Port gelee, seasonal compote.

Pork, pickled mushrooms, mustard.

Smoked salmon, mustard seeds, dill.

Chorizo, almonds, parsley.

Macaroni & cheese, green garlic, Comte, nutmeg.

French curry, currant raisins, soft herbs.

Escargot butter & crumb.

Brown butter bearnaise.

Always vegetarian.

Little gems, radishes, fines heroes, champagne vinaigrette.

Honey mustard, Roquefort, walnuts.

Goats cheese mousse line, citrus, harissa pistachios.

English pea hummus, fennel, preserved Meyer lemon, basil.

Baia nicchia radishes, lemon, chili.

Glaum ranch slow egg, mushrooms, brown butter, green onions.

Dijon mustard, capers, cornichons, chive oil.

Toast, horseradish, black garlic, soft herbs.

Black truffle, caramelized onion vinaigrette.

Fingerlings, artichokes, Lilliput capers, fines herbes.

Celery root, mushroom escabeche, crispy garlic, soft herbs.

Corn - coush coush, bacon, mushrooms, vinegared red onions.

Apples, cabbage, root vegetables, sauce a la mustard.

Traditional vegetable mirepoix, parsley breadcrumbs.

Seasonal vegetables, crispy fingerlings, brown butter bearnaise or poivre.

Alemar cheese company, brie style & cows milk. ,

Summer milk alpine cheese, cow’s milk.

The mineral point, wi, hook’s cheese company, goats milk.

Served with blue earth, comte & barnacled blue.

Santa cruz, ca. 12 or 20 ounces 1950’s blend or vancouver decaf.

Marco polo gel, winter citrus, candied citron & fennel.

Pears, apples, quince, cream cheese mousse, buckwheat.

Coffee gel, cocoa crumble, chantilly.