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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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Valentin Zusslin, Crémant d’Alsace Rosé Brut Zéro (NV)

“The crème de la crème of Alsatian sparkling wine.

This beauty is pale in color like burnished copper with excellent clarity, a fine mousse, and lively bubble. The nose shows toasty notes of dried red currant, orange rind, hazelnut, and dried flowers. On the palate it is full-bodied, bone dry, and moderately acidic with flavors of mandarin orange, black currant leaf, and an airy finish like raspberry macaroon.

Sparkling wine sneakily pairs with everything, with this I’d like some chèvre cheese curds, salad, mussels, and brandy old-fashioned crème brûlée for dessert.

Domaine Zusslin, located in the village of Orschwihr has been continuously operating since 1691. Marie and Jean-Paul Zusslin are now the 13th generation, managing their vineyards biodynamically by caring for the whole health and ecosystem of the vineyard. This bottling is barrel-fermented, an often prohibitively expensive method for sparkling wines that adds additional richness. Don’t miss this, Champagne quality bubbles at Crèmant price..” - 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 24th, 2025