Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, pomegranate mignonette*  19

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

Crudo Tasting, chef’s daily inspiration*  mkt

Yellowfin Tuna, black olive tapenade, potato crisp, cured egg yolk*  17

Steak Tartare, hazelnuts, duck cracklings, sunchoke crisps, quail egg*  14

Premiers Plats

Smoked Parsnip Soup, hen of the wood mushrooms, sage sablé  13

Spinach and Endive, seasonal vegetables, maple vinaigrette  12

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

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

Foie Gras Torchon, avocado, strawberry, nori crisps  23

Charcuterie Selection, house accompaniments  24

Beet Gnocchi, aged goat cheese, ramps,  pine nuts, basil  22 

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

Mer & Terre

Crusted Halibut, chorizo, cockles, spigarello, pepperoncini*  36

Black Sea Bass, shiitake mushrooms, bok choy, lemongrass broth*  33

Faroe Island Salmon, almonds, rhubarb, white asparagus, green garlic*  32

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

Kurobuta Pork Chop, head cheese, fresh garbanzo beans, trotter pork ju32

Giannone Chicken, confit leg, green lentils, spring peas, lavender jus  29

Duck Breast, bing cherries, kale, turnips, chamomile duck jus35

Brandt Sirloin, mushroom duxelles, puff pastry, black garlic bordelaise*  45

Légumes & pommes de terre

Fingerling Potatoes, duck fat, cracklings, calabrian aioli  9

Polenta Cake, goat cheese brûlée  10

Wild Mushrooms, thyme, rosemary, persillade  12

Pommes Frites, espelette  8

Asparagus & Fiddleheads, prosciutto, almonds, brown butter  11


Chef's Tasting Menu

Served Nightly from 5pm to 10pm

Amuse

NV Pol Roger, Extra Cuvee de Reserve, Epernay, Champagne

Tuna

2016 Cave de Vignerons de Saumur, Les Plantagenets, Saumur, Loire Valley

Octopus

2014 Julien Pilon, de l'Autre Rive, Collines Rhodannies, Rhone Valley

Foie Gras

(with seven course tasting)

2013 Carmes de Rieussec, Sauternes, Bordeaux

Lobster Chitarra

(with seven course tasting)

2015 Santa Barbara Wine Company, Chardonnay, Santa Barbara

Halibut

2016 Fazio, Nerello Mascalese, Terre Siciliane, Sicily

Rack of Lamb

2013 Château Bonalgue, Pomerol, Bordeaux

Trio of Desserts

2016 Domaine de Fenouillet, Muscat de Beaumes de Venise, Rhone

Five Course Menu  85

Wine Pairing  70

Seven Course Menu  115

Wine Pairing  85

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 chatham mussels, salmon poke*

