Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan

Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette

Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers

Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel

Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte

Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter

Garbanzo bean soup simmered with Berbère spices, red peppers, summer squash and onions, served with goat cheese croutons

Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter

Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles

Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread