With mustard vinaigrette.

Tossed with Meyer lemon vinaigrette, croutons, and shaved tome cheese.

Porcini mushroom sauce, turnip puree.

House-cold-smoked salmon, potato galette, creme fraiche.

Marinated ahi tuna, harissa, olive oil, soy sauce, yucca chips.

Hand-cut raw beef, quail egg yolk, crostini.

Sauteed escargots, bechamel sauce, tarragon, lardon on puffed pastry.

Provencal mustard crust, marrow jus, greens.

Chef's selection of three housemade prepared Meats cornichons, mustard, pickled onions.

Housemade aioli, caramelized onion on a French roll, fries.

Mussels steamed in white wine, merguez sausage, tomato, shallots, cumin, tarragon.

Citrus oil, pea shoots, quinoa.

Chorizo tomato jus, zucchini fettuccine.

Sauce au pistou.

Wild boar stewed in red wine, Yukon gold creamer potatoes in persillade.

Slow-braised lamb shank confit with citrus and honey, white bean and tomato ragout.

Marrow maître d'hôtel butter, frites.

Slow-roasted free-range half-chicken, rotisserie roasted potatoes.

Stuffed pork loin, sauteed spring vegetables.

Slow-braised duck leg, port and red wine reduction, black rice, broccolini.