appetizers

Salad of 20 Herbs and Lettuces with manchego cheese, olive oil and lemon				11
Marinated Fluke Sashimi with chili, lime and petite radish salad				16
Half Dozen Raw Beau Soleil Oysters w/ green apple gelée, mint & lemon ice				18
Sliced Rare Beef Tataki with ginger, soy and shiso				18
Duck and Foie Gras Rillettes Terrine with black cherry shallot jam				19
Mushroom and Fontina Ravioli w/ caramelized salsify & parmesan emulsion				16
Roasted Sweet Potato Tortelloni w/ hazelnuts, pomegranate & beurre noisette				15
Warm Smoked Salmon with fingerling potato salad, dill & caviar jus				15

entrées

Spaghetti Carbonara with black pepper and coddled egg yolk				23
Halibut in a Stew of Sweet peas, Speck Ham and Black Truffle				28
Red Snapper with roasted kabocha squash and charred scallions in a thai inspired herb broth				29
Half a Maine Lobster Newburg w/ potato gnocchi & winter vegetables				29
Classic Stuffed Breast of Veal with root vegetable gratinée and horseradish in a tarragon mustard sauce				26
Tender Breast of Chicken with potato purée, hen-of-the-woods mushrooms and choux braisée				26
Braised beef, Bone Marrow and Sliced Sirloin Steak with crushed cauliflower				34

market specials

Fricassée of Escargot with parsley & sweet garlic, poached egg & serrano ham				14
Warm Oysters in Champagne with potatoes, leeks and caviar				19
Salad of Baby Beets with yogurt, zaatar and french mache				14
Fettuccini with sausage, peppers and broccoli rabe			12	24

things to share

Braised Beef Shank with creamy polenta and mustard glazed winter roots (serves 3-5)				28pp
Whole Roasted Chicken For Two with potato purée and foie gras bread stuffing				27pp
Porterhouse For Two with cippolini onions, creamy spinach and red wine shallot steak sauce				44pp
Steamed Dorade For Two with verjus, caramelized vegetables and mediterranean condiment				26pp