DINNER

HORS D'OEUVRES

Soup du jour • 5

Chicken liver mousse toast, mushrooms, Parmesan cheese and truffle oil  • 8

Picollo frito with aïoli; changes daily  • 11

Oysters on the half shell with mignonette   • market price

Warm goat cheese and crostini with arugula salad  • 10

Roasted quail, brandied cherry sauce, toasted hazelnuts and warm Brussels sprouts and coarse mustard slaw  • 16

Sardines pan roasted, lemon-garlic vinaigrette, chile-braised white beans and endive  • 8

Pan-seared scallops, sautéed spinach, apple cider glaze, celariac and apple remoulade  • 14

Charcuterie plate, soprasetta, prosciutto, saucisson, duck liver mousse, crostini and cornichons   • 11

Steamed mussels and frites with mayonnaise  • 9

Fried smelt with pickled cabbage and tartar sauce  • 10