ESTD. 1975

PETITS PLATS À PARTAGER

Baguette / Sourdough Boule with Ploughgate butter · 7.Artichoke Vinaigrette with Raoul's dressing · 24.Fishers Island Oysters with mignonette and cocktail sauce* · 30~Add Oishii Shrimp M/P.Caspian Sea Ossetra Caviarwith buckwheat blini, dulse crème fraîche and trational garnish · 145.Jumbo Lump Crab Beignets with charred corn and Fresno chili rémoulade* · 27.Oysters Graniteéwith Anchoiade butter and bread crumbs · 30.Hudson Valley Foie Gras "Bocal"with Sauternes, winter truffles and brioche* · 34

ENTRÉES

Warm Goat Cheese Salad with farm greens and herbs · 24.Endive Saladwith Castelfranco, citrus, fennel, sheep feta and champagne vinaigrette · 26.Big Eye Tuna Carpacciowith Ossetra Caviar, dulse crème fraîche and gaufrettes* · 35.Chilled Maine Lobsterwith celery rémoulade, citrus and yuzu citronette · M/P.Poached White Asparaguswith hazelnuts, crispy maitake and beurre blanc · 35.Chilled Maine Lobsterwith celery rémoulade, citrus and yuzu citronette · M/P.Frisée with lardons, pistachios, and poached farm egg* · 26.Steak Tartare with cornichon salad, croutons and quail egg* · 28.Pâté Maison with cornichons and niçoise olives* · 24.Heirloom Pork Rillettes with pickled radish and violet mustard* · 24.La Belle Farms Foie Gras "Poêlé" with wilted arugula and surette aux pommes* · 36

PLATS PRINCIPAUX

Artisanal Goat Cheese Ravioliwith wild arugua, fines herbes and pomegranate beurre noisette · 37.Dover Sole "Grenobloise"with baby spinach, Meyer lemon, brown butter, capers and brioche croutons* · 60.Black Bass "A la Nage"with artichoke confit, fennel and mussels* · 46.Organic Roast Chicken with poached egg, chive potato mousseline and Madeira jus · 38.Noissettes of Duroc Porkwith asparagus, white trumpet mushrooms, Soubise sauce and Du Puy lentils · 44.Roast Veal Sweetbreadswith endive, white asparagus and orchard morels · 48.Steak Prime Naturel au Poivre with hand cut pommes frites* · 64

LEGUMES

Baby Spinach • 14Pommes Mousseline • 14Haricots Verts • 14Pommes Frites • 14




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