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