SMALL PLATES

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

FROM THE SEA

PERUVIAN CEVICHE (g) 15

Baqueta sea bass marinated in lime juice, Aji Amarillo peppers, red onions, cilantro, served with its “Leche de Tigre”

SALMON RILLETTES 14

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

FISH N CHIPS 19

Beer battered Red Snapper, house tartar sauce

SPICY AHI TUNA TARTARE (g) 17

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

MUSSELS MARINIÉRES 19

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

SOUP

SOUPE DU JOUR 11

Soup of the day

FRENCH ONION SOUP 11

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

TOMATO BISQUE (v/g) 10

Tomatoes, onions, garlic, basil, heavy cream

MANILA CLAM CHOWDER 13

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

TACOS

DUCK TACO A L’ORANGE 6 (2 for 10)

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

BAJA FISH TACO 6 (2 for 10)

Beer battered red snapper, corn tortilla, cabbage, lime, cilantro crème fraiche

FROM THE LAND

CHEESE PLATE (v/g) 20

Bleu, Goat, and Brie Cheeses, Fig Jam

THE BIG BOARD 35

Everything from our Cheese and Charcuterie plates

ESCARGOT CASSOLETTE 19

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

TRUFFLE & PARMESAN FRIES (v/g) 10

Served with ketchup and truffle aioli

CHARCUTERIE PLATE (g) 21

Pâté, Saucisson, Parma ham, smoked duck, Dijon

STEAK TARTARE* (g) 20

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

GRILLED BEEF SATAY 12

Marinated flank steak, spicy peanut sauce, pickled cucumbers

GOAT CHEESE LOLLIPOPS (v) 11

Panko crusted, clover honey, roasted almonds

MACARONI AU GRATIN 13

Paris ham, mushrooms, Gruyere, bread crumbs

SALADS

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

add grilled chicken 6 | add grilled salmon 10 | add grilled steak 14

STARTER SALADS

BARDOT SALAD (v/g) 12

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

GRILLED BOSC PEARS (g) 15

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

WEDGE SALAD 13

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

SEASONAL TOMATOES & BURRATA (v/g) 13

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

ENTRÉE SALADS

STEELHEAD SALMON SALAD (g) 24

Grilled, over mixed spinach, radiccio, fresh raspberries, tomatoes, cucumbers, red onion, raspberry balsamic vinegar dressing

SALADE NIÇOISE (g) 26

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) 19

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

GOAT CHEESE SALAD 19

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

WARM ASIAN CHICKEN SALAD (g) 20

Chinese cabbage, sesame seeds, honey, rice vinegar, green onions, cashews, snow peas, crispy rice noodles

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) 28

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

MEDITERRANEAN COUSCOUS SALAD (v) 20

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

CAESAR SALAD 13

Romaine lettuce, house Caesar dressing, grana Parma cheese

BURGERS

Served on a brioche bun with your choice of homemade fries or mixed green salad.

GORGONZOLA BURGER 20

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

BACON AND CHEDDAR BURGER 19

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

QUE PASO BURGER 19

½ Pound ground choice chuck, roasted Anaheim peppers, pepper jack cheese, jalapeño jam, fried egg

CHICKEN BURGER HARVARD SQUARE 19

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

SANDWICHES

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

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

PORTOBELLO (v) 17

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

CHICKEN CHIPOTLE 19

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

BEEF SATAY 17

Marinated beef skewers, lettuce, tomato, red onions, cilantro, scallions, Sriracha aioli on a crispy baguette

BLT 17

Artisan smoked bacon piled high, little gem lettuce, heirloom tomatoes, pesto aioli, on levain bread

CROQUE-MONSIEUR & TOMATO BISQUE 19

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

CHICKEN CLUB SANDWICH 19

Grilled chicken breast, artisan bacon, little gem lettuce, heirloom tomato, house mayo, on white bread

BEEF SHORT RIB 17

Braised in red zinfandel, creamy horseradish, shredded cabbage on a brioche bun

TRUFFLE TURKEY 17

Peppered roasted turkey breast, creamy brie, onion marmalade, Roma tomato, watercress, truffle aioli on a grilled baguette

PASTA

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

VEGAN GLUTEN FREE PASTA (v/g/vv) 20

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

FRESH FETTUCCINE WITH SHRIMP 29

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

SPAGHETTI ALLA CHECCA (v) 19

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

FRESH PAPPARDELLE WITH CHICKEN 21

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

LUNCH ENTREES

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

SEAFOOD COUSCOUS 39

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

BLACK COD WITH MISO 34

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

SHELTON FARMS CHICKEN BREAST 28

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

KUROBUTA PORK CHOP 40

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

BEEF SHORT RIBS 33

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

PAN SEARED SCALLOPS (g) 41

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

STEELHEAD SALMON 33

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

DUCK OLD FASHIONED 40

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

COLORADO LAMB CHOPS 52

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

*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. 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.

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