Fleur De Sel - Post Falls, ID

Crispy fried in our GF tempura batter –Bell peppers, fennel and celery Tossed in a lime, ginger dressing

Tempura deep fried 8 snails, asparagus, shishito peppers and onion petals Over a creamy arugula pesto

From Loomis WA, RR ranch shoulder tender beef house made ground - Seasonned as a classic tartare with cornichons, onions, capers, parsley, mayonnaise - RAW

country style pork paté - mushroom confit - toasted tartines

"la belle farm" foie gras - fds spiced rhubarb jam - sesame savory tuiles - black truffles

Romesco purée – local micro greens – Aged white cheddar cheese shavings from brush creek creamery, deary idaho

Caesar dressing* - crisp parmesan - red onions Side salad (also available with balsamic dressing)

Mixed greens – feta cheese - tomato - olives - celery - balsamic vinaigrette

Hot house tomatoes - basil oil - balsamic glaze - mixed greens with avocado

Deep fried goat cheese – Napa cabbage, mixed greens, shaved fennel salad – pepitas Whole grain mustard and honey vinaigrette

With pickled beets. Palouse caviar lentils and local greens – my mom’s vinaigrette Idaho trout house cured and smoked and Boursin

Cream and parmesan recreate an American classic – rigatoni pasta

Baked with mozzarella and tomatoes Roasted zucchini, eggplant, onions with herbes de Provence– House BBQ creamy sauce

FDS spiced grilled (6) large wild shrimps – Fleur de Sel mustard dipping sauce Fried panisse bites – Sesame edamame – Warning ! heads and shell, use your fingers

Semi boneless quail stuffed with a house pork sausage. Sweet and sour zucchini chutney with couscous

Braised Heluka pork cheeks – ravigote vinaigrette Creamy risotto with roasted summer corn and local greens

Braised then baked in puff pastry boneless lamb shanks with spinach and green olive tapenade Classic ratatouille vegetables – side of arugula aioli

USDA choice shoulder tender beef RR ranch Loomis, WA. Cooked sous vide medium rare to medium, house smoked then grilled Topped with house Boursin cheese With a sweet BBQ sauce - Bistro fries with persillade

Beef sweetbread – porcini mushrooms – Asparagus and onions Fingerling potatoes - Brandy cream sauce

Duck confit – grilled duck sausage - fennel, bell peppers, sun dried tomatoes, potatoes fricassée Balsamic vinegar and green peppercorns demi glace

Airline chicken breast grilled (non GMO, free range) – mushroom duxelle ravioli Italian black truffles cream sauce