9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail
mignonette, cognac cocktail sauce
Niantic, CT 27
Wellfleet, MA 27
Petite Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams 15
Jumbo White Shrimp (3pc) Cocktail
25cognac cocktail sauce
YELLOW TAIL CRUDO
27avocado, blood orange, tomatillo, ginger-citrus broth
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 225
buckwheat blinis, traditional garnishes
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
BURRATA PRIMAVERA
27cherry tomato, charred radish, favas, stinging nettle salsa verde
SAUTEED JUMBO SOFTSHELL CRAB
29sweet corn, morels, ramps, wood sorrel-green almond coulis
VEAL CARPACCIO TONNATO
25seared veal filet, tonnato sauce, arugula, shaved parmean
SEARED HUDSON VALLEY FOIE GRAS
35caramelized fig, brioche, blackberry gastrique
american white sturgeon
55morels, fava beans, white aspragus, pea puree, fines herbes beurre blanc
MONTAUK WILD STRIPED BASS
49chanterelles, fiddlehead ferns, ramps, pea puree, saffron-pernod broth
SEAFOOD RISOTTO
54lobster, shrimp, scallop, calamari, cockles, lobster demi
ROASTED DUCK BREAST
51foraged mushrooms, favas, artichokes, spring carrots, sauce bigarade
RICOTTA GNOCCHI PRIMAVERA
22/44fiddlehead ferns, foraged mushrooms, asparagus, spring onion
shaved parmesan
house made fettucine, roasted tomato, cherry pepper, lobster demi
SALMON "A LA PLANCHA"
48green asparagus, fingerling potato, morel mushroom sauce
market selection, monkfish, shrimp, mussels, rouille croutons
ALASKAN BLACK COD
56foraged mushrooms, arugula, peewee potatoes, orange brown butter
chicken paillard
36frisee, cress, pickled onion, cherry tomato, red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
46foraged mushrooms, spring carrot, spinach, creamed corn, herb au jus
USDA Prime Steak
12oz New York Steak 62
10OZ BONE IN FILET 69
watercress, pommes frites
choice of: Bearnaise, Bordelaise, or Au Poivre
gem lettuces, red oak, shaved vegetables, red wine vinaigrette
CHILLED PEA SOUP
27lump crabmeat, tarragon, chives, extra virgin olive oil
SPRING VEGETABLE CHICKEN CONSOMME
25fiddlehead ferns, asparagus, morels, peas, turnips, parmesan
crispy goat cheese & roasted beet salad
23goat cheese croquettes, gem lettuce, red wine vinaigrette
TUNA TARTARE
27sweet peas, tarragon, avocado, stracciatella, fines herbes oil
kale, frisee, romaine, quinoa, avocado, radish, almond
moscatel dressing
CLASSIC HOUSE SMOKED SALMON
25chopped egg, chives, shallots, capers, toasts
lemon creme fraiche
BEEF TARTARE
27chopped prime steak, traditional garnishes, spicy dressing
house made potato crisps
MEDITERRANEAN OCTOPUS
24lemon-sesame tahini sauce, chorizo, olives, confit tomato
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
Dinner
pour commencer
LES PLATS CLASSICS
LES PLATS DU JOUR
SIDES
Pommes Frites 15 - Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17
Wednesday May 21st, 2025
LE BAR A HUITRES
TRADITIONAL PRIME RIB ROAST
yorkshire pudding, roasted potatoes, creamed horseradish sauce 55
