques

chicken broth soup with schmaltz semolina dumplings,purple daikon, beauty heart radish, yellow carrot, fines herbes | 11

entree

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moules biere aux frites

fresh mussels steamed in citra pale ale with orange zest, thyme, and rendered bacon,served with pommes frites  | 24

Ravioles au Dauphiné

housemade ravioli, comté cheese filling, crème fraîche, green chartreuse, brown butter, apple, celeriac, chervil (v) | 30

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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jolie laide, red blend, california (2021)

"Pale garnet in color with great clarity. The peppery nose wafts with aromas of small crunchy raspberries, strawberries, and cranberry followed by some vegetal notes, nut hulls, and a hint of vanilla mingled with dry, red earth. On the palate it is light and pure, low in tannins, bone dry, and high in acidity making the mouth water & reinforcing flavors of black pepper, incense, and delicate tobacco.

Like a dachshund, there’s a lot of personality packed in its lean frame. Lovable too with the cuisine of a classic Alsatian bistro like Boudin Blanc, Bibelaskas, Pâté de Campagne, sturdy enough for Beef Bourguignon but a friend to the Moules Biere aux Frites, Bouillabaisse, or even the Whitefish. Best buy a bottle.

This light and spiced red is a blend of Trousseau, Cabernet Pfeffer, and Gamay; three winemaker favorites sourced from a handful of small, experimental California vineyards each fermented whole cluster and partially carbonic. The producer, Jolie Laide (meaning “pretty ugly” in French) is a critical darling and part of the ‘New California’ set, bucking the trends of industrial wines.” - C.H.S.

glass | 17 -- bottle | 80

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: April 30th, 2025