Menu
VVegetarianVEVeganGFGluten Free
Entrées
To begin
Steak Tartare
GFHand-cut beef, capers, cornichon, egg yolk, grilled country bread
Plats Principaux
Main courses
Duck Confit
VSlow-rendered duck leg, celeriac purée, pickled cherry, thyme jus
Bouillabaisse
VVGTraditional Marseille-style, saffron broth, rouille, sourdough
we're waiting for you
A Devotion to the Craft of Cooking
Tables available Tuesday through Saturday, lunch and dinner. Private dining for groups of eight or more.
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