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    Soups

    French Onion Gratinée

    Toasted baguette, aged Gruyère - 6

    Wild Mushroom

    Sherry, hazelnuts, snipped chives - cup 4 / bowl 6


    Sandwiches

    All sandwiches served with choice of fries or vegetable du jour.

    Autumn Turkey

    Multigrain bread, cranberry mustard, green apple, cheddar, lettuce, tomato - 11

    Roast Beef

    Sun dried tomato-ranch aioli, onion confit, asiago spread, shredded lettuce - 12

    Cod

    Brioche bun, crispy cod fillet, sesame seed-cucumber mayonnaise, kimchi, spicy spring salad - 11

    Wagyu Burger*

    Brioche bun, garlic butter, sautéed mushroom, fine herb aioli, shredded lettuce, bacon, balsamic-confit onion, aged cheddar - 12

    Jambon Beurre

    Toasted Baguette, honey smoked ham, Swiss cheese sauce, roasted broccoli florets - 11

    Vegan Po’ Boy

    Black bean, pepper trinity, soy- grapeseed mayonnaise, roasted corn slaw - 10


    Brunch

    Lox Bagel

    Pastrami cured salmon, caper-tomato, red onion, spring mix, cream cheese smear - 11

    Chicken and Waffles

    Buttermilk fried chicken thigh, Belgium waffles, almond-citrus honey butter , spiced maple syrup - 12

    Avocado Toast

    Mutigrain toast, avocado mash, over easy eggs, super-seed cracker, beet puree, cherry tomato, oranges, tomato vinaigrette - 10


    Salads

    Navarre

    Baby greens, green apple, blue cheese, candied walnuts, white balsamic vinaigrette - full 9 / side 6

    Caesar

    Romaine, Parmigiano-Reggiano, garlic brioche croutons - full 9 / side 6

    Café Salad

    Roasted chicken, confit tomato, avocado, bacon, blue cheese, red leaf lettuce - 13

    Green Goddess Salad

    Brussel sprouts, bacon, roasted potato, parmigiano-reggiano, fried egg - full 9 / side 6

    Add chicken - 4 / grilled salmon - 6 / steak tips - 7


    Entrées

    Bistecca l’Argentina

    Beef flat iron, chimichurri-verde, roasted fingerlings - 16

    Salmon*

    Pan seared, wild rice pilaf, lemon-tarragon vinaigrette - 15

    Leg of Lamb Shawarma

    Pita, charred onion and tomato feta cheese, pickled turnips - 14

    Shrimp and Grits

    White cheddar grits, Cajun- shrimp, bacon gravy - 16

    Harvest Meatloaf

    Pepper trinity, tomato mustard glaze, chive sour cream mashed potatoes - 12


    Sides

    Sweet potato chips, Haricots Verts, French Fries, Fingerling Potatoes, Seasoned Fries with grated parmesan and garlic butter


    Executive Chef: Donte Shaw
    Sous Chef: Torrey Owens
    Lunch Culinary Staff: Artero Garcia, Alex Aparicio

    We do not list every ingredient. Please notify your server of any allergies.

    *Consuming raw or undercooked meats: beef, poultry, seafood or eggs may increase your risk of foodborne illness

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    SMALL PLATES

    CRAB CAKE

    lump crab, trinity of bell pepper, spicy remoulade 15

    PORK BELLY

    smoked apple butter, petite greens, cider reduction, apple chips 12

    BAKED OYSTERS

    east coast oysters, bacon lardon, leeks, spinach, pernod cream 17    

    GRILLED SQUID & OCTOPUS

    smoked fingerling potato, green olive tapenade, fresno chili, unity gardens honey, fingerling chips 13 

    TUNA POKE

    sushi grade ahi tuna, avocado, scallions, sesame, ponzu, fresno chili, togarashi mayo, tobiko, crispy wonton 16

    BONE MARROW

    smoked & roasted, chimichurri, arugula, short rib ragù, char-grilled country bread 14    

    SCALLOP CASSOULET 

    heirloom white beans, bacon lardon, confit duck, chorizo, gremolata bread crumbs 16

