Soupe du Jour 8.
Mama Rachelle’s Whole Roasted Quail, Jacob’s Andouille Gumbo, Dirty Rice 10.
Ricotta Gnocchi, Summer Vegetables, Pistou 9.
Two Cherry Salad, Haricot Leaves, Grated Point Reyes Original Blue 11.
Butter Lettuce, Tarragon-Dijon Mustard Vinaigrette, Spanish tarragon 7.
Pâté de Lapin, Baby Greens, Carrot-Pistachio Pain D’Epice 10.
Tartine d’Oeuf, Asperge et Chanterelle 12.
Omelet from this Morning’s Eggs, Red Bluff Farm’s Peppers, Feta Cheese 16.
Pain Perdu, Clydes Farm’s Red Wine Black pepper Poached Figs, Mascarpone 18.
Speckled Trout, Blue Crab, Artichokes, Chanterelle, Brown Butter 26.
Grouper, Creole tomatoes, Fennel, Saffron, tapenade 23.
Red Bluff Farm’s Baby Lamb Shoulder, Fava Beans, Picholine Olives, Fennel Fronds 24.
Boeuf en Daube à la Provençale, Smoked Potato Purée 25.
Breast of Milk-Fed Chicken, Coquelet au Vin Ragout, Hen Egg Noodles 22.
Executive Chef Randy Lewis
This menu is only a sample as it is evolving daily.