01

Hors d'Oeuvres

Oeufs Mimosa

deviled eggs, arugula, crispy shallots, capers, dijon sherry vinaigrette

Fromage

chef selected artisinal cheeses, crostini, accoutrements ADD CHARCUTERIE . . . . . . . . . 8

Escargot

broiled burgundian snails out of shell, garlic and herb compound butter

Salade de Fable

chopped bitter radicchio, arugula, dried fruit, roquefort bleu cheese, candied nuts, balsamic vinaigrette

02

Hors d'Oeuvres

Caesar

chopped romaine, house caesar dressing, parmesan cheese, brown butter croutons

Steak Tartare

raw minced beef, anchovy, egg yolk, dijon, capers, shallots, house made potato crisps

Foie Gras au Torchon

chilled cured foie gras torchon, cardamom white pepper sable, rhubarb strawberry compote, poached cherries ADD A GLASS OF SAUTERNES . . . . . 14

Soupe du Jour

a rotating selection of inspired soup

04

Seasonal Creations

Steak Frites

daily cut of beef topped with finely milled pepper cognac au poivre, hand cut roasted garlic and herb fries

Halibut

pan seared wild caught halibut, bell pepper espelette jus, fried basil chickpea panisse, thyme roasted zucchini & tomatoes, tapenade provencal

CRÊPE AUX FRUITS DE MER

herb crêpe, lobster, scallops, shrimp, leeks, celery root, fennel, creamy cognac sauce, basmati rice pilaf

Canard

pan seared duck breast, carrot puree, roasted asparagus, shiitake mushrooms, blueberry gastrique, hazelnuts

Chef meals for dietary restrictions or special requests can be arranged with advanced notice. Vegetarian and vegan options are always available. Please note that the menu is subject to change without notice. Merci Beaucoup!

03

Fable Classics

Boeuf Bourguignon

slowly braised short ribs, mushrooms, pearl onions, carrots over pomme puree

Poulet Cordon Bleu

ried chicken breast stuffed with prosciutto & gruyere, pomme puree, mixed vegetables, Dijon mustard

Truite Amandine

pan seared rainbow trout, beurre blanc, chopped marcona almonds, haricots verts

Coquilles St. Jacques

gratineed scallops, creamy sauce of mushrooms, leeks & shallots, fried lemon cauliflower

Contact Us

    Chef meals for dietary restrictions or special requests can be arranged with advanced notice. Vegetarian and vegan options are always available. Please note that the menu is subject to change without notice. Merci Beaucoup!

    01

    Hors d'Oeuvres

    Oeufs Mimosa

    deviled eggs, arugula, crispy shallots, capers, dijon sherry vinaigrette

    Fromage

    chef selected artisinal cheeses, crostini, accoutrements ADD CHARCUTERIE . . . . . . . . . 8

    Escargot

    broiled burgundian snails out of shell, garlic and herb compound butter

    Salade de Fable

    chopped bitter radicchio, arugula, dried fruit, roquefort bleu cheese, candied nuts, balsamic vinaigrette

    02

    Hors d'Oeuvres

    Caesar

    chopped romaine, house caesar dressing, parmesan cheese, brown butter croutons

    Steak Tartare

    raw minced beef, anchovy, egg yolk, dijon, capers, shallots, house made potato crisps

    Foie Gras au Torchon

    chilled cured foie gras torchon, cardamom white pepper sable, rhubarb strawberry compote, poached cherries ADD A GLASS OF SAUTERNES . . . . . 14

    Soupe du Jour

    a rotating selection of inspired soup

    03

    Fable Classics

    Boeuf Bourguignon

    slowly braised short ribs, mushrooms, pearl onions, carrots over pomme puree

    Poulet Cordon Bleu

    ried chicken breast stuffed with prosciutto & gruyere, pomme puree, mixed vegetables, Dijon mustard

    Truite Amandine

    pan seared rainbow trout, beurre blanc, chopped marcona almonds, haricots verts

    Coquilles St. Jacques

    gratineed scallops, creamy sauce of mushrooms, leeks & shallots, fried lemon cauliflower

    04

    Seasonal Creations

    Steak Frites

    daily cut of beef topped with finely milled pepper cognac au poivre, hand cut roasted garlic and herb fries

    Halibut

    pan seared wild caught halibut, bell pepper espelette jus, fried basil chickpea panisse, thyme roasted zucchini & tomatoes, tapenade provencal

    CRÊPE AUX FRUITS DE MER

    herb crêpe, lobster, scallops, shrimp, leeks, celery root, fennel, creamy cognac sauce, basmati rice pilaf

    Canard

    pan seared duck breast, carrot puree, roasted asparagus, shiitake mushrooms, blueberry gastrique, hazelnuts

    Contact Us