amuse bouche: parmesan & english pea egg; bone marrow tartine, fleur de sel, parsley, jus de veau. wine pairing: nickel & nickel chardonnay, truchard vineyard, napa valley 2013
langoustine; bouillon d'une poule au vin jaune du jura served table side, quelques champignon du moment. wine pairing: ponzi pinot noir, willamette valley, oregon 2013
alderwood cold smoked scottish salmon; artisan caviar, crème d'oseille & meyer lemon, black garlic emulsion. wine pairing: barbaresco beni di batasiolo, italy, 2010
canard - duck breast; foie gras & italian chestnut agnolotti, roasted jerusalem artichoke, black truffle jus. wine pairing: château greysac, haut medoc, 2010
dessert: financier "poire"; salted caramel, bartlett compote, spices & pecans brittle gelato, blood orange gelée. wine pairing: inniskillin ice wine, vidal, canada 2012
la quercia prosciutto americano, iowa; mangalitsa prosciutto johnston county, smithfield, north carolina; broadbent hickori smoked ham kuttawa, kentucky
pickled mango confiture, netarts bay oregon jacobsen pinot noir sea salt, baguette
pineapple, blis maple syrup, crispy leaves of choux de bruxelles, coffee brittle
brussel's sprout leaves, parsley, pedro jimenez vinegar
pickled onion, cornichon, dijon, baguette
sauce bordelaise balsamic, pickled red onion, toast
la quercia prosciutto, calabrian style nduja, saucisson sec palacio chorizo, coppa cornichon mustard cream baguette
two mignonettes
poached oysters in french vermouth noilly prat, seaweed, shallot, chives
kosho & olive oil, cilantro, heart of palm, valencia orange
coriander, lemon, haricot beurre beignet, lemon aioli
smoked bone marrow, shishito pepper
pinot blanc sea salt, california olive oil, grapefruit zest; lemon sea salt, anejo tequila, lime vinaigrette; white truffle sea salt; red verjus vinaigrette; a palate cleanser of mango and padron pepper sorbet
fuji apple, celery root, green celery, buratta cheese, truffle & mustard vinaigrette
julienne little gem, a touch of kale, french feta, cucumber, celery, mint tomato avocado, pumpkin seed, raw beets, citrus-honey vinaigrette
quinoa, white corn, kale, cilantro, tomatoes, pinenuts, yuzu-moutarde dressing
basil & goat's milk panna cotta, d.o.p balsamic, brioche, walnut vinaigrette
dill & coriander, waffle sandwich of devon cream, cucumber
changing weekly
quattro portoni (bergamo, italy) rich, buttery,pasteurized buffalo milk from the gritti brothers. soft-ripened stracchino style that is supple with mild, sweet flavors
by von trapp farmstead cheese (waitsfield, vermont) - raw cow's milk cheese
french double-cream, cow's milk. fromagerie guilloteau. similar to brie production, appearance and flavour. cow's milk undergoes a process called ultrafilration. concentrating all other components
french cheese from the plateau of langres in the region champagne-ardenne, it has benefited from an appelation d'origine controle since 1991. cow's milk, 5 week of aging
reblochon a.o.c 1958 is a semi-soft, cow's milk, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des aravis, in the thônes region of haute-savoie in france
made by les fromageries papillon (roquefort-sur-soulzon, france) - semi-soft to soft cheese made with sheep's milk. one of the great cheeses of the world from one of the best makers! ($2 supplement)
pascal jacquin (touraine, france) - semi-firm to runny goat's milk cheese. the rind is covered by a blue-gray mold and under that is powdered charcoal. the pâte is a true goat's milk cheese
jasper hills (greensboro, vt) - soft cheese in style of vacherin mont d'or, pasteurized cow's milk
by four fat fowl (stephentown, ny) - a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. a smooth, silky interior made from all natural jersey cow's milk and fresh jersey cream
by cabot cheese, aged by jasper hill farms (montpelier, vt) firm cheese made from pasteurized cow's milk. using traditional british methods of wrapping and aging the cheese in bandages
landaff creamery in collaboration with with jasper hill cellar (landaff, nh)
by baetje farms (missouri-usa)-bloomy rind sheep and goat milk cheese in a crottin format
(etivaz, switzerland) - created in the 1930's when a group of cheesemakers pulled out of the government's gruyere program to make their own cheese. principles of making alpine gruyere
rodolphe le meunier selection (auvergne france) - firm blue cheese made with cow's milk. rodolphe's traditional fourme d' ambert and ages with sweet vouvray wine creating a sensational, unique blue cheese
affineur rodolphe le meunier (tours, france) - triple cream is ripened to perfection by le meunier. one of the best soft-ripened cheese in france. pasteurized cow's milk cheese, rich buttery
sea salt crushed kohlrabi, cured oro blanco & pomelo grapefruit
fries, mussels marinière
lemon & fresh baby navy beans, arugula & frisée
chorizo emulsion, celery, potatoes, chorizo, lemon, huile d'olive
aged vinegar, d.o.p balsamic, crispy prosciutto, garlic shallot
braised with calabrian nduja, reserve california olive oil
truffle scented-mushroom risotto
baked en papillote, medjool date sauce verte, olives, smoked paprika, cilantro
twice fried: once at 140 once more at 180 degrees celsius
wood burning roasted "forgotten root vegetables" panais, rutabaga topinambour, carrotte planete, petit navet, celery rave, pommes de terre, radis blanc lemon, capers, sauce vin jaune du jura
crispy, fresh & grilled baby kale, salad of capers, raisin, oregano oven dried blue berries, spicy garlic croutons, broadbent hickory ham, beurre monté au beurre noisette
bouillon soja blanc du japon parfumée au gingembre des condiments, lemon zest, green onion
pressed sweetbread, coco-nibs & banuyls jus coffee roasted field carrots, iceberg lettuce
crushed pears & crow pass farm winter tahitian squash, truffle salt, huckleberry-cassis au vin rouge
foie gras & italian chestnut agnolotti, roasted jerusalem artichoke, black truffle jus
angus filet 4oz, a farm egg, pommes frites, mustard cream, all condiments, baguette
crimini mushrooms, le bouillon du poulet & creme fraiche 2005 tissot en spois vin jaune, fingerling potatoes
armagnac, une raclette of potatoes, oregon chanterelles, asparagus
chermoula, merguez, mint emulsion, dates, harissa cumin emulsion, apricots couscous, cilantro
pommes frites, upland cress salad, moutarde, black pepper jus
pistachio nougatine gelato, chocolate ganache & chantilly cream
crème d'amande, tahitian vanilla gelato fleur de sel caramel
butterscotch pot de crème please allow a little time
salted caramel, bartlett compote spices & pecans brittle gelato blood orange gelée
coco-mango gelato
lard bandage cheddar, vermont cow
label noir, sheep's milk aveyron ($2 supplement)
barolo, chinato, batasiolo, vinoaromatizzato
wild flower honey, lavender vodka, champagne
pear liquor, pear vodka, pavan muscat, champagne
lychee, elderflower liqueur, champagne
bodacious goat
la tur cow, sheep, goat
gratepaille cow, chabichou goat, époisses cow, roquefort bleu sheep, bleu d'auvergne cow
beemster 26 months reserve cow
bay blue-gold sofi award cow
cabot clothhound peacham, vt lard & cheese cloth aged cheddar cow
coriander, lemon, olive oil, haricot beurre beignet, cured lemon aioli
yuzu and nigori sake gelée, soy emulsion petite salade d'algues a l'huile de sesame
changing weekly
on the half shell, two mignonettes
home cured with dill & coriander, petit waffle sandwich of devon cream cucumber
chorizo emulsion, celery, potatoes shaved chorizo, jus de citron, huile d'olive
homemade gravlax, brown butter blinis lemon crème fraiche
wild arugula, shallots, garlic, tomato & tarragon emulsion mozzarella, agridulce vinaigrette
soupe au pistou, flageolet beans, basil pine nut pesto
ham hocks, pork tenderloin, pork belly, saucisse fumé sauerkraut, german butterball potato, moutarde de dijon & de meaux
roasted piperade, lemon, capers, sauce verte
raspberry mousseline, white chocolate feuilletine, berry coulis, rose chantilly
terrine de lapin maison, aged vinegar, pickled red onion baguette
fried petit choux, truffle salt, olive oil, balsamic
la quercia prosciutto americano, calabrian style nduja saucisson sec, palacio chorizo, la quercia coppa, cornichon, mustard cream, baguette
