Our Menu

The menu at La Marmotte changes seasonally and is subject to variations based upon the chef’s inspiration and availability of locally-sourced ingredients.

Pour La Table

  • OYSTERS*

    $30.00/$60.00
    local apple mignonette half–dozen or dozen

  • MARINATED OLIVES

    $8.00

  • CAVIAR*

    $155.00
    thirty grams – classic accoutrements

  • ROASTED BONE MARROW

    $27.00
    shallot marmalade - herb salad

  • EPOISSES

    $55.00
    house jam – endive – honeycomb – colorado fruit

Les Entrees

  • MARKET SALAD WITH WARM CHÈVRE

    PRIX FIXE
    soft greens – grapes – fennel – persimmon – walnuts – banyuls vinaigrette

  • SALADE LYONNAISE

    PRIX FIXE
    bitter greens – lardons – poached egg whole grain mustard bacon vinaigrette

  • MUSSELS

    PRIX FIXE
    white wine – garlic confit – saffron

  • ONION SOUP GRATINÉE

    PRIX FIXE
    veal and beef jus – wagyu fat toasted sourdough – comte – gruyère

  • CARAMELIZED VEGETABLE SOUP

    PRIX FIXE
    winter vegetables – white beans

  • IDAHO WAGYU STEAK TARTARE*

    PRIX FIXE
    quail egg – garlic aioli (add caviar $20)

Carte des Vins

  • CHAMPAGNE

    $30.00
    Blanc des Blancs Brut, Goutorbe-Bouillot, NV Epernay

  • SAUVIGNON BLANC

    $25.00
    ‘La Garenne’ Domaine Girard 2022 Sancerre

  • EDELZWICKER

    $23.00
    Meyer Fonne 2021 Alsace (Field Blend)

  • CHARDONNAY

    $26.00
    Domaine Alain Chavy 2021 Côte de Beaune

  • ROSE

    $15.00
    Clos Cibonne Tentation 2022 Provence

  • ORANGE

    $20.00
    Rebula, Stekar 2022 Goriska Brda, Slovenia

  • PINOT NOIR

    $29.00
    Domaine Billard 2022 Hautes Côte de Beaune

  • GAMAY

    $25.00
    ‘Les Bambins’ Yann Bertrand 2021 Saint-Amour

  • TROUSSEAU

    $25.00
    Arnot-Roberts 2022 Lake County

  • GRENACHE BLEND

    $25.00
    ‘L’Argile’ Saint Jean du Barroux 2018 Provence

  • BORDEAUX BLEND

    $25.00
    Chappelle de Pontesac 2016 Medoc

  • CABERNET SAUVIGNON

    $25.00
    Obsidion Ridge 2021 Lake County

LES PLATS PRINCIPAUX

  • IDAHO TROUT AMANDINE

    PRIX FIXE
    lemon – almonds – haricot vert – beurre noisette

  • SCALLOPS

    PRIX FIXE
    celery root cream – delicata squash – celery leaf and chestnut aillade – apple cider beurre blanc ($15 supplement)

  • RIZ ET CHAMPIGNONS

    PRIX FIXE
    mushrooms – jamon de bayonne – comte mousseline

  • BOEUF BOURGUIGNON

    PRIX FIXE
    pommes puree – carrot – mushroom – lardon – carrot top gremolata

  • IDAHO WAGYU RIBEYE*

    PRIX FIXE
    black garlic pommes paillasson – leek soubise – veal demi glace ($30 supplement)

  • FRESH BLACK WINTER TRUFFLES

    $15/gram

Cocktails

  • FRENCH 75

    $30.00
    champagne with a cognac (or gin) kick

  • DEATH COMES FOR THE ARCHBISHOP

    $18.00
    mezcal – juices – herbs

  • VIN D’ORANGE

    $15.00
    fortified white wine – citrus

  • TRÈS DEPASSE

    $18.00
    rye – herbs – walnut

  • BIZOU BIJOUX

    $18.00
    gin – vermouths – orange

LES DESSERTS

  • LEMON TART

    PRIX FIXE
    lemon curd – toasted meringue

  • PROFITEROLES

    PRIX FIXE
    gingerbread ice cream – dulce de leche

  • CREME BRÛLÉE

    PRIX FIXE
    vanilla bean

  • CHOCOLATE AND CHERRY CLAFOUTIS

    PRIX FIXE
    preserved summer cherries - vanilla creme chantilly

  • WINTER FRUIT CRUMBLE

    PRIX FIXE
    sauternes poached fruit – almond oat crumble – vanilla ice cream

  • DESSERT CHEESE

    PRIX FIXE
    fourme d’ambert – honeycomb – preserved plums

3 course menu $95 per person

*consuming raw or undercooked foods may increase your chance of foodborne illness.