Le Mazet

chef’s selection of arethusa cheese + accompaniment

hartford baking company baguette with arethusa cultured radish butter

endive + radicchio + parsley + manchego + charred lemon vinaigrette

panisse + quail egg

horseradish + parsley

honeynut squash + candied walnuts + pomegranate

cucumber + mint + tobiko + citrus

sunchokes + truffle + brown butter + thyme

<onion + black olive> anchovy + roasted garlic

<pear> gorgonzola + walnut + radicchio + hot honey

<fig> brie + charred onion + jambon de bayonne + fig jam

<chicken> w/ potatoes + mirepoix

<vegetable> basil pesto

<beef stew> slow cooked in red wine

<chicken> white wine + mushrooms

evoo + garlic +chili

pickled sauce

evoo + tomato + sweet onion

garlic clove + cayenne banyuls vinegar

evoo + banyuls vinegar dried herbs

white sturgeon + siberian + osetra (30g each)

<duck> daily jam + watercress + duck fat + mt. tom cheese

<chicken> dijon + europa + house made spicy pickles

arethusa cry baby + ham

arethusa cry baby + roasted mushrooms

arethusa cry baby + rotisserie chicken

olive + potato + haricot vert + tomato

artichoke + green chickpea + lemon

<french fries> house made meyer lemon mayonnaise + ketchup

<chickpea fries> meyer lemon sauce

from the rôtisserie