Grilled Pacific mackerel served Catalan-style with potatoes, oranges, picholine olives, parsley, and orange-saffron vinaigrette.

Local tomatoes with capers, parsley, chopped hard-cooked egg, anchovy-garlic vinaigrette and vinegar marinated anchovy filets.

Grilled veal-pork white boudin with tarragon fresh cheese, Bing cherry confiture and grilled country bread.

Crispy chickpea falafel on a salad of zucchini, kale, roasted peppers, preserved lemon, mint, with sauce blanche.

Accompanying our cold half roasted chicken, a salad of red quinoa, walnuts, green onions, grilled figs and champagne vinaigrette

Goat cheese-thyme beignets served on summer ratatouille

Grilled Carlton pork steak with grain mustard lentils, mustard greens and grilled plum

Penn Cove clams and Monterrey calimari sauteed with pastis, sweet corn, creme fraiche, fennel, green onion and celery

NW Grass-fed beef petit strip steak, red wine-rosemary-black olive pan sauce, pommes frites

Lemon pot de creme served with fresh berries and a vanilla sablé cookie.

Gateau au chocolat served with vanilla-Bing cherry ice cream

Rustic county-stye stone fruit-almond tart, served with bay leaf ice cream