Our Menu

Salade au chèvre chaud, Panko Mozzarella, Farmers market season greens, heirloom cherry tomato, shallot, artichoke, bacon bite(lardon), candied walnut, sesame vinaigrette

Salade Niçoise Farmer's market season greens, Broile almon, boiled egg, heirloom cherry tomato, shallot, olive, Crisp baby anchovy, yuzu vinaigrette

Open sandwich, toasted sourdough, Avocado Hummus, north pole snow crab meat, cucumber, scallion, farmer’s market vegs & fruits currently available, wasabi Aioli, everything bagel seasoning

Atlantic Cod deep fried w/. SPICE tempura batter served with House made potato chips and wasabi tartar remoulade

Le Burger parisian - 1/2 lb. wagyu patty, seared in wagyu tallow, emmental cheese, caramelized shallot jam, remoulade, crispy prosciutto, arugula, tomato, brioche bun, served with shoe string fries with truffle oil, parmesan, togarashi

Pâtes froides Tuxedo à la parisienne - Tuxedo pasta, Radish, Cherry Tomato, House Pickle, shallot, House Vinaigrette, Tempura Battered Shrimp & Kale

A CULINARY JOURNEY OF ELEGANCE AND INNOVATION Welcome to The Wild Artichoke, a French boutique bistro that redefines the art of dining.

House made fresh squid ink tuxedo angel hair, uni butter sauce, fresh SB Uni clams, garlic, shallot, jalapeno, heirloom cherry tomatoes, water chestnut, pickled red onion.

House made fresh squid ink tuxedo angel hair, champagne lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile.

Pasta allo zuppa Scoglio, fresh extruded spaghetti, clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon.

San Marzano tomato sauce with housemade fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomatoes, capers, zucchini, Parmigiano, mint, basil, fine imported EVOO.

house made fresh extruded spaghetti, 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest. dehydrated moscato grapes, Pink pepper

Légine australe - Patagonian toothfish, white wine ginger brine, roasted artichoke, kale, crispy lotus chip, horseradish-buerre blanc.

Coquilles St. Jacques - Pan-seared U10 bay scallops, 4-cheese Gnocchi, sweet charred corn puree, lemon butter sauce, Granny Smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil.

Bouillabaisse - Pan-seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, French tomato base broth served with Fregula (Add House Made Pasta: $5).

Côtes courtes de boeuf cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed seasonal vegs, galbi au jus

8 oz filet seared in wagyu tallow, potato fennel puree, white wine sautéed vegetables, béarnaise Espuma

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoes string fries with truffle oil, parmesan, togarashi, pink peppercorn sauce

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique

marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, rosemary, garlic, olive oil, fermented meyer lemon puree

Live Shigoku Oyster (shuck to order) Moscato grape slush, apple, shallot, yuzu

tartare de thon rouge - avocado hummus, fried capers, house pickles, sesame oil, yuzu dressing, kadaif crisp, house made tapioca chips

Tartare de filet de boeuf - U.S prime beef, shallots, caper, dijon mustard, crème fraiche, fine imported EVOO, orange supreme, roasted pink pepper, crispy reggiano parmigiana served with house made beef tendon chips

Kombu Cured yellowtail, cumquat,, yuzu vinaigrette, togarashi, nori powder

"Kaluga Imperial Caviar", lemon cream fraiche, cumquat, chive & house made potato chips

*BEEF TENDON PUFF & ONION DIP | 14
*TAPIOCA SHRIMP CHIPS | 12
*TRUFFLE FRY | 12 ADD FRESH TRUFFLE FOR | 25
*SMASH POTATO FRY | 16 ADD FRESH TRUFFLE FOR | 25

A Culinary Journey of Elegance and Innovation Welcome to The Wild Artichoke, a French boutique bistro that redefines the art of dining.

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, garlic, served with crostini

Moules Marinières, Live Salt pring Island Mussels from British Columbia, shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine & lemon. served w/ crostini

Macaron aux crevettes, sourdough, chives, ginger, shrimp mousseline, Peruvian aji sauce

Galettes de Crabe, True Maryland style Fresh lump snow crab, herb breadcrumbs, horseradish buerre blanc.

Barcelonian Gambas al ajillo
shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoke paprika, shrimp oil, served w/ tomato + garlic rubbed crostinis & garlic aioli

Calamari Fritti, salt and pepper, ginger, garlic, jalapeno, parmesan, togarashi, lemon garlic aioli

Crispy Eggplant & House made Meatballs in Tomato Glaze with Basil Pesto

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

carnaroli rice, champaign lobster sauce, dehydrated heirloom cherry tomatoes, parmigiano, ½ Australian lobster tail, parsley oil, parmesan tuile

Bomba Rice, Calabrian sausage, shrimp, clams, mussels, calamari, onion, garlic, tricolor bell pepper, smoked paprika & kimchi

soupe du jour

Soupe à l'oignon - carmalized Onions, House Made Beef Marrow Broth, Emmental Cheese, Served With Crostini

Salade de vinaigrette au fromage Roquefort - Crispy prosciutto,, candied walnut, heirloom cherry tomatoes, chive, Roquefort blue cheese crumb, blue cheese dressing, egg mimosa, pink pepper

Salade de fromage burrata - season fruit, bacon, radish, orange supreme, heirloom, cherry tomatoes, Aged Modena balsamic vinegar reduction

8 different kinds of seaweed, Shrimp, radish sprouts, shallot, cucumber, yuzu, cumquat, umeboshi vinaigrette, sesame oil, everything bagel seasoning.

omaine, egg mimosa, croutons, house made dressing heirloom cherry tomato, Crispy parm chips

grilled endive, frisée, pomegranate, heiroom cherry tomato, orange supreme. pine nuts, yuzu vinaigrette

8 different kinds of seaweed, shrimp, radish sprouts, shallot, cucumber, yuzu, kumquat, umeboshi vinaigrette, sesame oil, everything bagel seasoning.

Escargots de Bourgogne - French Burgundy style snails, Échiré butter, dulse, shallot, parsley, garlic, served with crostini.

Moules Marinières - Live Saltspring Island mussels from British Columbia, shishito pepper, garlic, cilantro, cherry tomato, blue cheese, white wine & lemon, served with crostini.

Macaron aux crevettes - Sourdough, chives, ginger, shrimp mousseline, Peruvian aji sauce.

Live Shigoku Oyster (shuck to order) Moscato grape slush, apple, shallot, yuzu

tartare de thon rouge - avocado hummus, fried capers, house pickles, sesame oil, yuzu dressing, kadaif crisp, house made tapioca chips

Calamari Fritti, salt and pepper, ginger, garlic, jalapeno, parmesan, togarashi, lemon garlic aioli

house made fresh tuxedo roll pasta, uni butter sauce, fresh SB Uni clams, garlic, shallot, jalapeno, heirloom cherry tomatoes, water chestnut, pickled red onion

house made fresh tuxedo roll pasta, champaign lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile

pasta allo zuppa Scoglio, fresh extruded spaghetti clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

Légine australe patagonian toothfish,
white wine ginger brine, roasted artichoke, kale, crispy lotus chip, horseradish-buerre blanc

Côtes courtes de boeuf
cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed seasonal vegs, galbi au jus