    SWEET POTATO GNOCCHI

    brown butter, sage, crispy      brussel sprouts, cider reduction, shaved pecorino 9

    STEAK TARTARE

    potato gaufrette, egg yolk, red wine onion jam, capers, truffle aioli, parsley, char-grilled country bread 14  

    CHILLED SEAFOOD

    ALASKAN KING CRAB LEGS

    chilled, cracked & cleaned, lobster infused dijonnaise, drawn butter, cocktail sauce 18

    LOBSTER TAIL COCKTAIL

    lobster infused dijonnaise, navarre cocktail sauce, drawn butter 19    

    ½ DOZEN EAST COAST OYSTERS

    pomegranate mignonette, navarre cocktail sauce, tabasco 17

    JUMBO SHRIMP COCKTAIL

    cold smoked creole spiced shrimp, navarre cocktail sauce 16  

    SOUPS & SALADS

    FRENCH ONION GRATINÉE

    toasted baguette, melted gruyère 7

    WILD MUSHROOM

    sherry, hazelnuts, snipped chives 7

    ROASTED PUMPKIN SOUP

    spiced pepitas, petite pumpkin green, cider reduction 7    

    NAVARRE

    baby greens, green apple, blue cheese, candied walnuts, white balsamic vinaigrette 8

    CAESAR

    romaine, parmigiano-reggiano, garlic brioche croutons 8

    ROASTED BEET & FALL SQUASH

    heirloom beets, acorn squash, arugula, currants, toasted hazelnuts, cassis vinaigrette, goat cheese shower 9    

    WEDGE

    blue cheese, blistered roma tomatoes, bacon, pickled onion, garlic brioche croutons 9  

    STEAKS

    FLAT IRON AU POIVRE

    prime cut, peppercorn crusted, bourbon-demi cream sauce, mashed potatoes, fall vegetables 29

    FILET MIGNON

    potato gratin, gruyère, périgourdine sauce, red wine onion jam, fall vegetables, 39    

    NEW YORK STRIP 

    mashed potatoes, fall vegetables, bordelaise sauce 42 

    BONE-IN RIBEYE

    roasted fingerling potatoes, fall vegetables, chimichurri sauce 49

    ENTRÉES

    LOBSTER POT PIE

    brandied-lobster cream, carrots, pearl onion, fingerlings, fennel, puff pastry, frisee, truffle vinaigrette 38

    BRAISED BEEF SHORT RIB

    celery root purée, mashed potato, roasted root vegetables, périgourdine, crispy shallots 32    

    PEPPER CRUSTED AHI TUNA

    roasted garlic hummus, yellow tomato sofrito, saffron, manzanilla olives, crispy chickpeas 35

    STUFFED ACORN SQUASH

    quinoa, green apple, shaved brussel sprouts, trinity peppers, cider reduction, toasted hazelnuts 21    

    SHRIMP ARRABBIATA

    fire-roasted tomato, toasted garlic, chili pepper, oregano, penne pasta, extra virgin olive oil, crispy basil 29

    PORK OSSO BUCCO

    mole & mezcal braised berkshire pork shank, fire-roasted tomato, achiote risotto, grilled cactus salad, spiced pepitas, cilantro gremolata 26    

    DUCK À L’ORANGE

    smoked-roasted duck breast, confit leg & thigh, sweet potato gnocchi, brown butter, crispy brussel sprouts, petite greens, orange zest, grand marnier gastrique 32

    FIRE ROASTED CHICKEN

    maple-glazed fall spoonbread, michigan cherry-bourbon demi glaze, charred brussel sprouts 24     

    CHILEAN SEA BASS

    miso glaze, shiitake-ginger rice, garlic bok choy, charred scallion, lotus chips 38

    GRILLED SALMON

    tri-color quinoa, roasted beet purée, colored cauliflower, sorrel vin blanc 29   

     

    Please inform your server of any food allergies.

    *Consuming raw or undercooked meats: beef, poultry, seafood or eggs may increase your risk of foodborne illness.