9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail
mignonette, cognac cocktail sauce
Noank, CT 24
Petite Barachois, PEI 27
Wellfleet, MA 27
Littleneck Clams 15
Jumbo White Shrimp (3pc U-10) Cocktail
24
cognac cocktail sauce
YELLOWTAIL CRUDO
29
baby radish, cucumber, sea beans, finger lime, sweet pepper, spring onion
blackberry ginger broth
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 350
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
RICOTTA GNOCCHI FORESTIERE
26/50
foraged mushrooms, roasted butternut squash
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettucine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57foraged mushrooms, roasted brussels, purple sweet potato, O.B.B.
SALMON "A LA PLANCHA"
49delicata, garleek, broccoli di ciccio, blueberry gastrique
57
market selection, monk fish, shrimp, mussels, rouille croutons
SEAFOOD RISOTTO
38/68
lobster, shrimp, scallop, calamari, cockles, lobster
Chicken paillard
39
baby arugula, red frisee, pickled onion, tomato, red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
47
foraged mushrooms, thumbelinas, spinach, crispy potato herb au jus
usda prime steak
12oz new york 63
10oz bone in filet 70
watercress, pommes frites
choice of: bordelaise, bearnaise or au poivre
PARSNIP & GRANNY SMITH APPLE SOUP
19
pancetta lardons, fried sage, brown butter, spiced labneh
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
21
shaved brussels, frisee, romaine, quinoa, avocado, radish, delicatta squash, pomegranate, almonds, moscatel dressing
WINTER SALAD
19
gem lettuce, frisee, castelfranco, red endive, roquefort blue cheese
spiced pecans, poached persimmons, sherry maple dressing
TUNA TARTARE
29
honeycrisp apple, pepitas, pomegranate, cider-creme fraiche pumpkin seed date vinaigrette
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 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 - Foraged Mushrooms 17
Monday, December 15th, 2025
LE BAR A HUITRES
WINTER BURRATA
26
butternut puree, brussels sprouts, spiced pecans, salsa verde
SEARED HUDSON VALLEY FOIE GRAS
38
pear-arugula salad, quince puree, brioche
ALBA TRUFFLE CAVATELLI
85/170
shaved white truffle, parmesan cream sauce
VADOUVAN SPICED LAMB CAVATELLI
21/42
roasted lamb breast, honeynut, spiced lamb jus
AMERICAN WHITE STURGEON
56
delicata squash, salsify puree, spinach
fine herbes beurre blanc
COMTE CRUSTED HALIBUT "A LA NAGE"
55
roasted sunchoke, caulilini, artichoke, saffron-pernod broth
CRISPY SKIN ROASTED DUCK BREAST
53
lollipop kale, thumbelinas, baby turnips, polenta
black currant jus