Now that the weather is starting to turn a tad warmer, green leaves are sprouting, and spring vegetables are starting to arrive. No more cassoulet until the weather turns cold, but we have a delicious Magret de Canard, with english peas, turnips and spring potatoes. A salad of radishes paired with a brown butter vinaigrette, mackerel escabeche with a tart blend of carrots, onion and garlic, as well as a delicious hand cut beef tartare flavored with pickled ramps, round out some of our spring offerings. Nothing says spring in France like sorrel, the tart lemony herb that so many french dishes include. We make a puree of sorrel to add an herbaceous lemony kick to our new salmon entree, with crispy potato cakes and spinach. Come in and check out our new offerings!