Bistro Plats du Jour - feb 23 - mar 2

menu changes every thursday evening

3 courses - 42.

ENTREE

grilled asparagus arugula, parmesan, lemon-anchovy aioli JCB No. 69, NV Sparkling Rose

PLAT

fish stew

local halibut, clams, mussels, green garlic,

toasted fennel, escarole

the girl & the fig, 2016 Bistro White Blend

DESSERT or FROMAGE

pecan tart

vanilla ice cream, caramel sauce

or

chef's choice cheese selections

fig jam, spiced nuts & fig cake

Mark Herold Wines, 2012 Flux Dessert Wine, Grenache

bistro wine flight paired with the menu

three wines. add 12.