Plats Premiers

Pâté Maison, duck pâté, chicken liver mousse, cornichons and toasted brioche

Oysters on the half-shell, mignonette

Artichoke terrine, petite salade, hazelnut vinaigrette

Tempura soft-shell crab, seaweed salad, brown lemon caper sauce

Fricasse of escargots, braised leeks and celery root, mushrooms, garlic red wine sauce

Seared Hudson Valley, foie gras, baked apple, banana water

Asparagus risotto with wild mushrooms

Deuxième

Wild mushroom soup, truffle foam

Warm lobster salad, mango dressing

Mixed greens Belgian endive salad
fresh Wisconsin goat cheese, carmelized pecans and walnuts, red wine vinaigrette

Les Poissons

Grilled wild king salmon, wild rice, chorizo, garlic, saffron sauce

Sautéed Dover sole, warm fingerling potato salad, tarragon sauce

Les Viandes et Les Volailles

Roasted duck breast magret, lentils, sauce Rouennaise

Braised Wagyu beef short rib, pommes gratin, sauce Bordelaise

Duo of braised lamb and grilled veal medallion, cassoulet beans, au jus with rosemary

Les Fromages et Les Desserts

Notable artisan cheeses

Homemade ice creams and sorbets

Classic soufflés, daily selection

The Rose, lychee, strawberry, lime bisquit

Carrot cake, hazelnut, white chocolate yogurt cream, fresh blueberries (gluten free)

Warm flourless chocolate cake, liquid cassis ganache center, vanilla ice cream

Chocolate tart, crunchy hazelnut, chocolate fondant

Fresh seasonal fruit plate

CHOOSE AN APPETIZER, A SECOND COURSE, A FISH, OR MEAT MAIN COURSE, AND CHEESE OR DESSERT

PRIX FIXE MENU FOUR COURSES $135

OR

INCLUDE BOTH A FISH COURSE AND A MEAT MAIN COURSE $150

Roland Liccioni, Cuisinier

TAX AND GRATUITY ARE NOT REFLECTED IN THE MENU PRICE—GRATUITY WILL BE ADDED TO LARGE PARTIES

IN CONSIDERATION OF OTHER GUESTS
PLEASE MAINTAIN A SUBDUED VOICE LEVEL, NO CELL PHONES, CAMERAS OR SMOKING IN THE DINING ROOM

Please inform your server of any food allergies