appertizers

Mesclun Salad with dijon mustard dressing				8.50
Endive Remoulade with roquefort cheese and cranberry compote				10
Chilled Shrimp Cocktail in Coral Dressing				13
Blue Point Oyster				3.25 each
Maine Lobster Salad with heat of palm and watermelon dressing				19
French Onion Soup with vermont cheddar cheese				8.50
White Fish Terrine with salmon roe / watercress				13
Crepe, Melted Camembert and Scallion Combination				11
Spicy Tuna Tartar with sweet roasted beet dressing				14

entrees

Pan Seared Rainbow Trout served with haricots verts and almond sauce				24
Sea Scallop papillotte, Celeriac Gratin and Truffle Dressing				28
Bouillabaisse with half maine lobster				30
Roasted Atlantic Salmon with vegetables couscous and harissa reduction				23
Crispy Roll Stuffed with sweet-bread accompanied with chayote and lime sauce				23
Steak Frites				24
Beef Tenderloin "pot-au-feu"				30
Roasted Long Island Duckling in Green Peppercorn Sauce				25
Slow-braised Lamb Shank with orange and star anise sauce				24

assiettes bistro

Epoisses Chese Tart				14
Mussel Marinieres				13
Duck Foie Gras terrine, Mango				16
Well Known Madison Crab Cake				12
Charcuterie Plate				16
Cheese Plate				18
Short Ribs Bourguignon				23
Steack Tartare				24
Cassoulet				23

prix fixe dinner menu

$29 (Three courses)

appertizers
Frisee Aux Lardons with seasoned croutons
Home Made Duck Liver and Cornichons
6 Blue Point Oysters				add 4
Slow Roasted Beet Carpaccio with goat cheese and ginger
White Fish Terrine with watercress mousse				add 2
entrees
Home Made Lobster Ravioli in Saffron Broth				add 3
Oven Roasted Atlantic Salmon with vegetable couscous
Free Range Chicken with mushroom and bacon sauce
Braised Short Ribs Bourguignon				add 3
Grilled Duck Leg Confit with white beans and sundries tomato
desserts from the list