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, Broiled Salmon, boiled egg, heirloom cherry tomato, shallot, olive, Crispy 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/ S. PELLEGRINO 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.

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.

Carnaroli rice, mushroom stock, king oyster, shimeji, wood ear, shiitake, parmigiano, truffle oil, parmesan tuile.

Carnaroli rice, lobster stock, dehydrated heirloom cherry tomatoes, parmigiano, 1/2 Australian lobster tail, parsley oil, parmesan tuile.

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

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.

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, seared in wagyu tallow, whole prime bone-in rib, potato fennel puree, white wine sautéed seasonal vegetables, galbi au jus.

8 oz filet seared in wagyu tallow, potato fennel puree, white wine sautéed vegetables, béarnaise Espuma (Add Lobster: $23).

Soupe à l’oignon - Caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

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

Salade de fromage burrata - Seasonal fruit, bacon, radish, orange supreme, heirloom cherry tomatoes, aged Modena balsamic vinegar reduction.

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

Grilled endive, frisée, pomegranate, heirloom cherry tomato, orange supreme, pine nuts, yuzu vinaigrette.

Barcelonian Gambas al ajillo - Shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoked paprika, shrimp oil, served with tomato + garlic rubbed crostinis & garlic aioli.

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.