LUNCH
APPETIZERS
SOUP DU JOUR/12
served with garnishes
OYSTERS ON THE HALF SHELL/21
served chilled with yuzu kosho mignonette
AVOCADO TOAST 9
crushed avocado, toasted sourdough, radish, cucumber, mâché, espelette, 2 eggs "up"
add 2 fried eggs 14
SALMON TARTAR 16
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton
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
VILLAGE YOGURT PARFAIT 16
organic grass fed yogurt, granola, seasonal berries & berry purée
CHEESE BOARD 18
chef's selection of local artisan cheese and garnishes
SALADS
BIBB LETTUCE 16
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing
CAESAR 15
gem lettuce, crisp chickpeas, crouton, caesar dressing, sardinian pecorino
JARDINIERE A LA NIÇOISE 15
gem lettuce, hard-boiled egg, potato, haricot vert, olives, tomato, radish, red wine vinaigrette
COBB 16
baby spinach, neuske bacon, tomato, hard-boiled egg, pt reyes blue cheese, avocado, roasted chickpeas, vinaigrette
add protein
6 oz grilled chicken/8
4 oz piece grilled salmon/12
4 oz of confit tuna/12
SANDWICHES
choice of house made malt vinegar potato chips or shoestring french fries
LORENA'S GRILLED CHICKEN CLUB 18
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" 21
8 oz char grilled dry aged beef patty, marmalade of bacon, onion & mushroom, brioche bun
STEAK SANDWHICH 28
grilled 6 oz prime center-cut ribeye steak, balsamic onions, roasted garlic aioli, ciabatta
ENTREE
OMELET DU JOUR 16
PLAT DU JOUR/ MP
EXPRESS LUNCH 23
1/2 salad and a cup of the "soup du jour"
CELERY ROOT "ROAST" 27
celeriac. maitake mushrooms, green apple, crispy shallot, mushroom jus
RAVIOLI 25
butternut squash filled ravioli, pine nuts, sage, black truffle butter, balsamic
ROAST CHICKEN 28
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus
FETTUCCINE 25
roasted corn, charred green onions, corn crema, pecorino sardo
“MOULES” 26
1.5 lbs of p.e.i mussels poached in white wine, garlic, shallots, herb butter, “frites”
TROUT 26
roasted brussels, dupuy lentils "a la brunoise", reduced pomegranate
SALMON 28
spinach, mushrooms, ventrenche, corn purée, veal jus
STEAK “FRITES” 48
8 oz pan roasted filet mignon of beef, sauce au poivre, frites
SIDES
fries/6
parmesan & fries/7
truffle fries/8
roasted brussels sprouts/10
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 9/25/24