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

pastis scented steamed mussels.  13.50

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

shellfish sausage. 11.95

lobster, bay scallops & prawns, leek & celery choucroute,
whole grain mustard-olive oil fumé.
0

fried local farm egg. 10.95

crispy pancetta, toasted ciabatta, espelette pepper & piperade sauce.

grass-fed 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 of cheese, seasonal fruit,
house-made fig cake & baguette.

cheese & aged sausage.  12.95

three selections of cheese, artisan salami, cured meats,
condiments & baguette.

Pascal beillevaire farmstead cheeses.  12.00

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

charcuterie platter.  12.95

chef's choice of pâté, rillettes or terrine.

the works.  16.00

three selections of cheese, cured meats, seasonal fruit,
house-made fig cake & baguette.

goat cheese sampler.  12.95

three selections of local & imported artisan goat cheese,
seasonal fruit & baguette.

fromage tower.  38.00

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

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

radish & carrot julienne, spring onions, garlic croutons
& carrot vinaigrette.

fig & arugula salad. 10.95

toasted pecans, "Laura Chenel" chèvre, pancetta, fig & port vinaigrette.

heirloom radish salad. 8.25

local mâche, sea salt, spring onion vinaigrette.

beet & feta salad.  9.25

olive oil & herb marinated feta, pickled vegetables,
upland cress & yellow beet vinaigrette.

PETITs PLATS & SANDWICHES

duck confit, one leg.  13.95

garlic & parsley roasted French fingerling potatoes, frisée salad

omelette du jour.  11.95

side salad (until 5 pm).  

quiche lorraine.  12.95

green salad, matchstick frites.

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

grilled country bread, wild arugula, hard boiled egg, shaved radish,
olive vinaigrette, pickled vegetables.

salami & brie baguette.  10.95

red onion confit, sherry mustard, pickled vegetables.

croques monsieur.  10.95

Niman Ranch jambon & St. George cheese. 

grilled cheese sandwich.  9.95

tomato confit & matchstick frites.

top sirloin burger, matchstick frites.  12.50

grilled onions, choice of brie, cheddar or cambozola.

with applewood smoked bacon. add 2.00

ENTRÉES

sautéed Pacific rock cod.  19.75

fennel purée, baby summer squash, niçoise olives, garlic confit & sundried tomato vinaigrette.

bouillabaisse.  19.95

bay scallops, savory clams, halibut, julienne vegetables & saffron fumé.

sauteed Alaskan halibut.  22.95

yukon potato purée, leek confit & crawfish-brandy reduction.

roasted Sonoma County half chicken.  19.95

baby yukon gold potatoes, watercress salad, dijon vinaigrette.

grilled rabbit roulade.  20.95

carrott purée, blue lake beans, baby carrots, roasted shallots & thyme jus.

chickpea panisse cake.  16.95

baby spinach, toasted pine nuts, golden raisins, roasted shallots
& honey-pine nut emulsion.

grilled butcher's steak.  21.95

8 ounces, spring vegetable ragout, lemon-caper herb oil.

updated 6.29.09