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 Ossetra 375
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
YELLOWTAIL CRUDO
32
pickled shallot, 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
SALMON "A LA PLANCHA"
49runner beans, caulilini, pea leaves, morel mushroom sauce
ALASKAN BLACK COD
57spigarello, chanterelle, sorrel-green almond pesto
57
market selection, monk fish, shrimp, mussels, rouille croutons
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
usda prime steak
12oz New York 63
10OZ BONE IN FILET 70
watercress, pommes frites
choice of: bordelaise, bearnaise or au poivre
caesar salad
21
romaine, roasted tomato, capers, parmesan cheese crouton, anchovies, caesar dressing
CHILLED CORN SOUP
27
lump crab, chives, herb oil
SUMMER WATERMELON & FETA
23
yellow watermelon, nicoise olives, pickled peppers, feta basil chive blossoms, passionfruit vinaigrette
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
SPRING TUNA TARTARE
29
petit pois, radish, preserved lemon, stracciatella, herb oil
SUMMER SALAD
26
gem lettuce, frisee, charred corn, sugar snap peas
pink cosmo berries, parmesan, lemon vinaigrette
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 26th, 2026
LE BAR A HUITRES
MELON GAZPACHO
24
cherry tomato, extra virgin olive oil, feta cheese, mint
FLORIDA LUMP CRAB COCKTAIL
49
avocado, corn, cherry tomato, tarragon, lime vinaigrette
BURRATA & BABY BEETS
23
arugula, red sorrel, blood orange, hazelnut dressing
SEARED HUDSON VALLEY FOIE GRAS
38
summer cherry, brioche
BLACKBELLY ROSEFISH
59
wild asparagus, morels, agretti, corn voulete
COMTE CRUSTED HALIBUT
61
favas, tomato confit, spigarello, rhubarb coulis
STEAMED MAINE LOBSTER
72
warm lobster-potato salad, oaxacan style corn on the cob
BONE IN PRIME NY (18OZ)
110
chanterelles, lollipop kale, carrots