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LUNCH

APPETIZERS

OYSTERS ON THE HALF SHELL  18
served chilled with yuzu kosho mignonette

AVOCADO TOAST  9
crushed avocado, toasted sourdough, radish, cucumber, salad greens
add 2 fried eggs   14

SALMON TARTAR   16
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton 

SMOKED SALMON  16
smoked scottish salmon, sweet potato hummus, chives, shaved red onion, tomato, "everything" spices

SWEET POTATO HUMMUS  9
roasted sweet potato, chickpeas, tahini, harissa, evoo, pomegranate syrup, char-grilled sourdough

VILLAGE YOGURT PARFAIT  11
greek yogurt, granola, seasonal berries & berry purée

CHEESE BOARD   15
chef's selection of local artisan cheese and garnishes

SOUP DU JOUR  9
served with garnishes

FRENCH ONION SOUP  12
caramelized onions, beef broth, thyme, sherry, melted gruyere crouton

CRÊPE   12
warm mushroom filled crepe, fresh herb beurre blanc   
add jumbo lump crabmeat   8


SALADS

GEM  11
gem lettuce, creamy parmesan-black pepper dressing, sardinian pecorino, toasted pumpkin seeds, crostini

BIBB  14
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing               

COBB  15
baby spinach, neuske bacon, tomato, hard-boiled egg, pt reyes blue cheese, avocado, vinaigrette    

JARDINIERE  15
gem lettuce, hard-boiled egg, potato, haricot vert, olives, tomato, radish, red wine vinaigrette


add protein
6 oz grilled chicken/8
4 oz piece grilled salmon/10
4 oz of confit tuna/8 



HANDHELDS
choice of salad greens, house made malt vinegar potato chips or shoestring french fries

"BLT"  16
neuske bacon, tomato, bibb lettuce, herb mayonnaise, toasted pain de mie

GRILLED VEGETABLE & BURRATA SANDWHICH  16
marinated & grilled vegetables, burrata, basil pesto, ciabatta

"AU POIVRE" BURGER  18
8 oz char grilled angus beef patty, caramelized onions, au poivre sauce, brioche bun

LR&B "FRENCH DIP" 21
braised beef short ribs, melted provolone, balsamic onions, horseradish cream, ciabatta  


ENTREE

PLAT DU JOUR/ MP

OMELET DU JOUR  16

EXPRESS LUNCH 21
1/2 gem, cobb, or nicoise salad and a cup of the "soup du jour"

SMOKED SALMON  16
smoked scottish salmon, sweet potato hummus, chives, shaved red onion, tomato, "everything" spices

BUTTERNUT SQUASH   21
brussels, french lentils, dried cranberries, goat cheese, pomegranate jus, crispy shallots, celeriac purée

RAVIOLI  22
pea & roasted shallot filled ravioli, toasted pine nuts, black truffle butter

ROAST CHICKEN  25
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus

RIGATONI   21
braised beef short ribs, tomato sauce, spring peas, herbs, fresh grated pecorino

“MOULES”    23                                                                                                                                 
1.5 lbs of p.e.i mussels poached in white wine, shallots, herb butter, “frites”

TROUT  26
'amandine" haricot vert, cauliflower, corn, lemon-caper "beurre noisette" almonds

SALMON   26
roasted sunchokes & purée, cippolini, roasted apples, cider-thyme jus

STEAK "AU POIVRE"  48   
8 oz pan roasted filet mignon of beef, sauce au poivre, frites

SIDES

fries/5
parmesan & fries/7  
truffle fries/6     
roasted brussels sprouts/6

DESSERT

GELATO  8
vanilla, chocolate, pumpkin

SORBET  8
passion fruit, pomegranate or lemon

PASSION FRUIT & COCONUT PANNA COTTA  10
pineapple compote

LEMON TART  12
lemon curd, flaky pastry shell, meringue, fresh blueberries, raspberry sauce  

BLACK FOREST CHEESECAKE  12
cherry coulis, chocolate sauce, chocolate "caviar"

OPUS CAKE 12
dacquoise of hazelnut and chocolate buttercream, caramel sauce   

RAW/VEGAN CAKE 12
cashews, coconut, buckwheat, almonds, dates, cocoa 

CRÈME BRÛLÉE  12
tahitian vanilla bean custard, caramelized sugar 

CHEESE BOARD  15
served with local honey, cocoa nibs, marcona almonds, freshly sliced baguette

 

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

Updated 3/31/25