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Menu

rsc atelier “Gouter” MENU

A rotating menu of seasonal small plates presented to share.

1 item- $6.

3 items- $16.

5 items-$26

Served with house made focaccia bread and smoked aleppo oil.

March 22-24, 2019

Duck Leg Confit ($6 supplement)

Smoked Ham Hock Sausage Cassoulet.

Pork Liver Creme Caramel

Sautéed Apples. Thyme.

Braised Short Rib Stew

Truffle Oil.

Shrimp Toast

Scallion & Micro Greens Salad.

Cheese: Warm Humbolt Fog

Charred Kale Tartine. Apricot Glaze.

Turkey Liver Mousse

Fermented Cranberries.

Stuffed Chicken Leg

Manchego Potato Gratin.

Red Beets

Roasted Leeks. Sumac Yogurt.

BRUNCH ITEMS AVAILABLE UNTIL 12PM SATURDAY AND SUNDAY:

Farm Egg Omelette

Bacon. Roasted Leeks.

Toasted Hay Yogurt

Date Compote.

Short Rib Hash

Charred Kale. Fried Bantam Egg.

IN ADDITION:

Extra Bread - $1.25 each