DESSERT BITES

Ice Cream Scoop (tahitian vanilla) 3 Castelvetrano Olives 4Apple Almond Tart / ice cream 8 Marcona Almonds 4Pear Tart / ice cream 8 Deviled Eggs / mayo sriracha, pickled cucumbers, dill, chips 7Clafoutis Cherry Tart / ice cream 8 Fries / mayo sriracha 5Warm Brownie / ice cream 7 Pan Con Tomate / baguette rubbed with garlic and tomato 7Flourless Chocolate Cake / ice cream 9 Pan Con Tomate with San Daniele prosciutto 10Warm Banana Bread / ice cream 6 Roasted Mini Cantimpalitos Sausages 9Fresh Berries Crumble / ice cream 9 Salami Toasts / rosette de lyon on poilâne bread, butter, cornichons 8Fresh Fruit Salad 6 Pâté de Campagne / black pepper, cornichons, on poilâne bread 8

DESSERT WINE APÉRITIF & COCKTAILS

Sauternes, Chateau Grand-Jauga ‘11 18 Sangria 12 / 54Moscato D’Asti, Saracco, Italy ‘16 12 Lillet Blanc 12Vintage Porto, graham’s, quinta dos malvedos 17 Spicy Margarita 13Tawny Porto, graham’s, aged 10 years 16 Moscow Mule 13Madeira, blandy’s, alvada 5-year old 12 Bloody Mary 13

Mimosa 12BEER ON TAP Bellini 13

Pommery, Champagne Brut Split (187 ml) 16Delirium Tremens, Belgium, 8.5% abv 10 Pommery, Champagne Rosé Split (187 ml) 20Lagunitas I.P.A., Petaluma, 6.2% abv 8Allagash White, Maine, 7.5% abv 9 BUBBLES

Charles Lafitte, Sparkling Wine, Brut Prestige, France NV 14 / 56BEER BOTTLE Rosé Champagne, Cazanove, France NV 20 / 80

Champagne, Heidsieck Monopole Brut, France NV 18 / 72Erdinger Weisbrau, germany, bavaria, non-alcoholic 7 Veuve Cliquot, Yellow label, France, NV (375ml) 48Weihenstephaner Lager, germany, bavaria, 4.7% abv 7 Veuve Cliquot, Yellow label, France, NV 97Bavik Premium Lager, Pilsner, belgium, 5.0% abv 8 Dom Perignon, France vintage ’06 486Stiegl Radler (grapefruit), austria, 2.5% abv 7Gavroche Red Ale, france, 8.5% abv 11Celt Apple Cider, france, 4.0% abv 6Unibroue La Fin Du Monde, canada, quebec, 9.0% abv 8Mc Auslan St-Ambroise, Oatmeal Stout, canada, 5.0% abv 8Eel River Blonde, california, 5.8% abv 7Firestone Walker ‘Pale 31’ Pale Ale, california, 4.9% abv 7Ommegang Hennepin, new-york, 7.7% abv 8Maui Coconut Porter, hawaii, 6.0% abv 8Maui Mana Wheat, with pineapple, hawaii, 6.0% abv 6

BEER BOTTLE (750ML)

Alesmith I.P.A., san diego, 7.25% abv 16The Bruery Mischief, california, 8.5% abv 19Allagash Curieux, aged in jim beam cask, maine, 11.0% abv 31

*Corkage fee $30 per bottle. Cake service fee $20*20% gratuity will be added to parties of 6 or more. No split checks for more than 6 cards

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs orunpasteurized milk may increase your risk of food borne illness.

CHARCUTERIE & CHEESE

Charcuterie Plate / Rosette de Lyon, Coppa, Pâté de Campagne 16Cheese Plate / Brie (R. Meunier), 8-month aged Comté, Époisses 18Burrata and San Daniele Prosciutto / toasted baguette 18 WHITEBeef Carpaccio / arugula, parmigiano reggiano 16

Pinot Grigio, Campagnola Veneto, Italy ’16 12 / 48SALADS & BOWL Sauvignon Blanc, Los Morros, Chile ’17 13 / 52

