CLASSIC MENU
FOR THE TABLE
BREAD and CULTURED BUTTER
whipped landmark creamery cultured butter, seasonal veg | 7
CHEVRE CHEESE CURD
clockshadow creamery goat cheese curds, pickled radish, parsley | 12
OYSTERS
raw east-coast oyster, compressed watermelon, habanada pepper, calamansi vinegar | 3 ea.
FROMAGE
st.isadore’s aged cheddar, sarvecchio cracker, door county cherry jam, dill mustard | 12
ESCARGOT
snails in garlic and parsley sauce, served with sliced lemon and baguette | 15
BEEF CARPACCIO
thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquino pepper, daikon, micro arugula, fried fingerling potato chips | 18
BLISTERED SHISHITO PEPPERS
romesco sauce, grilled scallion, sarvecchio frico, preserved lemon | 15
OPENING BITES
RESTORATIF
perpetual broth with chicken bones, coriander | 7
HOUSE SALAD
gem lettuce, shallot, beauty heart radish, red wine dijon vinaigrette | 9
LE MELON
cantaloupe, bell pepper, feta, pickled blueberry, mint, pepitas, shiso vinaigrette | 12
DEVILED DUCK EGGS (2)
dijon mustard, myrtle, fried shallot, fresh chive | 7
MAIN PLATES
BEEF BOURGUIGNON
beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, bok choy, cauliflower | 38
WAGYU BAVETTE
6 oz. wagyu bavette steak with sliced heirloom tomato, house-made steak fries, beef demi-glace, béarnaise| 55
MOULES À LA LANGUEDOCIENNE
fresh mussels steamed in white wine, with heirloom tomato, celery, parsley, lemon, served with pommes frites | 25
BUCATINI A LA VODKA
bucatini pasta, vodka sauce, roasted cauliflower, cherry tomato, fresh ricotta, lemon zest | 32
DESSERT
PEACH MELBA
honey roasted peaches, vanilla ice cream, raspberry coulis, almond crumble, thyme syrup, almond tuile | 12
AMBER CAKE
chocolate-beer cake, mascarpone whip, pretzel crumble | 12
CREME BRULEE
brandied creme brulée, cherry coilis, candied orange, angostura meringue, vanilla biscotti | 12
PACOJET ICE CREAM & SORBET
small batch, seasonal flavors | 4