Appetizers    

Soup du Jour                                   

Oysters, Pear Mignonette  12. 

Braised Pork Belly, Mushroom Fricassée  11.

*Pan Seared Foie Gras  16.

Arugula, Walnuts, Dried Cranberries, Shallot-Thyme Vinaigrette  9.

Endive, Roasted Delicata Squash, Golden Raisins, Aged Sherry Vinegar  9.

Baby Chioggia and Golden Beet Gratin, Niçoise Olives,  Roquefort Mousse  9.

Plats                      

Free Range Chicken, Golden Raisins, Vichy Carrots, Lardons, Olorosso Sherry  16.

*Painted Hills Steak Bavette á la Perigord  18.

*Seared Diver Scallops, Potato Risotto  18.

Fruits de la Mer (Chef’s Daily Fish Preparation)

*Côte de Boeuf for two, Shallot Rösti Potato

Gnocchi, Foraged Mushrooms, Preserved Meyer Lemon  17.

Butternut Squash Gratin, Beurre Noisette, Roasted Chanterelles 17.

Sides                       

Shallot Rösti Potato  6.

Brussel Sprouts, Honey, Bacon  7.

Purée de Pommes de Terre (made to order)  6.

                                                                        4 Course Tasting menu  40. 

 4 Course Vegetarian Tasting Menu  40.