Feta, mahon, caprossado, manchego, gruyere
Chickpea spread blended with tahini and lemon served with warm pita bread
Roasted red pepper stuteed with goat cheese, dill, and parsley
Topped with sautéed sweet peas, potatoes, carrots, fresh dill and lemon
Served on a bed of arugula, cherry tomatoes, dijon dressing
Bayonne ham, duck mousse, country pate, pastirma, saucisson sec
Traditional french provencal vegetable dish
Pressed with a mild mango chutney
Pressed with ratatouille, goat cheese, and lemon preserves
Sauteed chicken breast in a light tarragon cream sauce
Served over roasted cabbage, sour apple and black currants
Merguez, gruyere, tomatoes,black garlic, green olives, arugula, harrissa
Praline lled crepe cake
Chocolate crown cake
Ask for the selection of the day and pairing options
Bitters Soaked Sugar Cube with Champagne
Orange Bitters Rinsed Flute with Benedictine
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