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House salad, goat cheese "en croûte", port, and fig balsamic.
Bibb lettuce, farmer's tomato, whole grain mustard dressing, and shallot rings.
Master "sushi" smoked salmon, grilled octopus, and petite micro greensand seaweed salad.
Zinc paté with duck foie gras, pistachios, and orange thyme chutney.
Escargots, rock shrimp, oyster mushrooms, puff pastry, and herb sauce.
Pork wing, parsley, and goat cheese humus.
Today's fish, French lentils, tomato tartare, and brown lemon butter.
Steak frites with your choice of truffle or Roquefort sauce, 12 oz NY striploin or chef's favorite cut.
Chilean marbleized salmon with basil, potato and fennel confit, and basil EVOO.
Zinc bouillabaisse mussels, chef's choice of seafood, chorizo, peppers, onion broth, and "boursin" toast points.
Sautéed calve's liver, potato fondante, pearl onions, bacon, and sherry vinegar.
Pappardelle, rabbit bolognese, and lemon sauce.
Diver sea scallops, braised endives, veal au jus, and vegetable chips.
Amish chicken roulade, wild mushroom mousse, and leek and beet risotto.