Warm & Cold Veg • parsnip ice cream, cress, truffle powder • 13
Spring Salad • artisan lettuce, candied walnuts, cherry tomato, pear, Camembert, honey hazelnut dressing • 12
Crab Salad • bell pepper, celery, cucumber, beet, grain mustard • 19
Spring Pea Croquettes • mint, spiced yogurt • 13
Cacio e Pepe • house pasta, langoustine, Parmesan • 16
Butternut Squash Soup • harissa, ginger, puffed grain, pumpkin seed • 10
Mussels Fra Diavolo • spicy marinara, parsley, grilled bread • 15
*New York Strip • corn pureé, celery root salad, tomato duxelle, dehydrated onion, chimichurri • 34
Chiles en Nogada • quinoa, chayote, pear, peach, zucchini, raisins, pine nuts, cinnamon • 24
Seared Scallops • creamy grits, beet, jicama, oat bubbles • 30
Lamb Shank • consommé, mirepoix, chickpea, potato, basmati rice • 34
Almond Crusted Salmon • farro, corn, pea, charred fennel sauce • 27
Lemongrass Chicken • yu choy, concassé cherry tomato, miso vinaigrette • 26
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server of any food allergies. The chef respectfully requests no modifications to the menu items. Gratuity will be applied to parties of six or more. Your understanding is appreciated.
NV Billecart-Salmon Brut Reserve, Champagne, France | 105
2014 Nomine-Renard Rose Brut, Champagne, France | 90
NV Laluca Prosecco, Veneto, Italy | 8/32
NV Laluca Prosecco Rose, Veneto, Italy | 8/32
NV Mistinguett Brut Cava, Catalonia, Spain | 7/30
2016 Tramin Pinot Grigio, Alto Adige, Italy | 10/32
2015 PJ Valkenberg Gewurtztraminer, Pfalz, Germany | 10/32
2015 Forefather’s Sauvignon Blanc, Marlborough, NZ | 11/36
2014 Adelsheim Chardonnay, Willamette Valley, OR | 12/45
2015 Oberon Chardonnay, Napa, CA | 12/45
2015 Empire Estate Riesling, Finger Lakes, NY | 12/45
2015 Fred Loimer Lois Gruner Veltliner, Kamptal, Austria | 33
2014 E. Guigal Cote Du Rhone Blanc, Rhone, France | 39
2013 Farm to Table Chardonnay, Vitoria, Australia | 42
2013 Tokara Chardonnay, South Africa | 42
2016 Roger Neveu Sancerre, Loire Valley, France | 42
2015 Laroche Chablis St. Martin, Burgundy, France | 45
2014 Drouhin Oregon Roserock Chardonnay, Willamette, OR | 65
2014 Morgan Unoaked Chardonnay, Napa, CA | 84
2016 Espirit Rose, Provence, France | 9/36
2014 Espigouette Cote du Rhone, Rhone, France | 12/45
2015 Decero Malbec, Mendoza, Argentina | 12/45
2015 Roco Gravel Road Pinot Noir, Willamette Valley, OR | 14/52
2015 Bench Merlot, Sonoma, CA | 15/60
2015 Decoy Cabernet Sauvignon, Sonoma, CA | 15/60
2013 Numanthia Termes Tempranillo, Toro, Spain | 15/60
2014 Black Slate Grenache, Porrera, Spain | 45
2014 J. Lohr Tower Road, Paso Robles, CA | 45
2013 Podere Campriano Chianti Classico, Tuscany, Italy | 55
2012 Durigutti Reserva Malbec, Mendoza, Argentina | 56
2013 Tokara Shiraz, South Africa | 60
2014 St. Supery Cabernet Sauvignon, Napa, CA | 60
2016 Saldo Zinfandel, California | 66
2014 Pesquera Tempranillo, Ribera del Duerro, Spain | 70
2015 Gary Farrell Pinot Noir, Sonoma, CA | 73
2009 Chateau D’Arsac “Margaux”, Medoc, Bordeaux, France | 75
2012 Chateau Pique-Caillou Pessac Leognon, Bordeaux, France | 84
2014 L’Ecole 41 US Cabernet Sauvignon, Walla Walla, WA | 90
2013 Andre Brunel Chateauneuf de Pape, Rhone, France | 90
2013 Keenan Merlot, Napa, CA | 90
2013 John Duval “Plexus” Red Blend, Barossa, Australia | 96
2005 Lopez Heredia Vina Tondonio Reserva, Rioja, Spain | 96
WHITES
2015 Merry Edwards Sauvignon Blanc, Sonoma, CA | 100
2014 Kistler Les Noirsetiers Chardonnay, Sonoma, CA | 100
2014 Joseph Drouhin Meursault, Burgundy, France | 120
2014 Joseph Drouhin Pulligny-Montrachet, Burgundy, France | 130
2014 E. Guigal Saint Joseph “Lieu-Dit”, Rhone, France | 150
REDS
2013 Joseph Phelps Freestone Vineyard Pinot Noir, Sonoma, CA | 100
2012 Spring Valley “Katherine” Cabernet Franc, Walla Walla, WA | 105
2014 Morey Saint Denis, Burgundy, France | 105
2014 Ceretto Barolo, Piemonte, Italy | 105
2012 Numanthia “Numanthia” Tempranillo, Toro, Spain | 120
2013 Zenato Amarone, Veneto, Italy | 120
2011 VGS Chateau Potelle Cabernet Sauvignon, Napa, CA | 130
2014 Joseph Phelps Cabernet Sauvignon, Napa, CA | 150
2010 Jarvis Cabernet Sauvignon, Napa, CA | 150
2013 Penfolds Bin 389 Cabernet-Shiraz, South Australia | 150
2014 Bergstrom Pinot Noir, Willamette Valley, OR | 150
2012 Pieve Santa Restituta Gaja Brunello, Montalcino, Italy | 160
2012 Altesino Brunello, Mantalcino, Italy | 190
2013 John Duval “Eligo” Shiraz, Barossa, Australia | 205
Chocolate Terrine, pomegranate, “elephant ear” | 11
Panna Cotta, blueberry, caramel, blueberry foam, mint | 9
Profiteroles, puff pastry, homemade daily ice cream | 8
Artisan Cheese, pear, walnut, fig jam, Monacacy ash | 13
Fruit Salad • mango, apple. toasted almond, lettuce, cherry tomato, coconut, lemon dressing • 10
Quinoa Salad • aheirloom tomato, cucumber, red onions, chickpeas, feta squares, Greek dressing • 10
Folie Salad • mixed greens, cherry tomato, black olive, celery, prosciutto, caramelized walnuts, goat cheese, honey mustard • 10
add chicken $5 ~ add shrimp $9
Cemita • breaded chicken breast, Oaxaca cheese, avocado, onions, chipotle aioli • 12
Harissa Lamb Sandwich • leg of lamb, harissa aioli, pickled sweet cucumbers & spinach • 12
*Sesame Seared Tuna • tomato, basil, creamy polenta, balsamic reduction • 14
*Folie Burger • onion jam, mushroom, Gouda cheese, tomato, lettuce, horseradish aioli • 14
Angel Hair Aglio e Olio • melange vegetables, Parmigiano Reggiano, sous vide egg • 12
**Mussels Fra Diavalo • PEI mussels, spicy marinara sauce, garlic, onion, grilled french baguette • 16
*Tacos al Pastor • marinated pork, charred pineapple, avocado mousse, cilantro, onion, spicy peanut sauce • 12
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server of any food allergies. The chef respectfully requests no modifications to the menu items. Gratuity will be applied to parties of six or more. Your understanding is appreciated.
