9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail
mignonette, cognac cocktail sauce
Noanks, CT 24
Fisher's Island, NY 27
Pink Moon, PEI 27
Kumamoto, WA 36
Littleneck Clams, CT 15
JUMBO SCALLOP CRUDO
26avocado, blood orange, tomatillo, ginger - citrus broth
Jumbo White Shrimp (3pc) Cocktail 21
cognac cocktail sauce
PETROSSIAN CAVIAR 30 GRAMS
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
CRISPY QUINBY GOAT CHEESE
26pastry enveloped goat cheese, figs, pistachios
fig glaze
PERIGORD BLACK TRUFFLE SALAD
38haricots vert, mache greens, frisee
walnut vinaigrette
BACON WRAPPED COUNTRY TERRINE
28foie gras & duck confit garnish, quince-bergamot marmalade
cornichons, grain mustard
seared hudson valley foie gras 35
roasted quince, brioche, quince infused jus
SHRIMP RAVIOLI
60kaluga caviar, buttered leeks, sherry cream sauce
TILEFISH "A LA NAGE"
55chanterelles, baby beets, sunchokes, swiss chard, pernod-saffron broth
BLACK COD "A LA PLANCHA"
56hen of the woods mushroom, brussels leaves, sweet potato, OBB
CRISPY SKIN DUCK BREAST
54roasted salsify, lollipop kale, baby turnips, sauce bigarade
PRIME FILET ROSSINI & BLACK TRUFFLE
75seared foie gras, celery root puree, spinach, madeira sauce
RICOTTA GNOCCHI ARRABIATA
22/44sautéed eggplant, red pepper flakes, roma tomato sauce
squid ink fettucine, roasted tomato, cherry pepper, lobster demi
NORWEGIAN SALMON "A LA PLANCHA"
48braised leeks, roasted parsnip, watercress veloute
SEARED STONINGTON SCALLOPS
54cauliflower mousseline, roasted delicata squash, roasted grapes concord grape glaze
market selection, monkfish, shrimp, mussels, rouille croutons
spinach, walnut & ricotta ravioli
32foraged mushrooms, sage, pecorino cheese, brown butter sauce
chicken paillard 36
frisee, cress, pickled onion, cherry tomato, red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
46oyster mushrooms, thumbelina, spinach, pommes purée
herb au jus
USDA Prime Steak
12oz New York Steak 62
8OZ FILET MIGNON 67
watercress, pommes frites
choice of: Bearnaise, Bordelaise, or Au Poivre
MUSHROOM VELOUTE
21sautéed mushroom, truffle essence
NEW ENGLAND CLAM CHOWDER
24shiitakes, fennel-black pepper crackers
gem lettuces, red oak, veggie chips, red wine vinaigrette
kale, frisee, brussels sprouts, quinoa, avocado, delicata squash, radish, almond, pomegranate, moscatel dressing
CHICORY & ROASTED PERSIMMON SALAD
22endive, castelfranco, frisee, roquefort, walnuts, red wine vinaigrette
TUNA TARTARE
26apple cider cream, apple, pepitas, pomegranate glaze
pumpkin seed oil
traditional fixings, truffle-celery remoulade, kettle chips
MEDITERRANEAN OCTOPUS
24lemon-sesame tahini sauce, chorizo, olives. confit tomato, fines herb
PROSCIUTTO & BURRATA
25pickled eggplant, roasted peppers, baby arugula, bagna cauda
CLASSIC HOUSE SMOKED SALMON
25chopped egg, chives, shallots, capers, toasts, lemon creme fraiche
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
D I N N E R
pour commencer
LES PLATS CLASSICS
LE SPECIALS DU JOUR
SIDES
Pommes Frites 15 -- Pommes Purée 15 - Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17
Sunday January 19th, 2025
LE BAR A HUITRES