DINNER MENU

ESCARGOT 10.5
basil watercress pesto | puff pastry | seasonal greens

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

CREAM OF CELERIAC 9.5
lump crab | rye crouton | piment d’espelette

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

FINES HERB 10.5
baby gem | chive | tarragon | chervil | Asian pear
parmesan champagne herb vinaigrette

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

PICKLED SHRIMP 14.5
baby greens | pistachio | housemade ricotta |
satsuma tangerine | white balsamic

SHORT RIB 26.5
cannellini bean ragu | root vegetables | gremolata

MOULARD DE CANARD 25.5
creamed kale | caramelized fennel | asian pear | shiitake mushroom
marble potatoes

TRIGGER FISH 28.5
citrus braised lentils | orange supreme | lunch box peppers
braised leek | fumet

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.