DINNER
 

First

Nettle soup $6/$12
with crème fraîche

Shellfish Gratin with spring vegetables $15

Assiette de Charcuterie $16
house pâté, saucisson sec & smoked duck breast

Salad of Gem Lettuces $12
with purslane, miner’s lettuce, native wild berries, burrata, & edible flowers
in a chive-buttermilk vinaigrette

Salad of Dandelion Greens $14
with spring onions, treviso, pickled radish, fingerling potatoes, haricot verts
in a warm bacon vinaigrette

Potato Chips $8
with rosemary, lemon, & smoked sea salt

Amandine Bakery Bread with Breton butter $5/$8

Second

Sweet Potato & Stridolo Fritters $14
with a fines herbes aïoli

 Grilled Asparagus $16
with chervil & sweet cicely mousseline sauce

Blintzes $16
filled with Kurt’s Farmhouse cheese & a chive butter sauce

Third

Grilled & Pine-Smoked Sturgeon $32
with a sorrel-mugolio sauce & a crab custard

Poussin Frícasée $34
young chicken with spring vegetables

Pork Tenderloin $34
stuffed with caramelized garlic, oca, toasted hazelnuts, & thyme
in a rhubarb & hazelnut sauce

Jeff Roger’s Lamb $34
with peashoot gnocci & a rosemary jus

 

(Please let your server know of any food sensitivities or allergies.)

**Health Department Advisory – Consuming raw or undercooked eggs, poultry, meat or seafood may increase risk of foodborne illness.