Colette OTR • Mostly French Restaurant by Chef Danny Combs

pale ale

blanc

pale lager

golden ale

pilsner

saison

hefeweizen

Marsanne+

Chasselas

Chardonnay

Vermentinu

Pinot Gris+

Chenin Blanc

Riesling+

Muscat+

Chardonnay

Sauvignon Blanc

Blanc Melon

Picpoul

Chardonnay

Sauvignon Blanc

Méthode Traditionnelle Rosé

Pétillant Naturel

Champagne

Champagne

Méthode Traditionnelle

Méthode Traditionnelle

hibiscus, juniper, butterfly pea flower, lavender, lemon

serrano mezcal, suze, génépy, lime, agave

herbes de provence gin, salers, contratto bianco, sage, honey

cucumber vodka, lillet blanc, grand marnier, thyme, lemon

cognac, bourbon, amaro di angostura, orange bitters

brown butter cognac, pamplemousse, lemon, peychauds

rosemary, elderflower, sparkling wine

rosemary, thyme, ginger, lemon

36oz creekstone ribeye, bordelaise, mustard butter, pomme purée (serves 2-4)

brown butter, lemons, capers, pomme purée (serves 2-4)

8oz brisket blend, dijonnaise, fromage américain, frites

lentil and mushroom ragoût, pistachio-miso aioli

braised lamb neck ragoût, parsley, pecorino

toasted brioche, caviar beurre blanc, wilted spinach

breaded boneless half chicken, dijon, crème fraîche

comté, ricotta, brown butter

Orange Muscat

Pinot Gris

Tannat+

Grenache+

Muscat+

Gamay

Pinot Noir

Cabernet Franc

Bordeaux

Carignan+

Bordeaux

Bordeaux

toasted hazelnut, parsley, cider vinaigrette

crème fraîche, goat cheese, citrus, pistachio, horseradish

frisée, lardons, soft cooked egg, vinaigrette

local greens, fennel, fines herbes, shallot vinaigrette

fresh milk brioche, seasonal butter cultured butter, radish, Blue Oven Epi bread

garlic parsley butter, toasted Blue Oven bread

duxelles filled egg, garlic cream, comté, breadcrumb

smoked fish, sauce piquante, dill, grilled semolina

chopped creekstone farms beef, seasoned egg yolk, breadcrumb