Mezze

Small plates

Small plates to share inspired by a Provençal market in the South of France with

Grilled Bell Pepper Tuna Tartare

pine nuts, fresh parsley, garlic, pecorino pepper lemon preserves, harissa, fresh mint, almond,
cheese, italian chicory salad, grilled zucchini medjoul date, quail egg yolk
.............................................................................................................................................. 10 .............................................................................................................................................. 19

Smoked Black Cod Brandade Grilled Octopus Tentacles

shaved bottarga, parsley puree hummus, crispy socca, fresh shallots
.............................................................................................................................................. 12 .............................................................................................................................................. 14

Ricard Flambéed Mussels

Half Lobster Tail
shaved fennel, thyme, fresh tomato
grapefruit condiment, marinated fish
.............................................................................................................................................. 10
.............................................................................................................................................. 19
Eggplant Caviar
Soupe de Poisson
extra virgin olive oil, fresh basil, goat cheese, orange zest
soupe de poisson, crouton, rouille
.............................................................................................................................................. 10
.............................................................................................................................................. 14
Fried Cauliflower
sliced almond, parsley, curry, golden raisin Beef Tartare
.............................................................................................................................................. 10 french dijon mustard, chives, shallots, evoo
.............................................................................................................................................. 19
Burratta & Asparagus
black olive tapenade, fennel pollen, lime zest Soupe du Jour
.............................................................................................................................................. 14 .............................................................................................................................................. 11

To Share
119
From 5pm - 6:30pm

Choice of 3 Mezze to Share, Choice of 1 Entrée Each,

1 Sauce Each, 1 Side Each, 1 Dessert Each
+$21 for 22 oz. Ribeye for Two ,
+$8 for Lobster Bucatini for Two (no choice of side or sauce included)

CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
 Entrees
Includes 1 Side & 1 Sauce
Served with half grilled lemon

Lamb Shoulder Confit, 9 oz .................................................................... 34 House-made Sauces

Grilled Lamb Chop, 4 pieces .................................................................. 40 5 each

Chermoula Sauce Vierge

American Short Rib “Daube”, 9 oz .................................................. 36
fresh parsley, tomato confit, heirloom tomatoes, pine nuts,
Grilled Half Chicken ....................................................................................... 31 orange blossom water, olive oil lemon juice, basil, black olives
confit, rose blossom water
Smoked Rib of Lamb, 10 oz .................................................................... 36 Beef Jus a la
Provencale Lemon Beurre Blanc
Ribeye for 2, 22 oz ........................................................................................ 120 beef stew jus, red white wine butter
wine, orange zest
Rock Fish, 7 oz ..................................................................................................... 34 Piperade
Savora Mustard onion, piquillo, roasted
Halibut Bone-in, 8 oz ................................................................................... 34
fresh chives, shallots, olive oil red peppers, tomato
Red Snapper, 7 oz ............................................................................................ 34
Grapefruit Condiment Truffle Butter
Salmon, 7 oz .......................................................................................................... 32 black pepper, orange chopped preserved truffle
& grapefruit puree
Black Sea Bass, 7 oz ........................................................................................ 34

Bronzini, 7 oz ........................................................................................................ 34

Catch of the Day .............................................................................................. MP Sides

10 each

Sexy Fries Broccoli

fresh parsley, truffle, lemon preserve, garlic
aged parmigiano chips, olive oil

Heirloom Carrots
Potato Puree chermoula, pearl onion
Pasta 68o egg, saffron pistil
Asparagus
Arugula Salad lemon zest, taggiasche
Lobster Bucatini for Two olives, sun dried tomato
flambéed with cognac (1 lobster for 2 guests) aged parmigiano
.............................................................................................................................................. 81 Ratatouille
Cavatelli red bell pepper, eggplant,
zucchini petals, basil, mint oil tomato, zucchini

CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS