OFFAL PLATTER

livers, apple & heart brochette, glazed wings, spicy poultry croquettes
15.

EGGZ

BOILED
salmon roe & seaweed butter finger bread
15.

POACHED
Béarnaise sauce & pan-seared beefsteak tomato
16.

MIMOSA
tuna filets from the Conserveira de Lisboa
14.

FOIES & TERRINES

WESTERMANN’S TERRINE
en croûte of goose foie gras
32.

POULTRY TERRINE
celeriac remoulade
15.

DUCK RILLETTES
vegetable pickles
14.

SOUPS

CHILLED ZUCCHINI SOUP w/ FRESH MINT
fresh goat cheese quenelle
13.

LEMONGRASS POULTRY CONSOMMÉ
duck foie gras ravioli
16.

SALADS

Á LA PLANCHA CHICKEN LIVER
heirloom tomatoes, watermelon, sesame seeds & lime vinaigrette
14.

ROASTED CHICKEN OYSTERS & GIZZARDS
artichokes, mushrooms marinated & cooked in white wine w/ herb blend, lemon vinaigrette
16.

NOBLE POULTRY YARD

All of our farmers are selected personally by Chef Antoine Westermann.
Our birds are pure breeds and slow grown, respectfully raised in pasture by traditional farmers and family farms.

“COU-NU” CHICKEN, LANDES REGION
potatoes, tomatoes, braised onions & lemon
35.

ROASTED DUCK FILET, DOMBES REGION
carrot conft with tarragon, citrus marmelade
29.

GLAZED SPICED BRITTANY DUCK BREAST
provençale style gnocchi & rosemary roasted apricots
28.

ROASTED MESQUER SQUAB
baby onions, green beans, fava & carrots fricassée, poultry jus reduction
31.

RÔTISSERIE BIRDS

All our birds are first slow cooked in a broth, and then roasted
Sides: french fries & green salad or macaroni gratin & green salad or vegetable fricassée

QUARTER CHALLANS CHICKEN, 100 days
22.

WHOLE BIRDS up to 3 ppl

DUCK, DOMBES REGION, 100 days
85.

GUINEA FOWL, AUVERGNE REGION, 140 days
88.

WHOLE BIRDS
up to 4 people

AOC BRESSE CHICKEN, 120 days
98.

CULOISELLE HEN, PERCHE REGION, 120 days
96.

SEASONAL SIDES

PROVENÇAL GNOCCHIS
tomato confIt, olives
12.

HEIRLOOM TOMATOES
fresh basil vinaigrette
11.

POULTRY, FISH & SHELLFISH

CALAMARI “À LA PLANCHA”
giblets, sweet pepper & pan-seared Ratte potatoes
32.