5

Marinated Olives

lucques, picholine  and niçoise olives, with chili, orange, fennel

6

Duck Fat Kettle Corn

marcona almond, caramel, salt, smoked chili

6

Pommes Frites

served with aïoli

13

Deviled Eggs w/ Caviar

Show-Me caviar, chives

9

Rillettes du Porc

cornichons, whole grain mustard, Farm to Market whole wheat rosemary crackers

12

Brandade de Morue

salt cod, potato, piperade, toast

18

Cheese Board

served with Farm to Market whole wheat rosemary crackers and fruit preserves

Secret de Compostolle - cow’s milk  //  Pyrennees, FR
Penta Creme - cow's milk // Carr Valley, USA

Jason Wiebe ‘Cottonwood River’ Cheddar - raw cow’s milk // Durham, KS
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9

Salade

spring greens, radicchio, asparagus, red onion, radishes, egg, red wine vinaigrette

10

Soupe à l'Oignon

Onion soup, sourdough toast, gruyere

12

Brie en Croûte

puff pastry, apple, sultana, marcona almond

14

Shrimp Cocktail

seven poached shrimp & horseradish cocktail sauce

16

Moules

shallots, thyme, wine, butter

12

Croque Madame

Fantasma's Finest pit ham, comtè, dijon, sunny egg

12

Croque Monsieur

Fantasma's Finest pit ham, comtè, dijon, mornay sauce

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12

Croque Forestier

roasted mushrooms, comtè, dijon, sunny egg

7

Chocolate Mousse

local blackberries, whipped cream

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8

Sweet Tea Pie Co. Blood Orange Butterscotch Pie

blood orange butterscotch pie, swiss meringues, candied blood orange,

8

Sweet Tea Pie Co. Chess Pie

honey lavender chess pie

10

Sweet Tea Pie Co. Blueberry Gallette

whipped orange blossom ricotta, blueberries, vanilla almond crumble

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 20% Hospitality Fee will be included on all tabs, to ensure livable, competitive compensation for all staff.

No split checks for parties of 8 or more.