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 CHICORIES | CRISPY DUCK | BAGNA CÀUDA | MANDARINQUATS 13


SMALL PLATES

Manresa Baguette with sweet butter and maldon sea salt 4
Cheese stuffed crispy fried olives | RéMOULADE 8
HEARTH ROASTED DELICATA SQUASH | BURNT HONEY | GOAT CHEESE | SESAME | APPLE 13
BURRATA | ROASTED WINTER SQUASH | POMEGRANATE | BITTER LEAVES | ROASTED SEEDS 15
Hearth roasted HOKKAIDO scallops | CAULIFLOWER VELOUTÉ | GOLDEN RAISINS | VADOUVAN 17
CHICKEN FRIED PORK JOWLS | AVOCADO MOUSSELINE | RED HOT HONEY 15
MUSSELS IN SAFFRON CREAM | POMMES FRITES | AIOLI 18


LARGE PLATES

Housemade gnocchi | TRIPLE CREAM BRIE FONDUE | ARUGULA | WALNUTS 23
USDA PRIME NY STEAK | PANCETTA HASH | VEAL DEMI 34
Mesquite grilled 16oz ribeye | bordelaise butter | pommes frites | aioli 48
NORWEGIAN HALIBUT | GREEN GARLIC SOUBISE | BRAISED BUTTER BEANS 33
SWORDFISH BOUILLABAISSE | STEAMED SHELLFISH | LOBSTER-FENNEL BROTH 35
Bsb DOUBLE BURGER | COMTÉ | HOUSE MADE PICKLES | PICKLE brine HOLLANDAISE | brioche bun 16
HEARTH roasted pork chop | brown butter Spätzle | mushrooms | endive 28
pan roasted 38 North duck breast | BRAISED GREENS | BARLEY | PICKLED ONION-DEMI 33
SLOW COOKED LEG OF LAMB | SMASHED FINGERLING POTATOES | BABY ROOT VEGETABLES | LAMB JUS 29


SIDES

charred broccolini | lemon and parmesan 9
brown butter spätzle | chives | endive 11
pommes frites | aioli 6
CARAMELIZED MUSHROOMS | THYME AND LEMON 10
SMASHED FINGERLING POTATOES | CRÈME FRAÎCHE 8
caramelized brussels sprouts | sweet and sour shallots 10