9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail
mignonette, cognac cocktail sauce
Noanks, CT 24
Wellfleet, MA 24
Petit Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams, CT 15
asparagus, avocado, grapefruit, baby kale, evoo, calamansi essence
Jumbo White Shrimp (3pc) Cocktail 21
cognac cocktail sauce
Jumbo Scallop Crudo
24avocado, radish, blood orange, calamansi dressing
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
ALBA WHITE TRUFFLE
70 / 140ricotta gnocchi, parmesan cream sauce
CRISPY GOAT CHEESE
24quinby goat cheese, brick pastry, fresh figs, pistachio, moscatel glaze
BACON WRAPPED COUNTRY TERRINE
26foie gras & duck confit garnish, quince-bergamot chutney, cornichon
whole grain mustard
SEARED DUCK FOIE GRAS
35roasted quince, brioche croustade, quince infused jus
HARISSA SPIKED LAMB BOLOGNESE
24/48house made cavatelli pasta, spinach, shaved pecorino
GOAT GOUDA CRUSTED HALIBUT
52artichoke puree, black trumpets, swiss chard, gooseberry sauce
ALASKAN BLACK COD
54chanterelles, brussels sprouts leaves, sweet potato
orange brown butter
PAN ROASTED BERKSHIRE PORK CHOP
51matsutake mushroom, artichoke, broccoli di ciccio, rhubarb sauce
PAPARDELLE FORESTIERE
22/44foraged mushrooms, baby kale, whole wheat papardelle
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 thomcord grapes, concord grape glaze
market selection, monkfish, shrimp, mussels, rouille croutons
frisee, cress, pickled onion, cherry tomato, red wine vinaigrette
spinach, walnut & ricotta ravioli
32foraged mushrooms, sage, pecorino cheese, brown butter sauce
ROASTED SASSO ROUGE CHICKEN
46mushrooms, corn, spinach, pommes purée, herb au jus
USDA Prime Steak
12OZ HANGER STEAK 44
12oz New York Steak 62
8OZ FILET MIGNON 67
watercress, pommes frites
choice of: Bearnaise, Bordelaise, or Au Poivre
FALL SQUASH VELOUTE
21toasted pumpkin seeds, truffled creme fraiche
endive & fig salad
19endive, frisee, roquefort cheese, walnuts, red wine vinaigrette
gem lettuces, red oak, veggie chips, red wine vinaigrette
kale, frisee, brussels sprouts, quinoa, avocado, delicata squash
radish, almond, pomegranate, dill dressing
CLASSIC HOUSE SMOKED SALMON
24chopped egg, shallots, chives, capers, toast point, lemon creme
traditional fixings, truffle-celery remoulade
kettle chips
FLORIDA CRAB CAKE
35lobster mushroom, brussels sprouts, sunchoke
vadouvan sauce
PROVENCAL TUNA TARTARE
26roasted tomato, preserved lemon, nicoise olives
caper dressing
MEDITERRANEAN OCTOPUS
24lemon-sesame tahini sauce, chorizo, olives
confit tomato, fines herb
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
Monday October 21st, 2024
D I N N E R
pour commencer
LES PLATS CLASSICS
LE SPECIALS DU JOUR
SIDES
Pommes Frites 13 -- Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17