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

Last Update: 7-17-17

Plats Froid

New Zealand Venison Pate

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

Wild Japanese Day Boat Scallop Sashimi

Watercress  Yuzu    Dragonfruit    20

Italian Prime Osetra Caviar

1oz. w/Traditional Garnishes 88

Chilled Connecticut Stella Grace 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 Connecticut Stalla Grace  Oysters (6)

Leeks   Elote    Saffron 20

Hudson Valley Foie Gras

Rhubarb-Mango 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     Orange Cauliflower          Brunoise    17


 Wild Rhode Island Skate

     Oyster Mushrooms     Parsnip      Eggplant      Bacon   42

Organic Norwegian Fjord Ocean Trout

    Elote   Butternut Squash   White Asparagus    Turmeric   Poblano  44

Wild Norweigan Skrei Cod

   Fennel        Lemongrass     Meyer Lemon    Sea Urchin   Soy     45

Bouillabaisse Oceanique   Saffron Aioli

   Lobster    Trout   Cod     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    Oyster Mushrooms   49

New York Rack of Veal     Foie Gras 

   Cabbage    Bacon   Oyster Mushrooms   Madeira     48


Eggplant   Heirloom Carrots    Oyster Mushrooms

     Parsnip     Leek-Basil Broth 25


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


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