Small Plates and Salads

 Tyler’s Black Truffle Mac-n-Chz                                                                                          5

 Mac-n-Chz Trio -Black Truffle, Lobster and Duck Confit                                                         9

 House Cured Charcuterie Board-Saucisson Sec, Serrano Ham and Pork Rillettes with 

 Cornichons & Toasted Baguette                                                                                                7

 Artisan and Small Farms Cheese Board-Chef Bryce’s Selection with Quince Paste,  

 Violet Mustard, Locally Harvested Honey with Organic Baby Greens & French Baguette         11

 Warm Escargot Tart- Garlic and Herbed Butter, Goat Cheese and Baby Arugula                     6

 Oysters on the Half Shell- Chef Bryce’s Selection with Champagne Mignonette  (Half Dozen) 12

 Garlicky Clams and Housemade Egg Pasta- Salpicon of Vegetables, Housemade  Chorizo

  and Fresh Herbs                                                                                                                        6

 Mussels “Mariniere”- White wine, Garlic and Fresh Herbs                                                      5

 Yellowfin Tuna Tartar- Avocado, Herb Salad and Sriacha                                                        6

 Grilled Shrimp Skewers- Spanish Piperade Sauce                                                                    7

 Applewood Smoked Bacon Wrapped Scallops- Fennel & Apple Salad, Lemon Vinaigrette      9

 Grilled Lambchop Lollipop- Eggplant Caviar and Pequillo Pepper Coulis                                  6

 Beef Tenderloin Carpaccio- Grilled Rosemary Foccacia, Shaved Reggiano, Baby Arugula

 and  Lemon Vinaigrette                                                                                                               6

 Housemade Chic Pea Fries-Tamarind   Ketchup    Tamarind                                             5 Tamarind                                                                                                                                        

 Frogs Legs “Provencale”- Garlic, Tomato, Parsley and White Wine                                         6

 Christian’s Housemade Country-Style Pate- Cornichons, Dijon Mustard and   

 French Baguette                                                                                                                        7  

 Foie Gras (Torchon or Seared)- Toasted Baguette, Baby Arugula, Locally Grown

 Calamondin Marmalade                                                                                                  15/18    

 Chez Bryce Caesar Salad- Lightly Grilled, Parmesan Tuille and

  Bouqerones                                                                                                                       7/13

 Nicoise Salad- Yellowfin Tuna, Roasted Peppers, Hard Boiled Egg, Tomato Confit, Olives,

 Fingerling Potatoes  and Sherry Vinaigrette                                                                    7/13

 Watercress and Pear Salad- Candied Almonds and Sherry

 Vinaigrette                                                                                                                        5/9

 Panzanella Salad- Vine Ripened Tomatoes, Fresh Bufala Mozzarella, African Blue Basil,

 Diced Red Onion,   Chopped Cucumber, Baguette Croutons,Tomato

  Vinaigrette                                                                                                                      6/10

 Roasted Baby Beet Salad- Goat Cheese, Arugula, Orange Vinaigrette with Buttermilk Cracker

 and Balsamic Vinegar                                                                                                        6/10

 Jill’s Tarte Flambe- Onions, Bacon and Crème Fraiche                                                           7

 Pays Basque- Fire Roasted Red Peppers, Roasted Garlic, Manchego Cheese and Serrano

  Ham                                                                                                                                        8

 Black Truffle and Lobster-Grilled Pizza, Butter Poached Leeks with Maine Lobster and

  Parmesan Cheese                                                                                                                  11

 The Med- Grilled Pizza, Littleneck Clams, Fresh Oregano, Garlic, Parmesan Cheese and Olive

  Oil                                                                                                                                        6

 Duck Confit- Onion Jam and Baby Arugula                                                                         9         

 Half Rotisserie Organic Chicken- Black Truffle Butter Basted, Grilled Asparagus,

 Silky Potato Puree,  King Oyster Mushrooms and Poultry Jus                                             13

 Locally Raised  Grilled Pork Loin-Sweet and Sour Plum Sauce  and Haricot Vertes       14

 Grilled Hanger Steak- Roasted Fingerling Potatoes and Baby Spinach Gratin                   15

 Crispy Skinned Duck Breast- Carmelized Onion Tart, Glazed Spring Vegetables and

 Dried Fig  Duck Jus                                                                                                          17

 Classic Beef “Bourgignon”- Glazed Baby Carrots, Pearl Onions and Mushrooms

 with Red Wine Reduction                                                                                                  16

 Roasted Rack of Lamb- Tomato and Olive Jam, Parmesan Cheese, Fresh Herbs and

 Soft Polenta                                                                                                                       20

 Moules “Marinieres” Frites- Garlic, White Wine and Fresh Herbs                               11

 Grilled Yellowfin Tuna Loin- Lemon Thyme Glazed Fennel, Israeli Cous-Cous & Tomato

  Vinaigrette                                                                                                                        16

 Pan SearedWild Alaskan Halibut- Glazed Baby Spring Vegetables, Curried Carrot

 Emulsion and  Minted Pea Puree                                                                                        18

 Applewood Smoked Bacon Qrapped Monkfish Cassoulet- Olives, Tomato Confit and

 Fresh Herb Salad                                                                                                              19

 Pan Seared Diver Scallops- Truffle Roasted Cauliflower, Butter Poacked Leeks & Lemon

  Vinaigrette                                                                                                                       20