CoLD

The day’s SELECTION of oysters by the ½ dozen 18 or make it a dozen 34
charcuterie board | an assortment of cured meats and duck liver mousse 20
duck liver mousse | red onion jam | brioche toast points 11
CLASSIC beef tartare | egg yolk 2 ways 14
oxtail rillette
| cornichons | dijon | grilled bread 11


SOUP & SALAD

“BURNT” FRENCH ONION | RICH BEEF BROTH | GRUYèRE CROUTON 11
SOUP OF THE WEEK  AQ
butter lettuce
 WITH TARRAGON DRESSING | CRISPY BREAD 10
grilled romaine | CRISPY duck confit | green goddess | shaved parmesan 13


SMALL PLATES

Manresa Baguette with sweet butter and maldon sea salt 4
Hamachi crudo | RED GRAPES | GINGER | VERJUS | MINT 15
Cheese stuffed crispy fried olives | RéMOULADE 8
HEARTH ROASTED ACORN SQUASH | BURNT HONEY | GOAT CHEESE | SESAME 12
BURRATA | CRUSHED HEIRLOOM TOMATOES | GRILLED BREAD | OREGANO 15
Hearth roasted HOKKAIDO scallops | CREAMED CORN | TOMATO CONFIT 17
PAN SEARED FOIE GRAS | FRESH AND DRY FIGS | BRIOCHE | DUCK JUS 29
MUSSELS IN SAFFRON CREAM | POMMES FRITES | AIOLI 18


LARGE PLATES

Housemade gnocchi | SUN DRIED TOMATO PESTO | HEIRLOOM BABY TOMATOES | PEARL ONION | PARMESAN 23
Hearth roasted prime sirloin | FALL vegetables | black garlic | CRISPY ONIONS 31
Mesquite grilled 16oz ribeye | bordelaise butter | pommes frites | aioli 48
BUTTER BRAISED ALASKAN HALIBUT | GOLDEN BEETS | SMOKED POTATOES | TROUT ROE | BEURRE BLANC 33
MESQUITE GRILLED KING SALMON | LIGHTLY COOKED TOMATO | JIMMY NARDELLO PEPPERS | PADRÓN RELISH 35
Bsb DOUBLE BURGER | COMTÉ | HOUSE MADE PICKLES | PICKLE brine HOLLANDAISE | brioche bun 16
PAN roasted pork chop | brown butter Spätzle | mushrooms | endive 28
pan roasted 38 North duck breast | HEIRLOOM CARROTS | RHUBARB 33
MILK BRAISED LAMB SHANK | ROMANO BEANS | RICOTTA | LEMON | MINT 28


SIDES

charred broccolini | lemon and parmesan 9
brown butter spätzle | chives | endive 11
pommes frites | aioli 6
CREAMED CORN | AGED GOAT CHEDDAR | HERBS 9
caramelized brussels sprouts | sweet and sour shallots 10