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 Jumbo Lump Crab Beignets with charred corn and Fresno chili rémoulade • 27 Pâté Maison with cornichons and niçoise olives • 24 Heirloom Pork Rillette with pickled radish and violet mustard • 24 Foie Gras "Torchon" with crab apple compote and brioche • 36 Oysters "Bienville" Gratinées with andouille sausage, trinity and bread crumbs* • 30

ENTRÉES

Warm Goat Cheese Salad with farm greens and herbs • 24 Roast Rainbow Carrotswith avocado, endive, sheep feta and pomegranate vinaigrette • 25 Charred Ruby Beets with red grapefruit, mint and horseradish labneh • 26 Frisée with lardons, pistachios and poached farm egg* • 26 Steak Tartare with cornichon salad, croutons and quail egg* • 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 leeks and roast delicata squash • 37 Bangs Island Mussels "au Cresson" with white wine, shallots and crème fraîche* • 38
Dover Sole "Française" with baby spinach and Paris mushroom* • 60 Parmesan Crusted Cod with chorizo, baby spinach and almonds* • 46 Blue Ridge Rabbit "à la Moutarde" with bacon and buckwheat spätzle* • 46 Organic Roast Chicken with Jambalaya risotto and charred scallion • 38 La Belle Farms Magret and Confit with glazed turnip, fig compote and "du puy" lentils* • 48 Steak Prime Naturel au Poivre with hand cut pommes frites* • 64

LEGUMES

Baby Spinach • 14Pommes Mousseline • 14Haricot 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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