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 21
duck liver mousse | red onion jam | brioche toast points 12
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
MESQUITE GRILLED LITTLE GEM LETTUCE | CRISPY DUCK CONFIT | GREEN GODDESS 14


SMALL PLATES

Manresa Baguette with sweet butter and maldon sea salt 4
Cheese stuffed crispy fried olives | RéMOULADE 8
HONEY ROASTED CARROTS | SPICED LABNEH | WALNUT STREUSEL | CARROT TOP PESTO | MÂCHE 13
BURRATA | CITRUS | WATERCRESS | BURNT ALMOND VINAIGRETTE 15
Hearth roasted HOKKAIDO scallops | ENGLISH PEA | PEARL ONION | SMOKED CRÈME FRAÎCHE 19
OVEN BAKED CLAMS | SPINACH | BACON | GOLDEN BREAD CRUMBS 15
ROASTED MUSHROOM CRUSTED BONE MARROW | BEEF FAT BREAD CRUMBS | MANRESA LEVAIN 18
CHICKEN FRIED PORK Cheeks | AVOCADO MOUSSELINE | RED HOT HONEY 15
MUSSELS IN SAFFRON CREAM | POMMES FRITES | AIOLI 18


LARGE PLATES

Housemade gnocchi | NETTLE PESTO | FROMAGE BLANC | SHIITAKE BACON | MEYER LEMON 23
USDA PRIME NY STEAK | PANCETTA HASH | CRISPY PARSNIPS | VEAL DEMI 38
Mesquite grilled 16oz ribeye | bordelaise butter | pommes frites | aioli 48
CRISPY SKINNED BRANZINO | ROASTED FENNEL COMPOTE | CITRUS EMULSION 34
HEARTH ROASTED KING SALMON | FORBIDDEN RICE | UNI AIOLI | RAMPS 35
Bsb DOUBLE BURGER | COMTÉ | HOUSE MADE PICKLES | PICKLE brine HOLLANDAISE | brioche bun 16
BRAISED PORK OSSOBUCO | WHITE BEAN PURÉE | SAUTÉED FAVA LEAVES | PAN SAUCE 29
pan roasted 38 North duck breast | SMOKED CABBAGE | MARINATED BEETS | GREEN STRAWBERRY 33
GRILLED LAMB SIRLOIN | ROSCOE’S ASPARAGUS | GRILLED MAITAKE | HOUSE RICOTTA | LAMB JUS 31


SIDES

charred broccolini | lemon and parmesan 9
GRILLED ASPARAGUS | CRÈME FRAÎCHE | DILl 10
pommes frites | aioli 6
CARAMELIZED MUSHROOMS | GARLIC | THYME | LEMON 10
CHARCOAL ROASTED BEETS | FROMAGE BLANC | SUNFLOWER SEEDS 8
caramelized brussels sprouts | sweet and sour shallots 10
PEARLED BARLEY | ENGLISH PEAS | MINT 9