Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, blood orange mignonette*  21

Petite or Grand Plateau, selection of assorted shellfish*  39/99

Crudo Tasting, chef’s daily inspiration*  mkt

Tuna Tartare, fresh wasabi, pekin duck cracklings, yuzu dashi*  19

Venison Tartare, chestnuts, pine cone syrup, quail egg*  16

Premiers Plats

Spring Garlic Soup, marcona almonds, prosciutto, asparagus 14

Arugula and Endive, hazelnuts, winter vegetables, sherry vinaigrette  12

Heirloom Beets, chèvre frais, farro puff, tarragon meringue  15

Spanish Octopus, iberico ham, shishito peppers, au poivre  19

Foie Gras Torchon, pickled pear, pomegranate, foie gras ice cream  24

Charcuterie Selection, house accompaniments  24

Beet Gnocchi, cricket creek farms feta, pine nuts, basil  22 

Black Pepper Tagliatelle, scituate lobster, grapefruit, vanilla lobster jus  26  

Mer & Terre

Crusted Halibut, chorizo, cockles, spigarello, pepperoncini*  37

Monkfish & Escargot, sweet potato puree, cauliflower, sauce au poivre*  36

Faroe Island Salmon, chestnuts, brussels, pink lemon squash velouté* 33

Bouillabaisse du Midi, lobster, shrimp, calamari, mussels  41

Crystal Valley Chicken, vadouvan risotto, shiitakes, mustard greens  29

Crescent Farms Duck Breast, cherries, kale, turnips, chamomile duck jus36

Brandt Beef Ribeye, celery root, swiss chard, smokey bleu “béarnaise”46

Filet Mignon, mushroom duxelles, puff pastry, black garlic bordelaise* 48

Légumes & pommes de terre

Fingerling Potatoes, duck fat, cracklings, calabrian aioli  9

Polenta Frites, vadouvan, parmesan  10

Wild Mushrooms, parmesan, white anchovy gremolata  12

Pommes Frites, espelette  8

Sweet Corn & Brussels, prosciutto, cranberries, almonds  11


Chef's Seasonal Tasting Menu

“Shellfish and Caviar”

Growing up I always loved shellfish. One of my favorite memories is a blue claw crab ragu that my mother would make. As a chef, that love has grown with me. It's exciting to taste the contrast in flavors between east coast and west coast shellfish. And, as I discovered more about shellfish, my love for caviar also evolved. The more I would eat it, the more I appreciated it. Eating caviar alone is special, but pairing it with dishes gives me an entirely new opportunity to create unique dishes and memories for others.
With my seasonal tasting menu I intend to deliver my passion for the best products every season has to offer. 
Please enjoy! - Robert Sisca
Ora King Salmon Crudo, crosnes, blood orange, kumquat, smoked trout roe

Ayala, Brut Majeur, Champagne NV

Crusted Halibut, manila clams, spigarello, spicy crab tomato broth

Hugel, gentil, Alsace 2015

Scituate Lobster, black pepper tagliatelle, quail egg, white surgeon caviar

Domaine Costal, Vaillons 1er Cru, Chablis, Burgundy 2016

A-5 Kobe Beef, charred sea scallops, pomelos, champagne hollandaise, osetra caviar

Domaine Faiveley, Clos des Myglands 1er Cru, Mercury, Bourgogne 2016

Fromager D'Affinois, blackberry coulis, passion fruit "caviar"

La Spinetta, Moscato d'asti, Piedmont, Italy 2017

Yuzo Frozen Mousse, black sesame cake, lemon granité

Petit Guiraud, Sauternes, Bordeaux 2015

Shellfish & Caviar Menu  125

Wine Pairing  75

We kindly ask the entire table to participate in the same menu format.

