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lunch menu

appetizers
Red Beet Soup with pickled goat cheese and dill				10
Homemade Duck Terrine with pistachios, walnuts and toasted country bread				13
Seared Organic Scottish Salmon with chilean carica and cucumber rémoulade wasabi-buttermilk dressing			13	25
Hand Cut Beef Tartar with pommes gaufrettes and mesclun			14	26
Twice Baked Upside-down Cheese soufflé with parmesan cream sauce and white truffle oil				12
Homemade Foie Gras Terrine with pearl onion chutney, mâche and toasted country bread				22
salads
Mesclun with farmer’s market vegetables and a fines herbes vinaigrette				10
Frisée Salad with lardons, homemade cured duck magret and poached farm egg			12	23
Red Endive and Bartlett Pear Salad with fresh goat cheese, pomegranate and hazelnuts			13	25
Cobb Salad With Romaine avocado, oven dried grape tomatoes, country bread croutons lardons, farm egg, chicken breast and roquefort cheese			15	28
Seared Maine Sea Scallops with blood orange, avocado, frisée, oven dried niçoise olives and hearts of palm blood orange-tamarind dressing			14	28
Warm Chicken Salad with seasonal greens, baby potatoes and a shallot-herb dressing				25
sandwiches & tarts
Potato Tourte with aged goat cheese, mushrooms, caramelized onions and walnuts				13
Classic Croque Monsieur Sandwich with béchamel				13
Three Mini Lamb Burgers on Olive-fennel Fougasse Bread vegetable bayaldi, baby arugula salad and harissa-yogurt dipping				25
entrées
Risotto or Homemade Pasta Du Jour
Classic Bouillabaisse with chilean sea bass, clams, mussels and calamari				34
Chatham Cod with green lentils, root vegetables, bacon crisp and black trumpets uni-leek broth				29
Sautéed Maine Skate with celery root purée, salsifies and hen-of-the-woods mushrooms wild mushroom velouté and tapioca jus				27
Black Angus Hanger Steak with homemade french fries and béarnaise sauce				27
side dishes
Haricots Verts With Shallots				7
Garlic Mashed Potatoes				6
French Fries				6
Sautéed Spinach				6

le déjeûner prix fixe $29

appetizers
Choice of One
Daily Seasonal Soup
Mesclun with farmer’s market vegetables and a fines herbes vinaigrette
Daily Seasonal Appetizer
entrées
Choice of One
Daily Risotto or Homemade Pasta
Warm Chicken Salad with seasonal greens and baby potatoes
Shallot-herb Dressing
Daily Seasonal Entrée
desserts
Choice of One
Seasonal Crème Brûlée
Homemade Chocolate Mousse grand- Père Payard
Choice of Any Payard Pâtisserie

dinner menu

appetizers
Red Beet Soup with pickled goat cheese and dill				10
Red Endive and Bartlett Pear Salad with fresh goat cheese, pomegranate and hazelnuts				12
Seared Organic Scottish Salmon with chilean carica and cucumber rémoulade wasabi-buttermilk dressing				13
Seared Maine Sea Scallops with blood orange, avocado, frisée, oven dried niçoise olives and hearts of palm blood orange-tamarind dressing				14
Hand Cut Beef Tartar and Watercress Salad with parmesan shavings black truffle dressing				15
Three Crispy Pig’s Feet Cakes with haricots verts and frisée salad crispy shallots and mustard dressing				12
Twice Baked Upside-down Cheese soufflé with parmesan cream sauce and white truffle oil				12
Homemade Foie Gras Terrine with pearl onion chutney, mâche and toasted country bread				22
entrées
Classic Bouillabaisse with chilean sea bass, clams, mussels and calamari				35
Chatham Cod with green lentils, root vegetables, bacon crisp and black trumpets uni-leek broth				30
Sautéed Maine Skate with celery root purée, salsifies and hen-of-the-woods mushrooms wild mushroom velouté and tapioca jus				27
Roasted Stuffed Farm Raised Chicken with garlic mashed potatoes and a wild mushroom jus				27
Farm Raised Pork Chop with meyer lemon crust, crispy polenta, baby bok choy and hedgehogs meyer lemon-pork jus				29
Braised Lamb Shank Jamison Farm with seasonal bean casserole tomato compote, garlic, harissa and cured lemon				31
Black Angus Hanger Steak with homemade french fries and béarnaise sauce				28
Classic Cassoulet with tarbais beans, duck confit, toulouse sausage, pork shank and fresh bacon				31
side dishes
Haricots Verts with shallots				7
Wild Mushroom Fricassée				12
Garlic Mashed Potatoes				6
Sautéed Spinach				6
Homemade French Fries				6
dinner tasting menu
The Tasting Menus Are Available For the Entire Table only. Our Chef Will Try to Accommodate Special Requests and Dietary Restrictions
A Five Course Tasting Menu Featuring Daily Market Specials				pp 72
Wine Pairing Available For				pp 40
The Simply Sensational Six Course Tasting Menu For Two including an autographed copy of françois payard’s cookbook				pp 87
Wine Pairing Available For				pp 47
dinner prix fixe menu
Seasonal Soup				35
Mesclun Salad				35
Upside-down Cheese soufflé				35
Choice of Any Entrée moulard duck duo additional				4

