Seasonal fruit smoothie blended with yogurt and a house-made muffin 14.
FRENCH TOAST Heirloom apples, cinnamon, huckleberry sauce 14.
HERBED GOAT CHEESE & SPINACH OMELET Herb roasted potatoes, mixed greens, choice of toast 15.
CLASSIC BREAKFAST PLATE Two eggs any style, choice of bacon or sausage, herb roasted potatoes, choice of toast 16.
CHORIZO VERDE OMELET & AVOCADO Salsa, queso fresco, sour cream, black beans, tortillas 16.
SALMON GRAVLOX & BAGEL Dill marinated onions, caper berries, cream cheese 16.
FRIED EGG SANDWICH Two fried eggs, smoked pork loin, arugula, smoked paprika aioli, herb roasted potatoes 16.
OATMEAL Milk, brown butter, cinnamon, raisins on the vine 8.
FRUIT SMOOTHIE
8.
ORANGE or GRAPEFRUIT JUICE
GRANOLA OR COLD CEREAL 5.
4.50
COFFEE (regular or decaf) 3.75
ASSORTED PASTRIES or HOUSE-MADE MUFFIN 6. WILD GRAVLOX
(3OZ.) 8.
BACON, HAM OR SAUSAGE 5.
ESPRESSO
3.7 5
CAPPUCCINO
4.25
SELECTION OF MIGHTY LEAF TEAS
EXECUTIVE CHEF: ALICIA JENISH
5.
FRENCH ONION SOUP SOUP DU JOUR
TUNA NICOISE
9.
Olive oil poached tombo tuna, snap peas, white beans, fingerling potatoes, fennel, soft-boiled egg, green olive tapenade & aioli 17.
8.
STEAMED MUSSELS White wine, crème fraiche, fines herbs, grilled bread 14.
OCTOPUS FLATBREAD Braised octopus, aioli, wild arugula 14.
BUTTER LETTUCE SALAD Shaved spring vegetables, herbs 8. with chicken breast 11.
DUCK CONFIT FLATBREAD Grilled red onion, pickled beets, Blue Stilton, watercress 16.
BLACK KALE SALAD Roasted cauliflower, pickled shallots, toasted walnuts, shaved carmody cheese, currant vinaigrette 13. with chicken breast 16.
RABBIT SAUSAGE FLATBREAD Spring onion puree, roasted alba mushrooms, sunchokes 16.
GRAND BURGER Fresh ground beef, Point Reyes blue cheese, grilled onions, blue cheese aioli, fries 15. Add bacon 1.
WILD SALMON BLTA Bacon, tomato chutney, avocado, mustard aioli, French potato salad 15.
GRILLED CHICKEN SANDWICH Vietnamese-style, cucumber, pickled daikon, pickled carrot, cilantro, mint & jalapeno aioli, fries 14.
CROQUE MONSIEUR Ham, smoked pork loin, Dijon, béchamel, gruyere, toasted levain, mixed greens 13. Add egg 1.
ROASTED CHICKEN SALAD Little gem, beet, carrot, Pt. Reyes blue cheese 16.
LAMB TARTINE Braised lamb, goat cheese, onion jam, olives, toasted levain, mixed greens 16.
SOFT SCRAMBLED EGG & ASPARAGUS TARTINE Feta, salsa verde 16.
FAVA BEAN TARTINE Fava bean, mint and basil salad, cresenza, lemon vinaigrette 14.
EXECUTIVE CHEF: ALICIA JENISH
MERCI Noilly Prat dry vermouth, house-made blackberry liqueur, sparkling wine 8.
MOULIN ROUGE
SOUP DU JOUR
CRISPY SQUASH BLOSSOMS
8.
FRENCH ONION SOUP
9.
Herbed goat cheese, fennel, tomato coulis, aioli, fried capers 9.
STEAMED MUSSELS DUCK CONFIT FLATBREAD
White wine, crème fraiche, fines herbs, grilled bread 14.
HAND CHOPPED BEEF SIRLOIN TARTAR
Grilled red onion, pickled beets, Blue Stilton, watercress 16.
House-made mustard, pickled vegetables, crostini 16.
