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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.
STARTERShouse-cured salmon gravlax. 12.95yukon gold potato gaufrettes, crème fraiche & traditional garnishes. coriander seared diver scallop. 12.95kohlrabi purée, Gravenstein apple, Armenian cucumber & jicama salad, summer herb olive oil. pastis scented steamed mussels. 13.50 garlic, leeks, herbs, grilled bread. grassfed steak tartare. 13.50traditional with raw egg, caperberries, lavender sea salt, toast. matchstick frites. 5.00kennebec potatoes, tarragon aioli.
SALON DE FROMAGEcheese & fruit. 12.95three selections, seasonal fruit & housemade fig cake. cheese & aged sausage. 12.95three selections & artisan salami, condiments. Pascal Beillevaire farmstead cheeses. 12.00artisanal cheeses selected by one of France's best fromagier. charcuterie platter. 12.95chef's choice of pate, rillettes or terrine. the works. 16.00three selections, aged meats, fruit, fig cake. goat cheese sampler. 12.95local & imported artisan goat cheese. the fromage tower. 38.00six artisan cheese selections, cured meats and sausages, house-made charcuterie, seasonal fruit & nuts, olives, pickled vegetables, FIG FOOD condiments. salon de fromage sampler. 18.00six selections & baguette only.
SOUP & SALADSsoup. 7.25from the garden to the stockpot. salad of the season. 8.50roasted cherry tomatoes, lemon cucumber, mixed herbs, garlic croutons & tomato vinaigrette. heirloom tomato & watermelon salad. 8.25olive oil marinated sheep’s milk feta, marjoram & yellow tomato vinaigrette. grilled fig & arugula salad. 10.95toasted pecans, "Laura chenel" chevre, pancetta, fig & port vinaigrette. baby beet salad. 9.25Cypress Grove Midnight Moon, wild arugula, radish sprouts, hazelnut vinaigrette.
PETIT PLATS & SANDWICHESduck confit, one leg. 13.95roasted pear tomatoes, fresh herbs, Blue de Basque cheese, sherry vinaigrette. omelette du jour. 11.95side salad (until 5 pm). quiche lorraine. 12.95green salad, matchstick frites. olive oil-poached albacore tuna tartine (open faced sandwich). 10.95olive tapenade, wild arugula, grilled country bread, tomato vinaigrette & blue lake bean salad. salami & brie baguette. 10.95red onion confit, sherry mustard, blue lake bean, red onion & tomato salad. croques monsieur. 10.95Niman Ranch jambon & “St George” cheese. grilled cheese sandwich. 9.95tomato confit & matchstick frites. top sirloin burger. 12.50choice of brie, cheddar, cambozola, grilled onions & matchstick frites.
ENTREESsauteed Alaskan halibut. 24.50trumpet 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. 22.50halibut, scallop, mussels, manilla clams & summer vegetables, pastis-saffron fume. grilled pork loin chop. 23.95summer corn-polenta cake, wild arugula, calmyrna figs & honey aioli. roasted Sonoma County half chicken. 19.95baby yukon gold potatoes, watercress salad, dijon vinaigrette. chickpea panisse cake. 16.95bloomsdale spinach, caramelized onions, feta, toasted almonds, smoked pepper puree. grilled flat iron steak. 24.95grass fed, 8 ounces, roasted vegetable timbale, herb-shallot butter
updated 8.23.08 |