Les Entrées

Sweet gem lettuce, shaved Ardi Gasna & boquerones vinaigrette  10.

Frisée salad with warm bacon dressing, pine nuts, poached egg & toasted levain 10.

Spicy Monterey calamari “à la plancha”, jalapenos,
chorizo, piment d`Espelette & olives  11.

Endive & watercress salad, persimmons, candied walnuts,
goat cheese & Champagne vinaigrette  12.

Roquefort & spinach ravioli, toasted pine nuts, basil & cream sauce 12

Sautéed prawns in Pastis, cherry tomatoes, shallots & chives  12.

Onion tarte, sundried tomatoes, olives, fourme d`Ambert,
arugula & jambon de Bayonne 13.

Assiette de charcuterie, saucisson sec, duck rillette, pate,
Serrano ham, cornichons & grain mustard  14.

Dungeness crab Napoleon, avocado, lemon zest, piquillo pepper & mango salsa  15.

Foie gras terrine, pineapple compote, fleur de sel,
piment d’Espelette & toasted brioche   18.

Our wine suggestion: Sauternes, Marquis de Chasse 08 . . . . 10.

Les Plats

Macaroni & cheese, kabocha squash, artichoke,
chanterelle mushrooms, Gruyere & Comte cheese  17.

Steamed PEI mussels, fried garlic, fresh herbs,
shallots, olive oil & sherry vinegar  18.

Roasted chicken breast, mashed potatoes, Brussel sprouts,
bacon, wild mushrooms & thyme sauce  19.

Bacon wrapped pork tenderloin, braised Napa cabbage, onion & apple marmalade  20.

Traditional duck confit, lentils “Du Puy”, potatoes Landaise,
garlic, bacon & red wine sauce  21.

Braised veal short ribs, leeks, polenta cake, turnips,
carrots & chanterelle mushrooms sauce  23.

Seafood basquaise, salmon, cod, prawns, tuna, mussels, red pepper & tomato coulis  24.

Poached black cod, potato puree, piperade, artichokes, capers & olive tapenade  25.

Roasted rack of lamb, Gruyere potato gratin, haricots verts & rosemary sauce  27.

Creekstone Farm black angus rib eye steak, pommes frites & red wine butter sauce  28.

Plat Du Jour

Tuesday Steamed petrale sole, Zucchini julienne, kabocha sqash,
peas, risotto & piquillo beurre blanc 

Wednesday Braised lamb shank, mashed potato, spinach,
chanterelle mushrooms & thyme sauce                                                                                                           

Thursday Lapin leg & loin “deux facons”, polenta cake,
tunips, asparagus  & tarragon sauce 

Friday Seared magret de canard, Brussels sprouts, lardons,
wild mushrooms &  Patxaran sauce

Saturday reekstone Farm Onglet steak, leeks, root vegetables,
chanterelles & Bordelaise sauce

Sunday/Monday Coq au vin, potato puree, pearl onion, bottom mushrooms,
bacon & Irouleguy wine sauce ( $21 )   

 On the side…  $6

 Pommes Frites & aioli - Haricots Verts - Spinach with Roquefort cheese
Potato gratin* Brussel sprouts & bacon

 For your dining pleasure whenever possible we use only fresh, local, seasonal & organic products