Executive Chef Nicholas Tarnate
Stuzzichini
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Charcuterie board
cured meats & cheeses, accoutrements changing daily
17 -
Copain’s bread service
whipped butter, house preserves
5 -
Truffle & Herb Frites
russian aioli
8 -
CELERY ROOT VELOUTÉ
truffle custard, brioche melba, micro celery
10 -
TUNA TARTARE*
cucumber, onion fresno, garlic tuile
14
Salata
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Marcel Salad
mixed greens, avocado, cashews, red onion, cucumber, citrus vin
8 -
Kale & apple Salad
gruyère, hazelnuts, tahini vinaigrette
8 -
Niçoise Salad
egg, haricot verts, niçoise olives, potato, cherry tomato, fennel, herb balsamic
10 -
Beet & burrata
greens, pickled beets, candied pistachios, red wine vin
12 -
add chicken to a salad 3 add steak* or shrimp* 5 add tuna* 6
large plates
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Angus Beef Burger*
spicy aioli, caramelized onions, pickled mustard seeds, greens, fontina
12 -
BLT
bacon, heirloom tomato, lettuce, french mayo, brioche
12 -
CROQUE MADAME*
ham, gruyère, mornay, sunny side egg
10 -
Grilled Chicken Caprese
heirloom tomato, basil pesto, balsamic vinegar, mozzarella, arugula, baguette
12 -
sandwiches served with choice of potatoes or salad
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Gnocchi Bolognese
basil pesto, grana padano
16 -
Zucchini vermicelli
garlic oil, evo, cherry tomato, mushrooms, basil, pine nuts, parmesan
12 -
Seared Salmon*
daily preparation
15 -
HANGER STEAK*
pomme frites, au poivre
15