Take a look at our menu and lets us know what you are planning, how many courses, family style or plated, we will work with you. If you don't see items you like ask and we most likely can accommodate your needs. We ask that you select one menu for the entire group.

3 course tasting menu starting at $150 per person

4 course tasting menu starting at $175 per person

(not including tax)


($8 per person per item)

Cheese Board for 4 people - $60 ($8 per additional person)

Charcuterie Board for 4 people- $60 ($8 per additional person)

Crispy Buckwheat Crêpes Dentelles w/ whipped goat cheese, oven dried figs, honey/balsamic walnuts

Chickpea “Socca” Pancakes w/ smoked salmon, crème fraiche, lemon & tarragon

Savory Mini Gougère (puff) w/ triple crème cheese & mushroom duxelles

Pork Confit w/ roasted apple, grilled bread & greens

Endive Spears w/ blue cheese, toasted hazelnuts & grilled pear

Olive Oil Poached Potato w/ vegetable relish & sea salt

Crispy Tunisian Brik Pastry w/ chèvre, fig compote & honey

Crouton of St Jorge Cheese w/ seasonal fruit & red wine syrup

Salads /Firsts (choose one)

Seared Aged Goat Cheese Crottin w/ arugula/endive salad, candied hazelnuts, grilled pear

& local honey

Salade Lyonnaise- warm frisée, lardons, herb crouton salad w/ 63 degree poached egg & Dijon vinaigrette

Butter Lettuce Salad w/ Boursin vinaigrette, radish, carrot & buckwheat crêpe dentelle

Roasted Sweet Potato & Fig Autumn Salad- w/ whipped chevre, trumpet mushrooms,

toasted hazelnuts, pomegranate & micro greens

Soup- whatever fits your fancy , let’s talk

House Smoked Salmon Buckwheat Crêpe Dentelle w/ herb crème fraîche, lemon,

radish, shallot & mâche

Caramelized Brussels-Sprout & Candied Bacon “Salad” w/ arugula, pine nuts,

Spanish sherry vinaigrette& fromage blanc

Small Plates (choose one)

Garlic Prawns w/ Espelette butter, white wine, piquillo peppers & grilled bread

Pan Seared Scallop w/ parsnip purée, cognac butter sauce, micro greens & crispy parsnips

Potato Gnocchi à la Parisienne au Pistou- fresh vegetable soup w/ potato gnocchi & herb pistou

Dungeness Crab Tartine- crab/potato/tarragon salad, toasted grain bread, radish,

bulls blood micro greens & EVOO

Salt Cod Brandade – warm potato/salt cod & olive oil purée w/ piquillo pepper,

parsley salad & grilled bread

Buckwheat Crêpe w/ gruyere, mycopia mushroom forestiere & local greens

Braised Beef & Fromage Blanc Raviolo w/ wilted escarole, charred leek broth

& roasted shallot

Quenelles of Halibut -Lyonnaise style fish dumplings w/ lobster cream & gruyère gratiné

Escargot w/ roasted mushrooms, white wine, garlic/parsley butter & grilled goguette bread

Entrées/Large Plates (choose one)

Rosemary/Balsamic Marinated Rack of Lamb w/ roasted fingerling potatoes, turmeric carrots

& pistachio/mint gremolata ($10 addition)

Pan Seared Sous-Vide Filet Mignon w/ St. Jorge cheese potatoes aligot, thyme roasted onions,

red wine reduction & crispy onion ($10 addition)

Pan Seared Duck Breast w/ mascarpone/fig faro, caramelized Brussels sprouts & rye reduction

Lemon/Thyme Roasted Organic Poussin “spring chicken” w/ garlic haricots verts, crushed potatoes

& roasted garlic jus

Oven Roasted Bistro Filet “Steak Frites”- arugula, crispy shallots, hand cut pommes frites, Dijon compound butter

& shallot/red wine sauce

Sautéed Sole w/ carrot/coriander purée, hard cider butter, sautéed spinach & crispy carrots

Olive Oil Poached Halibut w/ ratatouille, caper brown butter & herb salad

Pan Seared Day Boat Scallops – saffron risotto cake, English pea purée, mussel/Spanish chorizo vinaigrette, chicken cracklings & apple/micro green salad

Roasted Monk Fish Armoricaine- pan seared in butter & roasted monk fish, white bean/potato purée, haricots verts & lobster/cognac sauce armoricaine

Cider Brined Pork Tenderloin- Dijon/rye spaetzle, thyme roasted pears, spinach & brown sugar demi glace

Coriander/Brown Sugar Crusted King Salmon- parsnip purée, braised greens, orange oil & micro greens

Wild Mushroom & Triple Crème Cheese Savory Bread Pudding- roasted pumpkin, sage cream & roasted chestnuts

Pork Osso Buco w/ buckwheat "polenta" & gremolata

Sauteed California Black Cod w/ black truffle-risotto cake, charred leek broth & crispy leeks

Cassoulet- slow braised beans w/ duck confit, slab bacon & local made Provençal pork sausage

Daube of Beef- slow braised beef in red wine & aromatics w/ horseradish/potato purée

& thyme roasted baby carrots

Pan Roasted King Salmon w/ artichoke barigoule , pickled fennel & crispy salmon skin chip

Duck leg confit- frisée/lardon salad, potatoes sarladaise & huckleberry reduction

Cheese Course (optional) - $18 per person

Two Local Cheeses served w/ fig compote, toast points, honey & walnuts

Desserts (choose one)

Warm Chocolate Fondant Cake w/ salted butter caramel sauce & vanilla ice cream

Vanilla Creme Brulee w/ seasonal fruit compote & almond florentine

Sweet Crêpe w/ chocolate ganache, toasted almonds & whipped cream

Warm FIg Sticky Toffee Cake w/ toffee sauce & vanilla ice cream

Crispy Sweet Crêpe Dentelle Napoleon- pastry cream, banana, salted caramel & toasted walnuts

Warm Apple Tarte Tatin w/ gâteau Breton crust & caramel ice cream

Profiterole- w/ vanilla ice cream & chocolate ganache

Lemon Posset w/ speculoos cookie & red wine macerated berrries