Cuisine:

• Californian
• Contemporary
• American
• Others
• Continental

Savory Description:
The restaurant features a contemporary bistro menu focusing on local farm produce and other artisan producers.
Chef Pascal Vignau's passion for food comes forth in this North County restaurant. He favors slow-cooked comfort foods, many with classic French influences. If you think all French onion soups are alike, you haven't tried Vignau's traditional gratinée onion. We also recommend his garlicky escargots, made with red wine and shallots and topped with airy puff pastry caps. Duck leg confit is tender on the inside, crisp on the outside and paired with braised lentils, bacon and button mushrooms. His authentic beef bourguignon and the crab-crusted pacific sea bass in a peppercorn beurre blanc are standouts as well. Vignau pleases his ladies-who-lunch crowd with delectable salads like warm shredded duck or garlicky roast chicken with haricot verts, or crunchy baguettes embracing scallops and crab in a lively citrus vinaigrette. A seasonal intimate brunch means myriad tastes from house-smoked salmon to fluffy spinach and artichoke frittas. In chef Vignau's version of mac 'n' cheese, a nutty baked cheese crust envelopes creamy pasta and Black Forest ham. And to end any savory culinary journey, try the butterscotch pear pot topped with ice cream or the seasonal fruit crisp (especially when peaches are in season). Both taste fine with aged tawny port or Sauternes.


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