Payard

with porcini cream and croutons

with pistachios, walnuts and toasted country bread

with parmesan cream sauce and white truffle oil

farm goat cheese

with tomato compote, japanese eggplant, basil and purslane

with chick peas, oven dried grape tomatoes, eggplant zucchini, lemon and capers red tomato sauce

with farmer's market vegetables and a fines herbes vinaigrette

with lardons, homemade cured duck magret and poached farm egg

with bartlett pear, celery root remoulade, mache and hazelnuts

with seasonal greens, baby potatoes and a shallot- herb dressing

with aged goat cheese, mushrooms, caramelized onions and walnuts

with bechamel

with maine sea scallops, leek fondue, frisee and watercress salad black truffle vinaigrette

vegetable bayaldi, arugula salad and harissa-yogurt dipping

with hokkaido squash, baby brussels sprouts, oyster mushrooms, salsifies and sage smoked squash broth

with succotash of local corn, pearl onions, lardons, fava beans, piquillo peppers, chanterelles and a bouchot mussel-corn broth

with chilean sea bass, mussels, clams and squid

with pommes gaufrettes and mesclun

with homemade french fries and bearnaise sauce