republique-pasta-maker REPUBLIQUE-oysters republique-wine-glass-trio republique-guy-manning-the-grill republique-pork-cutting-board republique-bartender-garnishing-drink republique-dining-room-night

SPRING 2022

HORS D’OEUVRES

BLUE FIN TUNA TARTARE

kaluga caviar, smoked tomato*  24/48

‘EGGS ON TOAST’

soft-scrambled eggs, santa barbara uni* 24/48

POTATO BEIGNETS

medjool dates, madras curry  15

BAGUETTE

RODOLPHE LE MEUNIER BUTTER

normandy, france  11

MOULIN D’OPIO EXTRA VIRGIN OLIVE OIL

alpes-maritimes, france  11

PAN DRIPPINGS

12

FIRST

TAYLOR  KUMATOTO OYSTERS

yuzu mignonette* 4 ea.

EARTH CRAFTED GARDEN BABY LETTUCES

avocado, french breakfast radishes, toasted seeds, green goddess dressing  24

PUGLIA ITALIAN BURRATA

troy regier family farms peaches, roasted almonds,
sugar snap peas, mint 26

KANPACHI CRUDO

country rhodes cucumbers, harry’s berries, thai basil, lime,
roasted peanuts* 29

SONOMA DUCK PÂTÉ EN CROUTE

baby pickled vegetables, mustard 27

BEEF TARTARE

potato chips, dijon mustard ice cream* 28

SECOND

SQUASH BLOSSOM TEMPURA

lemon goat cheese, basil and calabrian chili oil  23

CHARCOAL-GRILLED FARMERS MARKET VEGETABLES

medjool dates, straus yogurt labneh, dukkah 24

WHITE ASPARAGUS CACIO E PEPE

black pepper, parmesan 36

MONTEREY BAY RED ABALONE

kaluga caviar, baby myrna potatoes,
seaweed beurre blanc 52

WOOD OVEN-ROASTED MAINE LOBSTER

morel mushrooms, sacramento delta green asparagus,
vin jaune sabayon 32

CHARCOAL-GRILLED SANTA BARBARA PRAWNS

normandy butter, meyer lemon 36/72

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon 79

THIRD

WOOD FIRE OVEN PAELLA

prawns, manila clams, mussels, octopus, chorizo, saffron rice 48

ENGLISH PEA AGNOLOTTI

guanciale, brown butter, parmesan 32

CAMPANELLE

maine lobster, calabrian chili, meyer lemon, basil  45

ARUGULA CASARECCE

morel and porcini mushrooms, parmesan 42

FOURTH

SPRING VEGETABLE TAJINE

smoked asparagus, harissa, couscous, hazelnuts 38

WILD VERMILLION ROCK COD

roasted oyster mushrooms, baby artichokes, radishes,
caramelized onion beurre blanc 44

COOKS PASTURE RAISED CHICKEN

chanterelle mushrooms, baby carrots, bacon, sauce coq au vin 43

LIBERTY FARMS DUCK

steel cut oats, roasted baby beets, brooks cherries 48

RED WINE BRAISED BEEF SHORT RIB

oven dried san marzano tomatoes, corn,
zucchini, basil 47

PRIME DRY-AGED NEW YORK STRIPLOIN

green asparagus, baby turnips, lacinato kale, black peppercorn sauce 65

CHEESE 14/21/35

ILHA DES MISTÉRIOS

cow, portugal

NETTLE MEADOW ‘KUNIK’

cow and goat, new york

UPLAND ‘PLEASANT RIDGE RESERVE’

cow, wisconsin

RODOLPHE LE MEUNIER ‘CAMEMBERT’

cow, france

CAPRIOLE ‘PIPER’S PYRAMIDE’

goat, indiana

MELANGE BREBIS

sheep and goat, france

DESSERT

CHOCOLATE HAZELNUT OPERA

coffee, caramel, cognac, hazelnut ice cream 15

VANILLA PANNA COTTA

blood orange granité, grapefruit sorbet 15

STRAWBERRY TIRAMISU

caramelized white chocolate sabayon 15

PAVLOVA

black sesame, passion fruit, honey mango sorbet 15

ALMOND BROWN BUTTER CAKE

peaches, raspberry sauce, lemon verbena ice cream 15

ICE CREAM

vanilla, chocolate, hazelnut  5/ea

SORBET

peach, grapefruit, raspberry, strawberry 5/ea

PLEASE NOTE

This is a sample menu. The actual items may vary slightly based upon the seasonality of the ingredients.

Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical 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.

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