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GOUGERES warm cheese puffs, comte and parmesan 9. RAVIOLI D’ESCARGOTS fried escargot dumpling, bourguignonne dipping sauce 13. RILLETTES changing weekly, served with crostini 14. FEUILLETÉ A LA TOMATE roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, E.V.O.O, puff pastry 16. BARBAJUANS fried ravioli, a specialty from Monaco 12. TARTE DE THON tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil 16/22. BRANDADE DE MORUE codfish, crostini, olive oil, parsley 13.

GOUGERES
warm cheese puffs, comte and parmesan
9.
RAVIOLI D’ESCARGOTS
fried escargot dumpling, bourguignonne dipping sauce
13.
RILLETTES
changing weekly, served with crostini
14.
FEUILLETÉ A LA TOMATE
roasted heirloom tomato, fondue, Vermont goat cheese, fresh herbs, E.V.O.O, puff pastry
16.
BARBAJUANS
fried ravioli, a specialty from Monaco
12.
TARTE DE THON
tarte flambee, tuna carpaccio, shallot confit, horseradish cream, scallion and ginger oil
16/22.
BRANDADE DE MORUE
codfish, crostini, olive oil, parsley
13.

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