La soupe d’�crevisses aux cocos Chilled crayfish and cranberry bean soup with ratatouille and opal basil
$15.00
Le consomm� de champignons des bois Chicken and wild mushroom consomm� with turnip confit and spiced foie gras
$13.00
La soupe de ch�taignes, pommes et c�leri Chestnut, apple and celery soup with duck confit
$12.00
* La salade de mesclun au croustillant de fromage Mesclun and winter vegetable salad with crispy parmesan, herbed goat cheese and walnuts
$15.00
Le crabe du Maine � la betterave Peeky Toe crab salad with beets, m�che, pear shavings and lentil walnut dressing
$19.00
* Le tartare de thon au curry Curried tuna tartar with pink radishes and a celery coulis
$18.00
* Les rillettes fermi�res Rillettes of duck, quail and rabbit with foie gras, black truffles and a pickled mushroom salad
$21.00
* Les ravioles aux neuf herbes Ravioli of nine herbs and bitter greens with wild trumpets, ricotta and a tomato coulis
$29.00
* Les Saint-Jacques en “Black Tie”
Maine sea scallops layered with black truffles in golden puff pastry
$37.00
Les p�toncles au brocoli amer
Seared Peconick Bay scallops with Jerusalem artichokes,
oakwood shiitake and a broccoli rape broth
$21.00
Balik smoked salmon
$21.00
Beluga caviar
( 1 � oz.)
$115.00
Oysters
(daily market selection)
$18.00
CUISINE LEGERE
Reduced calorie selections
L’artichaut farci de poireaux au raifort Artichoke stuffed with leeks, beets and horseradish vinaigrette
$16.00
La salade de homard � la menthe Lobster salad with cucumber, tomato, romaine lettuce and a yogurt mint dressing
$31.00
MAIN COURSES
Le risotto de homard aux coquillages Risotto of lobster, mussels, and clams with sweet pimentos, scallions and saffron
$31.00
* La paupiette croustillante de sea-bass Roasted black sea bass in a crisp potato shell on a bed of leeks with a red wine sauce
$34.00
La sole po�l�e “Grand M�re” Saut�ed filet of Dover sole with wild mushrooms, artichokes, pearl onions, Brussels sprouts and potatoes in a truffled herb jus
$36.00
Le thon r�ti au poivre noir Roasted tuna with black pepper, parsnip puree and shallot confit in Port wine
$34.00
* La truite farcie � la sauge Roasted Maine brook trout stuffed with winter greens, tomato confit and country cured bacon Fingerling potatoes and wild mushrooms with sage
$32.00
Le pigeon r�ti aux dattes fra�ches Roasted squab with fresh dates, white root vegetables and braised hearts of romaine
$35.00
* Le carr� d’agneau “Pagnol” Roasted rack of lamb “Pagnol” with an herbed pine nut crust and Proven�al vegetable fricassee (for two)
$36.00 per person
* La c�te et le ris de veau au romarin Roasted veal chop and sweetbreads with rosemary, winter root vegetables and sweet garlic (for two)
$36.00 per person
* Le duo de boeuf au vin rouge Duo of braised short-ribs and roasted beef tenderloin with wild mushrooms, Winter vegetables and truffled mashed potatoes
$35.00
Le filet de chevreuil laqu� au miel et cumin Honey and cumin glazed loin of venison with foie gras, endive, kholrabi, orange zest and pine nuts
$34.00
ACCOMPANIMENTS
M�che salad with black truffles
$35.00
Baked potato with black truffles
$45.00
Fricassee of wild mushrooms
$18.00
CUISINE LEGERE
Reduced calorie selections
Le saumon grill� au fenouil Grilled salmon in a fennel, citrus and star anise broth
$31.00
Le poulet fermier au citron aigre-doux Roasted free range chicken with sweet and sour lemon sauce, glazed carrots and young scallions
$31.00
These very special tasting menus and classic dishes can be ordered for your entire table
with one week’s advance notice. Our sommelier will be very happy
to suggest wines to complement your meal.
LES MENUS SUR UN TH�ME
Le gibier
Wild game menu
La truffe fra�che
Fresh Black truffle menu
Les champignons sauvages
Wild mushroom menu
Les crustac�s et poissons de l’Atlantique
North Atlantic seafood menu
La pomme
New York State apple menu
LES PLATS CLASSIQUES
Le pot au feu royal
Pot au feu served in five courses
(for four to six people)
Le loup de mer far�i de coquillages
Roasted whole sea bass stuffed with shellfish
(for four to six people)
Le foie gras entier aux raisins
Whole foie gras roasted with grapes, hazelnuts and spinach
(for four to six people)
Le poulet r�ti en cro�te de sel
Free range chicken roasted in a sea salt crust with herbs
(for two people)
Le faisan r�ti � la Souvarov
Roasted pheasant stuffed with foie gras and black truffles
(for two people)
La tourte de gibier
Wild game pie
(for four to six people)
DINNER
CHOCOLATE MENU
Le souffl� renvers� Rich chocolate souffl� with pistachio ice cream
$12.00
La bombe de chocolat amer Bittersweet chocolate bombe With cr�me brul�e and hazelnut sponge
$13.00
Le gratin de chocolat parfum� d’estragon Warm and crispy chocolate gratin flavored With tarragon ganache
$13.00
La tarte � la banane aux fruits exotiques Banana Tart with white chocolate And exotic fruit cr�me anglaise
$14.00
Le fondant de chocolat blanc et noir Duo of white and dark chocolate mousse With verbena ice cream
$13.00
Le kugelhopf glac� au caramel Frozen kugelhopf with a caramel sauce and cocoa powder
$13.00
Le g�teau de pistache et chantilly au chocolat Chilled pistachio cake with hazelnut wafer And milk chocolate cream
$12.00
ICE CREAMS
Vanille Vanilla
$11.00
Pistache Pistachio
$11.00
Prune-Armagnac Plum-Armagnac
$11.00
Verveine Verbena
$11.00
We offer a selection of imported cheese as a substitute for dessert.
$16.00
FRUIT OF THE SEASON
La soupe de rhubarbe aux fruits de la passion Chilled Rhubarb Soup with Fresh Berries and Passion Fruit Sorbet
$11.00
Le Napol�on d’�pices au caramel Spiced Napoleon of Baked Apple with a Caramel Mousse
$13.00
La tarte au vin rouge Baked red wine tart with prunes, poached pear And prune-Armagnac ice cream
$14.00
La petite cr�me brul�e au citron Cr�me brul�e served with lemon cream and candied lemon
$11.00
Le croquant des Cara�bes Caribbean Coconut wafer filled with fresh pineapple And pina colada sauce
$13.00
L’assiette de fruits saisonniers Plate of seasonal fruit
$13.00
La tarte au miel et glace nougatine Warm Honey Tart with Blood Orange Compote With Nougatine Ice Cream
$14.00
SORBETS
Passion Passion Fruit
$11.00
Citron Vert Lime
$11.00
Chocolat Chocolate
$11.00
Agrumes Citrus
$11.00
We offer a selection of imported cheese as a substitute for dessert.
$16.00
