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– HORS D’OEUVRES –

BŒUF TARTARE

19.00

Minced filet mignon, espelette, shallots, tartare aïoli, hard cooked eggs, cornichons, caper, fines herbs & olive oil served with focaccia crostini

HARICOT VERT

14.00

Tempura fried green beans, fines herbs, sea salt, aioli

OS A Moelle

15.00

Bone marrow, bread crumbs, bonito flakes, oxtail parsely salad, paddlefish caviar

ESCARGOT

17.00

French Snails, Cognac-parsley butter, garlic confit & country toast

CALAMARS

14.00

Crisp Calamari, fresh lemon & Spanish sauce

POMME FRITES

10.00

Fresh cut fries & aged sherry - tarragon aioli

BURRATA FRAICHE

15.00

Fresh Burrata, basil - chestnut pesto, olive oil, sea salt, & country bread

– A PARTAGER A TABLE  –
–

PATE DE MAISON

18.00

Country chicken pâté, caramelized onion jam, country mustard, preserves,
pickled vegetables, losada country olives & daily selection of bread

BRASSERIE BOARD

33.00

Chef’s selection of artisanal cheeses and charcuterie, seasonal fruit,
mostarda, yuzu marmalade, marcona almonds & daily selection of bread

– SALADES –

SALADE SIMPLE

14.00

Butter lettuce, pine nuts, radish, fried capers, grape tomatoes, olive oil, caper-miso vinaigrette

SALADE VERTE

10.00

Butter lettuce, belgian endive, fresh herbs, seanoal radish, sherry shallot vinaigrette

SALADE LYONAISSE

14.00

Blonde frisee, bacon lardons, focaccia croutons, fines herbs, westcliffe farms poached egg,
pate crostini & dijon basil vinaigrette

SALADE DE BETTERAVES

15.00

Radicchio, firecracker mizuna, seasonal beets, shaved apple, avocado, pine nuts, goat cheese tahini - yogurt creme & cabernet franc vinaigrette

SALADE NICOISE

26.00

Seared yellowfin tuna, 62°poached egg, niçoise olives, grape tomatoes, fingerling potatoes, sicilian white anchovies, haricot vert, grilled artichoke hearts, seasonal radishes, spring greens, dijon basil vinaigrette

– LES PLATS –

POULET RÔTI

33.00

½ roasted Mary’s farm chicken, pan jus, smashed fingerling potatoes

CANARD A L'ORANGE

33.00

duck breast, shallots, fresh rosemary, orange glace, seared greens, farm turnips, crushed pinons

BOUILLABAISSE

39.00

Icelandic cod, bangs island mussels, scallops, shrimp, calamari, shaved fennel, saffron-orange broth, sauce rouille

PARISER SCHNITZEL

40.00

Breaded Veal paillard with fresh watercress, roasted beets, artichoke, radish & oven dried tomato salad with fresh lemon & sliced avocado

MEUNIERE

39.00

Market Fish, asparagus, capers, lemon, thyme, sweet butter, frisee, petite croutons

– LES GRILLADES –

BRASSERIE BURGER

25.00

brisket & chuck patties, grilled onions, pickles, butter lettuce, vine ripe tomato, american cheese, dijonaise, brioche bun & pomme frites

STEAK FRITES

39.00

seared 8 oz. Hanger steak, salade verte, pomme frites & maitre d Butter

– COTES –

POMMES FRITES

8.00

House cut fries & tarragon aïoli

POMMES ECRASEES

9.00

Duck fat fingerling potatoes & sea salt

CHAMPIGNON RÔTIS

8.00

Spring mushrooms & brandy tarragon beurre

ASPERGES

9.00

Sauteed asparagus & bernaise

CARROTS SAUTEES

8.00

Roasted carrots, spiced yogurt, almonds

PETIT POIS

9.00

Snap peas with pecorino locatelli

VERTS POELES

8.00

Seared greens with lemon & olive oil

-FRUIT DE MER –

EAST COAST OYSTER

5.00 each

A pronounced brine & a sweet, stony finish

WEST COAST OYSTER

6.00 each

A pronounced brine & a sweet, stony finish

SHRIMP COCKTAIL

18.00

Avocado - cherry tomato salad, New Orleans remoulade, fresh lemon & olive oil

MOULES A LA MARINIERE

1/2 LB 10.00 1LB 20.00

Bangs Island mussels steamed with garlic, shallots, leeks, fresh thyme, white wine, lemon, fines herbs, crème fraiche, French butter

-PLAT DU JOUR –

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*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.

– CHEF TONY HESSEL –