SMALL PLATES

(v) – vegetarian | (vv) – vegan | (g) – gluten free

FROM THE SEA

BAJA FISH TACOS 13

Two tacos, beer battered red snapper, corn tortilla, cabbage, lime, cilantro creme fraiche

SALMON RILLETTES (g) 16

Lightly smoked king salmon spread, lemon, capers, cream cheese, baguette

FISH N CHIPS 22

Beer battered Red Snapper, french fries, house tartar sauce

PERUVIAN CEVICHE* (g) 19

Baqueta sea bass marinated in lime juice, aji amarillo peppers, red onions, cilantro, serviced with its “leche de tigre” & tortilla chips

SPICY AHI TUNA TARTARE (g) 21

Sashimi grade Ahi Tuna, red onion, ginger, sesame seed, chili oil, seaweed salad, mango, house guacamole and wonton chips

MUSSELS MARINIÉRES 24

Steamed in shallots, garlic, white wine and butter, and served with fresh baked baguette

SOUP

SOUPE DU JOUR 12

Soup of the day

FRENCH ONION SOUP 12

Sherry wine, chicken & beef broth, toasted baguette, Gruyère cheese

TOMATO BISQUE (v/g) 11

Tomatoes, onions, garlic, basil, heavy cream

MANILA CLAM CHOWDER 14

Smokey bacon, fingerling potatoes,
whole clams, creamy clam juice

FROM THE LAND

CHEESE PLATE (v/g) 24

Bleu, Goat, and Brie Cheeses, Fig Jam

THE BIG BOARD 40

Everything from our Cheese and Charcuterie plates

ESCARGOT CASSOLETTE 21

Escargots, garlic, parsley, mushrooms, bacon, aged parmesan, cream, baguette

TRUFFLE & PARMESAN FRIES (v/g) 12

Served with ketchup and truffle aioli

CHARCUTERIE PLATE (g) 26

Pâté, Saucisson, Parma ham, smoked duck, Dijon

STEAK TARTARE* (g) 24

Raw chopped beef filet, capers, shallots, Dijon, Quail egg, served with potato chips, little gems, and house bleu cheese dressing

GRILLED BEEF SATAY 14

Marinated flank steak, spicy peanut sauce, pickled cucumbers

DUCK TACO A L’ORANGE (g) 13

two tacos, orange marinated duck confit, corn tortilla, salsa quemada, onion, cilantro, orange zest

GOAT CHEESE LOLLIPOPS (v) 13

Panko crusted, clover honey, roasted almonds

MACARONI AU GRATIN 16

Paris ham, mushrooms, Gruyere, bread crumbs

SALADS

(v) – vegetarian | (vv) – vegan | (g) – gluten free

add grilled chicken 8 | add grilled salmon 12 | add grilled steak 16

STARTER SALADS

BARDOT SALAD (v/g) 14

Baby spinach, blue cheese crumbles, candied walnuts, sliced pears, tarragon Dijon vinaigrette

GRILLED BOSC PEARS (g) 18

Fresh burrata, Parma ham, arugula, and a balsamic reduction drizzle

WEDGE SALAD 16

Iceberg lettuce, bacon, red onions, house crouton, cherry tomatoes, blue cheese crumbles & dressing

SEASONAL TOMATOES & BURRATA (v/g) 16

House pesto, lemon juice, extra-virgin olive oil, balsamic reduction, fresh basil

ENTRÉE SALADS

SALADE NIÇOISE (g) 29

Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, Niçoise olives, cherry tomatoes, hard-boiled egg, anchovy aioli dressing

THE GARDENER (v/vv/g) 21

Little gem lettuce, Belgian endives, radicchio, marinated artichokes, green beans, cherry tomatoes, beets, radishes, Persian cucumbers, sliced carrots

GOAT CHEESE SALAD 21

Montrachet crostini over belgian endives, watercress, walnut oil, Fuji apples, walnuts, Xeres vinegar, Dijon dressing

COBB SALAD (g) 21

Iceberg Lettuce, romaine, watercress, grilled chicken breast, chopped bacon, tomatoes, bleu cheese crumbles, avocado, chives, hard-boiled egg, choice of dressing

NY STEAK SALAD (g) 31

NY Steak, watercress, little gem lettuce, red onions, Bosc pears, candied pecans, bleu d’Auvergne crumbles, Dijon mustard vinaigrette

MEDITERRANEAN COUSCOUS SALAD (v) 22

Moroccan couscous, tomatoes, red onion, mint, parsley, feta cheese, kalamata olives, Persian cucumbers, lemon olive oil dressing

CAESAR SALAD 14

Romaine lettuce, house Caesar dressing, grana Parma cheese

BURGERS & SANDWICHES

(v) – vegetarian | (vv) – vegan | (g) – gluten free

Served with your choice of homemade fries or mixed green salad.

