Traditional garnishes, toasted shallot vinaigrette, spiced pistachios.

Slow caramelized onion, demi glace, brioche crouton, aged Gruyere.

Warm goat cheese, tomato fondue.

Creamy Reggiano dressing, torn croutons, white anchovy.

Great hill blue creme, crisp prosciutto, asparagus.

Brioche bun and house frites, l. T. O.

A trio of daily offerings served with a petite salad.

Served with toast points and seasonal accompaniments.

Pistachio pesto cream, black olive tapanade, crostini.

White bean puree, fennel-orange salad, lemon vinaigrette.

Marble potatoes, summer corn soubise, piquillo pepper vinaigrette, charred local corn.

Salsify puree, roasted wild mushroom, pancetta, pickled mustard seeds.

Housemade duck and sage sausage, Gruyere spaetzle, braised cabbage, Calvados reduction.

10 Ounces cut, bordelaise sauce, pomme de terre.

Truffled parsnip puree, wild mushroom Madeira sauce, chef's vegetables.

Farro risotto, grilled asparagus, bacon, lemon creme fraiche, petite greens.