House smoked mackerel, grilled and served on a salad of heirloom tomatoes, basil, shallots and orange-picholine olive vinaigrette.

Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Soup of summer squashes simmered in a tomato-saffron broth, garnished with baguette croutons, salt cod, parsley and lemon zest

Bleu cheese and leek terrine served on marinated beets and beet greens and toasted walnuts

New salad to accompany Steak Tartare: escarole, pine nuts, creamy lemon vinaigrette and a pickled egg

Crispy fallafels served on melon, cucumbers, figs, Bermuda onions and honey yogurt, with harissa

New salad with our cold roasted half chicken: Wheat berries, roasted carrots, scallions and roasted carrot vinaigrette

Summer tian of baked eggplant, fennel, tomato, onion and squash, topped with chevre-rosemary bread crumb…and if you like, add lamb boulettes!

Our 100% grass fed beef petit sirloin steak, served with red wine braised green chard and fig butter

Vanilla cream and fresh berry tartlette

Chocolate pots de creme with coffee whipped cream and candied hazelnuts

U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream