TARTINES 7.

little toasts ANCHOIADE sundried tomatoes & anchovies PESTO di NOCIOLA hazelnut pesto with parmesan & orange zest TREVISE slow cooked radicchio, sausage & currants ALIGOT cantal, potatoes & smoked ham PANADE a l’OIGNON onion confit & gruyere LEGUMES 8. vegetables TIAN d’ENDIVES braised endive, speck, cream & nutmeg ARTICHOKES a la GRECQUE tomatoes, herbs, spices & white wine SALSIFIS in PAPILOTTE salsify in red wine, honey & roquefort LENTILS lentils cooked with black kale & shallots POISSONS 9. fish BRANDADE de MORUE house cured salt cod whipped with olive oil CRESPIEU fried oyster frittata with remoulade MAQUEREAU marinated mackerel with blood oranges & capers SARDINES chick-peas, chilies & garlic VIANDES 10. meat CANARD au CHOU CROQUANT smoked & confit duck with crisp cabbabge POTEE boiled pork, sausage, trotters & beans TRIPES braised with preserved tomatoes & green olives

PLATE OF FAITH
LUNDI
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ETCETERA OLIVES 5. SOTTO OLIO 6. OLIVES FARCES 7.

MARDI
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MERCREDI
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JEUDI
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VENDREDI
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SAMEDI
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DIMANCHE
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PA

Chef Jody Williams

... Ma cuisine de tous les jours ...
produttori del patrimonio enogastronomico italiano, francese e usa