DINNER

SNACKS

MARINATED OLIVES — 6
citrus, rosemary, olive oil

DEVILED EGGS — 6
smoked paprika, capers, olive oil, chives

HUMMUS — 8
olive tapenade, cucumber-tomato salad, olive oil, warm pita

LES PLATS

SOUPE DU JOUR — 5 cup / 8 bowl

WATERMELON GAZPACHO — 10
chilled watermelon soup, summer vegetables, goat cheese, mint

BEET SALAD — 8
beet, goat cheese, pistachio, mixed greens, mustard vinaigrette

TOMATO PEACH SALAD — 13
heirloom tomato, sliced peach, red onion, feta, crouton, basil vinaigrette

RILLETTES DE SAUMON — 11
house-smoked salmon, crème fraîche, fresh herbs, olive oil, crostini

RICOTTA — 11
hand dipped ricotta, local honey, olive oil, fleur de sel, crostini

POTATO CROQUETTES — 12
potato fritters, dill aioli, parmesan, chives

DUCK MEATBALLS À L’ORANGE — 15
ground duck, sauce bigarade, carrot purée, cucumber, toasted sesame, parsley

CRAB CAKE SLIDER — 9
blue crab, horseradish crème, arugula, brioche

SEARED TUNA — 21
sushi-grade ahi tuna, spice rubbed and seared to rare, served sliced with avocado mousse, crispy rice, corn vierge, cilantro

POULET CORDON BLEU — 18
amish chicken breast, jambon de paris ham, emmental cheese, mustard cream sauce, salad verte, parsley & tarragon

CÔTELETTE DE PORC — 19
thin-cut pork chops, polenta, honey, roasted garlic, snap pea salad, balsamic reduction, parsley

STEAK FRITES — 29
seared 8oz. beef tenderloin, chimichurri, pommes frites, chives