TARTINES 7.

little toasts

ANCHOIADE
sundried tomatoes & anchovies
PESTO di NOCIOLA
hazelnut pesto with parmesan & orange zest
TREVISE
slow cooked radicchio, sausage & currants
ALIGOT PLATE OF FAITH
cantal, potatoes & smoked ham
PANADE a l’OIGNON
ETCETERA OLIVES 5. SOTTO OLIO 6. OLIVES FARCES 7.

LUNDI
onion confit & gruyere
------------------------------
LEGUMES 8.
vegetables MARDI

TIAN d’ENDIVES ------------------------------

braised endive, speck, cream & nutmeg

MERCREDI
ARTICHOKES a la GRECQUE
tomatoes, herbs, spices & white wine ------------------------------
SALSIFIS in PAPILOTTE
salsify in red wine, honey & roquefort JEUDI
LENTILS
lentils cooked with black kale & shallots ------------------------------

VENDREDI
POISSONS 9.
fish ------------------------------

BRANDADE de MORUE SAMEDI

house cured salt cod whipped with olive oil
CRESPIEU ------------------------------

fried oyster frittata with remoulade DIMANCHE

MAQUEREAU
marinated mackerel with blood oranges & capers ------------------------------
SARDINES
chick-peas, chilies & garlic PA

VIANDES 10.
meat

CANARD au CHOU CROQUANT

smoked & confit duck with crisp cabbabge
POTEE
boiled pork, sausage, trotters & beans
Chef Jody Williams
TRIPES
braised with preserved tomatoes & green olives

... Ma cuisine de tous les jours ...

produttori del patrimonio enogastronomico italiano, francese e usa