Bistro Plats du Jour - mar 30 - apr 6

menu changes every thursday evening

3 courses - 42.

ENTREE

spring pea salad

romesco, mint, bread crumbs

Gerard Bertrand, 2015 Picpoul

PLAT

shrimp & clams

spring onions, farro, salsa verde, white wine broth

Muddy Arch, 2014 Roussanne

DESSERT or FROMAGE

fig crisp

fig & port syrup, cream cheese ice cream

or

chef's choice cheese selections

fig jam, spiced nuts & fig cake

Anaba, 2012 Late Harvest Roussanne

bistro wine flight paired with the menu

three wines. add 12.