APPETIZERS
TRADITIONAL TUNA TARTAR - $16
Chives, capers, Dijon mustard, and shallots with crostini
SEARED FOIE GRAS - $18
Moroccan dates, lemon and thyme
SWEET CRAB MILLEFEUILLE - $16
Mango salad with whole grain mustard
butter and cumin tuiles
ALSATIAN POTATO TART - $13
Braised leeks bacon foie gras butter on a
puff pastry tart
HAND TURNED SPAGHETTI - $10
With sauce Provencal
BONE MARROW - $14
Served on toasted French bread with onion marmalade |
SOUPS AND SALADS
PUMPKIN SOUP - $9
Served with liver pate crostini
CHICKEN CONSOMMÉ - $15
With Parmigiano-Reggiano ravioli
WEDGE SALAD - $8
Iceberg lettuce blue cheese crumbles, tomatoes,bacon
and homemade Ranch dressing
MIXED GREENS AND HERB SALAD - $9
Boston Bibb and Romaine lettuces
with anassortment of fresh aromatic herbs tossed in asherry vinaigrette
FRISEE SALAD WITH DUCK CONFIT - $14
Tossed in black pepper and shallot
bacon vinaigretteserved with poached egg
GRILLED CARROT AND SPINACH SALAD - $14
Honey and Burrata cheese
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ENTRÉE
PORTERHOUSE STEAK* - $46
Grilled 20 oz
steak served with chanterelle mushrooms and pommes purée
DUAL FILET MEDALLIONS* - $35
Seared filet served with prawn ravioli,
sautéed Brussels sprout, pommes purée finished with a vegetable bouillon
foie gras butter
VEAL CHOP* - $37
Devil’s Cut Bourbon marinated veal with smoked grits
and pickled pears served with braised spinach purée
OSSO BUCCO MILANESE - $32
Braised in a white wine tomato mirepoix and
served with a gremolata and saffron risotto
BRAISED RABBIT - $25
A Brasserie classic, slowly cooked with rosemary,
thyme and aromatic vegetables, finished with Dijon and whole grain
mustard white wine and brandy served with dauphinoise potatoes
SQUAB - $29
Broiled squab with butter and bay leaf and served with a
Crespelle of ricotta, spinach, marinated artichoke and smoked bacon
lardons
CRISPY BRANZINO - $29
Cantonese fried Branzino with cilantro, ginger,
and scallions, broccoli finished with a soy sesame lime sauce
LOBSTER NEWBURG - $36
Served with a creamy lobster sauce, Basmati and
long grain rice pilaf and finished with truffle oil
SEA BASS* - $29
Served with roasted butternut squash and Swiss chard
and wild mushroom fricassée
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PASTA
HOUSE MADE FETTUCINI - $21
Garlic and sage, butternut squash, and
Parmigiano-Reggiano cheese
LINGUINE AND CLAMS - $23
Manila clams tossed in tomato and garlic,
parsley and white wine, with red pepper flakes finished with Isigny
Ste Mere butter
CHEF’S RISOTTO - $22
A daily preparation |
WOK
CLASSIC PAD THAI - $25
Tamarind water, prawns, crushed peanuts, radish
and white noodles
HUNAN ORANGE BEEF SZECHUAN - $22
Spicy Chinese Szechuan dark
soy sauce, white pepper, ginger, minced Thai chili with oranges, garlic
and scallions
VEGETABLE STIR FRY - $21
Broccoli, carrots, baby corn mushrooms,
red chilies, with garlic and ginger soy |
SIDE DISHES
Vegetable
Medley - $4
Gnocchi - $4
Sautéed Wild Mushroom - $4
Blistered Cherry Tomatoes - $3 |
Pommes
Purée - $4
Casserole De Haricot Vert - $6
Dauphinoise Potatoes - $4 |
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Please ask your server for vegetarian options. A twenty percent gratuity will be added to parties over eight.
*Consuming raw or undercooked meat, seafood, vegetable, or egg products can increase your risk of food borne illness.
Chef de Cuisine ~ Peter Maiers |
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