MENU

BREAKFAST

8am to 2pm

THIS MORNING’S BREAD

 baguette with french butter and jam 12/15

FARMER’S MARKET FRUIT

seasonal 17

GRANOLA

straus organic yogurt, farmer’s market fruit, wildflower honey 19

CHIA SEED PUDDING

oat and coconut milk, farmer’s market fruit, roasted almonds, wildflower honey 19

AVOCADO TOAST

cucumber, pickled fresno chilies, yuzu, cherry tomatoes, radish, roasted golden sesame 21

GIOIELLA RICOTTA TOAST

weiser farms melon, strawberry, pistachio, wildflower honey, mint 21

BRIOCHE FRENCH TOAST

vermont maple syrup 24

CARAMEL BANANA BREAD PUDDING

vanilla cream 16

CAST IRON BLUEBERRY PANCAKE

blueberry, crème fraîche, honey maple butter syrup 19

FRENCH OMELETTE

gruyère cheese, fines herbes, baby green salad 23

MAINE LOBSTER OMELETTE

gruyère cheese, spinach, hollandaise, baby green salad 28

BLT BENEDICT

nueske’s applewood smoked bacon, avocado, arugula, calabrian chili hollandaise, soft poached eggs 25

POTATO PANCAKE

smoked salmon, hollandaise, dill, soft poached eggs 27 add kaluga caviar 35

MEDITERRANEAN EGGS

greek yogurt, dill aleppo pepper butter, baguette, soft poached eggs 21

REGULAR BREAKFAST

bacon steak, fingerling potatoes, demi baguette, french butter, jam, eggs any style 24

CROQUE MADAME

house-cured ham, gruyère cheese, fried egg, baby green salad 23

BREAKFAST SANDWICH

pork belly sausage, mayonnaise, american cheese, fried egg 17

SHORT RIB BURRITO

central milling flour tortilla, oaxacan cheese, black beans, avocado, morita chili sauce, fried egg 26

BREAKFAST QUESADILLA

oaxacan cheese, poblano and murita salsa, zucchini flower, avocado, zucchini, fried egg 21

MUSHROOM TOAST

house-cured ham, spinach, hollandaise, red wine sauce, scrambled eggs 25

ARROZ CALDO

rice porridge, duck leg confit, shimeji & maitake mushroom, crispy garlic, green onion, soft poached eggs 25

KIMCHI FRIED RICE

short rib, pickled radish, sesame seeds, soft poached eggs 26

FILIPINO ADOBO FRIED RICE

pork belly, fresno chili, fried egg 23

TODAY’S QUICHE

seasonal vegetables, baby green salad 16

VEGETABLE FRITTATA

sprouted cauliflower, bell pepper, onion, arugula, goat cheese, lemon vinaigrette 24

LUNCH

11am to 2pm

PORCINI MUSHROOM SOUP

 brown butter 9/11

SOUP, SALAD, SANDWICH

porcini mushroom soup, baby green salad, grilled cheese with dijon mustard & caramelized onions 23

LITTLE GEM LETTUCE SALAD

avocado, cucumber, dukkah spice, cherry tomato, fines herbes, green goddess dressing 22

SPICY FRIED CHICKEN SANDWICH

coleslaw, pickles, onions, special sauce, french fries 22

ROAST PORK SANDWICH

tomato, green goddess dressing, arugula, lemon vinaigrette, french fries 21

GRILLED CHICKEN SALAD

cabbage, cashews, fried wonton, soy ginger sesame dressing 22

DRY-AGED BEEF BURGER

american cheese, caramelized onions, special sauce, french fries 24
(no modifications)

STEAK FRITES

8 oz brandt prime beef flat iron, french fries, sauce bearnaise 34

ON THE SIDE

FRENCH NORMANDY BUTTER

rodolphe le meunier 7

AVOCADO

sea salt, pepper 7

BACON STEAK

maple glazed; 1 piece 9

EGGS

two eggs any style 9

FINGERLING POTATOES

pimento, salt, chives 10

FRENCH FRIES

9

PLEASE NOTE

SUBSTITUTIONS OR MODIFICATIONS ARE POLITELY DECLINED.

ALLERGY & SERVICE CHARGE NOTICE:

We use peanut oil in our kitchen. Please notify us of any allergies you may have so we can provide the safest experience.

*Consuming raw or undercooked food may increase your risk of food-borne illness.

A 4% service charge will be added to each guest check to help offset the rising cost of health/medical and other benefits for all our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.

A 20% service charge will be added to parties of eight people or more.

The final bill may be split amongst a maximum of four cards per table.

