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.