RABBIT SAUSAGE FLATBREAD
SEARED FOIE GRAS
Spring onion puree, roasted alba mushrooms and sunchokes 16.
Pickled strawberries, spring onion soubise, caramelized baby fennel, saba 18.
FAVA BEAN TARTINE
BUTTER LETTUCE SALAD
Tanqueray 10 gin, Pernod, house-made lime cordial, Fevertree Bitter Lemon soda 10. .
Shaved vegetables, herbs, champagne vinaigrette 9.
BLACK KALE SALAD Strawberry, pickled onion, spiced almonds, crottin, balsamic vinaigrette 13.
BEET SALAD Roasted, pickled and fried beets, black garlic, lemon coulis, goat cheese vinaigrette, pistachio 14.
PROVENCAL OCTOPUS Artichokes, spring onion, green olive, feta, chickpea polenta 14.
Fava bean, mint and basil salad, cresenza, lemon vinaigrette 12.
TUNA NICOISE Olive oil poached tombo tuna, shaved fennel, sugar snap peas, white beans, fingerling potato, green olive tapenade, aioli 13.
OYSTERS m.p.
½ OZ. CAVIAR American Hackelback Sturgeon Caviar 19.
HOUSE-MADE CHARCUTERIE BOARD Dijon, radish, pickled vegetable 22.
TRIO OF TARTAR Traditional beef tartar, Moroccan lamb tartar with hummus and harissa, yellow beet tartar, dill walnut and whole-grain mustard 22.
GRAND PLATTER OF FRUITS FROM THE SEA 1 dozen assorted oysters, 6 Littleneck clams, ¼ ounce Hackelback caviar, 6 domestic prawns, cocktail sauce, tartar sauce, mignonette 65.
CEVICHE Local cod, chili, cilantro, lime, saltines 12.
MUSSEL TRIFECTA Local mussels steamed three ways: hard cider & cream, white wine & crème fraiche, cilantro & chorizo 19.
FOR BRUNCH! GRILLED RAINBOW TROUT
GRILLED 7 OUNCE FILET
Sautéed radish, sugar snap peas, potato rosti, sorrel beurre blanc 26.
Potato and broccoli rabe gratin, arugula, grilled red onion, chimi churi 34.
BOUILLABAISSE
STEAK & FRIES
Pernod, saffron, potato rouille, braised calamari, clams, halibut 28.
Grilled bavette, chard, red wine sauce, green peppercorn butter, fries 28.
ROASTED CHICKEN BREAST & COQ AU VIN BRAISED THIGH
PAN ROASTED PORK CHOP
Fava beans, spring onion, soft polenta, crispy bacon 26.
HERBED GNOCCHI Braised shelling beans, peppers, fried bread crumbs, buratta, baked in a cazuela 19.
Grilled chicories, little gems, apricot, anchovy and garlic vinaigrette 28.
Saturday & Sunday 8am-230pm Featuring a Build your own Bloody Mary Bar!
SAUTEED SEASONAL GREENS
ROASTED DUCK BREAST
8.
38 North duck breast, creamy farro, artichoke, purple carrots, salsa verde 26.
SHELLING BEANS Sugar snap peas 8.
BAKED MACARONI Ham, bacon, leek, garlic, gruyere 8. EXECUTIVE CHEF: ALICIA JENISH
PROFITEROLES
TOMA
Vanilla ice cream, chocolate & caramel sauces, candied almonds, whipped cream 8.
Point Reyes, CA Semi-hard cow’s milk creamy texture with buttery flavor
CHOCOLATE POT DE CRÈME
DUTCH HONEY CHEVRE
Valrhona chocolate & sweet cream 8.
Hollandse BZZZ, Netherlands Semi-hard goat’s cheese mildly tangy with honeycomb flavor
MEYER LEMON CHEESECAKE
BLUE STILTON PDO, England Soft cow’s milk mild flavor with crumbly texture
Lemon curd 8.
MOCHA CRÈME BRÛLÉE Chocolate sandies 8.
ICE CREAMS & ASSORTED SORBETS
IBORES 7.
Extremadura, Spain Semi-hard sheep’s milk slightly tangy with herbal flavor
BUCHERET Redwood Hill Farm, CA Semi-soft goat’s milk mild and buttery flavor
• ALL DAY SOUPE DU JOUR 8.
