Food & Drink

Mother’s Day Brunch

Three-Course Pre Fixe • 90 Per Person

Join us for a festive Mother’s Day celebration featuring a special brunch menu. In addition to the menu, enjoy raw bar selections and seasonal beverage offerings to make the occasion even more memorable. Children's menus will be available. Reservations will be available in both our downstairs Bistro and upstairs main dining room, while our two bars will welcome walk-ins with a special à la carte brunch menu.

Please note that our regular brunch menu will not be offered during brunch service. Dinner will feature our regular menu.

RESERVE

First

Golden Beet Salad lardon, egg, goat cheese, frisée, crouton

Asparagus And Spring Pea Soup ibérico ham, purple potato, aged balsamic*

Kale Caesar Salad parmigiano, white anchovy, fougasse crouton

Tuna Tartare avocado, lobster dashi, cilantro, plankton tuile*

Spanish Octopus pine nut, castelvetrano olive, caper, chorizo oil

Quiche Lorraine lardon, egg, gruyère, potato, chive

Second

Prosciutto Benedict prosciutto, lemon-chive hollandaise*

Softshell Crab Benedict crispy soft shell, poached eggs, saffron hollandaise*

Ricotta Pancakes almond, coconut, blueberry, whipped cream, maple syrup

Tuna Niçoise seared bluefin tuna, anchovies, eggs, potato, haricots verts*

Croque Madame black forest ham, mornay, gruyère, sunny-side eggs*

Brandt All-Natural Burger gruyère, foie gras truffle butter, potato sesame bun*

Prime Bavette Steak & Eggs truffle parmesan frites, beurre maître d’hôtel* +15

Lobster Pain Perdu butter-poached lobster, brioche, rhubarb, vanilla +15

Third

Crème Brûlée vanilla custard, tulip sugar cookie

Strawberry Shortcake vanilla panna cotta, strawberry granita, compressed strawberries

Chocolate Semifreddo brown butter, hazelnut caramel, praline ice cream, milk chocolate

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

Dinner

Our Dinner Menu is available in our downstairs Bistro and upstairs Dining Room. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.

Cru, Shellfish, Caviar

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Tuna Tartare 26
avocado, lobster dashi, plankton tuile*

Ora King Salmon Crudo 28
sugar snap peas, rhubarb, piperade, yuzu - buttermilk vinagraitte*

Jumbo Shrimp Cocktail 36
six pieces, cocktail sauce, horseradish

Selection of Oysters 24
mignonette, cocktail sauce, horseradish*

Petit Plateau 80
selection of assorted shellfish (serves one - two)*

Grand Plateau 175
selection of assorted shellfish (serves two - four)*

Golden Osetra Caviar 150
rich, buttery, creamy

Regis Ova BdM Kaluga Caviar 160
light, clean, floral

Mer & Terre

Halibut 54
sourdough crust, maitake mushroom, bok choy, coconut-thai curry emulsion

Ora King Salmon 52
new potato, leek, spring pea, salmon roe, sauce pil pil*

Bouillabaisse du Midi 64
lobster, scallop, shrimp, calamari, mussels, clams

Green Circle Roasted Chicken 39
chou farci, foraged mushroom, sauce blanquette

Jurgielewicz Duck Breast‍ ‍53
foie gras barbajuan, spring dug parsnip, fresh garbanzo, duck mole*

Filet Mignon 72
pommes purée, asparagus, fiddlehead, green garlic, bordelaise*

Prime Brandt NY Strip 79
gratin dauphinoise, spinach, sauce au poivre*

Premier Plats

Arugula & Endive Salad 19
bleu cheese, walnut, radish, spring vegetables

Golden Beet Salad 22
lardon, egg, fromager d’affinois, frisée

Fromager d’Affinois Cheese Cake 45
kaluga caviar, smoked crème fraîche, bonito

Asparagus & Spring Pea Soup‍ ‍24
iberico ham, purple potato, aged balsamic

Spanish Octopus 29
pine nut, castelvetrano olive, caper, chorizo oil*

Foie Gras Terrine 36
walnut, summer truffle, brioche, banana, cherry, fig

A5 Japanese Wagyu 57
crispy potato, spring onion, béarnaise*

Beet Gnocchi 29
pine nut, goat cheese, fava bean, apple, basil

Hopkins Southdowns Lamb Cappelletti‍ ‍34
morel mushroom, ramp, nettle, black garlic lamb jus

