Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, chardonnay mignonette*  21

Petite Plateau, selection of assorted shellfish*  39

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

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

Grand Bistro Tour, assorted shellfish, crudos, marinades* 140

Crudo Tasting, chef’s daily inspiration*  25

Tuna Tartare Niçoise, sweet potato crisps, white anchovy aïoli, cured roe*  19

American Kobe Beef Tartare, black winter truffle, sorrel,*  17

White Sturgeon or Osetra Caviar, blinis, traditional accompaniments* 65/99

Premiers Plats

Black Truffle Cauliflower Soup, squash, wild mushrooms, pomelo 15

Arugula and Endive, hazelnuts, winter vegetables, sherry vinaigrette  13

Heirloom Beet Salad, burrata, mandarin, friseé, aged balsamic 16

Spanish Octopus, sesame bbq, persimmon, bok choy, plankton   21

Foie Gras Terrine, pear, tangerine, white chocolate & foie gras truffle 25

Charcuterie Selection, niçoise & castelvetrano olives, champagne mustard 23

Chestnut Gnocchi, wild boar ragout, baby brussels, manchego cheese 24

Saffron Tagliatelle, manila clams, uni crème, bottarga 26

Mer & Terre

Crusted Halibut, calamari confit, celery root, blood orange, squid ink emulsion* 39

Monkfish, eggplant, artichokes, olive tapenade, preserved lemon* 36

Faroe Island Salmon, haricots verts, meyer lemon, winter squash emulsion* 35

Bouillabaisse du Midi, lobster, shrimp, calamari, mussels, clams  42

Giannone Chicken, farro risotto, parsnip, leek brûlée, marjoram jus 34

Crescent Farms Duck Breast, pomegranate, turnips, chamomile duck jus*  36

Brandt Beef Ribeye, parsnip, rainbow chard, smokey bleu bordelaise*  48

Filet Mignon, almonds, gem lettuce, grapefruit, sauce au poivre* 49

Beef Short Rib Daube, broccoli rabe, salsify, apple pear 39

Légumes & pommes de terre

Fingerling Potatoes, duck fat, cracklings, calabrian aioli  10

Polenta Frites, vadouvan, parmesan  9

Wild Mushrooms, parmesan, white anchovy gremolata  14

Pommes Frites, espelette  8

Haricots Verts, marcona almonds, lemon 13

Chef's Tasting Menu

“Shellfish & Caviar”

With my seasonal tasting menu, I intend to deliver my passion for the best products offered every season.
Please enjoy!
- Robert Sisca

Live Scallop Crudo, Sea Grapes, Blood Orange, Osetra Caviar*

Ayala, Brut Majeur, Ay, Chamapgne NV

Octopus & Prawn Stuffed Calamari, Swiss Chard, Spicy Crab Tomato Broth

Colle dei Bardellini, Pigato, Riviera Ligure di Ponente, Liguria 2018

Scituate Lobster, Saffron Tagliatelle, Quail Egg, White Sturgeon Caviar

Domaine des Deux Roches, Les Crays, Pouilly-Fuisse 2017

"Rare" Ora King Salmon, Hen of the Woods, Radish, Champagne Hollandaise, Salmon Roe*

Trimbach, Pinot Gris, Reserve, Alsace 2016

Crescent Farms Duck Breast, Seared Foie Gras, Chicken Liver Barbajuan, Black Truffle "Caviar"

Radio-Coteau, Syrah, Las Colinas, Sonoma Coast 2015

Fromager D'Affinois Mille-Feuille, Passion Fruit Pearls, Pecan, Oat Crumble

Carmes de Rieussec, Sauternes, Bordeaux 2015

Tasting 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

Black Truffle Cauliflower Soup 15

wild mushrooms, winter squash, pomelo

American Kobe Beef Tartare* 17

black winter truffle, sorrel, pistachio

Tuna Tartare 19

sweet potato crisps, white anchovy aïoli, cured roe*

Crudo Tasting 25

chef’s daily inspiration*

Foie Gras Terrine* 25

pear, tangerine, white chocolate & foie gras truffle

Spanish Octopus  21

sesame bbq, persimmon, bok choy, plankton

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 13

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 17

chilis, pecorino,

black pepper

Entrées

Bouillabaisse du Midi 42

lobster, shrimp, calamari, mussels, clams

Moules Frites 19

mussels marinière, pommes frites, saffron aïoli

Crusted Halibut 39

calamari confit, celery root, blood orange, squid ink emulsion

Faroe Island Salmon 35

haricots verts, cauliflower, meyer lemon & squash emulsion

Les Croques 15/17

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

Bistro Burger 19

prime short rib, gruyère, sesame bun*

(smokey bleu or clothbound cheddar add 3)

Chestnut Gnocchi 24

wild boar ragout, baby brussels, manchego cheese

Saffron Tagliatelle 25

manila clams, uni créme, bottarga

Giannone Chicken 34

mvm shiitake, farro risotto, leek brûlée, marjoram jus

Bavette Steak Frites 28

truffle parmesan fries, beurre maître d'hôtel*

Beef Short Rib Daube 39

broccoli rabe, salsify, apple pear

Filet Mignon* 49

gem lettuce, peaches, sauce au poivre

Garnitures

Wild Mushrooms 14

Pommes Frites 8

Haricot Verts 13

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

Salades

Arugula & Endive 13

hazelnuts, autumn vegetables, sherry vinaigrette

Frisée & Bibb Lettuce 15

duck prosciutto, bacon, farm egg, haricots verts

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

Chopped  15

iceburg 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

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 17

chilis, pecorino, black pepper

Les Garnitures

Wild Mushrooms 14

Pommes Frites 8

Haricots Verts 13 

Lunch on the Garden - 29 per guest

First - choose one

Black Truffle Cauliflower Soup wild mushrooms, winter squash, pomelo
Arcadian Mixed Green Salad, autumn vegetables, sherry vinaigrette

Second - choose one
Salmon & Tuna Crudo, quinoa, beets, avocado, pimento aïoli
Prosciutto & Goat Cheese Sandwich, baby kale, quince mustard
Poulet Frites, statler breast, arugula, truffle parmesan frites

Sweet - for the table or take with you
Yuzu-Milk Chocolate Chip Cookie, Almond Financier,
Chocolate Truffle

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

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