CoLD

The day’s SELECTION of oysters by the ½ dozen 16  or make it a dozen  29
charcuterie board | an assortment of cured meats and duck liver mousse  17
duck liver mousse on toasted brioche | green garlic jam | pickled kumquats | baby mustard  11
beef tartare | dijon | cornichon | egg yolk 2 ways  14
yellowtail crudo | PICKLED GREEN STRAWBERRY | ARTICHOKE CRISP | SUGAR SNAP PEAS | Citrus  15


SALAD

butter lettuce WITH TARRAGON DRESSING | CRISPY BREAD  9
grilled romaine | duck confit | green goddess | shaved parmesan  15
stone fruit
| housemade ricotta | fennel | bitter greens  12


SOUP

“BURNT” FRENCH ONION | RICH BEEF BROTH | GRUYèRE CROUTON  9
SOUP OF THE WEEK  AQ


SMALL PLATES

Manresa Baguette with sweet butter and maldon sea salt  4
Cheese stuffed crispy fried olives | RéMOULADE  8
Hearth roasted scallops | HUMMUS | GREEN GARBANZO TAPENADE | anchovy butter | CRISPY CHICKPEAS  16
Crispy veal sweetbreads | potato purée | lemon and capers  16
Basil fed SNAILS ROASTED IN THE HEARTH OVEN | PERNOD BUTTER  13
MUSSELS IN SAFFRON CREAM | POMMES FRITES | AIOLI  16
Burrata | tomato jam | arugula pesto | chopped pistachio | red wine gastrique  12
salt roasted cauliflower | date and black garlic barbecue sauce | pickled ramps | sweet herbs  12


LARGE PLATES

pan seared gnocchi | summer squash and blossoms | pickled peppers  20
red wine braised beef short rib | spring onions | confit potatoes | green garlic soubise  32
Mesquite grilled 16oz ribeye | pommes frites | aioli  46
roasted and braised lamb | herbs de provence | cranberry beans | garlic confit | lamb reduction  36
seared king salmon | early summer veggies | artichoke purée | trout roe emulsion  31
crispy-skinned snapper | pattypan squash | cherry tomatoes | clams | bayonne ham broth | Avocado  29
cavatelli | braised oxtail | broccoli di cicco | chili | golden breadcrumbs | ricotta salata  23
Bsb DOUBLE BURGER | COMTÉ | HOUSE MADE PICKLES | PICKLE brine HOLLANDAISE | brioche bun  15
PAN roasted pork chop | brown butter Spätzle | mushrooms | endive  27
Pan roasted duck breast | slow cooked plums | walnut purée | mustard greens | duck jus  30


SIDES

hearth roasted green beans | brown butter vinaigrette | almonds  8
creamed mushrooms | Crème fraîche | thyme  10
brown butter spätzle | chives | endive  11
pommes frites | aioli  5
caramelized brussels sprouts | sweet and sour shallots  9