Soupe a l ’Oignon with Amontillado Sherry and Melted, Aged Gruyere
Steak Tartare with mustard aioli, pickled onion and capers
Salade du Marche with Watermelon Radish, Toasted Hazelnuts
& Sherry Vinaigrette with Warm Crottin de Chèvre $3 sup
ENTRÉE
Tagliatelle with Peas, Squash & Pistou
Crispy Salmon with Pickled Fennel, Watermelon & Cucumber Mint Broth
Steak Frites with Périgord Black Truffle Vinaigrette, Watercress Shallot Salade, and Natural Jus
Dessert
Bittersweet Chocolate Mousse with with Créme Chantilly
Vanilla Bean Crème Brulée