ESTD. 1975

PETITS PLATS À PARTAGER

Baguette / Sourdough Boule with Ploughgate butter • 7 Artichoke Vinaigrette with Raoul's dressing • 22 Moonrise Petite Oysters with mignonette and cocktail sauce* • 28 ~ Add Oishii Shrimp M/P Jumbo Lump Crab Beignets with charred corn and Fresno chili rémoulade • 26 Pâté Maison with cornichons and niçoise olives • 22 Foie Gras Terrine "Marbré" with ramp marmalade and brioche • 36 Oysters "Bienville" Gratinées with andouille sausage, trinity and bread crumbs* • 30

ENTRÉES

Warm Goat Cheese Salad with farm greens and herbs • 22 Spice Roasted Organic Carrots with avocado, endive, sheep feta and pomegranate vinaigrette • 24 Frisée with lardons, pistachios and poached farm egg* • 24 Steak Tartare with cornichon salad, croutons and quail egg* • 25 Morel "Vol au Vent"with roast onion and comte • 28 Torchio "Carbonara" with morels, guanciale and petits pois • 28 La Belle Farms seared Foie Gras with pickled red onion and surette aux pommes* • 36

PLATS PRINCIPAUX

Roast Goat Cheese Ravioli with brown butter, crispy shallots and fines herbes • 36 Dover Sole "Meuniere" with sparagus and Meyer lemon* • 54 Grilled Mediterranean Sea Bass with Meyer lemon, tapenade and grilled artichokes* · 48 Organic Roast Chicken with Jambalaya risotto and charred scallion • 38 Iberico Pork "Bavette" with flageolets, local chanterelles and herb pistou* • 43 Steak Prime Naturel au Poivre with hand cut pommes frites* • 64

LEGUMES

Baby Spinach • 12Pommes Mousseline • 12Haricot Verts • 12Pommes Frites • 12




*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses.
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