Half baguette, butter, confiture.

Almonds sauteed in olive oil with coarse sea salt.

A selection marinated with pastis and orange.

House-made yogurt with honey and walnuts.

Bibb lettuce salad with mustard and hazelnut vinaigrette.

Curly and Belgian endives, grapefruit supremes, candied grapefruit peel, piment dEspelette pecans, and grapefruit vinaigrette.

Crispy buttermilk-fried pork tongue on a salad of shredded raw carrots marinated with cumin, brandy, orange, and parsley.

Two eggs broiled with ham and gruyere.

Six local oysters served raw on the half shell with sauce mignonette, lemon, and grilled chipolata sausage.

Air-dried country sausage marinated with olive oil and chilies.

Smooth chicken liver terrine.

Country-style pork pâté with honey and walnuts.

Open-faced sandwich on country bread with mustard, cornichons and your choice from the charcuterie board or with warm chèvre, butter, and cornichons.

Mixed cold cut plate; make your choices from today's charcuterie board, or let us assemble a selection 16 grande or 9 petite.

Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette, and zest.

A selection from the cheese board or by the ounce.