Wine pairings are optional


Bistro Menu 

Served Nightly from 5pm to 10pm in the street-level Bistro

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's Crudo*, 1lb mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2.50, shrimp cocktail 4.5, 1/2 lobster mkt

Hors d'oeuvres

Spring Garlic Soup 14

marcona almonds, prosciutto, asparagus

Venison Tartare 16

chestnuts, pine cone syrup, quail egg*

Tuna Tartare 17

fresh wasabi, pekin duck cracklings, yuzu dashi*

Crudo Tasting mkt

chef’s daily inspiration*

Spanish Octopus  18

iberico ham, shishito peppers, au poivre

Charcuterie Selection 6 per

daily selection of cured meats, house-made pâtés & terrines

Cheese Board 7 per

local and imported cheeses, raisin pecan bread, house chutney & jam

Salades

Arugula & Endive 12

hazelnuts, winter vegetables, sherry vinaigrette

Heirloom Beet 15

chèvre frais, frisée, toasted farro, tarragon meringue

Chopped  15

iceberg lettuce, bacon, egg, avocado, onion, bleu cheese, sherry vinaigrette

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

add Chicken (5) Salmon* (8) Shrimp (10) Steak* (12)

Flatbreads

Margherita 17

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 16

chilis, pecorino,

black pepper

Entrées

Bouillabaisse du Midi 41

lobster, shrimp, calamari, mussels

Moules Frites 19

mussels marinière, pommes frites, saffron aïoli

Striped Bass 33

shiitake mushrooms, bok choy, lemongrass broth*

Crusted Halibut 36

chorizo, cockles, spigarello, pepperoncini*

Faroe Island Salmon 32

chestnuts, brussels, pink lemon squash velouté*

Les Croques 15/17

black forest ham, mornay, gruyère (monsieur) sunny side eggs (madame)

Bistro Burger 17

prime short rib, gruyère, sesame bun*

(smokey bleu or clothbound cheddar add 3)

Beet Gnocchi  22

chricket creek farms feta, pine nuts, basil

Black Pepper Tagliatelle 26

maine lobster, grapefruit, vanilla lobster jus 

Crystal Valley Chicken 29

vadouvan risotto, shiitakes, mustard greens

Crescent Farms Duck Breast  35

bing cherries, kale, turnips, chamomile duck jus*

Bavette Steak Frites 26

truffle parmesan fries, buerre maitre d'hotel*

Brandt Beef Ribeye 46

celery root, swiss chard, smokey bleu "béarnaise"*

Garnitures

Wild Mushrooms 12

Pommes Frites 8

Sweet Corn & Brussels 11


Lunch Menu

served weekdays 11:30am to 3pm

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's crudo*

1lb Mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2.50

shrimp cocktail 4.5, 1/2 lobster mkt

Hors d'oeuvres

Spring Garlic Soup 12

marcona almonds, prosciutto, asparagus

Venison Tartare 16

chestnuts, pine cone syrup, quail egg*

Spanish Octopus 18

iberico ham, fingerlings, shishito peppers

Tuna Tartare 17

fresh wasabi, pekin duck cracklings, yuzu dashi*

Foie Gras 19

pear, pomegranate, foie gras ice cream

Charcuterie  6 per

daily selection of four cured meats,

house-made pâtés & terrines

Cheese Board 7 per

local and imported cheeses, raisin pecan bread,

house chutney & jam

Salades

Arugula & Endive 12

hazelnuts, winter vegetables, sherry vinaigrette

Heirloom Beet 14

chèvre frais, frisée, toasted farro, tarragon meringue

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

Chopped  15

iceburg lettuce, bacon, egg, avocado, onion, bleu cheese, sherry vinaigrette

add Chicken (5) Salmon* (8) Shrimp (10) Steak* (12)

Flatbreads

Margherita 17

tomato, fresh mozzarella, basil

Truffle 16

wild mushrooms, arugula, lemon

Cacio E Pepe 16

chilis, pecorino, black pepper

Entrées

Moules Frites 19

maine mussels marinière, pommes frites, saffron aïoli

Faroe Island Salmon 25

chestnuts, brussels, pink lemon squash velouté*

Grilled Chicken Sandwich 15

smoked bacon, lettuce, tomato, calabrian chili aïoli

Les Croques 15/17

black forest ham, mornay, gruyère (monsieur)

sunny side eggs (madame)

