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French
Herbed Sole Meuniere over Buttered Noodles
Our Sole Meuniere leans on unsalted butter and patience: kissed with char and smoke, then finished over Buttered Noodles.
French
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Country Duck Confit and Dijon
Our Duck Confit leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Dijon.
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Slow-Braised Quiche Lorraine in Red Wine
Deeply satisfying Quiche Lorraine in Red Wine, layered with warm, patient spice.
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Slow-Braised Coq au Vin with Fresh Thyme
Our Coq au Vin leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Fresh Thyme.
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French
Wine-Braised Croque Monsieur with Gruyere
Wine-Braised Croque Monsieur with Gruyere -- balanced between sweet, salt and heat.