Pomegranate, persimmon, Bartlett pears, candy pecans and crispy shallots

Vadouvan chickpea fries with fleur de sel and artichoke lemon dip.

served with frisee salad, cornichons, and dijon mustard.

seared Tombo tuna, hard-boiled eggs, haricots verts, red bell peppers, potatoes, olives, tomatoes, anchovies, olive tapenade croutonsand basil pistou.

Morbier cheese, tomatoes, butter lettuce, caramelized onions, aioli on ciabatta bread served with a side of fries.

Brie, California avocado, Bartlett pears, arugula, and harissa butter served with fries and aïoli.

Seared Tombo tuna with cucumbers, nicoise olives, white anchovies, red and yellow bell peppers, hardboiled egg, butter lettuce, balsamic and an anchovy butter on ciabatta, with fries and aioli.

Pistou goat cheese, piquillo peppers, artichoke pesto, and butter lettuce on ciabatta bread, served with fries and aïoli.

Ham, bechameland gruyere on panorama brioche served with mixed greens.

Ham, bechamel, sunny side up egg and gruyere on brioche served with mixed greens.

Smoked bacon, Emmental cheeseand onions served with mixed greens.

chef's selection of cheese served on a rustic batard with soup du jour and mixed greens.

with garlic, shallots, white wine, cream, cherry tomatoes, olives Nicoise and pastis

White wine, shallots, garlicand Parsley.

Grilled bavette steak with green peppercorn sauce served with Kennebec fries.

Smoked bacon, emnental cheese and onions served with Mixed Greens

butternut squash puree, figs, broccoli di ciccio, beech mushrooms and arugula

Served with aïoli.

With Bacon

Served with sweet 100s cherry tomatoes and garlic brioche croutons.

Vadouvan chickpea fries with fleur de sel and artichoke lemon dip.

pomegranate, persimmon, bartlett pears, candied pecans and crispy shallots

coconut milk, lime, watermelon radish, Anaheim peppers, white spring onion and algae rice crackers

crispy goat cheese, smoked duck breast, pine nuts, julienne honey crisp apples and honey mustard.

Pave de Jadis (goat-Loire), chistera (sheep- basque) and comte marcel petit (raw cow milk- Jura) with natural honey, Marcona almondsand quince paste.

House-made Pate de Campagne, Rosette de Lyon, Head cheese, Prosciutto Crudo, rabbit rillettes, with ground mustard, cornichons and pearl onions.

with garlic, shallots, white wine, cream and roquefort

White wine, shallots, garlicand Parsley.

date puree, brussels spouts, leaves, yellow chanterelles, raz el hanout jus

butternut squash, basil cream, shave Conte and smoked salmon.

stonefruits, Bloomsdale spinach, and a huckleberry sauce.

lemon confit, rosemary mashed potatoes and chimichurri sauce

parsnip puree, braised endives and port porcini emuksion

Green peppercorn sauce and Kennebec house-cut Fries.

butternut squash puree, broccoli di Ciccio, figs, beech mushrooms, and arugula salad.