GRAND BURGER
FRENCH ONION SOUP 9.
Fresh ground beef, blue cheese, grilled onions, blue cheese aioli, fries 15. Add bacon 1.
BUTTER LETTUCE SALAD
GRILLED CHICKEN SANDWICH
shaved fall vegetables, herbs 8. with chicken breast 14. with bavette steak 22.
DUCK CONFIT FLATBREAD Fromage blanc, Asian pear, fall greens, chive 16.
Vietnamese-style, pickled daikon, pickled carrot, cilantro, cucumber, mint & jalapeno aioli, fries 14.
CROQUE MONSIEUR Ham, smoked pork loin, Dijon, béchamel, gruyere, toasted levain 13. Add egg 1.
STEAK & FRIES STEAMED MUSSELS White wine, vegetable jus, toasted peppercorns, garlic aioli, grilled bread 14.
Grilled bavette, chard, red wine sauce, green peppercorn butter, fries 28.
BEEF SLIDERS
CHARCUTERIE BOARD
fresh ground beef, cheddar, caramelized onion & aioli 12.
House-made country pork pate, duck liver mousse, assorted salami, Dijon, radish, pickled vegetable 22.
MARGHERITA PIZZA tomato, house pulled mozzarella, basil, fleur de sel 13.
MACARONI & CHEESE Baked macaroni, gruyere, leeks, bacon 8.
WARM MARINATED OLIVES 6.
HOUSE-MADE POTATO CHIPS 5. SMOKED ALMONDS 5.
• H A PPY H OUR • Monday thru Friday 3-7pm
• DRINKS • Kronenbourg 1664 $3. Ruby Red Presse $4. House White Wine or House Red Wine $5. Any Well Cocktail or House Sparkling Wine $6. Happy Hendricks $7
• FOOD • Warm Olives or Smoked Almonds $3. 4 Baked Oysters $6.
Chicken Wings $6 ½ dozen/$11 dozen.
House Made Duck Sausage $7.
Weekly Slider $8.
Warm Herb & Goat Cheese Dip $8.
• BEER & A SLIDER •
STEAMED MUSSELS
FRENCH ONION SOUP SOUP DU JOUR 8.
White wine, vegetable jus, toasted peppercorns, garlic aioli, grilled bread 14.
BUTTER LETTUCE SALAD
GRAND PLATTER OF FRUITS OF THE SEA 1 dozen assorted oyster, 6 Littleneck clams, ¼ ounce Paddlefish caviar, 6 domestic prawns, cocktail sauce, tartar sauce, mignonette 65.
CHARCUTERIE PLATE Duck liver mousse, house-made pork pate, assorted salami, mixed pickles, Dijon 22.
HAND CHOPPED BEEF SIRLOIN TARTAR Dijon, shallot, caper, house-made pickles, crostini 16.
Shaved spring vegetables, herbs 8. with chicken breast 14. with bavette steak 22.
BLACK KALE SALAD Roasted cauliflower, pickled shallots, walnuts, shaved carmody cheese, currant vinaigrette 13. with chicken breast 19.
TUNA NICOISE Olive oil poached tombo tuna, white beans, fingerling potatoes, fennel, soft-boiled egg, green olive tapenade & aioli 17.
FRENCH TOAST
COUX FARCI
Heirloom apples, cinnamon, huckleberry sauce 14.
House made corned beef, turnips, potatoes, carrots, fried eggs and horseradish crème fraiche 16.
HERBED GOAT CHEESE & SPINACH OMELET Herb roasted potatoes, mixed greens, choice of toast 15.
CLASSIC BREAKFAST PLATE Two eggs any style, choice of bacon or sausage, herb roasted potatoes, choice of toast 16.
POACHED EGGS & CHICKEN HASH Roasted chicken, potato, carrot, tomato coulis 16.
CHORIZO VERDE OMELET & AVOCADO Salsa, queso fresco, sour cream, black beans, tortillas 16.
SALMON GRAVLOX & BAGEL Dill marinated onions, caper berries, cream cheese 16.
FRIED OYSTERS Herbed polenta, braised greens, bacon and spicy aioli 16.
9.