Viognier, De Chansac, Vin de Pays d’Oc, France ‘16 14 / 56Quinoa, Roasted Beets, Avocado, Grated Carrots, cilantro 15 Chardonnay, Orogeny, Russian River Valley ‘16 15 / 60Green Lentils, Kale, Avocado, Hard Boiled Egg, Grated Carrots 15 Chardonnay, Eric Chevalier, Loire, France ‘16 13 / 52Caprese / fresh tomato, mozzarella, basil 14 Petit Chablis, Domaine Seguinot-Bordet, France ’16 15 / 60Niçoise / sicilian tuna, basil, tomatoes, hard boiled egg, olives 14 Sancerre, Patient Cottat, France ’16 17 / 68Avocado, Tomato, Comte, Mixed Lettuces 14 Picpoul-de-Pinet, Hecht & Bannier, Languedoc, France ’15 12 / 48Le Bowl / brown rice, avo, tom, arugula, comte, cilantro, sriracha 15 Semillon/ Sauvignon Blanc, Chateau Haut Rian, Bordeaux ’16 13 / 52chicken or frittata (cauliflower rice +1.50) Chateauneuf-Du-Pape, Père Caboche, France ’14 89

ahi tuna +5, smoked salmon +5, shrimp +6, grilled salmon +6prosciutto +4, chicken +4, frittata +4, ratatouille +4 ROSÉ

TARTINES (on Poilâne bread) & FLATBREADS Chateau Mourgues de Grès, Costières de Nimes ’16 (organic) 13 / 52St André Figuière, Le St-André, Provence ’16 14 / 56

Tomato Avocado Tartine / parmigiano reggiano 14 Chateau Minuty, Cuvée M, Provence ’16 16 / 64Niçoise Tartine / sicilian tuna, basil, tomato, egg, olive 13Tuna Tartare Tartine / pesto, salt & vinegar chips, parmigiano reggiano 16Salami Tartine / rosette de lyon, butter, cornichons 13 REDSmoked Salmon Tartine / crème fraîche, egg, dill, salt & vinegar chips 16alsacienne flatbread / pancetta, onion, gruyère 13 Cabernet Sauvignon, Les Traverses de Fontanès, France ‘16 16 / 64provençale flatbread / tomato, gruyère, herbs 13 Cabernet Sauvignon, Oberon, Napa Valley ’16 17 / 68mushroom flatbread / wild mushrooms, gruyère, herbs 13 Pinot Noir, Elouan, Oregon ’16 15 / 60

Pinot Noir, Pico & Vine, Russian River Valley ‘15 18 / 72VEGETABLES Zinfandel Blend, Ridge, Sonoma ’15 18 / 72

Montepulciano, Carletto, Italy ’16 12 / 48Ratatouille / provençale roasted vegetables, toasted bread 11 Tempranillo/ Garnacha, Palacios Remondo “La Vendimia”, Spain ‘15 14 / 56Roasted Brussels Sprouts, Pancetta, Vinegar 12 Supertuscan, Lornano, Helena Rosso Toscana, Italy ‘14 16 / 64Roasted Cauliflower, Vinegar & Chili 10 Langhe Nebbiolo, Il Principe, Michele Chiarlo DOC, Italy ‘15 17 / 68Grilled Asparagus, parmigiano reggiano 11 Malbec, Mi Terruño, Mendoza, Argentina ’16 13 / 52Potato Gratin Dauphinois 10 Chateauneuf-Du-Pape, Domaine Du Vieux Lazaret, France ’15 19 / 76Broccoli, Spinach and Green Curry Soup 11 Grenache, Cotes du Rhone, Trapadis, France ’16 13 / 52Soupe Au Pistou / veggies and pesto 11 Syrah, Francois Villard, Rhone, France ’15 13 / 52

Shiraz, Leeuwin Estate, Siblings, Margaret River, Australia ’14 14 / 56PLATES Grenache Blend, Le Pigeoulet Vaucluse, France ‘16 14 / 56

Bourgogne Rouge, Chapitre Suivant, Rene Bouvier, France ‘14 19 / 76Grass-Fed Beef Burger / lettuce, tomatoes, gruyère, “1000 Island” 16 St-Emilion Grand Cru, Les Cadrans de Lassègue, Bordeaux ‘13 17 / 68on brioche bun or in a bowl (fries +2, crispy pancetta +2, avocado +2) St-Joseph, Francois Villard, France ’14 80Steak-Frites / chimichurri or peppercorn sauce 26 Margaux, Chateau Les Barraillots, Bordeaux ‘13 100Grilled Whole Branzino / chimichurri 33 Chateauneuf-Du-Pape, Vieux Télégraphe La Crau, France ’13 150Grilled Salmon / brown rice, ratatouille, spicy yogurt sauce 24 Gevrey-Chambertin, Bourgogne, La Justice, France ‘11 110Grilled Prawns / garlic, herbs and spices 18 Cabernet Sauvignon, Tanner Dafoe, Santa Ynez ‘12 120Moules Frites / mussels, shallots, white wine, pastis, parsley - Fries 18 Brunello di Montalcino, Castel Giocondo, Italy '12 140Lasagna / tomato, basil, three cheeses 16Quiche Lorraine / pancetta, aged gruyère - with mixed lettuces or fries 15Quiche Zucchini / french blue cheese - with mixed lettuces or fries 14Smoked Salmon Carpaccio / potato gratin or avocado salad 18