Our cuisine is inspired by the seasons and uses exclusively fresh produce. We aspire to work with an environmental conscience and highlight the delicious work of our natural wine-maker friends.
Menu
The Dinner
Our chef expresses himself through share plates - tapas style - with a variety of international flavor combinations, designed to share for the table. We suggest a minimum of two plates per person.
Starters
Houmous de Pois Cassés
7
Saucisson Bellota, Pickles
10
Mains
Patate Douce Rôtie, Graines de Courge, Miso & Sauce Soubise
Potiron Rôti, Crème au Yuzu Kosho, Poutargue & Amandes
12
Magret de Canard, Radicchio & Condiment au Coing
19
Desserts
Ganache au Chocolat, Huile d'Olive, Fleur de Sel & Piment Fumé
8
Morbier affiné par la maison Ferdinand, compote de Quetsches
9
The Lunch
A menu that changes daily, sourced directly from the markets.
Entrée/Plat or Plat/Dessert 19
Entrée/Plat/Dessert 22
The wine
Our selection is focused on wine that is farmed organically with respect to terroir and with minimal intervention during the winemaking process. Alternatively, wine made naturally or “living” wine.