Bistro Plats du Jour - feb 9 - feb 16
menu changes every thursday evening
3 courses - 38.
ENTREE
roasted beet salad endives, goat cheese, pistachio vinaigrette Gerard Bertrand, 2015 Picpoul
PLAT
braised lamb stew crispy polenta, pickled red onions,
oven-dried tomato, spinach, feta Stolpman, 2014 Syrah
DESSERT or FROMAGE
walnut cake
roasted pineapple, rum sabayon
or
chef's choice cheese selections
fig jam, spiced nuts & fig cake
Domaine de Durban, 2014 Muscat de Beaumes de Venise
bistro wine flight paired with the menu
three wines. add 12.