9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail, mignonette, cognac cocktail sauce
Noank, CT 24
Wellfleet, ME 27
Petit Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams 15
Jumbo White Shrimp Cocktail
24
cognac cocktail sauce
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
SEA SCALLOP CRUDO
32
pickled ramps, avocado, cucumber & chili nage, basil oil, nasturtium leaf
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
RICOTTA GNOCCHI PRIMAVERA
26/50
morels, fiddlehead ferns, favas, spinach, asparagus
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettuccine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57spigarello, mushrooms, wood sorrel-green almond pesto
57
market selection, monk fish, shrimp, mussels, rouille croutons
SALMON "A LA PLANCHA"
49snap peas, caulilini, pea leaves, morel mushroom sauce
chicken paillard
39
baby arugula, frisee, pickled onion, cherry tomato, parmesan
red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
47
foraged mushrooms, green and white asparagus, peewee potatoes
natural chicken jus
LOBSTER SAFFRON RISOTTO
66
sweet peas, lobster demi glace
usda prime steak
12OZ NEW YORK 63
10OZ BONE IN FILET 70
watercress, pommes frites
choice of: bordelaise, bearnaise or au poivre
SUMMER WATERMELON & FETA
23
red & yellow watermelon, nicoise olives, pickled peppers, feta basil, chive blossoms, passionfruit vinaigrette
CHILLED SWEET PEA VELOUTE
24
crispy speck, stracciatella
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
SPRING TUNA TARTARE
29
petit pois, radish, preserved lemon, stracciatella, herb oil
spring salad
26
gem lettuce, frisee, pea tendrils, tomato, braised rhubarb
parmesan, duck prosciutto, rhubarb-red wine dressing
24
frisee, romaine, quinoa, avocado, radish, cherry tomato cucumber almond, moscatel dressing
CLASSIC HOUSE SMOKED SALMON
28
chopped egg, chives, shallots, capers, toast points
lemon creme
MEDITERRANEAN OCTOPUS
28
lemon-sesame tahini sauce, chorizo, olives
confit tomato
BEEF TARTARE
27
chopped prime steak, traditional garnishes
spicy dressing
CULINARY TEAM: ANGUS MCLEOD – YANNICK LAW – RICARDO DAVILA – JEAN LOUIS WILSON – LANA AL HANBALI
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
Dinner
POUR COMMENCER
LES PLATS CLASSICS
LES PLATS DU JOUR
SIDES
Pommes Frites 15 - Sautéed Spinach 13 - Green Asparagus 15 - Foraged Mushrooms 17
Friday, June 5th, 2026
LE BAR A HUITRES
MELON GAZPACHO
24
cherry tomato, extra virgin olive oil, feta cheese, mint
BURRATA & GOLDEN BEETS
23
arugula, red sorrel, blood orange, hazelnut dressing
SEARED HUDSON VALLEY FOIE GRAS
38
cherry gastrique, brioche, red petit watercress
JUMBO WHITE DUTCH ASPARAGUS
33
blood orange, sauce maltaise
FLORIDA RED SNAPPER
59
wild asparagus, morels, pea leaves
rhubarb coulis
COMTE CRUSTED HALIBUT
61
fiddleheads, favas, agretti, confit cherry tomato
charred wild onion-creamed corn
CRISPY SKIN DUCK BREAST
54
cauliflower puree, thumbelina, lollilpop kale
sauce bigarade