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For The Table
Stone fruit bread pudding
brioche, pedro ximenez, chantilly
(vg)
Shrimp toast
milk bread, avocado, sesame
Fruit cocktail
local fruit, prosecco, red shiso
(gf,v)
Choice of Entrée
Green circle chicken panzanella
sourdough, frisée, tomato conserva, saba vinegar
Grains bowl
farro, quinoa, poached eggs, glazed carrots, yuzu-ginger vinaigrette
(gf,vg)
Banana french toast*
banana cream, chantilly, rum caramel
(vg,n)
Flat iron steak frites*
endive salad, café de paris butter, bordelaise
(gf)
Frittata sandwich
olive compote, mizuna, ciabatta, mixed greens salad
Jambon cru
serrano ham, crème fraîche scrambled eggs, charred tomatoes, grilled sourdough
Pan seared sea bass
pave, asparagus, leek crème, dill oil
Ora king salmon niçoise salad*
mixed greens, wax beans, new potatoes, 8-minute egg, tapenade
(gf)
Lobster omelet
butter poached lobster, boursin cheese spinach, kaluga caviar, mixed greens salad
(gf)
$15 Upcharge
Dessert
Viennoiseries and verrines
chef’s seasonal selection
