DE LA MER
OYSTERS ½ SHELL/18
½ dozen chilled oysters, yuzu kosho mignonette, lemon wedge
SHRIMP COCKTAIL/18
4 poached & chilled jumbo shrimp, cocktail sauce, lemon wedge
JUMBO LUMP CRAB/25
¼ lb chilled jumbo lump, saffron aioli, cocktail sauce, lemon wedge
LOBSTER COCKTAIL/34.50
½ of a 1 ½ lb lobster, chilled, cocktail sauce, lemon
LE GRANDE PLATEAU/95 for 2
chilled seafood raw bar tower of oysters, shrimp, crabmeat, lobster from 2/4/6/8 guests
POUR LE TABLEAU
OLIVES/9
warm marinated olives, zest, garlic, chili flakes
CHARCUTERIE “POUR DEUX”/46
duck pâté, pheasant terrine, & cured meats, grain mustard, cornichon, charred sourdough
LES SALADES
BABY ARUGULA/14
zucchini, squash, radish, pecorino, evoo & lemon dressing
GEM LETTUCE SALAD/14
local peaches, prosciutto, walnuts, crumbled blue, white balsamic dressing
LES HORS-D’OEUVRES
SALMON TARTARE/21/32
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE/25/38
hand cut & prime beef filet, traditional flavors & garnishes, crostini
DUCK LIVER PÂTÉ/21
port wine, szechuan pepper, yuzu marmalade, warm brioche
FRENCH ONION SOUP/16
caramelized onions, beef stock, thyme, sherry wine, gruyere crouton
CRÊPE/21
mushrooms, herb beurre blanc, white truffle oil, add lump crabmeat/+10
ESCARGOT/18
6 burgundy snails, garlic-herb butter, puff pastry
SEARED HUDSON VALLEY FOIE GRAS/32
pineapple & black pepper compote, sage, brioche
ROASTED BONE MARROW/25
caramelized bacon-mushroom-onion marmalade, bread crumbs, baby greens
LES ENTRÉES
SAVOY CABBAGE 32
saffron-cream lentils, carrot puree, goat cheese, toasted bread crumbs
RAVIOLI 32
wild mushroom filled ravioli, pine nuts, black truffle butter, lemon zest
RISOTTO 38
creamy arborio rice, maine lobster, smoked pecorino, herbs, balsamic
LINGUINE 36
u-12 shrimp, “marinara” sauce, chilies, mint & basil, lump crabmeat, breadcrumbs
“MOULES” 32
p.e.i. mussels, white wine, shallot, fresh herb butter, charred sourdough
HALIBUT 42
braised, fregola, white wine, grape tomatoes, olives, sliced garlic, shallots, herbs
SALMON 38
braised fennel, sunchoke purée, orange-spiced jus
TROUT 36
farro, kale, wild mushrooms, scallion-mushroom broth, smoked olive oil
½ ROAST CHICKEN 36
24 hr. buttermilk marinated, spaetzle, carrots, smoked neuske bacon, corn, natural jus
DUCK 38
almond crusted honey glazed breast, roasted & pureed sunchokes, cipollini, apples,
cider-thyme jus
PORK CHOP 36
roasted snake river farms 14 oz kurobuta chop, “caponata” of butternut squash, raisins, red onion, fennel, pine nuts, red wine jus,
“AU POIVRE” BURGER 25
char grilled 8 oz angus beef patty, caramelized onions, aged cheddar,
au poivre sauce, brioche bun, fries
LES ACCOUTREMENTS
fries/5 white truffle oil/6 parmesan & herb/7
chili & honey roasted brussels sprouts/6
honey glazed baby carrots/12
grilled asparagus w/ Maldon salt & crispy shallots/10
butternut squash caponata/8
haricot vert “amandine”/8
spaetzle w/ lemon & herbs/8
pernod braised fennel/12
farro, kale & mushroom/12
Please inform your server of any food allergies, restrictions or sensitivities*
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 9/10/2025