Bisou Bistronomy

With croutons topped with Gruyere cheese.

Red and green oak leaf, little gem, micro fennel, pumpkin seed, green kale, orange, salsify chips, orange vinaigrette.

Salmon tartare, avocado mousse, red onion, sesame, lemon zest.

Served with pancetta sauteed in xeres vinegar, shallots, poached egg and mustard vinaigrette.

Selection of artisanal cheeses and condiments.

Selection of artisanal meats and condiments.

Selection of 4 cured meats and 2 cheeses.

Raw oysters on the half shell served with mignonette sauce.

Raw oysters on the half shell served with mignonette sauce.

Burgundy snails, puff pastry, garlic, port, sweet potato puree.

Hand cut beef served with shallots, parsley, cornichons and quail egg.

Fig, griotte, red onion jam.

Seafood cassolette, halibut, salmon, octopus, acorn squash, corn, saffron lobster broth, served with a kale salad.

Davis City lamb shank cassolette, lamb broth, caramelized onion, organic baby carrot, side of potato rissoles and mushroom.

Vegetable cassolette, parsnip, carrot, corn, Chioggia beet, cauliflower, broccoli, served with garlic mashed potato.

Salt Spring Island Mussels, cream, garlic, shallot, parsley, rosemary french fries.

Duck leg confit, organic yam veloute, Brussels sprouts, bacon truffle sauce.

Duck leg confit, organic yam veloute, Brussels sprouts, bacon truffle sauce.

Served with choron sauce, butter lettuce, tomato, red onion, apple wood bacon and french fries.

Served with a trio of bercy, bearnaise and port shallot sauce, maitake mushrooms and a side of french fries.

24 hours marinated beef cheeks, parsnip puree, baby carrot, mushroom carpaccio, Burgundy sauce.

24 hours marinated beef cheeks, parsnip puree, baby carrot, mushroom carpaccio, Burgundy sauce.

Pork tenderloin, mashed potato, grape, whole grain mustard sauce.

Aged gruyere toast.

Stuffed with blue cheese.

Pancetta, shallot, tomato, baked brie, and Dijon mustard vinaigrette.

Kale salad with cauliflower, twenty four month aged cheddar, shaved fennel, Brussels sprout, and maple vinaigrette.

Fresh Dungeness crab, caper aioli, Chioggia beet chips

Selection of artisanal meats and condiments.

Selection of four cured meats and two cheeses.

Raw oysters on the half shell. Served with mignonette sauce.

Burgundy snails, bacon, mushroom, garlic, shallots, cream, white wine

Hand cut beef, shallots, cornichons, capers, Dijon mustard, and quail egg.

Emmental cheese souffle and melted morbier sauce.

Puff pastry wrapped salmon, mushroom duxelle, New England potato

Fresh chorizo, parsnip puree, bacon wrapped date, radish, balsamic reduction

Duck Leg Confit, lentil, Chioggia beet, bacon

Creekstone farm beef, choron sauce, romaine lettuce, tomato, red onion, applewood bacon, and rosemary french fries.

Served with a trio of green peppercorn, bearnaise, port shallot sauce, mushrooms, and rosemary french fries.

Potato gratin

Green onion, mixed mushroom, poached egg, truffle sea salt

Purple mashed potato, celery and fennel fondant, garlic and shallots chips, pork glaze