pineapple, blis maple syrup, crispy leaves of choux de bruxelles, coffee brittle
sauce bordelaise, balsamic pickled red onion, toast
twice fried: once at 140 & one more time at 180 degrees
little gem, a touch of kale, french feta, cucumber, celery, mint, tomato, avocado caramelized pumpkin seed, raw golden beets, citrus-honey vinaigrette
red wine vinaigrette, cucumber, avocado
basil & fresh goat's milk panna cotta, d.o.p balsamic, brioche allumettes walnut vinaigrette, micro citrus, goat cheese
quinoa, white corn, kale, cilantro, tomatoes, pine nuts, yuzu-moutarde dressing
fuji apple, celery root, green celery, buratta cheese black truffle tapenade & mustard vinaigrette, shallots
boston & green, tapenade, roasted pepper, basil emulsion, egg, vinaigrette, chives
iceberg lettuce, heart of palm, tomato-taragon vinaigrette, fresh herbs & tomato tartare, crispy shallots
all boneless, chorizo-potatoes- sunny side up farm egg, basil emulsion
beurre noisette, truffle fourchette, lemon zest
la quercia prosciutto americano, iowa; mangalitsa prosciutto johnston county, smithfield, north carolina; broadbent hickori smoked ham kuttawa, kentucky
mussels, pommes frites
bouillon soja blanc du japon parfumée au gingembre des condiments lemon zest, green onion
black garlic emulsion, olive oil, cilantro, mint, parsley & oregano, charred leek, meyer lemon, potatoes
lemon confit, lemon zest & lemon oil braised fresh baby navy beans, arugula & frisée
lime mayo, vietnamese mousseline, charred padron pepper, daikon radish pickled carrot, maui onions fresh thai basil, cilantro, mint. all sandwiches served with cucumber and yuzu salade
truffle pomme fourchette, julienne iceberg & tarragon salad, béarnaise emulsion
béarnaise mousseline, armagnac jus, pommes frites, watercress
angus filet 4 oz, fresh egg sunny side up, pommes frites, mustard cream, baguette
coriander, pickled persian cucumber, cilantro, soy emulsion, poke vinaigrette, avocado
pommes frites, upland cress salad, moutarde, béarnaise, armagnac jus
french dry morel le bouillon du poulet & crème fraiche, 2003 rolet père & fils vin jaune, micro fingerling potatoes
armagnac, une raclette of potatoes, oregon chanterelles, asparagus
Elderflower, Ginger Cognac Liqueur, Rye Whiskey, Confit Kumquat
jalapeno pineapple infused tequila, honey, lemon juice
Vodka, Elderflower Liqueur, Noilly Prat, lemon, lychee juice
Vodka, lemon juice, fresh basil, pomegranate juice
Absinthe wash, Vodka, Chartreuse, lemon, vanilla, celery bitter
Elderflower Liqueur, sparkling wine, basil, fresh lemon, mango purée
Bourbon, Cognac, Sweet Vermouth, Aromatic Bitters
Where & what : This wine comes from Cote De Gascogne France Famous for Armagnac production, blend of Ugny Blanc, Colombarde, Sauvignon Blanc & Gros Manseng. Tasting Notes : The wine is refreshing, very aromatic, light with citrus fruit White field flowers in the bouquet, perfectly balanced. Suggested Food Pairing: Crudo fish, oysters, simple sipping light wine Monterey calamari
Where & what : This beautiful Pinot Blanc comes from the hills of the Vosges Mountains in Alsace France. Tasting Notes: Full body, round with notes of candied apricot, peaches Ripe red apples, white & yellow flowers, shows ripe fruit on the palate Silky smooth. Suggested Food Pairing: Pork belly, Shellfish, raw fish, fruit pies & beignets
Where & what : From the warm region of Puglia of Southern Italy Presents 100% Negro Amaro, native to only Puglia wine region. Tasting Notes: Medium body, showing Bing sherry, bramble berry, fresh herbs Touch of smoke, soft on the palate. Suggested Food Pairing: Perfect for charcuterie, steak tartare, coq au vin Soft Cheese or just a great sipping wine or what Italians refers to as "Vino Di Meditazione"
Where & what : Typical Mediterranean blend of Syrah, Grenache, Mourvedre & old vine Carignan. Tasting Notes: Dark ruby, full body, warm aromas of black berries, plums, cassis Herbes de provence, sage, thyme. Suggested Food Pairing: short ribs , lamb rib eye, steak au poivre, hard cheese
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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