Red and green oak leaf, little gem, micro fennel, pumpkin seed, green kale, orange, salsify chips, shaved Parmesan and orange vinaigrette.

Baked in an iron pan, pulled pork, bacon, mushroom, potato. Tomato, cream, BBQ sauce, served with fresh baked baguette.

House made potato gnocchi, scrambled egg, dungeness crab, espelette pepper, garbanzo bean, salsa Verde and comte cheese.

Poached egg wrapped in smoked salmon, caramelized red onion, potato and lemon chive aioli.

Poached egg 2 ways, toasted bun, bacon, frisee salad and Bearnaise sauce.

Egg white omelette, asparagus, caramelized onion, chickpea, romesco sauce, salad, goddess dressing and shaved Parmesan.

Shredded beef stew, landaise potato, caramelized onion, carrot and poached egg.

House made traditional crêpe, ham, Gruyere, fried egg served with mix greens salad.

Toasted 5 grains bun, aged cheddar, scallion, coleslaw, harissa aioli, caramelized onion and paprika potato. Spicy.

Charon sauce, butter lettuce, tomato, red onion, apple wood bacon, served with French fries.

Chicken, bacon, tomato, lettuce, mayonnaise, pommes chips on 5 grains toast.

Ham and cheese grilled sandwich on toasted country bread, béchamel sauce, served with sautéed potatoes and salad.

Traditional French toast made of baguette, seasonal fruit.

Toasted country bread, carrots, cauliflower, corn, red onion, heirloom tomato, grapes, BBQ seasoning, served with sauteed potatoes and salad.

Red and green oak leaf, little gem, micro fennel, pumpkin seed, green kale, orange, salsify chips and orange vinaigrette.

Salmon tartare, avocado mousse, red onion, sesame and lemon zest.

Served with pancetta sauteed in xeres vinegar, shallots, poached egg and mustard vinaigrette.

Selection of artisanal cheeses and condiments.

Selection of artisanal meats and condiments.

Selection of four cured meats and 2 cheeses.

Raw oysters on the half shell served with mignonette sauce.

Burgundy snails, puff pastry, garlic, pork and sweet potato puree.

Hand cut beef served with shallots, parsley, cornichons and quail egg.

Fig, griotte and red onion jam.

Red and green oak leaf, little gem, micro fennel, pumpkin seed, green kale, oranges, salsify chips, shaved Parmesan and orange vinaigrette.

Baked in an iron pan, pulled pork, bacon, mushrooms, potato, tomato, cream, BBQ sauce, served with fresh baked baguette.

House made potato gnocchi, scrambled egg, dungeness crab, espelette pepper, garbanzo bean, salsa Verde and comte cheese.

Poached egg wrapped in smoked salmon, caramelized red onion, potato and lemon chive aioli.

Poached egg 2 ways, toasted bun, bacon, frisee salad and Bearnaise sauce.

Egg white omelette, asparagus, caramelized onion, chickpea, romesco sauce, salad, goddess dressing and shaved Parmesan.

Shredded beef stew, landaise potato, caramelized onion, carrot and poached egg.

House made traditional crêpe, ham, Gruyere, fried egg served with mix greens salad.

Toasted 5 grains bun, aged cheddar, scallion, coleslaw, harissa aioli, caramelized onion and paprika potato. Spicy.

Chicken, bacon, tomato, lettuce, mayonnaise, pommes chips on 5 grains toast.

Ham and cheese grilled sandwich on toasted country bread, béchamel sauce, served with sautéed potatoes and salad.

Toasted country bread, carrots, cauliflower, corn, red onion, heirloom tomato, grapes, BBQ seasoning, served with sauteed potatoes and salad.

Traditional French toast made of baguette, seasonal fruit.

Choron sauce, butter lettuce, tomato, red onion, applewood bacon. Add gruyere, cheddar or morbier cheese for $2.

Seafood cassolette, halibut, salmon, octopus, acorn squash, corn, saffron lobster broth, served with a kale salad.

Davis city lamb shank cassolette, lamb broth, caramelized onion, organic baby carrot, side of potato rissolees and mushrooms.

Vegetable cassolette, parsnip, carrot, corn, chioggia beet, cauliflower, broccoli, served with garlic mashed potatoes.

Salt spring island mussels, cream, garlic, shallot, parsley and rosemary French fries.

Duck leg confit, organic yam veloute, brussels sprouts, bacon truffle sauce.

Served with choron sauce, butter lettuce, tomato, red onion and apple wood bacon.

24 hours marinated beef cheeks, parsnip puree, baby carrot, mushroom carpaccio and burgundy sauce.

Served with a trio of bercy, Bearnaise and port shallot sauce, maitake mushrooms and a side of French fries.

Pork tenderloin, mashed potatoes, grapes and whole grain mustard sauce.