SMALL PLATES
(V) – vegetarian | (VV) – vegan | (G) – gluten free
TRUFFLE & PAMESAN FRIES (V/G) 13
Served with ketchup & truffle aioli
GOAT CHEESE LOLLIPOPS (V) 14
Panko crusted, clover honey, roasted almonds
BAKED BRIE (V) 23
Wrapped puff pastry, baby mixed greens, dried cranberries, walnuts, red fuji apples, organic red vinegar & Dijon mustard
DUCK TACOS A L’ORANGE (G) 13
Two street sized tacos, corn tortilla, orange marinated duck confit, salsa, quemada, onion, cilantro, orange zest
GRILLED BEEF SATAY 15
Marinated flank steak, pickled cucumberss, spicy peanut sauce
ESCARGOT CASSOLETTE 23
Escargot, garlic, parsley, mushrooms, bacon, aged parmesan, cream, baguette
MACCARONI AU GRATIN 17
Paris ham, mushrooms, Gruyère, breadcrumbs
STEAK TARTAR* (G) 26
Raw chopped beef filet, capers, shallots, Dijon, quail egg, served with potato chips, little gem lettuce with bleu cheese dressing
THE BIG BOARD 44
An assortment of imported and domestic meats and cheeses, apples, grapes, dried cranberries, nuts, fig marmalade, Dijon mustard & baguette
PERUVIAN CEVICHE* (G) 21
Baqueta sea bass marinated in lime juice, aji Amarillo peppers, red onions, cilantro, served with its “leche de Tigre” & tortilla chips
SPICY AHI TUNA TARTAR* 23
Sashimi grade ahi tuna, red onion, ginger, toasted sesame seed, chili oil, soy sauce, seaweed salad, mango, house guacamole & wonton chips
BAJA FISH TACOS 13
Two street sized tacos, corn tortilla, beer battered red snapper, cabbage, lime, cilantro crème fraiche
SALMON RILLETES 18
Lightly smoked wild caught salmon cream cheese spread, lemon, capers, baquette
FISH N CHIPS 24
Beer battered red snapper, French fries, house tartar sauce & ketchup
CALAMARI 22
Deep fried & served with a marinara sauce & lemon jalapeño sauce
CRAB CAKES 24
Green & red cabbage coleslaw, sweet peppers, peppercorn aioli, toasted sesame seeds
MUSSELS MARINIÉRES 26
Steamed in shallots, garlic, white wine & butter, served with fresh baguette
SOUPS
FRENCH ONION SOUP 15
Sherry wine, chicken & beef broth, toasted baguette, Gruyère cheese
TOMATO BISQUE (V/G) 13
Tomatoes, onions, garlic, basil, heavy cream
MANILA CLAM CHOWDER 15
Smokey bacon, fingerling potatoes, whole clams, cream, clam juice
SOUPE DU JOUR 13
Soup of the day
SALADS
(V) – vegetarian | (VV) – vegan | (G) – gluten free
add grilled chicken 8 | add grilled salmon 12 | add grilled steak 16 | add jumbo shrimp 24
STARTER
BARDOT SALAD (V/G) 16
Baby spinach, blue cheese crumbles, candied walnuts, sliced pears, tarragon Dijon vinaigrette
GRILLED BOSC PEARS (G) 20
Fresh burrata, Parma ham, arugula, and a balsamic reduction drizzle
WEDGE SALAD 18
Iceberg lettuce, bacon, red onions, house crouton, cherry tomatoes, blue cheese crumbles & dressing
SEASONAL TOMATOES & BURRATA (V/G) 18
House pesto, lemon juice, extra-virgin olive oil, balsamic reduction, fresh basil
ENTRÉE
COBB SALAD (G) 25
Free-range chicken breast, iceberg lettuce, romaine lettuce, romaine lettuce, watercress, chopped bacon, tomatoes, bleu cheese crumbles, avocado, hard-boiled egg, bleu cheese dressing
ALASKAN SALMON SALAD (G) 30
Grilled salmon, mixed spinach, radicchio, raspberries, watermelon, tomatoes, cucumbers, red onion, raspberry balsamic vinaigrette
WARM ASIAN CHICKEN SALAD 25
Napa cabbage, sesame seeds, honey, rice vinegar, green onions, cashews, snow peas, crispy wheat-rice noodles
NY STEAK SALAD* (G) 33
New York steak, watercress, little gem lettuce, red onions, bosc pears, bleu cheese crumbles, candied pecans, tarragon Dijon vinaigrette
SALADE NIÇOISE (G) 31
Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, anchovies, Niçoise olives, cherry tomatoes, hard-boiled egg, Caesar dressing
MEDITERRANEAN COUSCOUS SALAD (V/VV) 25
Moroccan couscous, tomatoes, red onion, mint, parsley, kalamata olives, Persian cucumbers, lemon olive oil dressing
Add Feta Cheese 2
CAESAR SALAD 15
Romaine lettuce, house croutons, shaved parmesan cheese, Caesar dressing
BUNS
(V) – vegetarian | (VV) – vegan | (G) – gluten free
Served with your choice of homemade fries or mixed green salad.
