Sample Menu

Our menu changes weekly. 


Grilled Squid - 18

Romano Beans, Escarole, and Lemon Pepper Aiolo

Rillette of Pork - 17

Mustard, Cornichons, and Toast

Soup of Celeriac - 16

Espelette Pepper and Dill

Tartine - 17

Maitake Mushrooms and Basil

Salad of Poached Quince - 17

Red Cabbage, Arugula, and Green Beans


"Ttoro" - 35

Grilled Pork Chop - 34

Rapini, Roast Peaches, and Lentils

Panisses - 31

Leek, Oven Roasted Tomato, Parsnip, and Black Olive Tapenade

Grilled Flatiron Steak- 37

Shepherd Peppers, Delicata Squash Purée, and Swiss Chard


Apple Tart - 18

Calvados Sabayon

Chocolate Mousse - 13

Pistachio, Red Currant, and Tarragon