Butter braised petite shitakes, caramelized fennel.
Watercress puree, sauce gribiche, and toasted rye.
White wine, leeks, toasted rosemary, and french butter.
Traditional onion soup with bubbling gruyere.
With cornichon, fleur de sel and grilled rye.
Caper, cornichon, frisee, gribiche.
Toasted hazelnuts, haricot vert, baby tomatoes, and tarragon.
Bob's orange vinaigrette, watercress, ricotta Salata, candied pinenut.
Signature daily preparation from the chef de cuisine.
Traditional onion soup with bubbling gruyere.
White wine, leeks, toasted rosemary and french butter.
Sherried maple glaze, beluga lentils, celery.
Butter braised petite shitakes, caramelized fennel.
Fig mostarda, port, green apple, pear and arugula.
Organic hand cut greens, warm goat cheese crouton.
Bob's orange vinaigrette, watercress, ricotta salatta, candied pinenut.
Roquefort, haricot vert and walnuts.
Sherry bacon vinaigrette, warm poached egg.
Focaccia crisps, E.V.O. and fresh torn basil.
Avocado, marcona almond, shaved red onion, tomato, ricotta salata.
Shaved iceberg, tomato, E.V.O. granite.
Aigre doux peppers, E.V.O., dill, caper and cornichon.
Toasted marcona almonds, sherried raisins and boomerang celery.
Leek and mornay sauce.
Brioche bun, vine ripe tomatoes, lemon and garlic arugula.
Roasted garlic and citrus spiced gastrique onions.
Brie aioli, crispy shallots, marinated tomato salad.
Served with bearnaise and straw potatoes.
Saffron orange sabayon, marcona almond, tomato heart, caper.
Red pepper chorizo, crispy rock shrimp, manchego cream.
Citrus cured, grilled bok choy, ham hock and leek dumpling.
Creme fraiche, thmye roasted boulangere potatoes.
Pancetta, grilled honshimeji, curry jus, watercress.
Whitewine, roast tomato saffron broth, fennel, rouille toast.
Smoked ham, mimolette and parmesan.
Peewee potatoes, bacon lardon, cipollini onion, baby carrots.
Served medium rare, choice of matchstick or pomme frites.
Charred brussels, shishito chimmichurri, sultana peppadew agridolce.
Chive pomme puree, roast mirepoix, bone marrow cream.
Red wine and Madeira reduction.
With cabernet, parmesan or roquefort vinaigrette.
With cabernet, parmesan or roquefort vinaigrette.
Chocolate, mint, or gran marnier sauce.
Toasted almond, chocolate macaroon.
Raspberry, chambord macaroons.