"We cook seasonally, source locally and organically as much as possible"
- Chef Mark Grosz

Last Update: 5-7-18

Plats Froid

New Zealand Venison Pate

Hazelnuts  Parsley -Apple Salad    Berry Gelee    Poilane & Brioche Toast   17

Wild Japanese Day Boat Scallop Sashimi

Watercress  Yuzu    Cape Gooseberry   20

 Prime Osetra Caviar "Belgium Gold"

1oz. w/Traditional Garnishes 88

Chilled Washington Dabob Bay Oysters (6)

Jalapeno-Red Onion Salsa Seaweed  Salad 20 OR Rainbow Trout Caviar Lemon Creme Fraiche 23

Chicken Liver Mousse

"Pickles"  Madeira Glelee  Quail Egg  Manchego  Poilane Toast & Brioche Toast 15

Lightly Smoked Salmon

Radishes Cucumber Horseradish Creme Fraiche Casa Nostra Toast 16

Plats Chaud

Wild Japanese Day Boat Scallops

Cilantro White Boy Kimchi Lobster-Soy Broth 20 / 40

Roasted Washington Dabob Bay  Oysters (6)

Broccolini   Elote    Saffron 20

Hudson Valley Foie Gras

Pineapple-Cherry Chutney   Parsnip  Caramelized Pineapple   24
2010 Chateau Haut Sarthes Haut-Montravel 16

Butternut Squash Ravioli

Fennel   Prosciutto   Crispy Sage   Walnuts 15


Salades et Potage


Wild Maine Lobster & Bufala Mozzarella   Belgian Endive

  Caviar       Avocado 22

Calamari Shrimp

Daikon Radish Candied Lemon & Ginger Sake 15

Golden Beets   Warm Goat Cheese

  Pecans    Belgian Endive    Watercress   15

 Corn -Leek Soup

Maine Lobster    S  Orange Cauliflower          Brunoise    17


 Organic Spanish Turbot

     Creminis    Parsnip      Eggplant      Bacon   49

Organic Norwegian Fjord Ocean Trout

    Elote   Butternut Squash   Brussels Sprouts    Turmeric   Poblano  44

Wild Delaware Skate

   Fennel        Broccolini    Cauliflower   Porto     42

Bouillabaisse Oceanique   Saffron Aioli

   Lobster    Skate     Trout   Turbot     Shrimp    Scallop     Squid   42

Wild Maine Lobster

Golden Beets      Basil Potato  Yuzu-Saffron   48


 Prime Nebraska Sirloin of Beef

Escargot Yukon Golds    Watercress    Creminis  49

Australian Rack of Lamb    Harissa 

   Eggplant     Fennel    Baby Sweet Peppers    Mint      48


Eggplant   Heirloom Carrots & Tomatoes    Creminis

    Broccolini     Fennel      Parsnip     Leek-Basil Broth  25


Seasonal Fruit Plate w/Litchi Sorbet

Raspberry    Blackberry    Pineapple   Blueberry     Cape Gooseberry

Day & Night Cake

Layers of Chocolate Mousse, Whipped Cream Chantilly, Chocolate Cake w/Chestnut Ice Cream


Three Tiers of Puff Pastry filled w/Vanilla Mousseline & Berries Valhrona Chocolate Sauce

Warm Three Nut Tarte

Hazelnuts, Walnuts, Pecans & Coconut w/Bay Leaf Ice Cream

Valrhona Chocolate-Caramel Pot de Creme

Butterscotch  Candied Hazelnuts

Warm Apple Tarte

Vanilla Ice Cream



Paco Jet Ice Cream & Sorbet

Ice Creams:    Bay Leaf     Jackfruit   Tahitian Vanilla & Chocolate
Sorbets: Litchi,    Pineapple-Berry    Passion Fruit  Granny Smith Apple  

"Fish to taste right, must swim three times: in water, in butter, and in wine"
- Polish proverb

Please, no separate checks - only three forms of payment per table - Turn cellular phones off or to vibrate

*Do not be disappointed if a fish is not available; we maintain the highest level of freshness for our guests by cooking seasonally, sourcing locally & organically as much as possible

18% gratuity added to parties of 5 or more