Legumes & Pommes de Terre

Roasted Carrots 18
black truffle yogurt, pomegranate, blood orange

Pommes Purée 12
garlic butter, chives

Foraged Mushroom Tartine 22
goat cheese, garlic confit, sourdough

Asparagus ‍17
almonds, pistou, crispy shallot, lemon vin cotto

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

CHEF’S SEASONAL TASTING MENU

Spring on the Garden

Spring arrives with a certain restraint — fleeting, but revealing ingredients at their purest. The kitchen’s role is to welcome them back to the plate with intention: asparagus just cut from the earth; wild ramps and morels gathered at their peak; lamb sourced from Hopkins Southdowns, a family-owned farm in Rhode Island that holds a special place in my heart. Spring on the Garden is a study in balance, each dish composed with intention. Nothing added without purpose, nothing removed without reason. An earnest celebration of the season, approached with care and a sense of gratitude for the return of these beloved flavors. It's tempting to look ahead to the booming bounty of summer produce, but I encourage you to slow down and savor the whispered decadence of spring. Bon appétit.

Robert Sisca, Chef Partner

RESERVE

First

Oyster & Caviar crispy oyster shell, kaluga caviar, crème fraîche, star flower*

Sommelier Selected Champagne

Second

Hamachi Crudo cucumber, cilantro, strawberry, mint*

Markus Huber, Grüner Veltliner, Terrassen, Traisental 2024

Third

Dover Sole jumbo white asparagus, rhubarb, fava bean, beurre noisette

Château Thivin, Clos de Rochebonne, Beaujolais Blanc 2022

Fourth

Black Truffle Tagliatelle truffle crème, parmesan, chive, summer truffle

Cascina Morassino, Barbaresco 2019 | Spirulina Lebanese Lemonade

Fifth

Roasted Squab morel farcis, alpine sorrel, foie gras, squab jus*

François & Denis Clair, Clos des Mouches 1er Cru, Santenay 2021

Sixth

Elysian Fields Lamb Rack cappelletti, nettle, pecorino, black garlic lamb bordelaise*

Château Valandraud, Virginie de Valandraud, Saint-Émilion 2019

Seventh

Pistachio Torte spring peas, pistachio ice cream, yogurt mousse

Génépy le Chamois

Tasting Menu 195 | Wine Pairing 105 | Non-Alcoolisé 75

Our Tasting Menu is served daily in our Dining Room upstairs. We kindly request that the entire table participate in the tasting menu. Beverage pairings are optional. Reservations are encouraged but not required.

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

Bar Menu

Our Bar Menu is available all day in our downstairs Bistro. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.

Raw Bar

Cru à la Carte

oysters 4 ea | shrimp cocktail 6 ea

served with cocktail sauce & horseradish

Hors D’oeuvres

Cheese 11 per selection
local & imported cheese, cranberry pecan bread, house chutney & jam

Charcuterie 10 per selection
niçoise & castelvetrano olives, chardonnay mustard

Bistro Plateau 80/175
selection of assorted shellfish*

French Onion Soup 22
gruyère, sherry, crostini

Escargots de Bourgogne‍ ‍22
garlic-parsley butter, demi baguette

Truffle Frites 14
parmesan, chives

Salads

Seared Tuna Niçoise Salad 36
white anchovy, potato, haricots verts*

Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese
add chicken 11, salmon* 18, shrimp 15, steak* 25

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Truffle 28
wild mushroom, arugula, lemon

French Onion 27
prosciutto, caramelized onion, fig, raclette cheese

Entrées

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Steak Frites 45
prime bavette, truffle parmesan fries, beurre maître d’hôtel*

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

Lunch

Fruits de Mer

East Coast Oysters 4 each ‍ ‍mignonette, cocktail sauce, horseradish*

Narragansett Bay Clams 2.5 each ‍ ‍ cocktail sauce, horseradish*

Jumbo Shrimp Cocktail 6 each ‍ ‍cocktail sauce& horseradish

1/2 Chilled Lobster 35 ‍ ‍cocktail sauce, saffron aioli

Petit Plateau 80
selection of assorted shellfish, (serves one - two)*

Grand Plateau 175
selection of assorted shellfish, (serves two - four)*

Golden Osetra Caviar 150
rich, buttery, creamy

Regis Ova BdM Kaluga Caviar 160
light, clean, floral

Salades

Arugula & Endive Salad 19
bleu cheese, walnut, radish, spring vegetables

Golden Beet Salad 22
lardon, fromager d’affinois, egg, frisée, fougasse

Seared Tuna Niçoise Salad 36
white anchovy, potato, haricots verts*

Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese

Add chicken 11, salmon* 18, shrimp 15, steak* 25

Hors D’oeuvres

French Onion Soup 22
gruyère, sherry, crostini

Asparagus & Spring Pea Soup 24
iberico ham, purple potato, aged balsamic

Tuna Tartare 26
sesame, avocado, lobster dashi, plankton tuile*

Ora King Salmon Crudo 28
sugar snap peas, rhubarb, piperade, yuzu-buttermilk vinaigrette*

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Escargots de Bourgogne‍ ‍22
garlic-parsley butter, demi baguette

Spanish Octopus 29
pine nut, potato, castelvetrano olive, caper, chorizo oil*

Foie GrasTerrine 36
walnut,summer truffle, brioche, banana, fig

Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard

Cheese Selection 11 per selection
local & imported cheese, cranberry pecan bread, house chutney & jam

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Truffle 28
wild mushroom, arugula, lemon

French Onion 27
prosciutto, caramelized onion, fig, raclette cheese

Entrées

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Faroe Island Salmon 38
new potato, leeks, spring pea, salmon roe, sauce pil pil*

Grilled Chicken Sandwich 25
smoked bacon, lettuce, tomato, calabrian chili aioli

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*

Steak Frites 45
prime bavette, truffle parmesan frites, beurre maître d'hôtel*

Omelette 18
spinach, fromager d’affinois, chives*

Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives*

Garnitures

Foraged Mushroom Tartine‍ ‍22
goat cheese, garlic confit, sourdough

Pommes Frites 12
piment d’espelette

Asparagus‍ ‍17
almonds, pistou, crispy shallot, lemon vin cotto

Bouchon Lunch

AVAILABLE DAILY

Join us for our Lyonnaise inspired, three-course lunch.

Menu

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

New: Garden View Afternoon Tea

Served Thursday through Sunday between 2:30pm and 4:00pm | 75 per adult | 45 per child | Reservations Required

Something new is brewing at Bistro du Midi! Experience Garden View Tea: a fresh take on afternoon tradition with Parisian flair, featuring inventive bites and pâtisserie by Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe.

Please note: Any dietary restrictions or allergies must be noted with the reservation in order for the chefs to properly plan for your accommodation. Please call the restaurant with any specific concerns or needs. Thank you.

Reserve

Tea Selection

Our teas are thoughtfully sourced from J’enwey Tea Co., a local purveyor known for their artisan blends and sustainable practices.

Bistro du Midi Black
Full-bodied black tea with malty depth and a refined finish

Beacon Hill Breakfast
Hearty black tea blend with a hint of maple

Lady Blue Earl Grey
Hints of blue cornflower deliver a floral elegance to the bold bergamot essence

Japanese Sencha
A fresh, grassy green tea with a delicate umami balance (lightly caffeinated)

Moroccan Mint
Blend of black & green teas, infused with spearmint & peppermint (lightly caffeinated)

White Peach Rose
Delicate peach and floral rose petals offer a light, yet flavorful infusion (lightly caffeinated)

Sweet Orange Cinnamon
Warming black tea & rooibos blend featuring citrus & cinnamon (caffeine-free)

Bourbon Vanilla Rooibos
Creamy, rich, & naturally sweet bourbon infused delight (caffeine-free)

Egyptian Chamomile
Soothing flavors of honey & golden delicious apples with a light finish (caffeine-free)

À la Carte Beverages

Champagne Girost-Moussy Brut +28

Iced Tea Apéritif tea infused vodka, framboise, lemon +22

Savory & Sweet

Amuse-Bouche ‍ ‍chef’s daily creation

Scones‍ ‍with devonshire cream, lemon curd, and fruit jam

Buttermilk & Cream Scone

Seasonal Fruit Scone

Sandwiches

Lobster Salad blini, osetra caviar

Tomato & Chèvre fig, brioche

Truffle Egg Salad black truffle, fine herbs

Cucumber & Avocado mint, cream cheese

Pastries

Black Forest Torte

Lemon Meringue Tart

Seasonal French Macaron

Chocolate Financier

Seasonal Tart

Brunch

Fruits de Mer

East Coast Oysters 4 each
mignonette, cocktail sauce, horseradish*

Narragansett Bay Clams 2.5 each ‍ ‍mignonette, cocktail sauce, horseradish*

Jumbo Shrimp Cocktail 6 each ‍ ‍cocktail sauce, horseradish

1/2 Chilled Lobster Cocktail 35 ‍cocktail sauce & saffron aioli

Petit Plateau 80
selection of assorted shellfish* (serves one - two)

Grand Plateau 175
selection of assorted shellfish* (serves two - four)

Golden Osetra Caviar 150
rich, buttery, creamy

Regis Ova BdM Kaluga Caviar 160
light, clean, floral

Hors D’oeuvres

Yogurt Parfait 17
granola, passionfruit coulis, fresh berry

Asparagus & Spring Pea Soup 24
iberico ham, purple potatato, aged balsamic

French Onion Soup 22
gruyère, sherry, crostini

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Escargots de Bourgogne‍ ‍22
garlic-parsley butter, demi baguette

Tuna Tartare 26
avocado, lobster dashi, plankton tuile*

Foie GrasTerrine 36
walnut,summer truffle, brioche, banana, fig

Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard

Cheese Selection 11 per selection
local & imported cheese, cranberry pecan bread, house chutney & jam

Salades

Arugula & Endive 19
bleu cheese, walnut, radish, spring vegetables

Golden Beet 21
lardon, fromager d’affinois, egg, frisée, fougasse

Seared Tuna Niçoise 36
white anchovy, potatoes, haricots verts*

Chopped 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese

Add chicken 11, salmon* 18, shrimp 15, steak* 25

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Petit Déjeuner 25
'nduja, prosciutto, potato, sunny side eggs

Truffle 28
wild mushroom, arugula, lemon

Entrées

Ricotta Pancakes 17
almond, toasted coconut, blueberry, maple syrup

Chocolate Crêpes 18
nutella, banana, hazelnut

Omelette 18
spinach, fromager d’affinois, chives

Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives

Salmon Benedict 22
smoked grapefruit tea-cured salmon, lemon-chive hollandaise*

ProsciuttoBenedict 20
prosciutto, lemon chive hollandaise*

Duck Confit “Foieffle” 27
belgian waffle, strawberry rhubarb, maple syrup, foie butter

Bavette Steak & Eggs 45
poached farm egg, beurre maître d'hôtel, sourdough toast*

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 28
gruyère, foie gras-truffle butter, sesame bun*

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Garnitures

Sausage 4 Home Fries 10
Bacon 9
Pommes Frites 12
Sourdough Toast 4
Two Eggs Any Style 7

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.