09.28.

17

Snacks
MARINATED PROVENCAL OLIVES herbs de provence, lemon
6
BRITTANY WHITE BEAN HUMMUS sprouted fresh white beans, paso robles arbequina olive oil, herbs, lemon, baguette
6

Soup
CAULIFLOWER VELOUTE vadouvan
10

Starters
BRITTANY SARDINES country bread, butter, lemon
14
ROASTED NEW ZEALAND GREENLIP MUSSELS garlic, shallot, parsley, butter, baguette
15
PATE CAMPAGNE black pepper, cornichon, pickled onion, country bread, baguette, wild arugula
16
ROASTED CAMEMBERT almond, thyme, country bread
16
DUCK MOUSSE port wine, house vanilla fig jam, cornichon, pickled olive, pickles shallot, baguette
18

Cheese
(3) COMTE 18 MONTH, EPOISSE, BUCHE DE TRADITION fig jam, country bread, baguette, butter
14 pp
(5) COMTE 18 MONTH, EPOISSE, BUCHE DE TRADITION, PETITE BRIE, FOURME DAMBERT fig jam, country bread, baguette, butter
20 pp

Cured Meat
(3) PROSCUITTO, ROSETTE DE LYON, DUCK RILLETTES pickled onion, cornichon, baguette, butter
14 pp
(5) PROSCIUTTO, ROSETTE DE LYON, DUCK RILLETTES, BRESAOLA, DUCK MOUSSE pickled onion, cornichon, baguette, butter
20 pp
 Salads
MARKET GREENS heirloom tomato vinaigrette
5
BLACK MISSION FIG thyme honey, laura chenel goat cheese, almond, heirloom tomato, arugula, pomegranate, balsamic vinaigrette
14
STONEFRUIT heirloom tomato, burrata, almond, macadamia, market greens, peach vinaigrette
16

Entrees
LAURA CHENEL GOAT CHEESE GALETTE artichoke, thyme honey, tomato, market greens, vinaigrette
14
BOLOGNESE GALETTE grass-fed chuck, san marzano tomato, emmental, market egg
16
SAVOYARDE GALETTE russian fingerling potato, onion confit, raclette, prosciutto
18
SMOKED SALMON GALETTE chive cream, chive, lemon
18
SWEET CORN BASIL RISOTTO carnaroli, mascarpone, parmesan
20
COQUILLE SAINT-JACQUES leek mornay, mushrooms, baguette
22
JIDORI CHICKEN BREAST baby tri-color carrot, balsamic cipollini, delicata squash, garlic rosemary sauce
24
WILD SEABASS provencal white shelling beans, french green beans, almond, lemon, beets, tarragon sauce
28
MAPLE LEAF FARMS DUCK BREAST smashed potato, roasted black mission fig, pear & stonefruit mostarda, rosemary, fig sauce
28
add fourme d'ambert blue cheese sauce with pomegranate
+4
GRASS-FED HANGER STEAK fingerling potato, pencil asparagus, provencal roasted tomato, bordelaise
32
add fourme d'ambert blue cheese sauce with pomegranate
+4

in the kitchen: olivier, david and mike

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thanks to weiser family farms, jr organics, two peas in a pod, santa monica and mb farmer's markets
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please inform your server of any food allergies or dietary restrictions
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modifications and substitutions are respectfully discouraged
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chef de cuisine chuck kallal