Roasted artichokes with remoulade sauce.

Grilled octopus with white beans and basil pesto.

Mix of imported olives platter.

Trio of Beets, French Feta and candied walnuts with beet dressing.

Ahi tuna tartare with avocado and ponzu yuzu sauce.

Wild Mexican crab with avocado and mango dressing.

Crab meat, avocado, wild baby arugula and spicy mango dressing.

Burgundy escargots, garlic and shallot green butter.

Oranges, golden beets, apples, potatoes and olive vinaigrette.

Grilled octopus with white beans and basil pesto.

French feta, candied walnuts, wild baby arugula.

Call restaurant for currently selection.

Lobster bisque soup.

Mr. Marcel classic French onion soup.

Soup of the day.

Local hydroponic lettuce, red and golden cherry tomatoes, fine herbs, with classic French Dijon vinaigrette.

Hydroponic butter lettuce, warm organic goat cheese crostinis, cherry tomatoes, Bill's bees honey with French Dijon dressing.

Heirloom tomatoes, burrata, Hawaiian volcanic sea salt and micro basil with balsamic reduction.

Chicken, pesto, shaved Parmesan, kale, almonds, with crispy capers and Caesar dressing.

Seared ahi or Spanish chunk tuna, white anchovies, potato, tomato, olives, green beans, egg, onion and classic French Dijon vinaigrette.

Maryland blue crab, avocado, frisee salad and navel orange dressing.

Roasted turkey, heirloom tomatoes, pepper jack cheese and avocado.

Fresh mozzarella, heirloom tomatoes, basil, olive oil and aged balsamic reduction.

Jambon de Paris, Brie de Meaux and cornichon.

Smoked Scottish salmon, Monsieur Marcel homemade caviar cream cheese, onion, capers, cucumber on toasted brioche.

3 different cheeses cheddar, Gruyere and smoked Gouda, tomato and bacon.

Toasted brioche, Norwegian smoked salmon, house made caviar cheese, capers, cucumber and onion.

White tuna, egg, lettuce, tomato, Kalamata olive, anchovies and olive oil dressing.

Jambon de Paris, emmenthal on sourdough with mornay sauce. Add egg for an additional charge.

Chicken breast, roasted tomatoes, smoked mozzarella with pesto sauce.

Artisan fresh Moroccan lamb sausage, onion, tomato and house-made harissa.

Artisan fresh Moroccan lamb sausage, onion, tomato and house-made harissa.

Maple smoked bacon, Brie de Meaux, apples and apricot marmalade.

Grilled cheese: cheddar, Brie, comte, Gruyere with bacon on sourdough bread.

Jambon de Paris with Gruyere cheese.

Organic spinach with Gruyere cheese.

Roasted, free-range 1/2 chicken au jus with marbled potatoes.

Farm-raised black angus ribeye with classic green peppercorn sauce and french fries.

Farm-raised angus filet with classic bordelaise sauce and french fries.

Slow cooked beef short ribs, fresh pappardelle, carrots, mushroom, pearl onion with red wine sauce.

Grass fed beef, pickled red onions, heirloom tomato and butter lettuce served with french fries. Add cheddar, Gruyere, Brie, Roquefort cheese for an additional charge. Add avocado, bacon or egg for an additional charge. Substitute truffle fries for an additional charge.

Slow cooked, spiced lamb shank and olives.

Spiced 3-hour slow cooked lamb shank, couscous, dried fruits.

3 hour lamb shank, spiced slow cooked lamb shank, couscous and dried fruits.

Duck leg confit with creamy fingerling potatoes.

4 hour-braised lamb shank, couscous and dried fruit.

Artisan fresh Moroccan sausage and homemade harissa with french fries or salad.

Slow roasted free-range chicken au ju, roasted potatoes.

Verlasso sustainable salmon, spaghetti squash, peas, cherry tomatoes with lemon beurre blanc sauce.

Wild seared sea scallops with lemon and organic tri-color quinoa.

Butterfl ied trout, haricots verts, sundried tomatoes, almonds and lemon butter sauce.

Prince Edward Island mussels with shallots, garlic, celery, parsley, white wine sauce with french fries.

House-made ravioli, Maine lobster, leeks, mascarpone, asparagus and saffron sauce.

Prince Edward Island mussels with creamy pistil saffron sauce.

Wild Pacific halibut, English green pea tendrils risotto and lemon basil oil.

Seared shrimp, asparagus and saffron sauce.

Burgundy escargots with garlic and shallot green butte.

Baked brie, dried fruit walnut chutney, and butter lettuce.

Cheese: brie de Meaux, Roquefort (raw), beaufort (raw). Meat: jambon de Paris, pate de campagne.

Cheese: taleggio, fiore sardo, truffle pecorino. Meat: bresaola, prosciutto di Parma.

Cheese: manchego, cabra al vino, bleu de basques. Meat: jamon Serrano, chorizo.

Cheesemonger’s seasonal selection of 3 cheeses and 2 meats.

Cheese: Moliterno al Tartufo (sheep), Hook’s 10-year cheddar (cow), triple creme (cow). Meat: duck terrine, duck salami, jamon iberico de bellota.

Shallots, sun-dried tomatoes and toasted almonds.

Calabrian chili oil and lemon.

Add truffle for an additional charge.

Yukon potatoes and melted Gruyere de comte.

Golden raisins, prosciutto.