Bread: butter, Maldon sea salt                                                     2

Bacon Crostini: pickled onions, smoked goat milk cheddar, garlic tarragon aioli, and shaved cured egg yolk      5

Gougères (gruyere bread puffs)                                                  4

Dates: bacon, bleu cheese, cider gastrique                                7

Pickled Vegetables with garlic tarragon aioli                       6

Pork Confit puff pastry: stuffed with caramelized onions, and topped with spicy pickled shallots                                 6

Salmon A` la Broche: served with spicy pickled tomatoes, and pomegranate reduction                                                   7

Chef’s Plate: assorted charcuterie meats and cheeses, pickled vegetables, and seasonal fruit served with smoked honey   16

Soup:  a daily restorative    5/7

Caprese Salad:  basil tomato, mozzarella, cucumber with rose white balsamic reduction 6

Dijon Balsamic Salad: candied walnuts, rum soaked raisins, house garlic herb chevre cheese 6

Pickled Strawberry Butter Lettuce Salad tossed in a thyme smoked pineapple vinaigrette, marcona almonds, fried shallots 7

Grilled Teres Major Steak: topped with pineapple salsa, rosemary thyme fingerling potatoes, and sautéed vegetables 19

Gnocchi: with basil pine nuts and lemon-garlic parmesan sauce       16

Herb de Provence Salmon: with house made basil garlic fettucine, tossed in bacon quail egg carbonara 18

Belly Burger: served on brioche bun with pork belly, pickled onion, black truffle brie, butter lettuce, harissa, jicama fries  16

Brined Pork Chop: stuffed with blakrout, and caramelized apple.  Served with garlic Brussel sprouts, mashed potatoes  17