Selection per piece

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

Hors d'oeuvres

Smoked Parsnip Soup 13

hen of the woods mushrooms, sage sablé

Steak Tartare 14

hazelnuts, peking duck cracklin, quail egg*

Tuna Tartare 17

black olive tapenade, potato crisp, cured egg yolk*

Crudo Tasting mkt

chef’s daily inspiration*

Salmon Rillettes 11

poached & smoked salmon, capers, fougasse

Spanish Octopus  19

iberico ham, shishito peppers, au poivre

Charcuterie Selection 24

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

Cheese Board mkt

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

Salades

Spinach & Endive 12

seasonal vegetables, maple vinaigrette

Heirloom Beet 15

chèvre frais, frisée, toasted farro, tarragon meringue

Chopped  14

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

Seared Tuna Niçoise Salad 21

white anchovies, potatoes, haricots verts*

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

Flatbreads

Margherita 15

tomato, fresh mozzarella, basil

Bouillabaisse 16

prawns, mussels, calamari, rouille

Cacio E Pepe 14

frantoia olive oil, pecorino,

black pepper

Entrées

Moules Frites 19

maine mussels marinière, pommes frites, saffron aïoli

Black Sea Bass 33

shiitake mushrooms, bok choy, lemongrass broth*

Crusted Halibut 36

chorizo, cockles, spigarello, pepperoncini*

Faroe Island Salmon 32

almonds, rhubarb, white asparagus, green garlic*

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

aged goat cheese, ramps, pine nuts, basil

Black Pepper Chitarra 26

maine lobster, grapefruit, vanilla lobster jus 

Giannone Chicken 29

confit leg, green lentils, spring peas, lavender jus

Duck Breast  35

bing cherries, kale, turnips, chamomile duck jus*

Bavette Steak Frites 26

truffle parmesan fries, buerre maitre d'hotel*

Brandt Sirloin  45

mushroom duxelles, puff pastry, black garlic bordelaise*

Garnitures

Wild Mushrooms 12

Pommes Frites 8

Asparagus & Fiddleheads 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 Chatham Mussels, salmon poke*

Selection per piece

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

Hors d'oeuvres

Smoked Parsnip Soup 13

hen of the woods mushrooms, sage sablé

Steak Tartare 14

hazelnuts, peking duck cracklin, quail egg*

Tuna Tartare 17

black olive tapenade, potato crisp, cured egg yolk*

Salmon Rillettes 11

poached & smoked salmon, capers, fougasse

Charcuterie Selection 24

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

Cheese Board mkt

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

Salades

Spinach & Endive 12

seasonal vegetables, maple vinaigrette

Heirloom Beet 15

chèvre frais, frisée, toasted farro, tarragon meringue

Seared Tuna Niçoise Salad 21

white anchovies, potatoes, haricots verts*

Chopped  13

iceburg 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

Bouillabaisse 16

prawns, mussels, calamari, rouille

Cacio E Pepe 14

frantoia olive oil, pecorino, black pepper

Entrées

Moules Frites 19

maine mussels marinière, pommes frites, saffron aïoli

Faroe Island Salmon 25

almonds, rhubarb, white asparagus, green garlic*

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 17

prime short rib, gruyère, sesame bun* 

(smokey bleu or clothbound cheddar add 3)

Bavette Steak Frites 26

truffle parmesan fries, buerre maitre d'hotel*

Omelette 14

mushrooms, spring peas, french feta, pommes frites

Les Garnitures

Wild Mushrooms 12

Pommes Frites 8

Asparagus & Fiddleheads 11


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 Chatham Mussels, salmon poke*

Selection per piece

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

Hors d'oeuvres

Smoked Parsnip Soup 13

hen of the woods mushrooms, sage sablé

Viennoiserrie 4 ea

Selection of fresh baked pastries

Fresh Melon & Berries 12

orange brûlée, crème fraîche chantilly, honeyed granola

Steak Tartare 14

hazelnuts, peking duck cracklin, quail egg*

Tuna Tartare 17

black olive tapenade, potato crisp, cured egg yolk*

Charcuterie Selection 24

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

Cheese Board mkt

local and imported cheeses, raisin pecan bread

Salades

Spinach & Endive 12

seasonal vegetables, maple vinaigrette

Heirloom Beet 15

chèvre frais, frisée, toasted farro, tarragon meringue

Seared Tuna Niçoise Salad 21

white anchovies, potatoes, haricots verts*

Chopped 14

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

Cacio E Pepe 14

frantoia olive oil, pecorino, black pepper

Entrées

Lemon Ricotta Pancakes 15

lavender crème anglaise, macerated ward’s blackberries

Omelette 14

mushrooms, spring peas, french feta, pommes frites

Benedict 17

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

Lamb Belly & Potato Hash 18

poached eggs, swiss chard, pimento, saffron hollandaise*

Duck Confit ’Foieffles’ 21

belgian waffle, rhubarb, 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 17

prime short rib, gruyère, sesame bun*

(smokey bleu or clothbound cheddar add 3)

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

Rose genoise  12

raspberry creme, pistachio, lychee sorbert 

Praline budino  12

espresso crémeux, bing cherry ice cream

Rhubarb clafoutis  13

granola, strawberry sorbet  

Dulcey Ganache  13

banana bread, lavender crémeux, lime yogurt glacé

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