Reserve online with OpenTable
ENTREES

Soupe
Tomato bisque, goat cheese gougère,
confit cherry tomato    $9

Duo de Foie Gras
Seared foie gras with persimmon;
Foie gras custard   $20

Escargots
Snail ragout, fava beans and trumpet royale mushrooms flavored with tarragon   $15

Salade de Crabe
Crab and farro salad, watermelon radish,
pickled baby carrot, basil aioli  $15

Terrine
Pheasant terrine with dried apricot and pistachio;
Zinfandel poached sunchoke  $11

[ Updated January 21st- variations possible ]
PLATS PRINCIPAUX

Cabillaud
Icelandic cod loin wrapped in feuille de brick, carrot and ginger purée, baby kale and grape fricassée, lemongrass jus du poulet   $27

Loup de Mer
Seared bronzino fillet, chorizo and fennel compote, baby bok choy, nage à l’orange   $28

Canard
Roasted Long Island duck breast, black beluga lentils with preserved lemon, broccoli florets,
saffron poached pears, balsamic duck jus   $29

Filet Mignon
Sautéed petite filet mignon, Yukon potato gratin,
watercress, shallot confit, sauce Medoc   $32

Pied de Porc
Braised pig foot stuffed with foie gras,
French lentils “Du Puy”  $27

Bar seat reservations available for the 7 course Chef's Tasting menu

or reserve tables via OpenTable for our regular "a la carte" menu