À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, mignonnette 

Heirloom Tomato Gazpacho $18 Ⓥ
cherry tomatoes, basil blossoms, arbequina olive oil focaccia

Yellowfin Tuna Tartare $21
Grand-Marnier aioli, avocado mousse, jalapeño

Little Gem Salad $16 Ⓥ
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

Crispy Calamari $19
Calabrian pepper-tomato aioli


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Entrées

Grilled Daurade $40
marinated heirloom tomatoes, True Farms Spring greens,
basil-tarragon purée, arbequina olive oil
​
New Caledonian Shrimp & Skate Fillet $34
melted leeks, celtuce, Calabrian chili, clam jus, red veined sorrel

* Painted Hill Farm Bavette Steak $48
Espelette pomme rösti, oyster mushroom, sauce forestière

Tomato Raviolini $16 / 32 Ⓥ
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

* Crescent Duck Rossini $42
seared foie gras, roasted breast tournedos, confit leg, pee wee potatoes, rainbow Swiss chard, Rossini sauce 


Desserts

Piña Colada $14 Ⓥ
roasted pineapple, almond streusel, coconut sorbet

Chocolate Tiramisu $14 Ⓥ
coffee ice cream, chocolate ladyfingers, mascarpone cream

Raspberry & Balsamic $14 Ⓥ
raspberry sorbet, cognac spiced cake, aged balsamic reduction

Roasted Black Mission Fig $14 Ⓥ
hazelnut financier, thyme-chocolate crémeux

Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye