Dinner Menu

Served Wednesday-Sunday from 5pm to 10pm

Cru, Shellfish, Caviar

Lamb Tartare, winter truffle, pistachio, quail egg, salt & vinegar chips* 19

Tuna Tartare, white sturgeon caviar, smoked crème fraiche, yuzu dashi* 24

Crudo Tasting, chef’s daily inspiration* 26

Selection of Oysters, cucumber mignonette & cocktail sauce*  22

Petite Plateau, selection of assorted shellfish - serves one or two* 39

Grand Plateau, selection of assorted shellfish - serves two to four* 99

White Sturgeon Caviar, buttery, nutty, rich 75

BDM Osetra Caviar, light, clean, floral 125

Premiers Plats

Arcadian Mixed Greens, hazelnuts, late winter vegetables, sherry vinaigrette 14

Heirloom Beets, fromager d’affinois, brown butter seeds, friseé, aged balsamic 15

Watercress Veloute, poached egg, wild mushrooms, golden trout roe 16

Spanish Octopus “au povire”, prosciutto, smoked potato, shishito peppers 23

Foie Gras Terrine, brioche, green strawberry, white chocolate & foie gras truffle 25

Charcuterie Selection, niçoise & castelvetrano olives, champagne mustard 24

Saffron Tagliatelle, jumbo lump crab, uni crème, bottarga 26

Mer & Terre

Crusted Halibut, spring dug parsnip, broccoli spigarello, lobster-vanilla emulsion 41

Ora King Salmon, hen of woods, bok choy, blood orange, cauliflower broth 39

Bouillabaisse du Midi, lobster, shrimp, calamari, mussels, clams 43

Giannone Chicken, trumpet mushroom risotto, carrots, cabernet chicken jus 35

Duck Breast, rhubarb, snap peas, spring onions, yuzu valrohona duck “mole”* 37

Brandt Ribeye, pommes pureé, rainbow chard, smokey bleu bordelaise* 51

Filet Mignon, short rib “tots” almonds, gem lettuce, apricots, sauce au poivre* 52

Légumes & Pommes de Terre

Fingerling Potatoes, duck fat, cracklings, calabrian aïoli 12

Pommes Frites, piment d’espelette 10

Pommes Pureé, garlic butter, chives 9

Wild Mushrooms, walnuts, goat cheese, garlic confit 15

Spring Peas, spicy prosciutto, marcona almonds, lemon 14

Tasting Menu Available Upon Request


Bistro Menu

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

Fruits de Mer

East Coast Oysters* 3.25 ea

Narragansett Bay Clams* 2.5 ea

Jumbo Shrimp Cocktail 4.5 ea

Scituate 1/2 Lobster Cocktail 19

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*

Hors d'oeuvres

Watercress Veloute 16

wild mushrooms, poached egg, golden trout roe

Lamb Tartare* 19

black winter truffle, pistachio, quail egg, salt& vinegar chips

Tuna Tartare* 24

white sturgeon caviar, smoked crème fraiche, yuzu dashi

Crudo Tasting* 26

chef’s daily inspiration*

Foie Gras Terrine 25

brioche, green strawberry, white chocolate & foie gras truffle

Spanish Octopus  23

prosciutto, smoked potato, shishito peppers

Charcuterie Selection 7 per

niçoise & castelvetrano olives, champagne mustard

Cheese Board 8 per

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

Salades

Arugula & Endive 14

hazelnuts, winter vegetables, white balsamic

Heirloom Beet Salad 16

burrata, mandarin, frisée, aged balsamic

Chopped  15

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

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

add Chicken (6) Salmon* (12) Shrimp (11) Steak* (13)

Flatbreads

Margherita 18

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 

chilis, pecorino, black pepper tagliatelle

Entrées

Les Croques 16/18

black forest ham, mornay, gruyère (monsieur)

sunny side eggs (madame)

Bistro Burger* 21

prime short rib, gruyère, foie gras-truffle butter, sesame bun

Moules Frites 22

mussels marinière, pommes frites, saffron aïoli

Ora King Salmon* 39

hen of woods, bok choy, blood orange, cauiflower emulsion

Crusted Halibut* 41

spring dug parsnip, broccoli spigarello, lobster vanilla emulsion

Bouillabaisse du Midi 43

lobster, shrimp, calamari, mussels, clams

Saffron Tagliatelle* 26

lump crab, uni créme, bottarga

Giannone Chicken 35

trumpet risotto, baby carrots, cabernet chicken jus

Bavette Steak Frites* 31

truffle parmesan fries, beurre maître d'hôtel

Brandt Ribeye* 51

pommes purré, rainbow chard, smokey bleu bordelaise

Filet Mignon* 52

short rib “tots” almonds, gem lettuce, apricots, sauce au poivre

Garnitures

Wild Mushrooms 15

goat cheese, walnuts, garlic confit

Pommes Frites 10

piment d’espelette

Spring Peas 14

marcona almonds, spicy prosciutto, lemon


Lunch Menu

served Wednesday-Friday 11:30am to 3pm

Fruit de Mer

East Coast Oysters* 3.25

Narragansett Bay Clams* 2.5

Jumbo Shrimp Cocktails 4.5

Scituate 1/2 Lobster 19

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

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

Hors d'oeuvres

Watercress Veloute 15

wild mushrooms, poached egg, croutons

Lamb Tartare* 21

black winter truffle, hazelnuts, quail egg, salt & vinegar chips

Spanish Octopus 23

prosciutto, smoked potato, shishito peppers

Tuna Tartare* 24

caviar, crème fraich, yuzu dashi

Foie Gras Terrine 25

green srawberries, white chocolate & foie gras truffle

Charcuterie  7 per

niçoise & castelvetrano olives, champagne mustard cheese

Cheese Board 8 per

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

Salades

Arugula & Endive 13

hazelnuts, winter vegetables, sherry vinaigrette

Heirloom Beet Salad 15

fromager d’affinois, brown butter seeds, balsamic

Seared Tuna Niçoise* 25

white anchovies, potatoes, haricots verts*

Chopped  15

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

add Chicken (9) Salmon* (12) Shrimp (11) Steak* (14)

Flatbreads

Margherita 18

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 17

chilis, pecorino, black pepper tagliatelle

Entrées

Moules Frites 22

maine mussels marinière, pommes frites, saffron aïoli

Faroe Island Salmon* 32

hen of woods, bok choy, blood orange, cauliflower emulsion

Grilled Chicken Sandwich 17

smoked bacon, lettuce, tomato, calabrian chili aïoli

Croques Monsiuer 16

black forest ham, mornay, gruyère

Croques Madame 18

black forest ham, mornay, gruyère, sunny side eggs

Bistro Burger* 21

prime beef, gruyère, foie gras-truffle butter, lto, sesame bun

Bavette Steak Frites* 31

truffle parmesan fries, beurre maître d'hôtel*

Omelette 16

asparagus, french feta, chives, pommes frites or salad

Les Garnitures

Wild Mushrooms 15

walnuts, goat cheese, garlic confit

Pommes Frites 10

piment d’espelette

Spring Peas 14

spicy prosciutto, marcona almonds, lemon


Brunch Menu

Served Weekends 11am-3pm

Raw Bar

East Coast Oysters* 3.25 ea

Narragansett Bay Clams* 2.5 ea

Jumbo Shrimp Cocktail 4.5 ea

Scituate 1/2 Lobster 19

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

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

Hors d'oeuvres

Viennoiserie 4 per

selection of fresh baked pastries

Fresh Melon & Berries 12

orange brûlée, crème fraîche chantilly, honeyed granola

Watercress Veloute 15

wild mushrooms, poached egg, croutons

Lamb Tartare* 19

black winter truffle, pistachio, quail egg, salt & vinegar chips

Tuna Tartare* 24

white sturgeon caviar, crème fraiche, yuzu dashi

Charcuterie 7 per

niçoise & castelvetrano olives, champagne mustard

Cheese Board 8 per

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

Salades

Arugula & Endive 14

hazelnuts, late winter vegetables, sherry vinaigrette

Heirloom Beet Salad 16

burrata, mandarin, frisée, aged balsamic

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

Chopped 15

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

Add Chicken (6) Salmon* (12) Shrimp (11) Steak* 13)

Flatbreads

Margherita 18

tomato, fresh mozzarella, basil

Petit Déjeuner  16

nduja, prosciutto, potato, sunny side eg

Truffle 22
wild mushrooms, arugula, lemon

Cacio E Pepe 17
chilis, pecorino, black pepper chitarra

Entrées

Ricotta Pancakes 15

toasted coconut, blood orange crème anglaise

Omelette 16

asparagus, french feta, chives, pommes frites or salad

Benedict* 17

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

Duck Confit ’Foieffles’ 24

belgian waffle, kumquats, maple syrup, foie butter

Bavette Steak & Eggs* 28

poached farm egg, beurre maître d'hôtel, toast

Les Croques 16/18

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

Bistro Burger* 21

prime beef, gruyère, foie gras-truffle butter, sesame bun

Moules Frites 22

maine mussels marinière, pommes frites, saffron aïoli

Garnitures

Home Fries 9

Bacon or Sausage 8

Pommes Frites 9

Sour Dough Toast 4

2 Eggs Any Style 6


Dessert Menu

Served Daily open to close

Yuzu Chocolate Crémeux 15

 almond financier, lime crème, pudding cake

Chocolate Torte  16

cocoa nibs, white chocolate snow, cranberry sorbet

Carrot Cake 14

pecan, crémeux, brown bread, bourbon caramel

Butternut Squash Tart 15

quinoa, pumpkin créme, ginger snap crumble

Selection of Sorbet and Ice Cream    12

Artisanal Cheese Board  mkt

raisin pecan bread, house chutney and jam

Chocolate Soufflé 17

vanilla ice cream

Framboise Soufflé  17

chocolate ice cream 

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