STARTERS

Duck Fat Pommes Frites 7/9
Served with Dijonnaise. Add truffled Parmesan +5

Simple Greens Salad 10
Mixed greens, herbs, dijon vinaigrette

Butter Lettuce Salad 10
Watermelon radish, lemon herb bread crumb, parmesan, citrus vinaigrette

Chef’s Selecton Cheese Board 16
Toasted country bread, chef’s accompaniments

Onion Soup Gratinée 10
Classic preparation

Pumpkin Gougeres 9
Grated parmesan, black garlic dust, Jimmy Nardello jam

Goat Cheese & Beet Tartine 13
Toasted boule, goat cheese, radicchio salad, roasted beets, fennel, pistachio, and hot honey

Mushroom & Farro Soup 7
Fried sweet potato and fresh herbs

ENTRÉES

Chicken Paillard 25
Pommes puree, arugula, shaved Parmesan lemon pan sauce

Fish du Nuit $MKT 
Pommes Anna, parmesan sorrel foam, red sorrel garnish

Steak Frites 31
9 oz Sirloin, duck fat pomme frites, Maître d’Hôtel butter

Crab Cakes 30
Celeriac remoulade, greens

Cassoulet 29
Tarbais beans, foie gras sausage, duck leg, breadcrumbs

Stuffed Quail 24
Herbed stuffing with jowl bacon and figs, served with buckwheat risotto, tableside service mushroom forestiere sauce

Knife & Fork Burger* 18
Camembert, bordelaise, arugula, aioli

Beet Burger & Frites 16
Roasted beet and chickpea patty, Gruyere, caramelized onions, arugula, aioli

Mussels Meuniere 17
Charred fennel, tarragon, preserved orange, white wine, splash of cream

Savory Crepe 14
Smoked chicken, parmesan, root vegetables (Vegetarian option available)

Warm Quinoa Salad 11
Quinoa, seasonal vegetables, pumpkin seed vinaigrette

DESSERTS

add a scoop of vanilla gelato to any crêpe +3

Nutella Crêpe 8

Harrison’s Crêpe 12
Berries, chocolate, crème anglaise

Fresh Berry Crêpe 12
Fresh berries, vanilla sugar, crème anglaise

Caramelized Apple Crêpe 10
Whipped honey ricotta and hazelnut streusel

Pots de Creme 8
Butterscotch, maldon, whipped cream

Nutella Brownie Sundae 9
Warm caramel sauce, whipped cream, pistachio crumb