STEAK & FRIES Grilled bavette, chard, red wine sauce, green peppercorn butter, fries 28.
GRAND BURGER Fresh ground beef, blue cheese, grilled onions, blue cheese aioli, fries 15. Add bacon 1.
FRUIT SMOOTHIE
8.
GRANOLA or
COLD CEREAL
5.
OATMEAL
GRILLED CHICKEN SANDWICH
with milk, brown butter & raisins on the vine 8.
Vietnamese-style, cucumber, pickled daikon, pickled carrot, cilantro, mint & jalapeno aioli, fries 14.
ASSORTED PASTRIES
CROQUE MONSIEUR Ham, smoked pork loin, Dijon, béchamel, gruyere, toasted levain 13. Add egg 1.
SOFT SCRAMBLED EGG & ASPARAGUS TARTINE
or
HOUSE-MADE MUFFIN 6. BACON, HAM or
SAUSAGE
5.
Feta, salsa verde 16.
WILD SALMON BLTA Whole grain mustard aioli, bacon, tomato chutney, avocado, French potato salad 15. EXECUTIVE CHEF: ALICIA JENISH
SPARKLING-USA
Roderer Estate Brut Schramsberg Rose ’07
48 90
SPARKLING-FRANCE
Dom Pérignon ’02 Delamotte Brut Blanc de Blancs Mumm de Cremant G.H. Mumm Cordon Rouge Veuve Clicquot Yellow Label Brut Jean Philippe Blanq. De Limoux Simmonet Febvre Cremant, Brut Simmonet Febvre Cremant, Rose
CHARDONNAY-USA
300 118 110 69 76 38 48 48
Clos du Bois Calcaire, Russian River ’08 Kunde Unoaked, Sonoma ’08 Orogeny, Russian River ’09 Stag’s Leap, Napa ’10 Sonoma-Cutrer, Russian River ’10
CHARDONNAY-FRANCE
51 36 54 48 48
SAUVIGNON BLANC-USA
SPARKLING Perrier-Jouet Brut NV Veuve Clicquot Yellow Label Brut Gloria Ferrer Kimpton Cuvee NV Domaine Chandon Brut Classic NV Nicolas Feuillatte Brut Rosé
22 19 11 11 18
WHITE Pinot Gris, J Vineyards, CA ’09 Sauv Blanc Blend, Chateau Bonnet ’09 Sauv Blanc, Joel Gott, Napa ’10 Chard, Simonnet-Febvre Chablis, FR ’07 Chardonnay, Hess, Monterey ‘10 Chardonnay, Sonoma Cutrer, Sonoma ’10 Riesling, 1805, Columbia Valley, WA ’10 Sancerre, Michel Girault, FR ’10
9 10 10 10 10 12 10 12
ROSÉ Château d’ Esclans Provence ’09 Jean-Luc Colombo, Cape Bleue ’10 Lucques, North Coast, CA ’11
12 9 10
RED
Thierry et Pascale Matrot, Bourgogne ’09 Marc Colin La Combe, Bourgogne ’07 Vincent Giradin Saint Aubin 1er Cru ’06 Dom. de la Denante, Macon-Villages ’09 Domaine Faiveley, Montagny ’06 Louis Latour Grand Ardeche ’08 Louis Latour Mersaut ’08
WINES BY THE GLASS
39 40 60 36 55 30 60
Rudd, Napa ’08 Freemark Abbey, Napa ’07 Chat. St. Jean Fume Blanc, Sonoma ’10 Illumination, Napa ’07
105 42 36 81
Pinot Noir, Parducci, Mendocino ’10 9 Pinot Noir, Byron, Santa Barbara ’09 12 Pinot Noir, MacMurray, Sonoma ’09 14 Bordeaux Blend, Château Dupa, Graves ’09 14 Cabernet Sauv, Franciscan, Napa ’08 11 Cabernet Sauv. Justin, Paso Robles ’09 15 Grenache Blend, Le Coq Rouge ’10 8 Merlot, Raymond Reserve, Napa Valley ’06 11 Merlot, One Hope, Napa ’10 12 Petit Sirah, True Grit, Mendocino ’08 11 Zinfandel, Kunin Wines, Paso Robles ’08 14
COCKTAILS
SAUVIGNON BLANC-FRANCE