Bistro Burger 19

prime short rib, gruyère, sesame bun*

Bavette Steak Frites 26

truffle parmesan fries, beurre maître d'hôtel*

Omelette 14

mushrooms, spring peas, french feta, pommes frites

Les Garnitures

Wild Mushrooms 12

Pommes Frites 8

Sweet Corn & Brussels 11

Lunch on the Garden $29 per guest

first - choose one
Spring Garlic Soup
marcona almonds, prosciutto

Pâté du Jour
house-made mustard, pickles, olives

Arcadian Mixed Green Salad
late winter vegetables, sherry vinaigrette

Second - choose one
Crispy Fish Sandwich
bibb lettuce, avocado crema, sesame bun

Beet Gnocchi
cricket creek farms feta, pine nuts, basil

Poulet Frites
statler breast, arugula, truffle parmesan frites

Sweets for the table or to take with you
Pistachio Macaron, White Chocolate Bon Bon, Lavender Shortbread


Brunch Menu

Served Weekends 11am-3pm

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's crudo*

1lb Mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2, shrimp cocktail 4.5, 1/2 lobster mkt

Hors d'oeuvres

Spring Garlic Soup 14

marcona almonds, prosciutto, asparagus

Viennoiserrie 4 ea

Selection of fresh baked pastries

Fresh Melon & Berries 12

orange brûlée, crème fraîche chantilly, honeyed granola

Venison Tartare 16

chestnuts, pine cone syrup, quail egg*

Tuna Tartare 17

fresh wasasbi, pekin duck cracklings, yuzu dashi*

Charcuterie Selection 6 per

daily selection of cured meats, house-made pâtés & terrines

Cheese Board 7 per

local and imported cheeses, raisin pecan bread, house chutney & jam

Salades

Arugula & Endive 12

hazelnuts, winter vegetables, sherry vinaigrette

Heirloom Beet 14

chèvre frais, frisée, toasted farro, tarragon meringue

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

Chopped 15

iceberg lettuce, bacon, egg, avocado, onion, bleu cheese, sherry vinaigrette

Add Chicken (5) Salmon* (8) Shrimp (10) Steak* 12)

Flatbreads

Margherita 15

tomato, fresh mozzarella, basil

Petit Déjeuner  16

nduja, prosciutto, potato, sunny side eg

Entrées

Lemon Ricotta Pancakes 15

lavender crème anglaise, macerated ward’s blackberries

Omelette 14

mushrooms, spinach, french feta, pommes frites*

Benedict 17

choice of citrus cured salmon or la quercia proscuitto lemon chive hollandaise*

Duck Confit ’Foieffles’ 21

belgian waffle, huckleberry, maple syrup, foie butter

Bavette Steak and Eggs 26

poached farm egg, sauce au poivre*

Les Croques 15/17

black forest ham, mornay, gruyère (monsieur) sunny side eggs (madame)

Bistro Burger 19

prime short rib, gruyère, sesame bun*

Moules Frites 19

maine mussels marinière, pommes frites, saffron aïoli

Garnitures

Roasted new potato 9

Bacon or sausage 8

Pommes Frites 8


Dessert Menu

Served Daily open to close

Chocolate Stout Gingerbread 13

dulcey caramel corn, eggnog ice cream

Pepita Financier  13

cardamom, crémeux, pumpkin ice cream

Cranberry Almond Frangipane 13

oat streusel, rosemary ice cream

Dark Chocolate Panna Cotta 12

orange tuile, blackcurrant sorbet 

Selection of Sorbet and Ice Cream    12

Artisanal Cheese Board  mkt

fig bread, house chutney and jam 

Chocolate Soufflé 14

vanilla ice cream  

Framboise Soufflé  14

chocolate ice cream 

Please allow 25 minutes to prepare soufflés. Only available after 5PM