398 Restaurant & Bar Menu

pork and duck terrine manteled in pastry

slow cooked pork pate grandmothers’ recipe

cured for 7 months

cured for 24 months

cured for 48 months

3 cheeses, 3 cold cuts

5 cheeses, 5 cold cuts, 1 pate

snails in garlic and parsley butter

frisee, poached egg duck prosciutto, crispy bacon croutons

tombo tuna, mixed greens, bocarones, olives, quail eggs

imported spanish sardines salted butter and toast

dungeness crab and avocado

romaine, anchovies ½ grilled maine lobster

creamy lobster soup

marinated smoked herring filet with potato salad

egg poached in pinot noir bacon

salted cod filet mashed potato

shallots, parsley and pain de campagne

fish dumplings nantua sauce

mushrooms, pomme puree red wine sauce

braised pork belly, lentils

rosemary & thyme

mushroom fricassee purple potatoes

roasted, potato confit nicoise sauce

tagliatelle, garlic, olive oil chili flakes, arugula

garganelli, beef stew mushroom, bacon

pappardelle, shell fish cream

smoked ‘a la minute’ lime, argan oil

soy sauce, wasabi ginger and coconut

hand-cut beef tenderloin

pan seared, crispy skin herb veloute

roasted, almonds brown butter

chorizo and shell fish broth

whole grilled lobster coral butter

center cut tenderloin

bone in rib eye

cappuccino

gin or vodka, imbue bittersweet, lemon, gum syrup lemon verbena

bergamot vodka, raspberry-becherovka cordial lemon, egg white, allspice dust

tequila, house-made apple liquor, lime, absinthe

spanish brandy, campari, creme de cacao, dry vermouth, bitters

cachaca, mint, cilantro, honey, habanero

gin, capelletti, zucca, sloe gin, fresh berries sparkling wine

rye, montenegro, xta, creole bitters, lemon peel

vodka, cocchi rosa, elderflower liqueur, grapefruit peel, cardamom, poppy seed rim

brandy, ginger liqueur, maple, egg, cream, aromatic bitters

mezcal, yellow chartreuse, lemon juice, agave arugula, jalapeno, salt