Lunch Menu

Spring Vegetables, Goji Berries, Chives 10

Parmigiano Reggiano, Crispy Shallots, Black Olive Sauce 12

Portobello Mushroom, Pickled Radish, Lemon Vinaigrette 12

Warm Aged Crottin, Pistachio, White Balsamic Vinegar 14

Avocado, Heirloom Tomato, Green Beans, Lime and Coriander Emulsion 21

Tri Colored Potatoes, Egg, Boquerones, Olives, French Beans, Tomatoes, Organic Lettuces 16

Romaine Hearts, Smoked Turkey, Avocado, Egg, Blue Cheese Crumbles and Sugar Cured Bacon, House Made Vinaigrette 16

Diced Celery, Roasted Pine Nuts, Honeydew and Cantaloupe Melon, Berries, Nonfat Natural Yogurt Dressing 18

Baby Lettuces, Marinated Tomatoes 18

Roasted Squash, English Peas, Pearl Onions, Basil Pesto 24

Soft Polenta, Sugar Snap Peas, Carrots, Breakfast Radish, Lemon Thyme Chicken Jus 28

Artichokes, Morels, Bok Choy, Kaffir Lime Broth 30

Couscous Gremolata, Grilled Vegetables, Caper Butter Sauce 32

Brioche Bun with Traditional Accompaniments 34

Tri Colored Lyonnaise Potatoes, Seasonal Vegetables, Grain Mustard Sauce 34

Crispy Potato Sticks, Wild Mushroom, Haricots Verts, Red Wine Sauce 35