GORGONZOLA BURGER 22

½ lb. ground choice chuck, gorgonzola, Gruyère, arugula, fried onions, truffle aioli

BACON AND CHEDDAR BURGER 21

½ lb. ground choice chuck, organic tomato, little gem lettuce, onion marmalade

CHICKEN BURGER HARVARD SQUARE 21

½ lb. ground chicken, Pepper Jack cheese, house guacamole, tomatoes, red onions

PORTOBELLO (v) 19

Grilled Portobello mushroom, burrata, Roma tomato, arugula, pesto aioli on a ciabatta roll

CROQUE-MONSIEUR & TOMATO BISQUE 21

Paris ham, béchamel sauce, Gruyère cheese, pan cooked on levain bread

CHICKEN CHIPOTLE 21

Grilled free-range chicken breast, marinated in lime juice and garlic, red onion, tomato, cilantro, little gem lettuce, chipotle aioli, on a crispy baguette

DINNER ENTREES

(v) – vegetarian | (vv) – vegan | (g) – gluten free

SEAFOOD COUSCOUS 48

Sea Bass, shrimp, scallops, mussels, sautéed in Harissa, vegetable stock, chick peas, white raisins

BLACK COD WITH MISO 36

Miso, sate and mirin marinade, bok choi, jasmine rice, pickled ginger

SHELTON FARMS CHICKEN BREAST 30

Oven roasted, forest mushrooms, creamy polenta, fava beans, mushroom velouté

KUROBUTA PORK CHOP 48

Bourbon glaze, Brussels sprouts, carrot, fingerling potatoes, grilled green onion

BEEF SHORT RIBS 38

Slow-braised in red zinfandel, horseradish mashed potatoes, peas, carrots

PAN SEARED SCALLOPS (g) 46

Carrot purée, seared Belgian endives, Fuji apples, ginger, lemon

STEELHEAD SALMON 38

Pan seared, organic red quinoa, Niçoise olives red onion, mango, edamame, olive oil

DUCK OLD FASHIONED 46

Seared medium, duck leg confit, whiskey cherry gastrique, sweet potato mash

COLORADO LAMB CHOPS 56

Green beans, au gratin potatoes, Provençale tomato, chimichurri, lamb jus

PASTA

(v) – vegetarian | (vv) – vegan | (g) – gluten free

VEGAN GLUTEN FREE PASTA (v/g/vv) 26

Young vegetables sautéed in extra virgin olive oil, cherry tomato, roasted pine nuts, vegan pesto

FRESH FETTUCCINE WITH SHRIMP 34

Sautéed shrimp, ginger, garlic, green onions, snow peas, cilantro oil

SPAGHETTI ALLA CHECCA (v) 24

Seared cherry tomato, garlic, basil, tossed in extra virgin olive oil

FRESH PAPPARDELLE WITH CHICKEN 28

Pan seared chicken breast, extra virgin olive oil, oven dried tomato, garlic, mushrooms, basil

STEAKS

(v) – vegetarian | (vv) – vegan | (g) – gluten free

All our steaks are seasoned with sea salt and fresh ground black pepper, then flame broiled.
3 House Dipping Sauces: Chimichuri, Béarnaise, Creamy Horseradish. Choice of 2 side dishes.

PETITE FILET MIGNON (g) 46

7oz

FILET MIGNON (g) 56

10oz

NEW YORK STRIP (g) 51

12oz

RIBEYE (g) 53

14oz

*Consuming raw or undercooked meats such as rare or medium beef, rare poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. These items may contain raw or undercooked ingredients. All our meats are humanely raised, free of hormones or antibiotics.
A $4 plating fee will be added to split entrees. A $3.50 plating fee will be added for any outside desserts. Maximum of four split checks per party (please allow additional time to process more than one check). A Gratuity of 20% will be added to parties larger than 10 adults, to receipts left unsigned.

SIDES

GRILLED ASPARAGUS (v/vv/g) 8
BRUSSELS SPROUTS (v/g) 7
GREEN BEANS (v/g) 6
BOK CHOI (v/g) 6
SAUTÉED SPINACH (v/vv/g) 6
STEAMED BROCCOLI (v/vv/g) 6
GRILLED PORTOBELLO (v/g) 6
AU GRATIN POTATOES (v/g) 6
MASHED POTATOES (v/g) 6
MASHED SWEET POTATOES (v/g) 6
FINGERLING POTATOES (v/g) 6
FRENCH FRIES (v/vv/g) 6
PROVENÇALE TOMATOES (v) 6
SAUTÉED MUSHROOMS (v/g) 6

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