Makers Mark, Fernet Branca & Drambuie, served in a stem
Pascal Jolivet, Sancerre ’09 Commanderie, Entre-Deux-Mers ’09
50 34
Migration, Anderson Valley ’09 Erath, Willamette Valley ’09 Rodney Strong, Alexander Valley ’09 Sokol Blosser, Dundee Hills ’09 Emeritus, Russian River Valley ’09 Villa Mt. Eden, Sonoma Coast ’09 Capiaux Cellars, Gary’s Vineyard, SLH ’09 Laetitia Gallets, Arroyo Grande ’06
PINOT NOIR-FRANCE
RIESLING ETC-USA
Chateau Montelena Riesling, Napa ’10 Trefethen Dry Riesling, Napa ’10 Arbe Garbe Pinot Blanc, RR ’08 Bergström Riesling, WA ’06
RIESLING ETC-FRANCE
47 41 40 58
Zind Humbrecht Gewürtraminer ’04 Zind Humbrecht, Pinot Gris, ’06 Trimbach, Pinot Gris ’07 Hugel Gentil, Alsace ’09
90 110 51 31
OTHER WHITES-FRANCE
GRAND MARTINI 12
Chat. de la Roulerie, Chenin Blanc ’10 E. Guigal, Côtes-du-Rhône ’09 Chapoutier, Côtes-du-Rhône ’08 Coupe Roses, Minervois ’08 Leccia Patrimonio Blanc, Corsica ’05 Nicolas Joly Clos Sacrés, Savennieres ’06
ROSÉ
Le P’tit Paysan, Monterey ’10
34 36 38 36 72 92
HALF BOTTLES 375ml
49
Pol Roger Brut, NV Schramsberg Blanc de Blancs, CA ’06 Veuve Cliquot Yellow Label Brut Veuve Cliquot Demi-Sec, Champagne Grand Regnard, Chablis ’07 Matanzas Creek, Sauv. Blanc, Sonoma ’10 Hugel Gewuürtraminer, Alsace ’09 Pillot Chassagne-Montrachet ’07 Claude Riffault, Sancerre ’10 Chateau de Pez, St. Estèphe ’06 Mondavi, Reserve, Cabernet Sauv. ’05 Louis Jadot Beaujolais-Villages ’09
75 35 47 66 38 24 25 57 28 42 153 30
63 59 36
Lancaster Estate, Alexander Valley ’07 Atlas Peak, Napa ’07 Robert Mondavi, Napa ’08 Chateau Montelena, Napa ’08 Faust, Napa ’08 Jordan, Alexander Valley ’07 Mount Veeder, Napa ’08 Terlato Vineyards, Napa ’06 Uppercut, Napa ’09 Rodney Strong, Alexander Valley ’09
98 60 59 90 85 105 65 126 47 49
CABERNET SAUVIGNON-FRANCE
Château Haut-Bana, Médoc ’08 Château Dupa, Medoc ’09 Chat. Margaux, Brio ’05
GRANDIOSO 12 Avion tequila, fresh basil, jalapeno, lime juice, agave nectar & St. Germain Elderflower liqueur CHAMOMILE FRENCH 75 12 Chamomile infused Hendrick’s gin, lemon juice and sparkling wine RUBY RED PRESSE 9 Absolut Ruby Red, grapefruit juices and a slash of soda, served on the rocks
BASIL BERRY 11 Absolut vodka, muddled berries, basil, lime juice & agave nectar, served in a stem
MERITAGE
40 56 99
MERLOT, ETC.-USA
35 72 48 39 99
Trefethen Double T, Napa ’08 J. Rickards, Sonoma ’09 Beringer, St. Helena ’09
48 56 58
SYRAH, GRENACHE, ETC.-FRANCE
Jaboulet Les Jumelles, Côte Rôtie ’05 150 E. Guigal Crozes-Hermitage ’06 60 Chapoutier Châteauneuf Bernardine ’05 105 Juliette Avril Châteauneuf-du-Pape ’09 60 Vidal-Fleury Côtes-du-Rhône ’07 32 Henry Fessy Cru du Beaujolais, Fleurie ’09 39
RYE’S GINGER 11 Russel’s Reserve rye, raspberry syrup, ginger puree topped with soda, served tall
