Pinot Provence Menu

Truffle Mac & Cheese

Pinot Fries

Wild Mushrooms

Bacon

Soupe A L’Oignon

Brioche, gruyere gratinee.

Caesar Mille-Feuille

Romaine hearts, parmesan crostini, caesar dressing, white anchovy.

Salad D’canard

Mission figs, duck prosciutto, radicchio, arugula, frisee, goat cheese beignet, elder flower vinaigrette.

Clam & Gnocchi

Manila clams, gnocchi, garlic, white wine, panko bread crumbs.

Kurabota Braised Pork Belly

Long pepper maple gastrique, okinawan sweet potato puree, frisee fin herb salad.

Escargots En’ Croute

Burgundy escargots, pernod butter, garlic chips, crispy brioche, parsley gremolata.

Cuisses De Grenouille

Frog legs, honey and parsley, garlic puree, mushroom sauce.

Charcutier Plate

Duck prosciutto, chicken terrine, fried rilletes, potted pork, grilled bread, smoked butter, guanciale.

Les Huitres

Seasonal oysters, traditional garnish, non-traditional garnishes 1/2 doz.

Moules Marinieres

Pei mussels, crispy bacon, leek fondue, fennel, grilled bread.

Poulet

Roasted organic chicken breast, butternut squash, parsnip puree, romanesco, truffle jus.

Canard Cassoulet

Duck confit, flageolet beans, duck rillete, natural duck jus.

Saumon

Scottish salmon, cipollini onion soubise, braised turnips, bearnaise.

Maine Diver Scallops

Celeriac puree, braised celery, black garlic, celery salad, pistachio.

Braised Short Rib

Sweet potato puree, honey braised bacon, cipollini onions, bone marrow butter.

Agneau

Lamb rib-eye, braised lamb shank, roasted sunchokes, dates and tarragon, vadouvan scented lamb sauce.

Boeuf

14 Oz. kc steak, steak fries, romaine leaves, creme fraiche, peppercorn sauce.