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