Noanks, CT 24
Wellfleet, MA 24
Petit Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams, CT 15
"Collective Oyster Recycling and Restoration"
9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail
mignonette, cognac cocktail sauce
Jumbo Scallop Crudo
24avocado, radish, blood orange, calamansi dressing
asparagus, avocado, grapefruit, baby kale, evoo, calamansi essence
Royal Daurenki 225
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes
MAINE CRAB & CHILLED CORN VELOUTE
26peekytoe crabmeat, favas, asparagus, cherry tomato, fines herbs
HEIRLOOM TOMATO & MISSION FIG SALAD
22chevre, spring onion, banyuls vinaigrette
SOFT SHELL CRAB
25haricots vert, corn, cherry tomato, sunchoke puree, vadouvan sauce
DUCK CONFIT & CHICORY SALAD
24black mission figs, marcona & green almonds, fig vinaigrette
PAPPARDELLE FORESTIERE
22/44foraged mushrooms, baby mustard greens, whole wheat pappardelle
alaskan black cod "a la PLANCHA"
55chanterelles, haricots vert, sweet potato, orange brown butter
COMTE CRUSTED HALIBUT
53agretti, braised garleek, fingerlings, gooseberry gastrique
ROASTED RACK OF LAMB
56chanterelles, artichokes, spigarello, rosemary infused lamb jus
squid ink fettucine, roasted tomato, cherry pepper, lobster demi
NORWEGIAN SALMON "A LA PLANCHA"
48heirloom squash, eggplant, cherry tomato, garlic & herb labne
STONINGTON SCALLOPS
54corn mousseline, favas, peas, roasted bell peppers, rhubarb sauce
market selection, monkfish, shrimp, mussels, rouille croutons
spinach, walnut & ricotta ravioli
32foraged mushrooms, sage, pecorino cheese, brown butter sauce
frisee, cress, pickled onion, cherry tomato, red wine vinaigrette
ROASTED SASSO RED CHICKEN
46foraged mushrooms, corn, sweet onion, pea purée, fingerlings
fresh herb au jus
USDA Prime Steak Frites
12oz Hanger Steak 44
12oz New York Steak 62
8oz filet mignon 67
watercress, pommes frites
choice of: Béarnaise, Bordelaise, or Au Poivre
ANDALUSIAN GAZPACHO
21avocado, tomato, toasted pumpkin seeds
baby kale, frisee, wheatberry, quinoa, avocado, asparagus
sweet pea, radish, almond, dill dressing
gem lettuces, red oak, frisee, tarragon,
veggie chips, red wine vinaigrette
WATERMELON & FETA SALAD
20cucumber, beefsteak tomato, spring onion, kalamata olives
mint, basil, extra virgin olive oil
HOUSE SMOKED SALMON
24spring vegetables, chanterelles, watercress, pickeled onion, pumpernickel croutons, meyer lemon vinaigrette
stracciatella, english peas, preserved lemon, herb oil
MEDITERRANEAN OCTOPUS
24lemon-sesame tahini sauce, chorizo, cured olives
confit tomato, fines herb
traditional fixings, truffle-celery remoulade
kettle chips
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
Friday July 26th, 2024
D I N N E R
pour commencer
LES PLATS CLASSICS
LE SPECIALS DE JOUR
SIDES
Pommes Frites 13 -- Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17
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