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- About The Region -

South of Pays de Normandie and north of the mouth of the Loire River at Nantes lies the picturesque peninsula of Brittany which juts out like a nose from the French mainland into the Atlantic Ocean. The coastal area of Brittany, known as the Armor, is notoriously rugged, barbed with sharp rocks. Still, there are quaint beaches and safe harbors leading into the wooded interior, known as the Argoat, and between is the bocage, a complex patchwork of man-made earthen barriers and hedgerows which provide breaks from the ever-present coastal winds. The people here are prideful, despite their huddled villages, and share a unique identity as Celtic-speaking Bretons who settled here from Wales and Cornwall after the invasion of Britain by the Normans. Fish, butter, and salt is their lifeblood.
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- About The Region -

South of Pays de Normandie and north of the mouth of the Loire River at Nantes lies the picturesque peninsula of Brittany which juts out like a nose from the French mainland into the Atlantic Ocean. The coastal area of Brittany, known as the Armor, is notoriously rugged, barbed with sharp rocks. Still, there are quaint beaches and safe harbors leading into the wooded interior, known as the Argoat, and between is the bocage, a complex patchwork of man-made earthen barriers and hedgerows which provide breaks from the ever-present coastal winds. The people here are prideful, despite their huddled villages, and share a unique identity as Celtic-speaking Bretons who settled here from Wales and Cornwall after the invasion of Britain by the Normans. Fish, butter, and salt is their lifeblood.
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)

spring asparagus

grilled local asparagus, bacon bearnaise,  fried potato brunoise, pickled ramps | 17

Pâté Breton

traditional pork pâté studded with pistachio and bacon served with stone fruit chutney, stone ground mustard, sourdough miche | 17

entree

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Moules à la bretonne

fresh mussels steamed in cider jus with oyster mushrooms, thyme, bay leaf, onion,served with pommes frites  | 25

cotriade

fish stew of whitefish, clams, mussels, and crawfish with fennel-leek-saffron broth, absinthe, green garlic rouille, sliced baguette | 34

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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Newfound, Sémillon, Napa Valley “Yount Mill Vineyard” (2021)

“Straw colored with excellent clarity and hues of green-gold. The exuberance of this wine in its youth has settled and it is beginning to show its varietal characteristics on the nose: Aromas of lemon rind, pink grapefruit, crushed rock, sage, and a hint of hazelnut.

On the palate it is surprisingly soft-textured, but structured, with medium-weight and body layered over a mineral core. Easy to drink it leads with citrus notes that go from tart to pithy through its long creamy finish. As the wine warms notes of honey and beeswax become prominent with tropical fruits and melon coming to the foreground.

Pair with oysters, all manner of seafood, as well as spring vegetables.

Sémillon is a gold-skinned grape native to the Bordeaux region, where it is often blended with Sauvignon Blanc and used to make dry and sweet wines like Sauternes. It is rarely seen in a single varietal bottling. Once widely planted, Chile and Australia contribute the bulk now of Sémillon vineyards. This bottling  of dry Sémillon comes from a handful of old head-trained vines planted in the historic Yount Mill Vineyard in Napa Valley. Organic since 1987 and dry-farmed this is a real treat with bottle age.” - C.H.S.

glass | 16 -- bottle | 75

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: June 3rd, 2025