The menu

Cooked from the market, poured by the glass.

A short list that moves with the season. Pastry and coffee in the morning, a simple lunch through the afternoon, natural wine once the light goes.

Reserve a table ↗About the room

A market plate of seasonal vegetables on marble — 01 / A PLACE AT THE TABLE

All day

This week, roughly.

Morning

Until 11am

Butter croissant 4

Laminated over three days, baked through the morning.
Pain au chocolat 5

Two batons of dark chocolate, same dough.
Seeded porridge 9

Oats, toasted seeds, poached quince, cream.
Soft eggs & soldiers 11

Two eggs, cultured butter, grilled levain.

All day

From noon

Market plate 17

Whatever is best that morning, dressed simply.
White bean & chard soup 13

Slow beans, olive oil, a heel of bread.
Anchovy & butter toast 12

Cantabrian anchovies, cultured butter, sea salt.
Little gem & anchoïade 11

Cold, crisp leaves, a bowl of something salty.

Sweet

All day

Olive oil cake 8

A thick slice, crème fraîche, whatever fruit is ripe.
Affogato 7

A scoop of vanilla, a shot poured over.

The glass

After dark

Skin-contact white 14

A cloudy, textural glass from up the valley.
Chilled red 13

Light, bright, meant for the last of the evening.
Pét-nat 46

A dry, gently fizzing bottle to share.
Vermouth on ice 10

House vermouth, orange, a green olive.

Come hungry, stay a while.

The kitchen is small and the room fills up. For evenings especially, it's worth holding a table.

Reserve a table

For six or more, email hello@maisonverde.cafe