Routier

Potato Pave with Dungeness Crab

Crisp buttery potato pave topped with sweet Dungeness crab in lemony herb mayo.

Chicken Liver Mousse with Onion & Red Currant Compote

Silky quenelles of liver mousse topped with sweet red currant compote, served with crisp multigrain toast

Pork Cheeks with Lentils

Tender braised pork cheeks on creamy lentils, topped with apple-mustard greens salad.

Crispy Monterey Squid with Beurre Diable & Pickled Chilies

Lightly battered squid in a rich, spicy butter sauce with a refreshing zing from pickled chilies

Chicken Liver Mousse

Silky house-made mousse served with toasts and pickles.

Crispy Monterey Squid

Tender squid fried to a golden crisp, dressed with beurre diable and pickled chilies — refined bar snack meets bistro sophistication

Dungeness Crab Pavé

Crispy potato pavé topped with spiced Dungeness crab and preserved‑lemon mayonnaise

Duck Leg Confit

Crispy-skinned duck leg confit, classically prepared.

Corn Risotto with Chanterelles and Smoked Cheddar

Sweet corn risotto enriched with chanterelle mushrooms and smoky cheddar

Braised Lamb Shoulder

Lamb braised until falling apart, then reformed into a thick slab and served with Early Girl tomato butter — rustic yet refined

Pork Shoulder Confit with Creamy Lentils, Apple & Mustard Greens

Tender pork shoulder confit atop creamy lentils with apple, mustard greens and pickled shallot

Duck Confit with Pumpkin Purée, Persimmon & Sour Orange Jus

Rich duck confit paired with pumpkin purée, persimmon and tangy sour orange jus

Hen of the Woods Mushrooms au Poivre

Meaty maitake mushrooms prepared au poivre with crushed potato — a vegetarian main that carnivores will envy

Formule Routier

Fixed‑price three‑course vegetarian menu with seasonal selections

Chocolate Mousse with Coffee Crumble & Chantilly

Rich dark chocolate mousse with coffee crumble and Chantilly cream

Salmon With Potato Pave

Caramelized Apple Mille-Feuille