Reserve online with OpenTable
ENTREES

Soupe
Lobster bisque,
apple, shrimp boudin blanc    $11

Duo de Foie Gras
Seared foie gras with date compote;
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
Venison terrine with dried cranberries;
spiced candied walnuts $11

[ Updated December 10th- variations possible ]
PLATS PRINCIPAUX

St. Jacques
Seared sea scallops, marjoram panisse,
salsify and arugula fricassée,
pancetta and pomegranate vinaigrette  $29

Thon
Grilled Albacore tuna loin, black beluga lentil purée, bell pepper basquaise, purple potato chips,
lemongrass milk emulsion   $28

Foie de Veau
Sautéed calf’s liver, truffle mashed potato, rainbow swiss chard, red wine cippolini onions,
Pommery mustard veal jus $27

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

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

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

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

**We will be closed 12/24, 12/25 and 1/1**
HAPPY HOLIDAYS!