La Maison

French onion soup topped with a Gruyère cheese crouton.

Salt cod croquettes served with tartare sauce, pickled cucumber, fennel, and dill.

Burrata served with heirloom tomatoes, sourdough croutons, and basil oil.

Chicken liver and foie gras parfait with cherries and port, served with toasted brioche.

Cheddar and leek croquettes served with apple purée, celeriac remoulade, and frisée salad.

Hand rolled gnocchi with butternut squash, goat's cheese, walnuts, parmesan, and sage.

Dry aged côte de boeuf served with pepper sauce, duck fat potatoes, and sourdough.

Tenderstem broccoli with hazelnut and parmesan.

Baby potatoes with lemon and herb butter.

Baby gem salad with vinaigrette and fine herbs.