Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, chardonnay mignonette*  21

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

Crudo Tasting, chef’s daily inspiration*  mkt

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

American Kobe Beef Tartare, burgundy black truffle, sorrel, pistachio*  16

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

Premiers Plats

Heirloom Carrot Velouté, pepita, nectarine, lemon oil 14

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

Frisée & Bibb Lettuce, duck prosciutto, bacon, farm egg, haricots verts 15

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

Foie Gras Terrine, strawberry, plum, foie gras ice cream 24

Charcuterie Selection, house accompaniments  23

Sweet Corn Gnocchi, smoked ricotta, morel mushrooms, pine nuts, basil 22

Saffron Tagliatelle, manila clams, uni crème, bottarga 25

Mer & Terre

Crusted Halibut, lump crab, fava beans, sea beans, pistou, rosé verjus* 38

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

Faroe Island Salmon, baby brussels, corn, yellow tomato emulsion* 35

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

Giannone Chicken, farro risotto, parsnip, leek brûlée, marjoram jus 32

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

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

Filet Mignon, peaches, gem lettuce, 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  9

Polenta Frites, vadouvan, parmesan  10

Wild Mushrooms, parmesan, white anchovy gremolata  13

Pommes Frites, espelette  8

Haricots Verts, marcona almonds, lemon 12

Chef's Seasonal Tasting Menu

“Fall and Forage”

“Nothing gets me more excited than Fall. It's about time with friends, family and sharing lots of laughs. Hunting season, autumn leaves changing, and crisp cool mornings are things that I live for. I love the opportunity to combine my passion for the outdoors and my career as a chef. With my seasonal tasting menu, I intend to deliver my passion for the best products every season has to offer.

Please enjoy! - Robert Sisca

Fluke Crudo, Pine Nuts, Chanterelle Vinaigrette, Basil*

Laurent-Perrier, Brut, Tours-sur-Marne NV

Black Sea Bass, Manila Clams, Salsify, Fennel, Lobster Consommé

Domaine des Deux Roches, Vieilles-Vignes, Pouilly-Fuisse 2015

Sweet Corn Gnocchi, Smoked Ricotta, Hen of the Woods, Burgundy Black Truffle

Domaine du Chignard, Les Moriers, Fleurie 2015

Hudson Valley Foie Gras, Apple, Sweet Potato, Pomegranate Foie Jus

Carmes de Rieussec, Sauternes 2015

Milbrook Venison Loin, Polenta Frites, Curried Yogurt, Romanesco*

Lamole di Lamole, Gran Selezione, Chianti Classico Riserva 2015

Pumpkin Soufflé, Butternut Squash Crème, Pepita Opaline, Almond Financier

Grahams, 10 Year Tawny Port

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

Heirloom Carrot Velouté 14

pepita, nectarine, lemon oil

American Kobe Beef Tartare* 16

burgundy black truffle, sorrel, pistachio

Tuna Tartare 19

sweet potato crisps, white anchovy aïoli, cured roe*

Crudo Tasting mkt

chef’s daily inspiration*

Foie Gras Terrine* 24

strawberries, plum, foie gras ice cream

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, autumn vegetables, white balsamic

Frisée & Bibb Lettuce 15

duck prosciutto, bacon, farm egg, haricots verts

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

Moules Frites 19

mussels marinière, pommes frites, saffron aïoli

Crusted Halibut 38

lump crab, fava beans, sea beans, pistou, rosé verjus*

Faroe Island Salmon 35

brussel sprouts, corn, haricots verts, yellow tomato emulsion*

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)

Sweet Corn Gnocchi 22

smoked ricotta, morel mushrooms, pine nuts, basil

Saffron Tagliatelle 25

manila clams, uni créme, bottarga

Crystal Valley Chicken 32

farro risotto, parsnip, 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 13

Pommes Frites 8

Haricot Verts 12

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 13

Pommes Frites 8

Haricots Verts 12 

Lunch on the Garden - 29 per guest

First - choose one

Heirloom Carrot Velouté, pepitas, nectarines, lemon oil
Pâté du Jour, house-made mustard, pickles, olives
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

Citrus Tart 14

grapefruit, mango, basil, kendall farm crème fraîche

Chocolate Torte  15

orange caramel, cocoa nibs, coconut-lime sorbet

Almond Frangipane 13

oat streusel, blueberry sorbet

Goat Cheese Bavarian 14

strawberry-rhubarb jam, pistachio financier

Selection of Sorbet and Ice Cream    12

Artisanal Cheese Board  mkt

raisin pecan bread, house chutney and jam 

Chocolate Soufflé 16

vanilla ice cream  

Framboise Soufflé  16

chocolate ice cream 

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