Reserve online with OpenTable
ENTREES

Soup
Chilled New Jersey summer squash cream, tomatillo and jalapeño jam, crispy prosciutto $9

Gravlax
House cured salmon gravlax, jicama,
apple, cucumber, turmeric crème fraiche, paddlefish caviar $14

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

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

Rillette
Duck Rillette, rhubarb compote  $11


[ Updated July 16th; variations possible ]
PLATS PRINCIPAUX

Truite
Sautéed trout fillet, oatmeal panisse, corn, green cauliflower and baby carrot fricassée,
hazelnut brown butter sauce $26

Thon
Seared Ahi tuna, zucchini pancake,
ugli fruit and dried cranberry,
lemon verbena milk emulsion $29

Veau
Roasted veal medallion, saffron spätzle,
chanterelle mushrooms and baby kale,
natural jus  $30

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 seats reservations via City Eats for the Chef's Tasting menu

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