CABERNET SAUVIGNON-USA
Plymouth Gin, Sauternes and orange bitters, served on a stem Stolichnaya, lime juice, agave & ginger puree, topped with soda, served in a bucket
75 48 48 81 71 49 84 126
A. Verdet, Hautes-Côtes de Nuit ’08 Domaine Faiveley, Mercurey ’08 Mommessin, Bourgogne ’07
MOSCOW MULE 12
Jade Mountain, Napa-SLO ’07 Trefethen, Napa ’08 Château Haut-Goujon, St. Emilion ’09 Praxis, Alexander Valley ’07 Chât. Les Trois Crois, Fronsac ’08
THE GRANDHATTAN 12
PINOT NOIR-USA
COOL AS A CUCUMBER 11 Henrick’s gin, Lillet, fresh lime, cucumber & basil, served on a stem
SYRAH, GRENACHE, ETC.-USA
Kunin Syrah, Paso Robles ’06 Tentacle, North Coast CA ’09
BEER
DRAFT Sam Adams, Lager/Seasonal Ale, MA Kronenbourg 1664, Lager, France Stella Artois, Lager, Belgium Sierra Nevada Brewing Pale Ale, CA Lagunitas Brewing IPA, CA Anchor Steam Ale, San Francisco, CA N. Coast Brewery Scrimshaw Pilsner, CA
6 7 7.5 7 7 7 7
BOTTLE & CAN Big Daddy IPA, San Francisco, CA Duvel Red Golden Ale, Belgium Hoegaarden Witbier, Belgium N. Coast Brewery Pranqster Pale Ale, CA Boont Amber Ale, CA Deschutes Black Butte Porter, OR Corona Pale Lager, Mexico Heineken Pale Lager, Holland Amstel Light Lager Amsterdam, Holland Budweiser Pale Lager, St. Louis, MO Bud Light Pale Lager, St. Louis, MO Miller Lite Pale Lager, Milwaukee, WI Beck’s Non-Alcoholic Pale Lager, Germany Guinness Stout (can), Dublin, Ireland Old Speckled Hen (16oz can), England Chimay Blue (750 ML), Belgium
7 9 7 6 7 7.5 6.5 6.5 6 6 6 6 5.5 7 8 24
ZINFANDEL
69 48
Rodney Strong Knotty Vines, Sonoma ’09 Kunin “Westside,” Paso Robles ’08 Cakebread Cellars, Napa ’08
WINE FLIGHTS
38 56 71
3 Oz. of Each Wine
TOUR OF FRENCH WHITES
15 Chard, Simonnet-Febvre Millesime Chablis ‘07 Sauv. Blanc Blend, Chateau Bonnet ‘09 Rosé, Château d’Esclans Whispering Angel ‘09
TOUR OF CALIFORNIA REDS Pinot Noir, Byron, Santa Barbara ’09 Merlot, Raymond Reserve, Napa Valley ’06 Petit Sirah, True Grit, Mendocino ’08
Corkage $25
19
• C OC KT A I LS • MERCI 8
Noilly Prat dry vermouth, house-‐made blackberry liqueur, sparkling wine
BARDOT 9
Lavender infused Absolut, St. Germaine, lemon, rosemary syrup, egg white
LA VIE BOHEME 11 Hangar One Buddha’s Hand vodka, Bordeaux syrup, grapefruit, touch of smoke
MOULIN ROUGE 10 Tanqueray 10 gin, Pernod, house-‐made lime cordial, Fevertree Bitter Lemon soda
ST TROPEZ 9 Square One Basil vodka, Strega, Green Chartreuse, lemon, egg white, sea salt
THREE MUSICIANS 9 Pequillo pepper infused tequila, cucumber, lime, Lillet foam
NAPOLEON’S DYNAMITE 9 Bulleit rye, Dubonnet Rouge, lemon, grapefruit bitters
LA FONTAINE 10 Bols genever, Laird’s Bonded applejack, lemon, Angostura bitters
ANTOINETTE’S GUILLOTINE 11 Banks Five Island white rum, Luxardo Maraschino, sweet vermouth, orange bitters