The menu · changes every 3 weeks
Prices in USD. Vegetarian items on request — just ask, we can almost always make it work.
Small plates, shared or not.
Heirloom tomato
aged chèvre, basil oil, fleur de sel
16
Sea bream crudo
citron confit, fennel frond, olive
21
Roasted beets
whipped ricotta, hazelnut, thyme honey
15
Country pâté
pickled shallot, cornichon, grilled sourdough
18
Burrata
peach, torn basil, aged balsamic
19
Marinated olives + almonds
orange zest, rosemary
10
Made in-house. Early and late.
Saffron tagliatelle
chanterelle, brown butter, parmesan
26
Cacio e pepe
hand-cut spaghetti, black pepper, pecorino
22
Wild mushroom agnolotti
brown butter, sage, hazelnut
28
Lobster ravioli
tomato, tarragon, lemon
36
Hearth-driven, Provençal roots.
Lamb shoulder, seven-hour
stone-fruit mostarda, garlic jus
42
Roast branzino
preserved lemon, herbs, sea salt
38
Bistecca · 16 oz ribeye
rosemary, garlic confit, frites
58
Duck magret
turnip, charred cherry, duck jus
44
Vegetable plate
whatever is best that morning
28
Mussels à la marinière
white wine, shallot, butter, frites
32
One of each is encouraged.
Lavender honey crémeux
shortbread, orange supreme
12
Flourless chocolate
olive oil, sea salt, crème fraîche
13
Seasonal fruit tart
almond cream, pâte sucrée
12
Selection of cheese
three, with accompaniments
18
Glass / bottle
Rosé de Provence · 2024
Bandol, France
14 / 54
Sancerre · 2023
Loire, France
18 / 72
Chianti Classico · 2021
Tuscany, Italy
16 / 64
Côtes du Rhône · 2022
Rhône Valley, France
14 / 54
Burgundy blanc · 2022
Meursault, France
22 / 88
Natural orange · 2023
Friuli, Italy
17 / 68