Plat du Jour menu changes every Thursday Evening

                                                        3 courses - 32

                                             ENTRÉE

                                                PLAT

                                  DESSERT or FROMAGE

                     bistro wine flight paired with the menu - three wines.  add 8

Our menu is seasonal and features garden vegetables, herbs, local products and an abundance of creativity.  Our rustic Provençal-inspired cuisine allows the earth's true and natural flavors to shine.  The menu changes throughout the year and specials are offered daily.  This menu is the same for lunch and dinner.

STARTERS

house-cured salmon gravlax.  12.95

yukon gold potato gaufrettes, crème fraiche & traditional garnishes.

coriander seared diver scallop.  12.95

kohlrabi purée, Gravenstein apple, Armenian cucumber & jicama salad, summer herb olive oil.

pastis scented steamed mussels.  13.50

garlic, leeks, herbs, grilled bread. 
with matchstick frites. add 4.45

grassfed steak tartare.  13.50

traditional with raw egg, caperberries, lavender sea salt, toast.

matchstick frites.  5.00

kennebec potatoes, tarragon aioli.

SALON DE FROMAGE

cheese & fruit.  12.95

three selections, seasonal fruit & housemade fig cake.

cheese & aged sausage.  12.95

three selections & artisan salami, condiments.

Pascal Beillevaire farmstead cheeses.  12.00

artisanal cheeses selected by one of France's best fromagier.

charcuterie platter.  12.95

chef's choice of pate, rillettes or terrine.

the works.  16.00

three selections, aged meats, fruit, fig cake.

goat cheese sampler.  12.95

local & imported artisan goat cheese. 

the fromage tower.  38.00

six artisan cheese selections, cured meats and sausages, house-made charcuterie, seasonal fruit & nuts, olives, pickled vegetables, FIG FOOD condiments.

salon de fromage sampler.  18.00

six selections & baguette only. 

SOUP & SALADS

soup.  7.25

from the garden to the stockpot. 

salad of the season.  8.50

roasted cherry tomatoes, lemon cucumber, mixed herbs, garlic croutons & tomato vinaigrette.

heirloom tomato & watermelon salad.  8.25

olive oil marinated sheep’s milk feta, marjoram & yellow tomato vinaigrette.

grilled fig & arugula salad.  10.95

toasted pecans, "Laura chenel" chevre, pancetta, fig & port vinaigrette.

baby beet salad.  9.25

Cypress Grove Midnight Moon, wild arugula, radish sprouts, hazelnut vinaigrette.

PETIT PLATS & SANDWICHES

duck confit, one leg.  13.95

roasted pear tomatoes, fresh herbs, Blue de Basque cheese, sherry vinaigrette.

omelette du jour.  11.95

side salad (until 5 pm).  

quiche lorraine.  12.95

green salad, matchstick frites.

olive oil-poached albacore tuna tartine (open faced sandwich).  10.95

olive tapenade, wild arugula, grilled country bread, tomato vinaigrette & blue lake bean salad. 

salami & brie baguette.  10.95

red onion confit, sherry mustard, blue lake bean, red onion & tomato salad.

croques monsieur.  10.95

Niman Ranch jambon & “St George” cheese. 

grilled cheese sandwich.  9.95

tomato confit & matchstick frites.

top sirloin burger.  12.50

choice of brie, cheddar, cambozola, grilled onions & matchstick frites.

ENTREES

sauteed Alaskan halibut.  24.50

trumpet royal mushrooms, fried sage, Yukon potato puree, lemon-caper brown butter.

pan-seared Pacific snapper .  22.25

ragout of baby fennel, leek & fingerling potatoes, saffron cream & artichoke chips.

bouillabaisse.  22.50

halibut, scallop, mussels, manilla clams & summer vegetables, pastis-saffron fume.

grilled pork loin chop.  23.95

summer corn-polenta cake, wild arugula, calmyrna figs & honey aioli. 

roasted Sonoma County half chicken.  19.95

baby yukon gold potatoes, watercress salad, dijon vinaigrette.

chickpea panisse cake.  16.95

bloomsdale spinach, caramelized onions, feta, toasted almonds, smoked pepper puree.

grilled flat iron steak.  24.95

grass fed, 8 ounces, roasted vegetable timbale, herb-shallot butter  

updated 8.23.08