Tonight's menu

The card.

Changes with the market. Last updated this morning, by hand, by Étienne.

To begin

Pour Commencer

Burrata, summer stone fruit, basil oil
Vegetarian
Hand-pulled Apulian burrata over heirloom peaches and tomatoes, finished with house basil oil.
$18
Beef tartare, smoked egg yolk
Hand-cut grass-fed tenderloin, cured shallot, capers, crisp sourdough.
$22
Chilled cucumber & yogurt soup
VegetarianGluten-free
Persian cucumber, sheep's milk yogurt, dill, ice-cold and bright.
$14
Sourdough, cultured butter
Vegetarian
Pulled from the oven at four. Salted Brittany butter.
$8

Mains

Confit duck leg, pommes sarladaises
Slow-cooked over four days. Crisped to order. Potatoes in duck fat, garlic, parsley.
$38
Whole roasted sea bass, fennel, citrus
Gluten-free
Wild-caught, oven-roasted with shaved fennel, Castelvetrano olives, blood orange.
$44
Slow-roasted lamb shoulder, harissa
Eighteen hours, falling off the bone. House harissa, lemon yogurt, flatbread.
$42
Wild mushroom risotto, aged parmesan
Vegetarian
Carnaroli rice, three mushrooms, finished with brown butter and reggiano.
$32
Dry-aged ribeye, café de paris butter
10oz, 35 days aged. Hand-cut frites, watercress, herb compound butter.
$56

Desserts

Tarte tatin, crème fraîche
Vegetarian
Caramelized apple tart, salted caramel, cold crème fraîche.
$14
Dark chocolate pot de crème
VegetarianGluten-free
70% Valrhona, fleur de sel, shortbread.
$13
Cheese board, seasonal accompaniments
Vegetarian
Three cheeses, honeycomb, walnut bread, quince paste.
$22

Most of the menu is available for pickup. Order online, ready in 20 minutes.