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

canela aged cow’s mild cheese rubbed with cinnamon and paprika, 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

CREAMED KALE AU GRATIN

lacinato kale, shallots, garlic, cream, gruyere, topped with breadcrumbs and baked| 13

RACLETTE POTATO

roasted gem potatoes, melted raclette, cornichon, pickled mustard seed, dijon | 13

MAIN PLATES

BEEF BOURGUIGNON

beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, bok choy, cauliflower | 38

WAGYU BAVETTE AU POIVRE

peppered 6 oz. wagyu bavette steak with roasted brussels sprouts, matchstick potatoes, cognac cream | 55

MOULARD DUCK

seared duck breast, parsnip purée, hen of the woods mushroom, smoked blueberry gastrique, cider mustard jus | 38

MOULES À LA LANGUEDOCIENNE

fresh mussels steamed in white wine, with heirloom tomato, celery, parsley, lemon, served with pommes frites | 25

PASTA PROVENÇAL

casereccia pasta, heirloom tomato sauce, castleveltrano olives, carmen peppers, capers, fennel béchamel | 32