LUNCH
Noanks, CT 24
Pink Moon, PEI 27
Kumamoto, WA 36
Littleneck Clams, CT 15
9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail
mignonette, cognac cocktail sauce
JUMBO SCALLOP CRUDO
26avocado, blood orange, tomatillo, ginger-citrus broth
PETROSSIAN CAVIAR 30 GRAMS
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes
ENTREE GEORGETTE'S SALAD
24add: chicken breast 14, salmon 17, tuna 21, steak 24, shrimp 21
seared tuna, gem lettuces, beans, tomato, soft boiled egg
sweet peppers, olives, anchovies
petit cress, pickled onion, cherry tomatoes, red wine vinaigrette
squid ink fettucine, roasted tomatoes, cherry peppers
lobster demi
ANGUS BEEF BURGER
28brioche bun, cheddar or comte cheese, applewood smoked bacon
PRIME HANGER STEAK FRITES
44petite cress, tangy shallot sauce, pommes frites
Mushroom Velouté
shiitakes, truffle essence
CLASSIC SMOKED SALMON
chopped egg, shallots, chives, capers, toasts, lemon creme fraiche
gem lettuces, red oak, frisee, tarragon, red wine vinaigrette
HOUSE CURED DUCK CONFIT
de puy lentils, carrots turnips, spinach, mustard sauce
mussels provencal
roasted peppers, tomato, chardonnay broth,, pommes frites
BRANZINO " A LA PLANCHA"
foraged mushrooms, spinach, fingerling potatoes, O.B.B.
le bar A HUITRES
EXECUTIVE CHEF FREDERIC KIEFFER -- CHEF DE CUISINE ANGUS MCLEOD -- PASTRY CHEF ISELLA ROJAS
thoroughly cooking meats, poultry, seafood, shellfish or eggs, reduces the risk of food borne illness **
our food may contains or came into contact with common food allergen such as:
dairy, eggs, wheat, soy beans, tree nuts, peanuts, fish, shellfish or sesame
Wednesday January 29th, 2025
pour commencer
LES PLATS CLASSICS
PRIX FIXE MENU
Pommes Frites 15 --- Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $39
NEW ENGLAND CLAM CHOWDER
19shiitakes, fennel-pepper crackers
TUNA TARTARE
26cider cream, pepitas, pomegranate glaze, pumpkin vinaigrette
Georgette's Salad
19kale, frisee, brussels sprouts, quinoa, avocado, delicata, radish, almond, pomegranate, hearts of palm, moscatel dressing
Mediterranean Octopus
24lemon-sesame tahini sauce, chorizo, olives, roasted tomato
FRISEE AUX LARDONS
19nodine's bacon, croutons, poached egg, red wine vinaigrette
CHICORY & PERSIMMON SALAD
19endive, castelfranco, roquefort, walnuts, red wine vinaigrette
BACON WRAPPED COUNTRY TERRINE
28foie gras & duck confit garnish, quince-bergamot marmalade, cornichon, grain mustard
Prime Beef Tartare
24traditional fixings, truffle-celery remoulade, kettle chips