L'Apero

SOCCA CHICKPEA FLATBREAD, HERBS DE PROVENCE, TAHINI YOGURT (V)..... 6

OEUFS NIÇOISE SOFT COOKED EGG, ANCHOVY, TOMATO CONSERVA, OLIVE..... 6

RADISH WITH BUTTER MIXED RADISH, BEURRE DE BARRATE (V OR V+)..... 8

SESAME TOAST SMASHED PEAS, RHUBARB, PECORNIO (V)..... 10

BARBETTE SOURDOUGH BEURRE DE BARATTE (V OR V+)..... 5

CHILLED SHRIMP FENNEL AIOLI..... 16

POMMES FRITES (V OR V+).... .6

Plates
SALADE VERTE SEASONAL GREENS, MARKET VEGETABLES, HERB DRESSING (V+)..... 14

LEEKS AND GEM SALAD MUSTARD VINAIGRETTE, CURED EGG (V OR V+)..... 13

ENDIVE AND BEET CANDIED WALNUTS, BLUE CHEESE (V OR V+)..... 15

WARM GREENS KALE, OLIVE OIL, GARLIC, CHILIES (V OR V+)..... 10

MOULES MARINIÈRE WHITE WINE, GARLIC, GRILLED BREAD..... 19

CRAB RICE BASMATI, SAFFRON, SPRING GARLIC..... 18

TAGLIATELLE RED WINE BRAISED LENTILS, SPRING ONION, PECORINO (V)..... 16

BLACK COD BROCCOLI, BUTTER BEANS, CURED LEMON..... 26

CHICKEN DIABLE CONFIT GARLIC, SPINACH, BANYULS VINEGAR..... 25

STEAK FRITES CHIMICHURRI SAUCE..... 18 (6OZ) / 32 (12OZ)

Dessert
BUTTERMILK PANNA COTTA HARRY’S BERRIES, PISTACHIO CRUMBLE..... 9

CHOCOLATE PEANUT TART BOOZY CHERRIES..... 8

CHEESE AND CRACKER COMTE, KUMQUAT MARMALADE (V)..... 9

SORBET (V+)..... 8

(V) VEGETARIAN (V+) VEGAN

E V E R Y T H I N G I S M A D E I N H O U S E . T H E VA S T M A J O R I T Y O F O U R I N G R E D I E N T S A R E O R G A N I C A N D L O C A L .
W E P R O U D LY S E R V E M A R Y ’ S O R G A N I C , F R E E- R A N G E C H I C K E N A N D S T R A U S S G R A S S - F E D B E E F.
M O ST I T E M S A R E G L U T E N F R E E .

CONSUMING RAW OR UNDERCOOKED EGGS, MEATS, POULTRY, SEAFOOD OR SHELLFISH MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS