Duck confit
$32Slow-rendered duck leg, celeriac purée, pickled cherry, thyme jus
From the kitchen
Signatureplates
Great food begins long before it reaches the plate: in our relationships with local farmers, the hours of preparation and a deep respect for classical technique.
Bouillabaisse
$54Marseille-style, saffron broth, rouille, grilled sourdough
Côte de boeuf
$6828-day dry-aged, bordelaise sauce, pommes sarladaises
Garden salad
$18Market leaves, shaved fennel, toasted seeds, sherry dressing