DINNER MENU

ESCARGOT 10.5
basil watercress pesto | puff pastry | seasonal greens

ARTICHOKE AU GRATIN 17.5
gruyere | parmesan panko | watercress | toast points

FUYU PERSIMMON 12.5
baby greens | vincotto braised persimmon | prosciutto | avocado
pine nuts | e.v.o.o.

PARISIAN HERB GNOCCHI 16.5
shrimp | charred tomato fennel fondue
pine nuts | bread crumbs

ICEBERG WEDGE SALAD 10.5
buttermilk herb dressing | gorgonzola | lardon | scallion
radish matchsticks | shaved crouton

SALMON TOAST 12.5
cured salmon | toasted rye | cream cheese | everything spice

N.Y. STRIP au POIVRE* 31.5
carrot | parsnip | marble potatoes | pearl onions | parsnip puree
brandy poivre demi

PINK SNAPPER 28.5
citrus braised lentils | orange supreme | lunch box peppers | braised leek | fumet

ROASTED N.C. CHICKEN SUPREME 25.5
tri-colored cauliflower | radish | roasted oyster mushrooms
cauliflower pomme purée | brown chicken jus

FRENCH DIP 14.5
slow braised brisket | tobacco onions | baguette | jus

LACINATO KALE 6.5
FRENCH FRIES 5.5
CAULIFLOWER POMME PUREE BROWN CHICKEN JUS 6.5
TOBACCO ONIONS 5.5

*Consuming raw or under-cooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food-borne illness.