DINNER

SUPPER

To Share

“Anchor Steamed” Mussels Dijon, Garlic, Shallots   10

Oysters Half Dozen Mignonette & Cocktail Sauce   12

Faux Gras Chicken Liver Mousse, Port Gelée, Crostini   9

Pork Rillette Cornichons, Crostini   8

Cheese & Crackers California Artisanal Cheeses, House Made Saltines   8

Today’s Ceviche Please ask your Server   10

Starters

Truffle Mac & Cheese Gruyere Cheese, Winter Truffle   10

Beet Salad Candy Cane Beets, Wild Arugula, Bûcheron, Marcona Almond Vinaigrette   11

Living Butter Lettuce Melted Cherry Tomatoes, Fines Herbes, Green Goddess Dressing   12

Iceberg Wedge Bacon, Blue Cheese   11

Chicken Consommé Matzoh Balls, Soba Noodles   8

Mains

Campfire Trout “En Papillote” – Chef’s Choice Accompaniments –    23

Rabbit Ragoût Roasted Tomato, Cheddar Grits, Broccolini   25

Bistro Burger Oven Dried Tomatoes, Pickled Onions, Arugula, Fries   17

Loch Duart Salmon Miso, Artichokes Barigoule, Oyster Mushrooms, Dashi   28

Coq au Vin Pearl Onion, Carrots, Nueskie’s Bacon, Potato Purée   25

Coca-Cola Braised Beef Short Ribs Potato Purée, Baby Bok Choy, Mushrooms   28

Rib Eye Steak Sriracha Bearnaise Sauce, Fries,   30

Pork Chop Brussels Sprouts, Nueskie’s Bacon, Red Cabbage,Grain Mustard Jûs   26

Nicoise Salad Seared Albacore, Little Gem, Green Beans, Melted Tomato, Tapenade Vinaigrette   15

–Between 5:00PM – 7:30PM we must reluctantly decline any substitutions. –
–Please let your server know right away if you have any allergies or dietary restrictions–

Behind the Stove…

Ben, Manny, Michael, Alex, Harris and Jairo

We proudly practice the use of local, sustainable, + seasonal products whenever possible.