A LA CARTE MENU
Fridays & Saturdays only
Our offerings are subject to change daily
LES PLATS
Bread and Butter $10
A daily selection of house made sourdough bread and cultured butter. Our naturally-leavened, slowly-fermented breads are made in house with flours from The Mill at Janie’s Farm and Central Milling.
Spiced Marcona Almonds $10
Herbs de Provence
Salade Verte $12
Lettuce, Croutons, Seasonal Vegetables, House Vinaigrette
Kampachi Crudo* $25
Chamomile, Kumquat
Sandwich Jambon Beurre $15
Baguette, Bayonne Ham, Pickled Vegetables, Cultured Butter
Mussels* $18
White Wine, Fennel, Mustard, Saffron, Herbs, Miso Mayo, Bread
Roasted Caraflex Cabbage $15
Brown Butter Yeast
Tagliatelle et Ratatouille $28
Prime Bistro Steak* 8oz $36
Salade Verte
Ris de Veau* $38
Mushrooms, Green Strawberries
Confit Canard* $38
Potato Press, Purple Mustard Greens, Frisée, Cherries, Jus
LES FROMAGES
Cheese Sampler Board $22
Sunny Ridge Blakesville Creamery
Goat. Semi-Firm. Pasteurized. Wisconsin
Foxglove Tulip Tree
Cow. Semi-Soft. Double Cream. Indiana
Tomme Trois Lait Rodolphe Le Meunier
Sheep/Cow/Goat. Semi-Firm. Pasteurized. France
Served with honeycomb and our herbed sourdough crackers.
LES DESSERTS
Executive Pastry Chef Cati Molnar
Tarte au Citron $12
Black Sesame Sablée, Calamansi Cream, Meringue
Tarte Sakura $12
Pistachio Dacquoise, Sakura Blossom Cream, Farm Cherries
Black Forrest Verrine $12
Chocolate Mousse, Chocolate Cake, Vanilla-Bay
Leaf Cremeux, Cherries
Macaron Glacé $12
French Macaron filled with Black Raspberry and Dark Chocolate Chunk Ice Cream
Choose from our selections of bread to take home
(Pre-order at 2 days prior)
Baguette Maison $4
Country Sourdough $8
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
There is a 1h30 limit on your reservations. Your Tock deposit will be refunded directly to your payment method. We thank you for joining us!