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du VIN
gls
Btl
Caposaldo Prosecco, Veneto, Italy
11
50
Veuve Clicquot Brut, Champagne, France
25
120
Moët & Chandon Rose, Champagne, France
46
225
Mumm Napa Brut Prestige, Napa Valley, California
18
85
Blanc Sonoma Cutrer Chardonnay, Sonama Coast, CA
22
86
Louis Jadot Steel Chardonnay, Burgandy, France
13
50
Ca’bolani Pinot Grigio, Friuli-Venezia Giulia, Italy
14
54
Kim Crawford Sauvignon Blanc, Marlborough, New Zealand
18
70
Girard Sauvignon Blanc, Napa Valley, California
16
62
August Kessler “R” Riesling, Pfalz, Germany
15
58
Rosé Attitude by Pascal Jolivet Rosé, Loire Valley, France
17
66
Rouge Rodney Strong Cabernet, Alexander Valley, California
25
98
Joel Gott 815 Cabernet, Napa Valley, California
18
70
Benziger Merlot, Sonoma County, California
15
58
Erath Pinot Noir, Oregon
19
74
Siduri Pinot Noir, Russian River Valley, California
22
86
Ravenswood Sonoma Zinfandel, Sonoma County, CA
16
62
Alamos Seleccion Malbec, Mendoza, Argentina
12
46
Clos de Los Siete Red Blend, Mendoza, Argentina
19
74
Campo Viejo Reserva Tempranillo, Rioja, Spain
12
46
Sparkling
Smoke + Veil, Paris 1957 (Vogue) © William Klein. Courtesy Howard Greenberg Gallery
COCKTAILS aMuse
{Hand Crafted Specialty Cocktails} $14 Little Red Bus Muse:Amelia Earhart Grey Goose Vodka / Amaretto Disaronno / Lime Juice / Simple Syrup / Muddled Strawberries Mexican Phoenix Muse: Juana Inés de la Cruz Casamigos Silver Tequila / Del Maguey Mezcal / Lime Juice / Ginger Liqueur / Hibiscus Water Princess of Monaco Muse: Grace Kelly The Botanist Gin / St. Germain / Lime Juice / Cucumber Helen of Troy Malibu Rum / Tito’s Handmade Vodka / Cranberry Juice / Orange Juice Wishful Drinking Muse: Carrie Fisher Woodford Reserve Bourbon / Amaretto Disaronno / Vanilla Simple Syrup / Plum Bitters Hello Dolly! Muse: Ginger Rogers Tito’s Handmade Vodka / Lime Juice / Muddled Cucumbers / Grapefruit Bitters
SMOKED Cocktails
{Served in a Smoke Scented Glass} $14 Venus De Milo Naked Grouse Whisky / Sandeman Port Wine / Angostura Bitters Wisp of Smoke Boulevardier Bulleit Rye / Campari / Sweet Vermouth / Angostura Bitters Cigar Smoked Manhattan Buffalo Trace Bourbon / Sweet Vermouth / Angostura Bitters Hold Me / Trill Me / Kiss Me Sipsmith Gin / St. Germain / Lemon Juice / Grapefruit Juice / Fresh Rosemary / Sparkling Wine
SIGNATURE
{Jacqueline’s Favorites} $13 With Love Absolut Elyx Vodka / Barrow’s Intense Ginger Liqueur / Passion Fruit Puree / Simple Syrup The Malinche Roca Patron Tequila / Lime Juice / Lemon Juice / Simple Syrup / Guava Puree Sailors Delight Bacardi Superior Rum / Aperol / Simple Syrup / Mint
SOUPE et SALADE Lobster Bisque 18 Poached Lobster / Tarragon Oil
French Onion Soupe 10 Comte / Brioche Crouton
Beets’n’Salmon 15 House Cured Salmon / Roasted Baby Purple & Golden Beets / Beet Purée / Goat Cheese Fritters / Lemon Vinaigrette / Arugula
aMuse Salade 9 Mixed Baby Lettuces / Heirloom Tomatoes / Pickled Red Onion / Herb Vinaigrette
Peas and Grains 11 Toasted Farro / Pickled Shallots / Snap Peas / Pea Shoots / Ricotta Salata
APPETIZERS
NOS PLATS
Scalloped Leeks 18 Pan Seared Scallops and Leeks / Leek Crema / Herb Oil / Lace Tuile
Bouillabaisse 31 Saffron Broth / Lobster Tail / White Fish / Shrimp / Clams / Mussels / Bronze Fennel / Grilled Baguette / Herb Butter
Crispy Veal Sweetbreads 17 Corn Purée / Charred Corn Salad / Blackberry Port Reduction / Pickled Blackberries
Pan Roasted Spring Lamb 42 Dijon Herb Crust / Spring Pea Veta / Trumpet Mushrooms / Roasted Spring Onion / Herb Lamb Jus
Roasted Bone Marrow 17 Mushroom Jam / Herb Salad / Crostini
Beef Bourguignon 33 Pommes Anna / Baby Farm Carrots / Mushrooms / Jus
{Taquine moi!}
Crispy Pork Belly 15 Castle Valley Mill Grits / Cherry Shallot Gastrique Moules Au Saffron 13 PEI Mussels / White Wine / Dijon / Saffron / Croute Potted Trout 11 Smoked Trout / Lemon / Olive Oil / House Made Cracker Chicken Liver Mousse 11 Seasonal Jam / Micro Herbs / Crostini Cheese & Charcuterie Board 15/28 Selection of Cheeses and Charcuterie / Honeycomb / Mostarda / Whole Grain / Walnut Raisin Crisp
Coq Au Vin 25 Pommes Purée / Roasted Wild Mushrooms / Agridulce Pearl Onions / Chicken Skin Crisps Duck “A La Orange” 32 Toasted Bulghur / Baby Purple Kale / Shaved Fennel / Orange Salad / Citrus / Orange Gastrique Poached Halibut 29 Local Tomato Gazpacho / Sherry / Olive Oil / Blistered Heirloom Tomatoes Ratatouille 22 Stuffed Roasted Eggplant / Summer Squashes / Heirloom Tomatoes / Lemongrass Tomato Fondue Steak Frites 32 Caramelized Cippolini Onions / Red Wine Demi / Pommes Frites
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Executive Chef Jennifer Salhoff
