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Decanter
choice of fresh squeezed juices, pastry basket, selected preserves & marmalade, fruit & berry plate, freshly brewed coffee or tea
* choice of fresh squeezed juices, two eggs amy style, roasted potatoes, crispy bacon or sausage, choice of toast, freshly brewed coffee or tea
(gf). from the farmer's market
croissant, pain au raisin, pain au chocolat, mini baguette
vermont maple syrup
fresh raspberries, maple syrup
apple compote
seasonal fruits & berries, plain yogurt
traditional garnishes, toasted bagel
all bran, cornflakes, special k, granola, raisin bran, cheerios
dried fruit compote
english muffin, canadian bacon, hollandaise
(gf). sunny side up, potatoes
(gf). 4oz tenderloin, sunny side up
choice of one side dish, choice of toast
choice of three garnishes, one side dish and toast
white, whole wheat, rye, english muffin, gluten free
regular, whole wheat, cinnamon & raisin
thick full body, ending with a soft aroma of caramel
rich aroma, full body, subtle balance
surprising depth & intense richness, subtle hints of red berry & cocoa
wild & earthy, unique spicy & berry-like fragrance
sauce tartare
croutons & olive oil
(gf), (v) shaved vegetable & lemon vinaigrette
(gf), (df) olive oil chickpea puree, braised chickpeas & pesto
shishito, french fries & black pepper sauce
a lighter take on the spanish classic from la isleta del moro in caper piquillo & red onion. the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfather's birthday party.
(gf) avocado, egg, bacon and bleu cheese dressing
bacon, cheddar & french fries
add swiss or cheddar cheese
(gf)
roma tomato, egg, romaine, onion, french fries
served with pepper condiment & green olive bread
hummus, tajine condiment, humbolt fog prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.
maine lobster, sharp cheddar, grain mustard, tarragon, armagnac
(df)
(gf) lemon sorbet
served with warm pita bread anchovies, hummus & tapenade
(gf). cilantro & fresh lime zest inspired by his time in monte carlo, chef rondier lends his own touch to this staple of the french riviera
(gf), (v) shaved vegetable & lemon vinaigrette
(v) ricotta crostini chef rondier was first introduced to this dish while dining with a local farmer in la turbie, a southeastern french commune in close proximity to monaco. here he has reinterpreted the original to create a lighter version
(df) shaved summer vegetables & quail egg
(gf), (df) olive oil chickpea puree, braised chickpeas & chef's chermoula sauce
caper, piquillo & red onion a lighter take on the spanish classic from la isleta del moro in the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfather's birthday party.
(gf) cauliflower, pine nuts & pomegranate vinaigrette
pasta, fagioli & basil
"riviera," fennel scallion & meyer lemon. sustainable catch of the day.
crushed zucchini, lemon & black olive
(gf) tomato, prunes & shortrib jam
couscous & homemade harissa
shishito, shallot & black pepper sauce
(gf), (v) yogurt & cilantro
(gf), (df), (v) pine nuts & pomegranate vinaigrette
(v)
hummus, tajine condiment &humboldt fog prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.
(gf) lemon sorbet
(gf) mascarpone ice cream, reminiscent of summers spent at his grandparent's home in biarritz picking fresh strawberries, this dessert is inspired by chef rondier's grandmother, who would simply sprinkle fresh strawberries with sugar and let them marinate until a sweet juice developed.
lemon vinaigrette
romaine lettuce, parmesan, croutons
kobe beef, caramelized onion, bacon and cheddar
french fries
sauteed cauliflower
lemon sorbet
croutons & olive oil
(gf) (df). olive oil chickpea puree, braised chickpeas & pesto
shishito, shallot & black pepper sauce
caper, piquillo & red onion. a lighter take on the spanish classic from la isleta del moro in the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfather's birthday party.
(gf). avocado, egg, bacon and bleu cheese dressing
bacon, cheddar & french fries
add swiss or cheddar cheese
sauce tartare
(gf).
hummus, tajine condiment, humboldt fog. prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.
served with pepper condiment & green olive bread
maine lobster, sharp cheddar, grain mustard, tarragon, armagnac
(df).
(gf). lemon sorbet
Menu for Decanter provided by Allmenus.com
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