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, crostini
BIBB 14
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing
COBB 16
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 green, house made malt vinegar potato chips or shoestring french fries
CHICKEN CLUB 16
grilled chicken breast, neuske bacon, tomato, bibb lettuce, herb mayonnaise, toasted pain de mie
GRILLED VEGETABLE & BURRATA SANDWHICH 16
marinated & grilled vegetables, burrata, basil pesto, ciabatta
BURGER "DRY AGED" 18
8 oz char grilled dry aged beef patty, marmalade of bacon, onion & mushroom, brioche bun
STEAK SANDWHICH 28
grilled 6 oz filet of beef, balsamic onions, roasted garlic aioli, ciabatta
ENTREE
PLAT DU JOUR/ MP
OMELET DU JOUR 16
EXPRESS LUNCH 21
1/2 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
pumpkin filled ravioli, pine nuts, sage, black truffle butter, balsamic
ROAST CHICKEN 25
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus
FETTUCCINE 21
mushroom "bolognese blanc", fresh herbs, pecorino cream
“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
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 1/14/25