– L ’ A P E RO – du Lundi au Vendredi • 3pm - 6pm EACH • 7
B L A NC
K RON EN B OU RG 16 6 4
LI LLET BLA NC
SAU V IGNON BLA NC
lager
l a p et i te p er r i ere, lo i re 2 0 1 4
R ICA R D
ROS É
S YR A H BLEN D
je a n - l u c co lomb o, cap e b leue, pro v en ce 2 0 1 5
FLEU R DE V IGN E
spri ng 44 gi n, l il l e t, l e m o n
DU B ON N ET
ROUGE
MORO C CA N M A RGA R ITA
BEAUJOLA I S
sa uza teq ui la , c itr u s m e l a n ge cori a nder syr up
m ich e l & s ylv ai n tete, clo s du fi ef 20 1 4
EACH • 10
S UZE
THREE • 24
BACA LAO TA RTI N E
GR I LLED CH ICK EN LI V ER
TOM ATO A LMON D GA ZPACHO
CUCU M BER A N D TOM ATO SA LA D
w ar m sa l te d cod & garl ic spre a d gr il l e d cou ntr y bre a d
b ah arat s p i ces , s of t b o i led egg ch ar red lem o n s alad, hum m us
extra v irgin ol iv e oil , garl ic r u bb e d c ro uto ns
z a'atar, p um pk i n s eed, h erb s
EACH • 8 B ON N E B OUCH E
THREE • 20
FIVE • 32
H A R BI S ON
v er m o nt, go a t
BLU E D ’AU V ERGN E
v er m o nt, cow
V ER A NO
v er m ont, sh eep an d cow
fra n ce , cow
TI M BER D O ODLE v er m o nt, cow
HALF DOZEN • 1 8
18
loc a l oysters, m ign on e tte , h ar issa , l e m on
WA R M BEET SA LA D • 16 horsera di sh, spr in g gre e ns parmesa n , a l m on ds
OR A NGE CIT RUS SA LA D • 14 mi nt, di ll, sc a ll ion , p in e n uts
b lack tr uffle h um m us , co nfi t garli c, o li v e o i l
LA M B K EF TA • 15
za ’atar yo g ur t, g i n ger, ar ug ula
GR I LLED LO CA L S QU I D • 16
h om e made h ar i ss a, s w eet p o tato falafel
CR EA M Y BUR R ATA • 2 1 b ur nt egg p lant, tom ato chutne y
LA M B BURGER • 19
g uan ci ale, p i ck led o n i o n , g ruyè re br i o ch e, p apr i ka ai o li , fri te s
consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne illness
