VIEW OTHER MENUS BAR | DINNER | BRUNCH | LUNCH | WINE

– all menus are sample menus –

Oysters of the Day  | MP
by the dozen or 1/2 dozen

Jumbo Lump Crab & Avocado Cocktail  | 17
diced avocado, julienne romaine, lemon-chive vinaigrette

Chilled Shrimp  | 14
with Cocktail Sauce

Petit Plateau  | 34
shrimp, lump crab, oysters, octopus salad, ceviche

Escargot | 12
Pernod garlic butter, brioche croutes

Classic Chicken Liver Pâté  | 13
mustard, cornichon, pickled onion, toast

Black Mussels | 16
saffron, yellow curry & cream, tomato

Charred Spanish Octopus  | 15
roasted cauliflower, fromage blanc, toasted pistachio, kaffir lime syrup

Blistered Tomato & Burrata   | 14
aged balsamic, olives, red onion, capers, garlic toast, basil oil

Sauteed Skate Wing  | 15 appetizer  24 entree
beech mushroom, red bliss potato, teardrop tomato, caper-lemon butter

Bacon Macaroni Gratin  | 11
mornay sauce & parmesan

Cool Mariscos  | 16
chilled seafood cocktail, poached octopus, lobster, bay scallops, cilantro, lime, red onion

Daily Selection of Cheeses
3 Cheeses $14  |  5 Cheeses $22
nuts, fruits, breads

Charcuterie Plate  | 21
chef’s selection

Charcuterie & Cheese  | 21
two cheeses, two meats

French Onion Soup Gratin | 10
baguette croute, gruyere

Red & Gold Beet Salad | 13
lime yogurt, beet syrup, frisee

Boston Bibb Wedge Salad | 12
creamy garlic dressing, shrimp rice chips, cilantro, shaved radish

Salad Lyonnaise  | 13
fried or poached egg, bacon lardon, croutons, grain mustard vinaigrette

Vegetarian Gnocchi  | 23
sage brown butter, mushroom, green & yellow zucchini, tomato

Roasted Salmon with Citrus-Fennel Salad  | 26
warm lentils & parsnips, red pepper gastrique, tomato harissa

Foie Gras Burger  | 31
foie gras, truffle goat cheese, pickled red onion, spicy arugula, truffle-parmesan frites

Trout Amandine  | 25
lemon brown butter, capers, almonds, haricot vert, potatoes

Maple-Orange Glazed Duck  | 30
parsnip puree, spinach, port bloomed raisins

Roasted Young Chicken with Armagnac Mushrooms | 26
pommes de terre puree, cider brine, haricot vert

Steak Frites Maison  | 28
traditional flat iron, frites, haricot vert with truffle butter or bernaise

NY Sirloin Provencal | 41
potato gratin, grilled artichoke, tomato confit, balsamic butter

Roasted Wild Boar | 34
whisky peaches, black eyed peas, roasted farm carrots

Gulf Coast Red Snapper | 33
bacon, fava, bell pepper corn succotash, garlic, lemon, tomato-rosemary beurre blanc

Pommes Frites  5  |  Haricot Vert 5

Sauteed Spinach  6  |  Purée de Pommes de Terre  6
Truffle-Parmesan Frites 7

Vanilla Creme Brûlée  | 8
classic burnt sugar crust

Parisian Almond Cake  | 8
frangelico mascarpone, crushed hazelnuts

Classic Chocolate Mousse  | 8
chantilly cream

Seasonal Sorbet  | 6
cookie crisp