Belcourt menu

Mizithra cheese and honey tart

Chocolate pot de creme and vanilla whipped cream

Fried Scallions

Fries

Brussels sprouts

with bacon and savory

Sauteed escarole

with shallots and anise

Polenta

with gorgonzola or mascarpone

Purple sweet potatoes

with hazelnut butter

Baby spinach salad, grilled manouri cheese, sumac dressing

Escarole and frisee salad

with salsa picada and oil cured olives

Soup du jour

Clara

(raw goat's milk)

Prima Donna

(Cow's milk)

Amanteigado

(raw sheep's milk)

Spinach salad

with grilled manouri cheese, sumac dressing, cracker bread and pine nuts

Soup du jour

Escarole, frisee, scallions, cured olive salad

with salsa picada and sherry vinegar

Mixed bitter greens

with frico, lemon anchovy dressing and house cured anchovies

Ricotta fritters and warm chocolate sauce

Ice Cream or Sorbet

Chocolate pot de creme and vanilla whipped cream

Bartlett pears in red wine and rosemary

Meyer lemon, Mizithra cheese and honey tart

Persille de Malzieu

(rare, powerfully spicy blue) with toasted walnuts and a taste of Dow's 10yr Tawny

Quick pickled Branzino, grainy bread, cream cheese and fish roe

Roasted butternut squash and apple raviolo, wild mushrooms

with brown butter and sage

Oil poached octopus

with cardamom pickled carrots, salsify, coriander dressing and olive crisps

Boudin blanc dog

with house made mustard, kraut and wild pepper potato chips

Lemon and garlic marinated grilled sweetbreads

with flat bread, roasted garlic butter and quince preserves

House cured duck prosciutto, spiced persimmons, mascarpone and lamb's lettuce

1/2 dozen oysters on the half shell

with buttered grainy bread and ginger lime mignonette

Chicken and pork sausage

with house made mustard and kraut

Lamb burger, goat cheese, spicy ketchup, zucchini pickles and fries

Slow roasted pork belly, sausage and cheeks

with beets, house made sauerkraut and lavender spaetzle

Bourride of monkfish

with brandade dumplings, baby fennel, manila clams and sauce vert

Poulet Vert

with celery root coriander puree and watercress

Grilled Hanger

with wine battered fried scallions and choice of bone marrow sauce or marjoram butter

Roasted leg of lamb

with garlic, rosemary and slow roasted white beans

Branzino baked in sea salt

with lemons, oregano and braised escarole

Oysters on the half shell

with ginger lime mignonette

Goat cheese, spicy ketchup, zucchini pickles and fries

Clara

(raw goat's milk)

Mrs. Quickes Cheddar

(cow's milk)

Amanteigado

(raw sheep's milk)