House butter preserves.
Calvados Caramel, Cream cheese and maple.
Cashew coconut granola banana and dulce de leche.
Aioli
Fried in Beef Tallow like Golden Arches.
Fines herbes, avocado, radish crouton and dijon vinaigrette.
Gruyere, fines herbes and side salad.
Smoked Salmon, caper, red onion everything seasoned pate a choux.
Two fried eggs, bacon hash brown and maple.
Classic tripe & calvados stew.
Orange and grand marnier whipped ricotta.
Poached egg and arugula curry hollandaise.
Bacon, cheddar, iceberg, onion pickle, St.Jack sauce and brioche.
Foie gras boudin, cheddar, braised greens bearnaise and english muffin.
Brioche, gruyere mornay and fried egg.
Galician sardines and pickle buttered toast.
Orange or Grapefruit.
Mango mint or sarsaparilla.
Picked Shallot Mignonette.
Vadouvan Aioli
Galician Sardines and Pickle Buttered Toast.
Asian Pear, Fresno chili cucumber, celery and verjus marigold.
Hand cut filet, caper, cornichon haricot vert and caesar vinaigrette.
Hazelnut Puree, caramelized onion green grape, pine nut and frisee.
Confit sardine, pickled fennel wild basil, tomatillo sauce verte toasted baguette.
Creme of Tomato soup baked in puff pastry.
Celery root and green apple brown butter vinaigrette belgian endive.
Gruyere, caramelized onion, spigariello matsutake, shiitake and madeira cream.
Saffron, caramelized fennel trout roe, creme fraiche green harissa toasted baguette.
Lyonnaise sausage and Pommes Puree spigariello.
Classic tripe & calvados stew.
Shallot & red wine demi glace pommes frites and bearnaise.
Cremerie classique butter garlic & chili olive oil.
Aioli
Goat cheese, fromage blanc shallot and garlic.
Dijon and port poached prune.
Fried tripe caper & red onion mayonnaise.
Crispy pork rind and espelette pepper warm maple syrup.
Butter lettuce fines herbes, avocado, radish crouton and dijon vinaigrette.
Fig, bayonne ham, hazelnut burrata and maple vinaigrette.
Confit duck, foie gras butter mimolette, breadcrumb and fines herb.