Menu

 

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

Last Update: 11-29-16

Plats Froid

New Zealand Venison Pate

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

Wild Maine Day Boat Scallop Sashimi

Watercress  Yuzu    Dragonfruit    20

Italian Prime Osetra Caviar

1oz. w/Traditional Garnishes 88

Chilled Virginia Northern Cross 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 Maine Day Boat Scallops

Cilantro White Boy Kimchi Lobster-Soy Broth 20 / 40

Roasted Virginia Northern Cross  Oysters (6)

Broccolini  Elote    Saffron 20

Hudson Valley Foie Gras

Apple-Pineapple Chutney   Broccolini   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     Orange Cauliflower          Brunoise    17

 

 Wild Rhode Island Skate

     Chanterelles      Eggplant      Bacon   42

Organic Norwegian Fjord Ocean Trout

    Elote   Butternut Squash   Turmeric   Poblano  44

Wild Maine Swordfish

Broccolini    Fennel        Lemongrass     Orange Cauliflower   Soy     46

Bouillabaisse Oceanique   Saffron Aioli

   Lobster    Trout   Swordfish     Skate     Shrimp  Scallop     Squid   42

Wild Maine Lobster

Golden Beets      Basil Potato  Yuzu-Saffron   48

  

 Prime Nebraska Filet Mignon of Beef

Escargot Yukon Golds    Watercress    Chanterelles    49

Indiana Quail     Foie Gras

   Spaetzle      Belgian Endive     Pineapple-Rhubarb Jam     45

 

Eggplant   Heirloom Carrots    Chanterelles

     Broccolini        Leek-Basil Broth 25

Patisserie

Seasonal Fruit Plate w/Litchi Sorbet

Raspberry    Blackberry    Pineapple   Blueberry     Dragonfruit

Day & Night Cake

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

Napolean

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     Chestnut  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