| Petites Assiettes | |
| Soup of the day | 7 |
| Butter lettuce salad, mustard & shallot vinaigrette, add crispy warm goat cheese $2 | 8 |
| Warm potato, asparagus, artichokes salad, shaved parmesan, bacon and whole grain mustard | 9 |
| Golden and red beet salad with goat cheese pistou, winter citrus and lemon thyme vinaigrette | 9 |
| Roasted wild mushroom tart, parmesan cheese, frisee salad and honey vinaigrette | 10 |
| Grilled artichokes stuffed with gorgonzola, wrapped in Prosciutto & arugula salad | 10 |
| Seared day boat scallops with piperade, Spanish chorizo and pimenton foam | 13 |
| Mussels Provencale with garlic, shallots, cherry tomatoes, nicoise olives and pastis | 14 |
| Foie Gras Au Torchon with kumkuat marmelade, shaved pistachio, vanilla gastrique and brioche | 14 |
| Beef tartare with Dijon mustard, ketchup, parsley, shallots, capers, cornichons, and quail egg | 12 |
| Grilled Rack of Lamb with rosemary fleur de sel and ratatouille | 17 |
| Roasted Bone Marrow with garlic confit, Fleur de Sel and parsley | 12 |
| Grandes Assiettes | |
| Bouillabaisse with manila clams, mussels, prawns, bay scallops, seabass, fingerling potatoes & rouille | 24 |
| Sautéed Petrole Sole with leek fondue, Dungeness crab and fines herbs, winter citrus | 22 |
| Roasted steelhead salmon, braise beets, bacon, roasted sunchokes and mustard beurre blanc | 20 |
| Duck Confit Leg , celery rood puree, asian pear, wild musrooms, perigourdine sauce | 19 |
| Lamb daube with rosemary-red wine sauce and seasonal vegetables | 19 |
| Roasted Pork tenderloin with braised red cabbage, parsnip puree and apple cider sauce | 21 |
| Grilled Flat iron steak with Bordelaise sauce and French fries | 23 |
| Legumes | |
| White emergo beans with bacon, herbs de Provence and truffle oil | 5 |
| Frites with aioli | 5 |
| Ratatouille | 5 |
| Seasonnal vegetables | 5 |
| Bon Appétit! | |
| For parties of 6 or more an 18% service charge will be added Chez papa is not responsible for lost or stolen items |