HORS D’OEUVRES

POTATO AND LEEK BEIGNETS

cave-aged gruyère, tarragon aioli*  6/12

PARISIAN HAM TERRINE

sauce gribiche*  8/16

BLUEFIN TUNA TOAST

smoked heirloom tomato, kaluga caviar*  24/48

BRILLAT SAVARIN TARTELETTE

medijool date marmalade, roasted hazelnut, sage honey, citron confit  9/18

BURGUNDY ESCARGOT EN CROÛTE

rodolphe le meunier butter, garlic, parsley  18/36

ICED GRASSY BAR OYSTERS

barrel-aged mignonette*  5 ea.

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  15
add pan drippings  8

MUHAMMARA

jimmy nardello peppers, walnuts, pomegranate molasses, terre bormane riviera olive oil  15

FIRST

JAPANESE HAMACHI CRUDO

rocky sweet melon, thai basil, raspberry passion fruit nước chấm*  34

YELLOWTAIL TARTARE

morro bay avocado, salsa verde, tehachapi grain blue corn tostadas*  32

LITTLE GEMS

avocado, french breakfast radish, toasted seeds, fines herbs, green goddess dressing*  29

FINLEY FARMS TOMATO SALAD

country rhodes asian pears, cucumber, straus creamery labneh, aleppo pepper, fat uncle almonds  32

WOOD OVEN ROASTED BRUSSELS SPROUTS

applewood smoked bacon, soft farm egg, baby frisée, aged sherry vinaigrette  29

SECOND

LIVE SANTA BARBARA SPOT PRAWNS

brown normandy butter, meyer lemon  16/32

CARAMELIZED WALLA WALLA SWEET ONION TARTE FINE

applewood smoked bacon, cave aged gruyère  27

BERKSHIRE KUROBUTA PORK BELLY

kaluga caviar, cauliflower mousseline, brown butter, vin jaune  36 per person

DOVER SOLE À LA MEUNIÉRE

potato mousseline, brown butter, meyer lemon  46/92

THIRD

BUTTERNUT SQUASH AGNOLOTTI

brown butter, sage, cherry wood aged balsamic  38

ZUCCHINI FLOWER AND BASIL RISOTTO

oven-dried finley farms tomatoes, pistachio pesto, aged parmesan  46

CAMPANELLE

maine lobster, lemon basil, preserved black winter truffle  49

ARUGULA RIGATONI

chanterelle and porcini mushrooms, tarragon  46

FOURTH

WILD CALIFORNIA KING SALMON

mahealani farms mushrooms, japanese broccoli, roasted radishes, brown butter yuzu dashi  52

REGALIS PENNSYLVANIA GOLDEN CHICKEN

roasted baby carrots, applewood smoked bacon, button mushrooms, potato mousseline, sauce coq au vin  72

WOLFE RANCH QUAIL

roasted sunchoke mousseline, oven-dried grapes, chanterelle mushroom strudel, elderberry quail jus  62

LIBERTY FARMS DUCK

terry ranch quince, roasted baby beets, sweet potatoes, blackberry peppercorn sauce  58

BRANDT PRIME BEEF STRIPLOIN

portobello mushrooms, spinach, preserved andy’s orchard cherries, french fries, sauce dijonnaise*  78

KIMCHI FRIED RICE

korean saechungmu rice, soft farm egg  26

BEEF FAT FRENCH FRIES

black garlic, calabrian chili aioli*  13

CHEESE

PILATOU CHÈVRE

goat, france

GALET DE LA LOIRE

cow, france

OSSAU-IRATY

raw sheep, france

LE CURÉ NANTAIS

raw cow, france

PONT L’ ÉVÊQUE

cow, france

36 MONTH AGED COMTÉ

raw cow, france

COLSTON BASSETT STILTON

cow, england

18/27/45

DESSERT

APPLE GALETTE

armagnac caramel, comté, vanilla  17

STRAWBERRY TIRAMISU

tamai farms strawberries, caramelized white chocolate sabayon  17

WARM CHOCOLATE SOUFFLÉ TART

roasted hazelnut  22

CITRUS MADELEINES

dark chocolate, pistachio, saffron honey  17

STICKY TOFFEE PUDDING

medjool dates, caramelized banana, crème fraîche  17

ICE CREAM

vanilla, chocolate, pistachio, hazelnut  17

SORBET

pear, melon, strawberry  6/ea

PLEASE NOTE

*This food item may contain undercooked/raw ingredients or may be served undercooked/raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have a medical condition. Please be advised that our kitchen uses peanut oil for all fried items. Please notify your server of any food allergies.

A 4% service charge will be added to help offset the rising costs of health / medical and other benefits for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company.

If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.