The kitchen

From the Market Table

The menu follows the market through bright vegetables, slow braises and fruit-led pastry. Each course brings clear flavors and thoughtful textures, from a crisp first bite to a tender centerpiece and a delicate finish.

Slow-braised beef with crisp spring greens and glossy jus on a cream plate.

Seasonal French, Simply Generous

A crisp vegetable tartine with herb cream and fresh herbs on a stone plate in warm light.

Market Vegetable Tartine

A bright opening course with crisp vegetables, soft herb cream and a toasted edge of country bread.

Seasonal market vegetables, herb cream, toasted country bread, fresh herbs

Slow-Braised Beef with Spring Greens

Tender slow-braised beef meets crisp seasonal greens and a glossy pan jus for a generous brasserie main.

Slow-braised beef, seasonal greens, pan jus, thyme

Poached pear and vanilla cream layered between delicate pastry on a stone plate.

Poached Pear Mille-Feuille

Layers of delicate pastry cradle poached pear and light vanilla cream, finished with a fresh fruit note.

Puff pastry, poached pear, vanilla cream, seasonal fruit