QUE PASO BURGER 24
1/2 pound ground choice chuck, pepper jack cheese, roasted Anaheim peppers, jalapeño jam, fried egg, toasted brioche bun
NY STEAK SANDWICHES 29
7oz New York steak grilled, arugula, heirloom tomatoes, red onions, peppercorn aioli, on toasted baguette
BLT 20
Artisan bacon, little gem lettuce, heirloom tomatoes, pesto aioli, on toasted levain bread
CHICKEN CLUB 23
Grilled chicken breast, artisan bacon, little gem lettuce, heirloom tomatoes, mayo, on toasted white bread
BEEF SHORT RIB 24
Braised in red zinfandel, creamy horseradish, shredded cabbage, on toasted brioche bun
TRUFFLE TURKEY 21
Roasted peppered turkey breast, brie, onion marmalade, Roma tomatoes, watercress, truffle aioli, on a panini pressed baguette
GORGONZOLA BURGER* 24
½ lb. ground choice chuck, gorgonzola, Gruyère, arugula, fried onions, truffle aioli, on a brioche bun
BACON AND CHEDDAR BURGER* 23
½ lb. ground choice chuck, cheddar cheese, bacon, onion marmalade, on a brioche bun
CHICKEN BURGER HARVARD SQUARE 23
½ lb. ground free-range chicken, pepper jack cheese, house guacamole, on a brioche bun
PORTOBELLO SANDWICH (V) 21
Portobello mushroom, burrata, Roma tomatoes, arugula, pesto aioli, on a ciabatta roll
CROQUE-MONSIEUR & TOMATO BISQUE 23
Paris ham, béchamel sauce, Gruyère cheese, pan cooked on levain bread
CHICKEN CHIPOTLE 23
Free-range marinated chicken breast, red onion, tomatoes, cilantro, little gem lettuce, chipotle aioli, on a crispy baguette
PASTA
(V) – vegetarian | (VV) – vegan | (G) – gluten free
add grilled chicken 8 | add grilled salmon 12 | add grilled steak 16 | add jumbo shrimp 24
SPAGHETTI ALLA CHECCA (V) 26
Seared cherry tomato, garlic, basil, tossed in extra virgin olive oil
VEGAN GLUTEN FREE PASTA (V/G/VV) 29
Young vegetables sautéed in extra virgin olive oil, cherry tomato, roasted pine nuts, vegan pesto
FRESH PAPPARDELLE WITH CHICKEN 32
Pan seared chicken breast, extra virgin olive oil, oven dried tomato, garlic, mushrooms, basil
LINGUINE PESCATORE 48
Shrimp, scallops, sea bass, calamari, mussels, clams, tomatoes, white wine, garlic, shallots, basil, extra virgin olive oil
ENTRÉES
(V) – vegetarian | (VV) – vegan | (G) – gluten free
WILD CAUGHT ALASKAN SCALLOPS* (G) 50
Parsnips & cauliflower puree, seaweed bacon, fava ben succotash, ginger chili relish
WILD ALASKAN SALMON* (G) 41
Pan seared, organic red quinoa, edamame, niçoise olives, red onion, mango, balsamic reduction
CHILEAN SEA BASS (G) 55
Pepper crusted, over saffron asparagus risotto, orange glaze, Tahitian vanilla bean cream sauce
MARY’S FARM CHICKEN (G) 39
1/2 chicken pan roasted, gratin potatoes, green beans, carrots, caramelized garlic, lemon butter sauce
BEEF SHORT RIBS 42
Slow-braised in red zinfandel, peas, carrots, horseradish mashed potatoes
KUROBUTA PORK CHOP* (G) 49
Bourbon glaze, Brussels sprouts, carrots, fingerling potatoes, grilled green onion
AUSTRALIAN 1/2 RACK OF LAMB* 62
Herb and panko crusted, au jus, mint jelly, mashed potatoes & roasted veggies
DUCK OLD FASHIONED* 48
Duck breast seared medium, duck leg confit, broccoli, cherry gastrique, fried onion strings, mashed sweet potatoes
STEAKS
(V) – vegetarian | (VV) – vegan | (G) – gluten free
ALL STEAKS ARE SERVED A LA CARTE, GARNISHED WITH A PROVEÇNAL TOMATO
PETITE FILET MIGNON* (G) 50
7oz
FILET MIGNON* (G) 64
10oz
NEW YORK STRIP* (G) 58
USDA PRIME 12oz
RIBEYE* (G) 54
GRASS FED 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.
ENAHNCEMENTS
BLEU CHEESE CRUST 8 (G/V)
World old medal winning rogue river blue cheese
BEARNAISE 8 (G/V)
Classic rich French sauce with butter, lemon, tarragon
MUSHROOM RED WINE SAUCE 8 (G/V)
WILD CAUGHT SCALLOPS (2) 24 (G)
Pan seared in oil and butter
JUMBO SHRIMP (4) 24 (G)
Sautéed in shallots, garlic, butter, oil, lemon
