ENDIVE SALAD

with celery root, apple, cow's tomme, walnut

GOUDA PROFITEROLES

with piperade

SALMON GRAVLAX

with beet and cabbage cure, crème fraîche, capers, pickled onion, cucumber, basil

DUCK CASSOULET

with confit duck leg, white beans, duck sausage, kale 

or

ALBACORE NICOISE

with cured B.C. albacore tuna, butter lettuce, preserved lemon, pickled onion, preserved tomato, grilled haricot verts, black olive soft boiled egg

or

SHORT RIB BENNY

with farm fresh eggs, cippolini onion, duck fat potatoes, hollandaise, grilled sourdough

or

QUICHE FLORENTINE

with kale, porcini, tomato relish, frisée 

PETITE FOURS

Chef's selection