Olive Marinate –

Niçoise, Taggiasca, Picholine & Cerignola olives in rosemary, thyme, orange zest

Tartare de Boeuf –

Prime sirloin with caper aioli, chives, mustard, quail egg, potato gaufrette

Mejillones con Chorizo –

PEI mussels, garlic, shallot, tomato, chickpeas, Spanish chorizo

Pulpo a la Parrilla –

Char-grilled Spanish octopus with red pepper Romesco, citrus vinaigrette, escarole

Pissaladière –

Flatbread with tomato, roasted onion, Niçoise olive tapenade, anchovy

Capesante di Mare –

Seared scallops with cauliflower, romanesco, capers, lemon

Soupe au Pistou –

Provençal vegetable soup with lentils, herb purée, focaccia, Pecorino

Zucca Arrostita –

Squash & ricotta with mint, fennel, arugula, pistachios

Tart au Chevre –

Smoked trout, tomato confit, Belgian endive, French pesto

Insalata Mista –

Red wine vinaigrette, radish, fennel, carrots, hard-boiled egg

Oeuf Mollet –

Soft-boiled egg with frisée, sautéed mushrooms, sherry vinaigrette

French 777 –

Gin, Limoncello, Brut Rosé)

¿Qué Temporada? –

(Mezcal, grapefruit soda, empetrie salt)

Tart au Maison –

(Elderflower liqueur, citrus)

Le Verger Normand –

(Calvados, fig, simple, apple spritz)

Piccola Noce –

(Nocino Amaro, walnut liqueur)

A. Siegel –

(Basil Hayden bourbon, neat or big cube)

S. Williams –

(Blended 23yo Rye, neat or big cube)

NV Brut Prosecco, Jeio –

Sparkling

NV Brut Crémant, Dopff & Irion –

Sparkling

2023 Dry Rosé, Peyrassol –

Rosé

2022 Montrose Blend, Queen of the Sierras –

Rosé

Gavi di Gavi, La Scolca –

White

Pinot Grigio, Maso Canali –

White

Sauvignon Blanc, Kim Crawford –

White

Grüner Veltliner, Hager Matthias –

White

2022 Chianti Classico, “Querceto” –

Red

2020 Bordeaux Blend, Laroque –

Red

2021 Pinot Noir, “Le Coteaux,” CA –

Red

2021 Côtes du Rhône, L’Espérance –

Red

NV Brut Blanc de Blancs, Bérêche –

2021 Nicolas Joly “Coulée de Serrant” –

2020 Napa Cab, Paul Hobbs –

Spotted Cow (New Glarus) –

Good City –

PBR –

Third Space Frog Weiss –

Miller Lite –

Kronenbourg 1664 –

Stella Artois –

Krombacher –

City Lights Raspberry Seltzer –

Cream City Brix Cream Ale –

Enlightened Brewing –

Fetch West Coast IPA –

Good City Brewing –

Dry Cider –

Seattle Cider Co. –

Flanchette –

Grilled & roasted flank steak with roasted wood-fired mushrooms, fingerling potatoes, and purslane aïoli.

Trofie –

Twisted pasta with Genovese pesto, string beans, potatoes, and fresh Parmigiano Reggiano.

Linguine –

Linguine tossed with lemon, cream, Romano beans, and basil.

Brodetto di Pesce –

Italian seafood stew of fresh scallops, clams, cod, & prawns in a seasonal fish broth with saffron, fennel & tarragon. Served with sourdough crostini.

Branzino Barigoule –

Sea bass fillet baked in parchment paper with braised artichokes, fingerling potatoes, leeks, and tomato.

Pan Bagnat –

Classic Niçoise-style open-face sandwich with olive oil tuna, baby lettuces, hardboiled egg, roasted peppers, string beans, and olive tapenade in red wine vinaigrette on focaccia bread.

Winter Squash & Mushroom –

Grilled winter squash & sautéed mushrooms with arugula, roasted peppers, and red onions on country French bread with hand-dipped ricotta and fresh basil.

Pork Blade Steak –

Marinated and grilled pork blade steak with a salad of arugula, radicchio, roasted tomatoes, and fennel in an herbed vinaigrette.

Swordfish –

Wood-grilled swordfish with romesco sauce and a salad of cauliflower, frisée, fingerling potatoes, and espelette.

Grilled Chicken –

Herb-marinated and wood-roasted chicken with a salad of baby lettuces, roasted squash, tomato confit, and herbs.