– HORS D’OEUVRES –

SOUPE À L’OIGNON GRATINÉE

14.00

traditionnel. 18 oz. crock of french onion soup, focaccia crouton, 12 mos. Comte, Gruyere, Emmentaler, Parmigiano Reggiano, Fines herbs

PISSALADIERE

15.00

Caramelized onions, olive oil tomatoes, nicoise olives, fromage blanc & gruyere roman pizza with olive oil dressed frisee & sicilian white anchovies

BŒUF TARTARE

19.00

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

PATE DE MAISON

15.00

house made chicken pate, caramelized onion jam, Losada country olives, cornichons, grannysmith apples, sliced pullman bread

MOELLE OSSEUSE

15.00

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

PAIN DE CAMPAGNE

5.00

Babette's Bakery country bread, Rodolfe le Meunier butter, Fines Herbs salt

CREVETTES ET BEURRE A L'AIL

16.00

Gulf shrimp broiled with persillade butter, fresh lemon and bread crumbs

ASSIETTE DE CHARCUTERIE

48.00

Jambon de Paris, Jambon de Bayonne, Il Porcellino Finocchiona and Pate with housemade pickles, losada olives, caramelized onion jam, fig jam & crostini

– SALADES –

SALADE SIMPLE

11.00

Little Gem lettuce, capers, radish, pine nuts, tomatoes, fines herbs, caper-miso vinaigrette

SALADE LYONNAISE

10.00

blonde frisee, crisp bacon lardons, baguette croutons, perfect poached egg , pickled shallots & dijon basil vinaigrette

SALADE CLASSIQUE

12.00

fresh greens, shaved fennel, chiogga beets, ricotta salata, grapefruit supremes, avocado, sliced radish, crushed bread crumbs, roasted shallot - yogurt dressinge

SALADE VERTE

7.00

Little Gem lettuce, belgian endive, fresh herbs house vinaigrette

– LES PLATS –

POULET RÔTI

30.00

Seared Green Circle farms chicken with pan jus, roasted zucchini, baby carrots & fingerling potatoes

BAR RAYE ALMONDES

33.00

seared striped sea bass, lemon, almonds, fresh parsley & butter
with roasted fingerling potatoes & haricot verts

CÔTELETTE DE PORK

35.00

12 oz. seared pork chop, fingerling potatoes, sweet baby carrots, zucchini and sauce Robert

BOUILLABAISSE

36.00

Atlantic Cod, Bangs Island mussels, gulf prawns, calamari rings and tentacles, saffron-tomato fennel broth, sauce rouille, house made bread

CANARD AUX VIN ROUGE

35.00

Crisp duck leg confit, seared pork belly, Anson Mills Polenta Intergrale, seared greens & sauce Bordelaise

PATES AUX LEGUMES

24.00

House made Tonarelli, Chanterelle and Button Mushrooms, Julienne zucchini, Castelfranco Radichio, lemon & cream

SALADE NICOISE

25.00

seared yellowfin tuna, fresh greens, poached egg, tomatoes, potatoes, Sicilian anchovies, nicoise olives, artichoke hearts, dijon basil vinaigrette

– STEAK FRITES –

ONGLET

30.00

8oz. marinated Hanger steak, white bean & fresh greens salad, pomme frites, bearnaise sauce

ENTRECOTE

39.00

12 oz. dry aged ribeye, white bean & fresh green salad, pomme frites,
Sauce au Poivre

– ACCOMPAGNEMENTS –

POMMES FRITES

8.75

fresh cut fries with basil aioli

CAROTTES SAUTEES

7.95

roasted carrots, spiced yogurt, almonds

CHAMPIGNON RÔTIS

7.95

mixed mushrooms & brandy butter

– FRUITS DE MER –

HUÎTRES

SAVAGE BLONDE OYSTER  4.50 ea

KUMAMOTO OYSTER 5.25 ea

choice of cocktail sauce or mignonette

SHRIMP COCKTAIL   15.00

avocado, cocktail sauce, new orleans remoulade

HAMACHI CRU   18.00

sliced yellowtail, pickle daikon, blood orange supremes, baby fennel, yuzu-smoked olive oil vinaigrette

MARINIERE

BANGS ISLAND MUSSELS (BANGS ISLAND, ME)

white wine, shallots, creme fraiche, fines herbs, lemon, house made bread

1/2 pound 8.25

1 pound 16.50

ADD FRIES 4.00

 

– ASSIETTE DE FROMAGE –

Gourmino Goat 12.75                                                                                                                 Goat’s Milk, Switzerland, 4-5 mos. Rennet: Animal.

Wonderfully capricious with its soft yet slightly crumbly texture and tiny salt crystals.

Epoisses de Bourgogne 14.75                                                                                                   Cow’s Milk, Burgundy, France, 5 weeks, Rennet: Vegetable.

A meaty, salty, spoonable paste is aged in humid cellars and washed in salt water and Marc de Bourgogne brandy.

Tomme Adrienne Grand Mere 14.75                                                                                     Goat’s milk, Loire Valley, France, 2 mos. Rennet: Vegetable.

A beautifully bloomed goat cheese. It has a fudgy texture in the center and a runny, ice cream consistency near the edge.

Neal’s Yard Dairy Stilton 14.75                                                                                            Cow’s Milk, England, 4 mos. Rennet: Animal.                                     

Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste.

Plate of all 4 $50.00

– COCKTAILS –

STREGA LA SOLIEL 13.00

Tanqueray, house made kumquat-turmeric liqueur,  Strega Saffron liqueur

POMME FUMEE 14.00

Bunsel VSOP Calvados, Famouse Grouse, cardamom agave syrup, orange bitters,

POIRE AUX HERBES 13.00

Ketel One Citroen, pear oregano cordial, Chareau Aloe liqueur, Creme de Violette

JALISCO PASSION 13.00

espolon tequila, vida mescal, passion fruit syrup, thai chile canton ginger liqueur

AUVERGNE OLD FASHION 14.00

bulliet bourbon, truffle honey syrup, black walnut bitters

 

– VINS –

SPARKLING

CHAMPAGNE, PIPER HEIDSIEK BRUT

glass 20.00

ROSE

DOMAINE DE PALLUS

glass 14.00

BLANC

CHAMISAL VINEYARDS CHARDONNAY

glass 18.00

DOMAINE ZIND HUMBRECT RIESLING

glass 15.00

ROUGE

LA NERTHE COTE DU RHONE GSM 

glass 14.00

JB NEUFELD – CABERNET – SONOMA, CALIFORNIA

glass 20.00

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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 –