Les Entrées
                                                                       

Soupe du jour, veloute of butternut squash  8.
Sweet gem lettuce, shaved petit basque with herb & boquerones vinaigrette  9.
Frisée salad with warm bacon dressing, pine nuts, poached egg & toasted levain  10.

Roquefort & spinach ravioli, toasted pine nuts, basil & cream sauce  10.

Sautéed prawns in Pastis, red & yellow cherry tomatoes, shallots & chives  11.

Endive & watercress salad, persimons, candied walnuts, goat cheese in a champagne vinaigrette  11.

Spicy Monterey calamari “à la plancha”, jalapenos, chorizo , piment d`Espelette & olives  11.

Onion tarte, sundried tomatoes, olives, Fourme d'Ambert, arugula & jambon de Bayonne  12.          

Assiette de charcuterie, saucisson sec, duck rillette, pate, Serrano ham, cornichons &  grain mustard  13.

Dungeness crab Napoleon, avocado, lemon zest, piquillo peppers & mango salsa 14.

                                 

Les Plats 

 

Steamed PEI mussels in fried garlic, fresh herbs, shallots & sherry vinegar  16.

Macaroni & cheese, kabocha squash, artichokes, chanterelle mushrooms, Gruyere & Comte cheese 16.

Basque tuna burger, caramelized onions, red bell pepper & pommes frites  17.
Salade Niçoise,  Ahi tuna , seasonal vegetables, olive oil & lemon dressing  18.

Organic roasted chicken breast, mashed potatoes, Brussel sprouts, bacon, mushrooms & thyme sauce 18.

Traditional duck confit, lentils “Du Puy”, garlic, bacon & red wine sauce  19.
Bacon wrapped pork tenderloin, braised Napa cabbage, onion & apple marmalade  19.
Seafood basquaise, salmon, halibut, prawns, tuna, mussels, red pepper & tomato coulis  21.
Poached black cod, potato puree, piperade, artichokes, capers & olive tapenade  22.

Grass fed onglet steak, pommes frites , mixed greens & red wine shallot sauce  22.

 

 

On the side . . . 5.

 

Pommes Frites & aioli * Haricots Verts * Spinach with Roquefort cheese * Brussel sprouts with bacon*