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A Summer in Provence - no passport required. We are trading aspen trees for lavender fields for one month only. This menu will replace our traditional dinner menu for the month of August.
PLATES
RADISH
tarragon butter, smoked salt
8
QUARTIERS DE POMMES
herb dust, garlic-rosemary aioli
10
FRIED FROG LEGS
garlic-rosemary aioli
18
CHEESE PLATE
Two for 19 | Three for 25
caper berries, peach mostarda, almonds, baguette
Saint Angel Triple Cream, cow’s milk
Mimolette, cow’s milk
Gabriel Coulet Roquefort, sheep’s milkESCARGOT
preserved lemon, herbs, garlic, butter
19
POISSON CRU
kanpachi , persian cucumber, fresno chiles, mint, micro cilantro
29
TUNA NIÇOISE
frisée, heirloom tomato, persian cucumber, fingerling potatoes, haricots verts, niçoise olives, tomato vinaigrette
29
CAULIFLOWER
pistachio-caper relish, pomegranate
16
DAUPHINOISE
gold potatoes, garlic, gruyère
15
RATATOUILLE
heirloom tomatoes, eggplant, summer squash, leek, basil
27
SHRIMP VIERGE
heirloom tomato, caper, basil, coriander, lemon
48
STAG AU POIVRE
spice ash, green peppercorn, cognac
62
CHICKEN
pink peppercorn, chicken jus, white wine, shallot, butter
38
BISON PROVENÇAL
tomatoes, niçoise olives, herbes de provence, orange
59
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