| Le Déjeuner |
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| Appetizers |
| Sunchoke and Mushroom Soup with Porcini Cream, Tapenade and Croutons 9.00 |
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| Homemade Duck Terrine with Pistachios, Walnuts and Toasted Country Bread 13.00 |
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| Twice Baked Upside-Down Cheese Soufflé with Parmesan Cream Sauce and White Truffle Oil 12.00 |
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| Our Assortment of Fresh Coach Farm Goat Cheese 13.00 |
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| Salads |
| Mesclun with Farmer’s Market Vegetables and a Fines Herbes Vinaigrette 10.00 |
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| Frisée Salad with Lardons, Homemade Cured Duck Magret and Poached Farm Egg 12.00 /23.00 |
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| Endive Salad with Roquefort, Toasted Walnuts and Garlic-Herbs Baguette Croutons 12.00/23.00 |
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| Soy-Honey-Balsamic Glazed Scottish Salmon with Smoked Quinoa, |
| Celery and Breakfast Radish Salad 13.00/25.00 |
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| Gulf Shrimp with White, Green Asparagus and Red Plum Tomatoes |
| White Asparagus-Sumac Dressing 14.00/26.00 |
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| Warm Chicken Salad with Seasonal Greens, Baby Potatoes and a Shallot-Herb Dressing 24.00 |
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| Sandwiches and Tarts |
| Potato Tourte with Aged Goat Cheese, Mushrooms, Caramelized Onions and Walnuts 13.00 |
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| Classic Croque Monsieur Sandwich with Béchamel 13.00 |
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| Warm Thin Tart with Homemade Duck Confit, Parsnip Purée, Lardons, Onions and Honshimeji |
| Watercress Salad with Green Apple Mustard Dressing 13.00 |
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| Three Mini Lamb Burgers on Olive-Fennel Fougasse Bread |
| Vegetable Bayaldi, Arugula Salad and Harissa-Yogurt Dipping 23.00 |
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| Entrées |
| Risotto or Homemade Pasta du Jour P/A |
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| Steamed Loup De Mer with Spring Onions, Confit Red Plum Tomatoes, Fennel and Lemon Thyme 29.00 |
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| Maine Monkfish with Barigoule of Baby Artichokes, Carrots, Pearl Onions and Fava Beans |
| Basil Pesto Broth 29.00 |
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| Sautéed East Coast Halibut with English Pea Purée, Green Asparagus and Herb Salad |
| Warm Porcini-Pine Nut Dressing 33.00 |
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| Hand Cut Beef Tartar with Pommes Gaufrettes and Mesclun 13.00 / 24.00 |
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| Black Angus Hanger Steak with Homemade French Fries and Béarnaise Sauce 26.00 |
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| Side Dishes |
| Haricots Verts with Shallots 7.00 |
| Garlic Mashed Potatoes 6.00 |
| French Fries 6.00 |
| Sautéed Spinach 6.00 |
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| Executive Chef Philippe Bertineau |
| There will be an Additional $3 Charge for all Substitutions and Split Dishes |
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