*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
TARTINE
open-faced toasted sourdough, served until 2pm
RADISH & BUTTER 6.5
Butter, radish, maldon salt (V, GF)
SARDINE & ROUILLE 7.5
Spanish sardine, rouille, maldon salt (DF)
WHIPPED LABNE & PRESERVE 6.75
Labne, blackberry preserves, bee pollen (V)
CUCUMBER GREMOLATA 8.5
Persian cucumber, labne, preserved lemon & fennel gremolata (V)
CROQUE MONSIEUR 10.5
Prosciutto Cotto, bechamel, emmental, lemon zest
CROQUE JUDITH 10.5
Tomatoes, emmenthal, jammy egg* (V)
CROQUE ROYALE 14.
Prosciutto Cotto, tomatoes, persillade, emmenthal, jammy egg*
PLAIN TARTINE 3.5
Blackberry preserves +1.5 / Jammy egg* +3.
Croissant 4.5
Pain au Chocolat 4.75
Housemade Granola & Yogurt 11.5
Greek yogurt, housemade granola, balsamic berries, lavender agave, mint (V, GF)
Assiette Nordique 16.
composed plate consisting of beet cured salmon, herb crème fraîche, 12-month Comté, jammy egg*, salted butter, seasonal compote, housemade seeded vollkornbrot
Served 11 am - 3 pm
SMALL PLATES
with baguette
Royal Corona Beans 8.5
Rancho Gordo Corona Beans, EVOO, zest (V, VG, GF)
Marinated Olives 6.5
Orange peel, rosemary, chili (olives have pits) (V, VG, DF)
Basil Courgette Soup 10.5
Zucchini, navy bean, basil, preserved lemon, miso (V, VG, DF, GF)
Gazpacho Andrés 8.5
Blended summer veg, sherry vinegar, espelette oil (V, VG, DF)
Sandwich
on baguette
Roast Beef Croustillant 16.5
Ohio City Provisions roast beef, sauce verte, whipped cured egg yolk butter, kettle chips, arugula
Pear & Comté 15.
Sliced pear, comté, dressed arugula, honey, butter (V)
Chicorée sur l'Herbe 15.5
Blond frisée, radicchio, grainy mustard vinaigrette, champagne-pickled haricots verts, castelvetrano olive, green apple, horseradish labne, English cheddar (V)
SALAD
with baguette
Salade Niçoise 16.5
Greens, tuna, green bean, roast potato, olive, jammy egg*, tomato, kelp caviar, shallot rosemary vinaigrette (DF)
Preserved Lemon + Carrot Salad 15.
Carrot, warm organic French lentils, Bulgarian cheese, pistachio dukkah, coriander preserved lemon vinaigrette, mint (V)
Heirloom Tomato Panzanella 16.5
Ohio tomato, leavened sourdough, grilled halloumi, shallot & fried caper vinaigrette, basil (V)
DESSERT
Brandied Chocolate Mousse* 9.
Brandy, espresso, chocolate
Poire Flottante 10.5
Honey thyme poached pear, brown sugar crème anglaise, miso sesame oat crumble
Wine, Beer, and Cocktails available
Available Thursday & Friday 4pm until 7pm
HAPPY HOUR
$1 off
Apéro Snacks
$1 off
Gâteau Salé 7.
Pastis 7.
House Red, White, or Rosé 7. / 18. (500 ml)
Kronenbourg 1664 5.
Negroni Bianco 10.
Full dinner service starts at 5pm
EVENING
Wine, Beer, and Cocktails available all day
APÉRO SNACKS
1 for 6.5 // 3 for 18.5 // 5 for 27.5 ($1 off each during Happy Hour)
add crostini +2.5
Gildas
Anchovy, olive, piparra pepper (DF, GF)
Marinated Olives
Citrus & chili marinade (DF, GF)
sub Mussels in escabeche +5.
Fancy Chips
Kettle chips, crème fraîche, kelp caviar (V)
sub Mussels in escabeche +5.
Bar Nuts
Candied nuts, herbes de Provence (V, VG, GF)
add anchovy +1.5
Radish + Butter
Smoked maldon salt (V, GF)
add anchovy +1.5
CHEESE & CHARCUTERIE
3 Cheese + 2 Meats 32.
Cheese Only 22.5
Cheese (choose 3):
Marchant Manor Camembert (Ohio, Cow) // P'tit Basque (France, Sheep) // Roquefort (France, Sheep) // Cana de Cabra (Spain, Goat) // + rotating featured cheeses
Charcuterie:
Saucisson Sec (Italy, Pork) // Prosciutto Crudo (Italy, Pork)
APPETIZERS & SMALL PLATES
Salade Verte 8.5
Judith vinaigrette, fried capers, pan grattato, comté (V)
Oeufs Mayo 8.5
2 jammy eggs*, tarragon aïoli, pan grattato, piparra pickled peppers (V)
Stracciatella + Tapenade 10.5
Housemade stracciatella, Provençal tapenade, crostini (V)
Gâteau Salé 10.5
Savory cake w/ walnut, pumpkin seed, emmenthal & olives, honey butter (V)
Basil Courgette Soup 10.5
Zucchini, navy bean, basil, preserved lemon, miso (V, VG, DF, GF)
Gazpacho Andrés 8.5
Blended summer veg, sherry vinegar, espelette oil (V, VG, DF)
SHARE
Pâté de Campagne 18.
Country style terrine w/ apricot & pistachio, vinegared haricot vert, English cheddar, quail’s egg, sourdough
Spiced Shrimp Salad 14.
Vadouvan poached shrimp, dijon aïoli, toasted sourdough batard, espelette oil, herb salad
Chicken Liver Mousse + Panisse 17.5
Brandied chicken liver mousse, chickpea panisse, dijon, cornichons, spring rhubarb compote (GF)
MAINS
Ratatouille Provençale 19.5
Summer vegetables, green peppercorn pan grattato, basil, whipped chèvre, baguette (VG)
Merguez + Braised Endive 24.
North African lamb sausage, caramelized Belgian endive, garlic herb crème fraîche, fennel salad, harissa (GF)
Tamarind Braised Lamb 25.
Coriander, golden raisin, pearl couscous, spring herb cream, snap-pea radish salad
DESSERT
Brandied Chocolate Mousse* 9.
Brandy, espresso, chocolate
Poire Flottante 10.5
Honey thyme poached pear, brown sugar crème anglaise, miso sesame oat crumble
Cheese Course 8. for one / 14. for two
From our cheese selection — evening service only
Allergen warning
Menu items may contain or come in contact with one or more of the following allergens:
Milk
Eggs
Fish
Shellfish
Tree Nuts
Wheat
Soybeans
Sesame
Please inform a member of the staff if you have any food allergies.