Pour la Table

Pain | 8 (V)
Artisanal bread baked daily — warm focaccia, fougasse, baguette, and za’atar roll

Fleurs de Courgettes | 14 (V)

Crisped blossoms stuffed with herb-whipped ricotta over a vibrant bell pepper confit

Huîtres (3) | 12 (GF, DF, P)
Pristine chilled oysters, bright and briny, with a nuanced mignonette

Petits Plats

​Supions | 16 (DF, P)
Tender, pan-sautéed calamari vibrant with fresh lemon, savory garlic, and finely chopped parsley

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Artichauts Grillés | 16 (GF, DF, V)

Flame-kissed artichoke hearts with a bright, zesty remoulade

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Tartare de Boeuf | 28 (GF, DF)
Hand-cut prime beef, delicately seasoned with piquant capers, shallots, and olive oil​

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Carpaccio de Bar | 20 (GF, DF, P)

Silken wild sea bass, delicately seasoned with piquant capers, shallots, and olive oil

Accompagnents

Frites | 10 (GF, DF, VG)

Golden fries, ​crisp and addictive

Truffle enhancement +$8

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Ratatouille | 12(GF, DF, VG)

Slow cooked provencal confit of eggplant, zucchini, and peppers

​GF Gluten-Free | DF Dairy-Free | P Pescatarian | V Vegetarian | VG Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain

medical conditions.