Poached shrimp served chilled with house cocktail sauce and lemon.

Six oysters on the half-shell, smoked bay scallops, mussels, poached shrimp served with cocktail, mignonette, and mustard sauces.

Nine each oyster on the half-shell, smoked bay scallops, mussels, poached shrimp served with cocktail, mignonette, and mustard sauces.

A dozen oysters on the half-shell, smoked bay scallops, mussels, poached shrimp served with cocktail, mignonette, and mustard sauces.

Two dozen oysters on the half-shell, smoked bay scallops, mussels, poached shrimp served with cocktail, mignonette, and mustard sauces.

Peppadew peppers, rouille, and cocktail sauce.

Minced beef tenderloin, egg yolk, shallot, pickled mustard seed, beet-pickled egg, chives, and grilled epi baguette.

Herbed goat cheese, pesto, and crostini.

With garlic-parsley butter and lemon.

Baked with bacon, spinach, onion, fennel, lemon, bread crumbs, and parmesan.

Served with truffle oil, parmesan, and harissa aioli.

Served with béarnaise, harissa aioli, and curry ketchup.

7 oz filet, spinach, feta cheese, dates, walnuts, cucumber, red onion, and sumac-yogurt dressing.

6 oz Iowa premium certified Angus steak, house greens, haricots verts, crispy potatoes, tomato, bacon, radish, and Roquefort vinaigrette.

Marinated chicken breast, house greens, feta, avocado, tomato, sweet corn, boiled egg, and green goddess dressing.

Served with bearnaise sauce.

Whipped potatoes.

Layered scalloped potatoes.

Belgian beer, garlic, shallot, bay leaf, butter, lemon, and parsley. Features Hollander, de Koning mussels steamed in a cast-iron crock and served with hand-cut french fries.

Cream, bacon, leeks, garlic, and bleu cheese. Features Hollander, de Koning mussels steamed in a cast-iron crock and served with hand-cut french fries.

White wine, cream, garlic, shallots, curry powder, mint, butter, and preserved lemon. Features Hollander, de Koning mussels steamed in a cast-iron crock and served with hand-cut French fries.

Pan-seared 7 oz filet, creamed leeks, roasted fingerlings, asparagus, and béarnaise sauce.

Asparagus, red onion, sweet corn, lobster pomme purée, and beurre blanc.

French fisherman’s stew of snow crab, scallop, mussels, shrimp, seasonal white fish, provencal vegetables, saffron-scented seafood broth, crostini with rouille, and grated gruyère.

Roasted garlic, thyme crepe, spiced butternut squash filling, frisee salad with pecans, apples, and gorgonzola.

Bone-in Niman ranch chop, roasted squash spaetzle, collard greens, carrots agrodolce, and sauce Robert.

Duck leg confit, celery root soubise, roasted chestnut mushrooms, bordelaise, and pea shoot salad.

Pan-seared pounded chicken breast with arugula, tomato, red onion, shaved parmesan, and classic vinaigrette.

Pan-seared chicken breasts, lardons, bee grateful gardens' mushrooms, cipollini onions, fresh thyme, burgundy demi-glace, and fingerling potatoes.

Oven-roasted Amish chicken, merguez, curried cauliflower cream, crispy cauliflower, sweet potato, and pumpkin seed dukkah.

Certified Angus beef short rib braised with red wine, carrot, mushroom, cipollini onions, and bacon with hand-made pappardelle pasta.

14 oz certified Angus beef ribeye, cafe de Paris butter, fries, arugula, and sorrel salad.

8 oz certified angus beef tenderloin, foie gras torchon, black truffle, roasted asparagus, pommes purée, and demi-glace.

12 oz peppercorn-encrusted certified Angus beef, Django potatoes, haricot verts, and sauce au Poivre.

Hand-made pasta alla chitarra, whole 6-7 oz, coldwater lobster tail, bacon, tarragon, and lobster cream sauce.

Sweet potato gnocchi, miso, preserved lemon brodo, sorghum, collard greens, joy grow mushrooms, and curried pistachio.

Niman ranch lamb shank ragu, house-made pappardelle pasta, and pecorino romano.

Pipette pasta, gruyère, swiss and port salut cheeses, and toasted bread crumbs.

Cow’s milk - 70% butterfat, buttery, and creamy.

Cow's milk - semi-firm, 9 months aged, and cheddar style.

Cow's milk - raw milk and French table cheese.

Cow’s milk - pasteurized and semi-firm.

Sheep's milk - 1 yr aged manchego and semi-firm.

Sheep’s milk - raw milk and pungent blue cheese.

Sheep’s and goat’s milk - a modern take on the classic French mobile cheese, and semi-firm.

Goat's milk - soft-ripened and pasteurized.

Cow’s milk, is semi-firm, raw milk, aged, and similar to gruyère.

Classic Italian-style dry-cured pork.

Traditional French-style dry-cured pork sausage.

French-style prosciutto.

House-made and wrapped in bacon with pistachio, sherry, brandy, and fennel seed.

Traditional French-style dry-cured foie gras.

House-made pâté of pork and lard.

Vanilla bean topped with brûléed sugar.

Local maple syrup, toasted walnuts, and vanilla bean gelato.

Pistachio, amaretti cookie, dulce de leech, cherry gelato, and toasted marshmallow.

Belgian dark chocolate custard topped with sea salt.