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, dill compressed cucumber, lemon butter, buttermilk | 3 ea.

FROMAGE

roelli “red rock” blue-vein cheddar, sarvecchio cracker, strawberry-mint jam, chive blossom 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

OPENING BITES

RESTORATIF

perpetual broth with chicken bones, coriander | 7

HOUSE SALAD

gem lettuce, shallot, beauty heart radish, red wine dijon vinaigrette | 9

GREEN GODDESS SALAD

petite mix, arugula, daikon radish, dill, cherry tomato, shaved montamore cheese, brioche crumb, fines-herbes-avocado dressing | 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 CHUCK EYE

6 oz. wagyu chuck eye steak, potato pavé, wilted winter spinach, aged red wine vinaigrette, beef demi-glace | 55

MOULES À LA BRETONNE

fresh mussels steamed in cider jus, with oyster mushrooms, thyme, bayleaf, onion, served with pommes frites | 25

RAMP & MUSHROOM RISOTTO

arborio rice, grilled spring radish, lion’s mane mushroom, green garlic agrodolce, tallegio cream, pickled ramp, lemon breadcrumbs | 32

DESSERT

GÂTEAU BASQUE

basque-style cake with vanilla pastry cream, strawberry-rhubarb jam, mint | 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