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

EARLY FALL 2022

HORS D’OEUVRES

OYSTERS GRATINÉES

chartreuse sabayon* 10/20

BLUEFIN TUNA TARTARE

kaluga caviar, smoked tomato* 24/48

‘EGGS ON TOAST’

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

POTATO AND LEEK BEIGNETS

comté cheese, black truffle aioli 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  KUMAMOTO OYSTERS

yuzu mignonette* 4 ea.

KANPACHI CRUDO

cucumber, cherry tomatoes, jicama, aguachile* 29

SMOKED TOMATO PANNA COTTA

spiny lobster, atlantic sea scallops, santa barbara uni, citrus, fresh backyard yuzu 38

FINLEY FARMS LEEKS VINAIGRETTE

fourme au moelleux, quail egg, hazelnut, purslane 25

EARTH CRAFTED GARDEN BABY LETTUCES

avocado, radishes, toasted seeds, green goddess dressing 24

SECOND

WOOD-FIRE ROASTED BRUSSELS SPROUTS

cauliflower, baby beets, sweet potato hummus, pomegranate seeds, dukkah 24

MATSUTAKE TARTE FINE

musquee de provence, persimmon, pomegranate molasses, pepitas 28

DOVER SOLE À LA MEUNIÈRE

potato mousseline, brown normandy butter, meyer lemon 79

THIRD

AGNOLOTTI

sweet potato, brown butter, parmesan 32

CAMPANELLE

maine lobster, calabrian chili, meyer lemon, basil  45

ARUGULA CASARECCE

 wild porcini mushrooms, parmesan 42

TAGLIOLINI

 italian white truffle, parmesan 95

FOURTH

WILD STRIPED BASS

chanterelle mushrooms, celery root, red flame grapes,
sauce vin jaune 46

MARY’S ORGANIC CHICKEN

butterball potatoes, chorizo, oven dried tomatoes, haricot verts, sauce basquaise 45

LIBERTY DUCK

roasted honeypatch squash, pink lady apple, vidalia onion,
cider peppercorn jus 48

WOLFE RANCH QUAIL PITHIVIER

matsutake mushrooms, sauce albufera 46

RED WINE BRAISED WAGYU BEEF CHEEK

local oyster mushrooms, baby carrots, bacon, sauce bourguignonne 47

BLACK HAWK WAGYU BEEF ZABUTON

barley, wild matsutake mushroom, radishes, shiso, tare sauce 62

FRENCH FRIES

sungold tomato aioli 12

CHEESE 14/21/35

BONDE DU POITOU

goat, france

MARCEL PETITE FORT ST. ANTOINE, COMTÉ

cow, france

NETTLE MEADOW, ‘KUNIK’

cow & goat, new york

BETHMALE DES PYRENEES

goat, france

RODOLPHE LE MEUNIER, ‘MOKABLEU’

cow, france

DESSERT

STRAWBERRY TIRAMISU

caramelized white chocolate sabayon 15

DARK CHOCOLATE MI-CUIT

pecan, banana ice cream 15

ALMOND BROWN BUTTER CAKE

berries, thyme ice cream 15

BAKED ALASKA FLAMBÉ

 rum, thai tea and ginger ice creams, passionfruit, rum 15

APPLE TART

apples, medjool dates, armagnac caramel, vanilla ice cream
comté cheese 15

TRIPLE GINGER CUSTARD TART

hazelnut, asian pear-yuzu sorbet 15

ICE CREAM

pistachio, hazelnut, vanilla, chocolate 5/ea

SORBET

melon, strawberry, asian pear  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.