HORS-D’OEUVRES

TOMATO BISQUE EN CROUTE 16

BURGUNDY HELIZ ESCARGOT 16
Parsley, Garlic Butter

SEARED FOIE GRAS 24
Verjus Praline Emulsion, Brioche Toast

 STEAK TARTARE  21
French Country Bread, Capers, Parsley, Espelette

 Pâté 16
Red Onion Marmalade, Grilled Country Bread

 

SALADES

CAESAR SALADE  14
Torn Croutons, Parmesan Reggiano

 MARAIS SALADE  14
Butter Lettuce, Haricot Vert, Asparagus, Shaved Fennel, Ricotta Salata, Truffle Vinaigrette

 WEDGE SALADE 16
Bacon Lardons, Fines Herbes, Tomato, Green Goddess, Roquefort Cheese, Walnuts

 ROASTED BABY BEET SALADE 16
Organic Mixed Greens, Endive, Toasted Hazelnuts, Fourme d’Ambert

FRUITS DE MER

SHRIMP COCKTAIL
18

PETIT PLATEAU
Oysters, Shrimp, King Crab
75

GRANDE PLATEAU
Oysters, Shrimp, King Crab, Maine Lobster
125

 

 PETROSSIAN CAVIAR

Domestic White Sturgeon
1oz.        65

Tsar Imperial Ossetra
1oz.        185

PLATS PRINCIPAUX

STEAK FRITES 34
Béarnaise Sauce, Pommes Frites

 DUCK CONFIT 28
Riesling Butter Braised Savoy Cabbage, Flageolet Beans, Tomato Confit, Haricot Vert, Grain Mustard Sauce

TOURNEDOS OF STEAKAU POIVRE 38
Wilted Arrowleaf Spinach, Citrus and Garlic Confit

 CEDAR ROASTED SCOTTISH SALMON 32
Shallot, Bacon & Brioche Crust, Creamed Leeks, Sugar Beet Reduction

BLACK CARDAMOM ROASTED LEG OF LAMB 35
Vermicelli Rice, Roasted Garlic Jus, Golden Raisins

MAINE LOBSTER RISOTTO 34
Black Truffle Risotto, Parmesan Reggiano, Fresh Basil, Mascarpone

MAINE DIVER SCALLOPS 38
Capers, Beurre Noisette, Cauliflower Mousse, Almonds, Aged Balsamic Vinegar

LES ACCOMPAGNEMENTS

SAUTEED SPINACH WITH CONFIT OF GARLIC  9

POMMES FRITES 7

BRUSSELS SPROUTS WITH PARMESAN REGGIANO  10

ASPARAGUS WITH PECORINO TOSCANA 10

CAULIFLOWER AU GRATIN 10

MACARONI AU GRATIN 12