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Apéritif Wine Hour with Curated Plates - Featuring Cain Winery (10/3)
DINNER MENU
H'ORS D'OUVRES
ESCARGOTS
baked snails, house garlic herb butter sauce, crispy leek, toasted baguette........15
classic french onion soup, braised oxtail, gruyere, crouton........16
assortment of house-made pickles, warm marinated olives, herbed cheese spread, crackers..........17
prime beef tartare, chive, shallots, chive, caperberries, cured yolk, au poivre & tallow aioli...............25
eggplant two ways: compressed & cream, smooth goat cheese, confit shallot, rye bread crumble, vegetable demi glaze...................19
house-made lamb sausage, fennel piperade sauce, calabrian chili-harissa yogurt, shaved tomme de brebis...........................22
torchon, carrot crème, marbled aspic, maldon sea salt, toasted cracker.............28
SUD-EST
ENTRÉES
chef inspired daily offering of an entrée for two………………..…mkt
+ADD THREE OUNCES OF PAN SEARED FOIE GRAS........29
earl grey / agave nectar / angostura / orange twist.......16
maraschino originale / cherry.....16
cinnamon syrup / fresh lemon......16
AVEC BISSONNETTE
baby jane bourbon / housemade vanilla corn syrup /
“pooter” smoke bitters / orange peel.....16
house made demerara syrup / dehydrated lime...... 16
GINGER'S REVENGE FIG & VANILLA......9
AMUSANT ET SAVOUREUX
ask about our daily selection of whiskeys......45
non-alcoholic
PUTTIN' ON THE SPRITZ.....14
bare zero proof tequila/ yuzu /
betty buzz meyer lemon soda
LIMONADE A LA LAVANDE
lavender syrup / coconut puree /
fresh lemon / water......14
*Consuming raw or under cooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.