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, fresh wasabi, pekin duck cracklings, yuzu dashi*  19

Wagyu Beef Tartare, australian black truffle, sorrel, pistachio*  16

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

Premiers Plats

Watermelon & Tomato Gazpacho, summer truffle burrata, nectarines, lemon oil 14

Arugula and Endive, hazelnuts, summer vegetables, sherry vinaigrette  12

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

Spanish Octopus, sesame, white peach, 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, baby heirloom tomatoes 25

Doppio Ravioli of Hopkins Farm Lamb, chèvre, cumin, huckleberry 26

Mer & Terre

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

Striped Bass, pork belly, pea tendrils, english pea-carbonara emulsion* 37

Faroe Island Salmon, asparagus, corn, haricot verts, yellow tomato emulsion* 35

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

Giannone Chicken, mvm shiitakes, wild ramp risotto, lemon verbena jus 32

Crescent Farms Duck Breast, cherries, kale, turnips, chamomile duck jus*  36

Brandt Beef Ribeye, celery root, swiss chard, smokey bleu “béarnaise”*  48

Filet Mignon, peaches, gem lettuce, sauce au poivre* 49

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

“Summer Grilling”

“Ah summer, my favorite time of the year. In 2009, I spent most of my summer in London and the South of France. To this day, aromas of lavender, oranges, grilled or smoked meats and freshly caught fish bring me back to that time and inspired me for this menu. I think of many nights spent sitting on the patio drinking rosé and celebrating all that summer has to offer. With this seasonal menu, while expressing my passion for summer's best ingredients, I hope to bring you back to that special place. 

Please enjoy! - Robert Sisca

King Kampachi Crudo, White Sturgeon Caviar, Grilled Watermelon & Tomato Gazpacho*

Henriot, Brut Souverain, Champagne NV

Spanish Octopus, "BBQ" Sesame, White Peach, Bok Choy, Plankton

Nigl, Freiheit, Gruner Veltliner, Kremstal, Austria 2017

Ora King Salmon, Zucchini Flower, Sea Grapes, Salmon Roe & Green Garlic Emulsion*

La Chablisienne, Cote de Lechet 1er Cru, Chablis, Burgundy 2015

Crescent Farm Duck Breast, Foie Gras, Variations of Corn, Figs, Lavender Duck Jus*  

Domaine du Vieux Telegraph, La Crau, Châteauneuf-du-Pape, Rhône 2016

Fromager D'Affinois & Bucheron Tart, Blackberry, Fougasse Crisp 

La Chablisienne, Cote de Lechet 1er Cru, Chablis, Burgundy 2015

Crispy Peanut & Vanilla Entremet, Marshmallow, Chocolate & Peanut Butter Ice Cream

Castelnau de Suduiraut, Sauternes, Bordeaux 2012

Spring on the Garden  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

Watermelon & Tomato Gazpacho 14

summer truffle burrata, nectarines, lemon oil

Wagyu Beef Tartare* 16

australian black truffle, sorrel, pistachio

Tuna Tartare 19

fresh wasabi, pekin duck cracklings, yuzu dashi*

Crudo Tasting mkt

chef’s daily inspiration*

Foie Gras Terrine* 24

strawberries, plum, foie gras ice cream

Spanish Octopus  21

sesame, white peach, 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 12

hazelnuts, seasonal vegetables, sherry vinaigrette

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

asparagus, 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

Black Pepper Tagliatelle 25

manila clams, uni créme, baby heirloom tomatoes

Crystal Valley Chicken 32

wild ramp risotto, mvm shiitakes, lemon verbena jus

Crescent Farms Duck Breast  36

cherries, kale, turnips, chamomile duck jus*

Bavette Steak Frites 26

truffle parmesan fries, beurre maitre d'hotel*

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 12

hazelnuts, seasonal 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 16

wild mushrooms, arugula, lemon

Cacio E Pepe 17

chilis, pecorino, black pepper

Les Garnitures

Wild Mushrooms 12

Pommes Frites 8

Haricots Verts 12 

Tour de Rosé

Faroe Island Salmon Crudo 17
fiddleheads, grapefruit, saffron crisps

Softshell Crab Sandwich 21
bibb lettuce, tomato, ramp aioli

Poulet Frites 24
statler breast, arugula, truffle parmesan fries

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