Aquitaine (Boston)

Oiled cured tuna, confit tomatoes, marble potatoes, haricot verts, white anchovies, olive vinaigrette.

Artisan lettuce, confit tomatoes, avocado, egg, winter pickles, Roquefort, bacon, fine herb vinaigrette.

One-faced French ham, gruyere, gratinated bechamel with petite salade.

One-faced french ham, gruyere, gratinated bechamel with sunny side egg.

Farm egg, confit cherry tomatoes, shiitake mushroom confit, dishes.

Dry-aged burger, caramelized onions, truffle aioli, onion roll, hand-cut pomme Frites & cornichons.

Buttered‎ potatoes roll, petite gruyere omelette, duck hash brown & maple hot sauce.

Provencal ham, onions, peppers, and sharp cheddar.

Foraged mushrooms, reblochon, thyme.

Poached eggs, grilled ham, hollandaise.

Horseradish-beet cured salmon, whipped avocado, hollandaise.

Asparagus, porcini creme, wild mushrooms, hollandaise.

Shaved asparagus, linguica & lyonnaise potatoes.

Ma po style pork, rise & egg scrambled, petite salade.

Confit duck hash, sunny up farm eggs, sriracha.

Braised & raw baby root vegetables, fall fruit preserve, avocado, lemon poppy dressing.

Confit duck, butternut squash, vadouvan bread crumbs, sunny up farm egg.

Poached eggs, black olives, Arbol chiles, artichoke hearts, feta, mint, cilantro.

Chantilly cream, blackberries and maple syrup. Omelettes served with lyonnaise potatoes & iggy's seven-grain toast.

Omelettes served with lyonnaise potatoes & iggy's seven-grain toast. Hazelnut chantilly, strawberries & whipped butter.

Omelettes served with lyonnaise potatoes & iggy's seven-grain toast. Poached blueberries, lemon curd, maple syrup.

Caramelized‎ onion, amontillado sherry, melting gruyère.

Cultivated mussels, Sancerre, shallots, crème fraîche, fresh bay & thyme.

Cheddar cream of wheat, apple butter & mint.

Crispy fried chicken, johnny cakes & garlic chilli honey.

Comes with truffle mayo.

Caramelized onions, thyme.

Fresh lobster, black trumpet mushrooms and creme fraiche.

Fall jardiniere vegetables, hibiscus-grain mustard, house cracker.

Chamomile-goat milk yogurt, charred seckel pear, truffled honey.

Warm ripened chévre, hand picked greens. Fines herbs, hazelnuts, vinaigrette.

Cultivated mussels, Sancerre, shallots, crème fraîche, thyme.

The daily trio, honeycomb, roasted chestnuts, pickled concord grapes, green chartreuse jam.

Curly fries, tart apple, toasted walnuts, and aged Roquefort.

Garlic-parsley butter, sauce bordelaise, toasted levain.

Caramelized onions, amontillado sherry, melting gruyere.

Gochujang butter, garlic breadcrumbs, pickled chive blossom.

Crispy tuile, cucumber, shallot, chive, green Kyosho persillade.

Carrot-argan puree, tea braised baby carrots, carrot top vinaigrette, caramelized wild rice, marigold.

Oyster mushroom bourguignon, crisped potato confit, mugolio braised raisins, and grapes, rosemary.

Pepper spiced oat milk, ghee, poached Braeburn apple, savory oat streusel, pistachio pistou.

Eggplant au vin jaune, duxelles stuffed leek, sage jus.

Koji fremented cranberries, tarbais beans, avocado mousse, anise oil, lemon nage.

Idiazabal cheese, pickled butternut squash, golden raisins, toasted pine nuts, Urfa pepper, sage.

Ginger-braised‎ spinach, haricot coc, sauce bigarade.

Pommes Robuchon, braised leeks, snap peas and beurre blanc.

Barrell cut, cognac creme, gratin dauphinoise, charred scallions.

Crozets de savoie, truffle butter, saffron sauce.

Perigord black truffle vinaigrette, hand-cut fries, pan sauce and watercress.

Thyme,‎ butter, sherry vinegar.

Fines‎ herbs & truffle aioli.

Crispy garlic.

Served with bacon lardons.

Toasted almonds, huile d’amande.

It comes with melting gruyere, parmesan and cream.

Poulet basquaise, organic chicken thighs braised in red piperade, espelette fried farm egg, basmati rice.

Roast swordfish au Poivre, pink peppercorn, Okinawa sweet potato puree, baby turnip, green onion, lobster nage.

Cassoulet - french tarballs beans, duck confit, saucisson a l'ail, pork belly, toasted vadouvan breadcrumbs.

Bouillabaisse - king prawns, Wellfleet clams, mussels, cod, calamari, saffron broth, levain, espelette rouille.

Venison osso buco - bruleed rutabaga, dark beer, cassis, red currant-quinoa.

Crispy‎ halibut - blackened cabbage, grapefruit, brussels sprout leaves, beurre noir.

Stroganoff a la lapin - braised rabbit in mustard creme, egg pappardelle, white mushrooms, purple yam, crispy parsnip, chili oil, breadcrumbs.

Toasted choux puffs, vanilla ice cream, valrhona chocolate sauce, pistachio croquant.

Passion fruit-maple creme fraiche, salted caramel, crispy maple.

Creme chantilly, marbled chocolate, lemon thyme madeleines.

Vanilla bean ice cream, banana coulis, salted caramel sauce.

Macerated strawberries, shiso.

Assorted tastes.

The daily trio, truffled honey, macadamia butter, pickled rhubarb, and lavender relish.

Whipped creme fraiche and toasted sunflower seeds.

Soft poached farm egg and sumac-poppy crema.

Baby lettuce, ortiz tuna, potato, asparagus, hard-boiled egg, nicoise olives, marinated tomatoes, and dijon vinaigrette. Served until tuna is gone.

Warm ripened chevre, handpicked greens, fines herbes, hazelnut, and vinaigrette.

Curly frisee, tart apple, toasted walnuts, and aged roquefort.

Caramelized onions, amontillado sherry, and melting gruyere.

Green kosho-avocado persillade, rice tuile, and sel verte.

Asparagus, favas, spring peas, pearl onions, argan oil, lemon, and parmesan.

Oxtail and lobster ragout, parmesan polenta, and creme fraiche.

Red wine braised chicken, lardons, mushroom, petit onions and carrots, and whipped potato.

Kohlrabi, celery root, wild rice, dill, and marinated roe.

Salade of frisee, crispy potatoes, caramelized onion, soft poached egg, and dijon vinaigrette.

Pommes robuchon, leek soubise, snap pea and radish salad, and beurre blanc.

Barrel cut, cognac creme, gratin dauphinois, and charred scallion.

Hand-cut fries, shallot and water cress salade, pan sauce, and perigord black truffle vinaigrette.

Caramelized onion, sharp cheddar, and truffle aioli on a toasted onion bun served with hand-cut frites.

Sweet almond oil.

Thyme, butter, and sherry vinegar.

Truffle aioli and sea salt.

Gruyere and parmesan.

Roasted garlic and chives.

With macerated strawberries.

Truffle vinaigrette, natural jus, watercress shallot salade.

Braised Garlic Sausage, Tome d' Auvergne, Grain Musterd, Perigord Truffle Gravy

Buttermilk, Fenel and Orange Salade, Sauce Verte

Creamed Mushroom Soup with Labneh, Pickled Enoki, Garlic Chips

Curly frisee, toasted walnuts, tart apple, aged Roquefort.

Cultivated mussels, sancerre, shallots, creme fraiche fresh bay, thyme, frites.

Garlic-parsley butter, sauce bordelaise, and toasted levain.

Chamomile-Goat Milk Yogurt, Pistachio Croquant, Truffled Honey

Daily trio, truffled honey, macadamia butter, pickled rhubarb, and lavender relish.

Lucy Rose Apple and Celery Slaw, Cherry Verjus, Petite Watercress, Grain

Crispy tuile, cucumber, shallot, chive, green kosho persillade.

Caramelized onions, amontillado sherry, Gruyère gratinee.

Served with truffle aioli and fines herbs.

Koji Fermented Cranberries, Tarbais Beans, Avocado Mousse, Anise Oil, Lemon Nage

Boucheron, asparagus, fines herbs.

Pan Roasted Hanger Steak, Artisan Lettuce, Radishes, Confit Tomatoes, Grated Parmesan, Dijon Dressing

Oil cured tuna, confit tomatoes, fingerling potatoes, haricot verts, white anchovies, olive vinaigrette.

Artisan lettuce, confit tomatoes, avocado, egg, summer pickles, Roquefort, bacon, fine herb vinaigrette.

French ham, Gruyère, bechamel, petite salade.

Farm egg, French ham, Gruyère, bechamel, petite salad.

House pickles, mustard seed, apple butter, watercress.

Idiazabal Cheese, Pickled Butternut Squash, Golden Raisins, Toasted Pine Nuts, Urfa Pepper, Sage

Eggplant “Au Vin Jaune”, Duxelles Stuffed Leek, Sage Jus

Truffle vinaigrette, natural jus, watercress shallot salade.

Dry-aged burger, sharp Cheddar, caramelized onions, truffle aioli, onions roll, hand cut pommes frites.

Toasted choux puffs, vanilla ice cream, valrhona chocolate sauce, pistachio croquant.

Passion fruit-maple creme fraiche, salted caramel, crispy maple.

Creme chantilly, marbled chocolate, lemon thyme madeleines.

Vanilla bean ice cream, banana coulis, salted caramel sauce.

Assorted tastes.

Daily trio, truffled honey, macadamia butter, pickled rhubarb, and lavender relish.