Bistro Plats du Jour - apr 6 - apr 13

menu changes every thursday evening

3 courses - 42.

ENTREE

chopped salad

avocado, purple asparagus, mandarins, arugula,

hardboiled egg, oil-cured olives, sunflower seeds,

fennel pollen vinaigrette

JCB No.69, NV Sparkling Rosé

PLAT

So Cal halibut

spring vegetable ratatouille, lemon saffron naje

Curran, 2016 Grenache Blanc

DESSERT or FROMAGE

brownie sundae

vanilla ice cream, brownie pieces, chocolate sauce,

cocoa nibs, whipped cream

or

chef's choice cheese selections

fig jam, spiced nuts & fig cake

Loxton Cellars, 2012 Syrah Port

bistro wine flight paired with the menu

three wines. add 12.