dinner

appetizers
English Pea Soup with jalapeños				12
Arugula Salad with toasted almond and preserved lemon dressing				13
Sautéed Frog Legs with coriander				15
Sautéed Breton Langoustines with pickled peaches, jurançon broth				18
Oyster and Leek "carbonara" with chorizo				16
Maine Crab with fennel, apple, tangerine and green peppercorn gelée				18
Seared Hudson Valley Foie Gras with strawberry chutney				24
entrées
Organic Black Risotto with vieux comté				27
Smoked Lobster Biscayenne				36
Striped Bass with green asparagus and fava beans, herb coulis				35
Halibut "en cocotte" baked in a fig leaf				33
Roast Chicken with potato purée, jus naturel				29
Rack of Lamb with a rosemary sauce and pastilla of shank				34
Côte de Boeuf with spring onions and wild mushrooms				38
dessert
Selection of Cheeses				16
Epoisses Fondue				25
Soufflé Grand Marnier				14
Crème Brûlée				10
Chocolate Biscuit mocha coulant				14
Chocolate-hazelnut Bombe				13

tasting menu

Menu Dégustation Available mon-fri, $85, 8 Course Chef's Tasting $105

Cassolette of Crayfish
Lemon Caviar Blancmange
Paupiette of John Dory with foie gras and château chalon sauce
Fricassée of Sepia with apple, ginger and parsley root citrus sauce
Rosemary Crusted Lamb Chop lamb shank pastilla
Roasted Muscovy Duck with herbed quinoa and lime marmalade
Epoisses Fondue
Soufflé Grand Marnier

lunch

appetizers
English Pea Soup with jalapeños				10
Arugula Salad with toasted almonds and preserved lemon dressing				9
Maine Crab with fennel, apple, tangerine-green peppercorn gelée				18
Sautéed Frog Legs with coriander				12
Castel Francisco Salad with pecorino cheese and lemon dressing				12
entrées
Sautéed Langoustines with pickled peaches, jurançon wine broth				22
Beet Risotto with vieux comté				19
Striped Bass with green asparagus and fava beans, herb coulis				28
Roast Chicken with potato purée and garlic sauce				19
Rack of Lamb with rosemary sauce and lamb shank pastilla				29
Côte de Boeuf with spring onions and wild mushrooms				32
dessert
Selection of Cheeses				14
Crème Brûlée				9
Hazelnut-chocolate Bombe				12
Macaron of Raspberries white chocolate mousse				11

prix fixe lunch

appetizer
Cold Cucumber Soup with mint yogurt
Arugula Salad with toasted almonds and lemon dressing
entree
Green Asparagus Risotto with fines herbes
Roasted Codfish with provençal vegetables
Brochette of Boneless Quail with wild mushrooms
dessert
Poached Pear with vanilla ice cream
Apple Frangipane Tart