le brunch prix fixe $25

Basket of Freshly Baked Payard Bread and Viennoiserie Choice of Coffee or Tea

appetizers
Choice of One
Yogurt with honey, orange zest and homemade granola
Seasonal Soup of the Day
Mesclun with crudités and a fines herbes vinaigrette
entrées
Choice of One
Payard French Toast with sautéed bananas and chocolat-nutella sauce
Scrambled Eggs with wild mushroom fricassée and baguette mouillettes
Eggs Florentine served on a croissant with creamy spinach and hollandaise sauce
Classic Croque Monsieur Sandwich with béchamel
Warm Chicken Salad with seasonal greens, baby potatoes and a shallot-herb dressing
Two Mini Lamb Burgers on Olive-fennel Fougasse Bread with vegetable bayaldi
Baby Arugula Salad and Harissa-yogurt Dipping Sauce
brunch cocktails
Bloody Mary				10
Mimosa				12
Bellini				12
Kir Royal				12

dessert menu

les desserts du bistro $12
Earl Grey Soup with tapioca, kiwi and pineapple mango sorbet
Oven Roasted Black Mission Figs with mascarpone semifreddo
Port Wine Reduction and Sichuan Pepper
Warm Bartlett Pear with spiced walnut cake
Goat Cheesecake and Sage Napoleon
Warm Chocolate Toffee Cake with marshmallows, oranges, crème fraîche and brown sugar-rum sauce
Milk Chocolate Hazelnut Candy Bar with salted caramel sauce
Dark Bittersweet Chocolate soufflé with pistachio ice cream
le glaces et les sorbets
Seasonal Selection of Ice Creams or Sorbets				7
le gourmandizes
The Grand Tasting				21
A Selection of Payard's Signature Cakes
Any Choice of Payard Patisseries or Tarts				7
House Made Chocolate Mousse Grand-père Payard				7
Assortment of Macaroons				8
Assortment of Cookies				8
Assortment of Chocolates				8

le the $21

with your selection of tea miniature sandwiches
Pretzel With Salmon Rillette and Chive Cream Cheese
Vittello Tonnato in ciabatta bread
Miniature Mediterranean Pan Bagnat
scones & madelines
Crème Chantilly
Payard Homemade Confiture
followed by
A Tasting of Miniature Pastries

tea time mon-sat: btwn 3:30 & 5 pm. minimum charge per person $15

le te royal $26

Flute of Creme de Mure and Your Selection of tea, Caviar and Blinis

miniature sandwiches
Pretzel With Salmon Rillette and Chive Cream Cheese
Vittello Tonnato in ciabatta bread
Miniature Mediterranean Pan Bagnat
scones & madelines
Crème Chantilly
Payard Homemade Confiture
followed by
A Tasting of Miniature Pastries

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