Bistro Plats du Jour - feb 9 - feb 16

menu changes every thursday evening

3 courses - 38.

ENTREE

roasted beet salad endives, goat cheese, pistachio vinaigrette Gerard Bertrand, 2015 Picpoul

PLAT

braised lamb stew crispy polenta, pickled red onions,

oven-dried tomato, spinach, feta Stolpman, 2014 Syrah

DESSERT or FROMAGE

walnut cake

roasted pineapple, rum sabayon

or

chef's choice cheese selections

fig jam, spiced nuts & fig cake

Domaine de Durban, 2014 Muscat de Beaumes de Venise

bistro wine flight paired with the menu

three wines. add 12.

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