DINNER MENU




summer salad

tomato, watermelon, goat cheese, tarragon balsamic

9

beets & berries

citrus, dark balsamic

9

grains

bleu d’auvergne, herb vinaigrette, granola

9

gougeres

salmon mousse, choux pastry, orange, chili

5

corn on the cob

smoke, truffle butter, brown sugar

6

rillette

duck, thyme, nutmeg

7

serrano

brioche crostini, olive oil

7

pulpo

octopus, apple, allium, paprika oil

8

gravlax

beet, mango, horseradish

8

ceviche

corvina, cucumber, lime, blueberry

9

pork belly

turmeric, summer squash

10

escargot

mushroom confit, garlic bleu butter

12

mussels

verjus, fennel, tomato, cream

14

foie gras a la paul

banana bread, tart cherry

15

pork chop

smoked, pickled pear, sweet potato

19

corvina

leeks, romesco, kalettes

20

salmon

stone fruit, turnip, peychaud

20

duck breast

orange, lentils, chive

22

rabbit

freekeh, peas, truffle mustard

23

steak frites

onglet, mushroom glace

24