Decanter Menu

choice of fresh squeezed juices, pastry basket, selected preserves & marmalade, fruit & berry plate, freshly brewed coffee or tea

* choice of fresh squeezed juices, two eggs amy style, roasted potatoes, crispy bacon or sausage, choice of toast, freshly brewed coffee or tea

(gf). from the farmer's market

croissant, pain au raisin, pain au chocolat, mini baguette

vermont maple syrup

fresh raspberries, maple syrup

apple compote

seasonal fruits & berries, plain yogurt

traditional garnishes, toasted bagel

all bran, cornflakes, special k, granola, raisin bran, cheerios

dried fruit compote

english muffin, canadian bacon, hollandaise

(gf). sunny side up, potatoes

(gf). 4oz tenderloin, sunny side up

choice of one side dish, choice of toast

choice of three garnishes, one side dish and toast

white, whole wheat, rye, english muffin, gluten free

regular, whole wheat, cinnamon & raisin

thick full body, ending with a soft aroma of caramel

rich aroma, full body, subtle balance

surprising depth & intense richness, subtle hints of red berry & cocoa

wild & earthy, unique spicy & berry-like fragrance

sauce tartare

croutons & olive oil

(gf), (v) shaved vegetable & lemon vinaigrette

(gf), (df) olive oil chickpea puree, braised chickpeas & pesto

shishito, french fries & black pepper sauce

a lighter take on the spanish classic from la isleta del moro in caper piquillo & red onion. the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfather

(gf) avocado, egg, bacon and bleu cheese dressing

bacon, cheddar & french fries

add swiss or cheddar cheese

(gf). avocado, egg, bacon and bleu cheese dressing

bacon, cheddar & french fries

add swiss or cheddar cheese

sauce tartare

(gf)

roma tomato, egg, romaine, onion, french fries

served with pepper condiment & green olive bread

hummus, tajine condiment, humbolt fog prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.

maine lobster, sharp cheddar, grain mustard, tarragon, armagnac

maine lobster, sharp cheddar, grain mustard, tarragon, armagnac

(df)

(gf) lemon sorbet

(gf) lemon sorbet

(gf) mascarpone ice cream, reminiscent of summers spent at his grandparent’s home in biarritz picking fresh strawberries, this dessert is inspired by chef rondier’s grandmother, who would simply spri

(df).

(gf). lemon sorbet

served with warm pita bread anchovies, hummus & tapenade

(gf). cilantro & fresh lime zest inspired by his time in monte carlo, chef rondier lends his own touch to this staple of the french riviera

(gf), (v) shaved vegetable & lemon vinaigrette

(v) ricotta crostini chef rondier was first introduced to this dish while dining with a local farmer in la turbie, a southeastern french commune in close proximity to monaco. here he has reinterprete

(df) shaved summer vegetables & quail egg

(gf), (df) olive oil chickpea puree, braised chickpeas & chef’s chermoula sauce

caper, piquillo & red onion a lighter take on the spanish classic from la isleta del moro in the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfather

(gf) cauliflower, pine nuts & pomegranate vinaigrette

pasta, fagioli & basil

"riviera," fennel scallion & meyer lemon. sustainable catch of the day.

crushed zucchini, lemon & black olive

(gf) tomato, prunes & shortrib jam

couscous & homemade harissa

shishito, shallot & black pepper sauce

(gf), (v) yogurt & cilantro

(gf), (df), (v) pine nuts & pomegranate vinaigrette

(v)

hummus, tajine condiment &humboldt fog prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.

lemon vinaigrette

romaine lettuce, parmesan, croutons

kobe beef, caramelized onion, bacon and cheddar

french fries

sauteed cauliflower

lemon sorbet

croutons & olive oil

(gf) (df). olive oil chickpea puree, braised chickpeas & pesto

shishito, shallot & black pepper sauce

caper, piquillo & red onion. a lighter take on the spanish classic from la isleta del moro in the province of almeria in southern spain, first experienced by chef rondier as a child at his grandfathe

(gf).

hummus, tajine condiment, humboldt fog. prepared in the turkish style with urfa and maras peppers, lamb shank is one of chef rondier's favorite dishes to make at home for friends and family.

served with pepper condiment & green olive bread