MENU
du
Juin 2021
LES PLATS PREMIER
Baguette &
Rodolphe le Meunier Normandy Butter
… add some
Edwards Virginia Smoked and Aged Surryano Ham, Saucison Sec
Preserved Vintage 2015 Sardines
Smoked Salmon Rillettes, Salmon Roe Horseradish
Duck Liver Mousse, Pudwell Farms Blackberry Gelée
Soft Egg in the Shell
Smoked Sturgeon, Kaluga Caviar
Iced Taylor Bay Kumamoto Oysters
Barrel-aged Sauce Mignonette
Yellow Fin Tuna “Steak” Tartare
Potato Chips
Garden Of Baby Lettuces
Fine Herbes Dessing
Burgundy Escargots En Croute
Garlic Parsley Butter
Raw Farmers Market Vegetables
Herbed Strauss Creamery Yogurt
Roasted Brussels Sprouts
‘Frisée aux Lardons’
Onion Soup Gratinee
Mussels a la Marinieres
Caramelized Onion Tarte Tatin
LES PLATS PRINCIPAUX
Roasted Vegetable Taboule Provencal
Couscous, Harissa
Bouillabaisse
Rock Cod, Mussels, Clams, Prawns
Duck Breast
Baby Beets, Barley, Brooks Cherries
Wagyu Beef Ribeye
French Fries, Bordelaise or Peppercorn Sauce
Beef Short Rib a la Bourguignonne
Potato Mousseline
Roasted Mary’s Chicken Leg
Sauce Coq au Vin
Mary’s Chicken Breast Viennoise
Späetzle, Whole Grain Mustard
French Fries
Tarragon Aioli
Potato Mousseline
Rodolphe le Meunier Normandy Butter
LES FROMAGES
Selection Of:
One
Three
Five
PLEASE NOTE
This is a sample menu. The actual ingredients may vary slightly based upon the seasonality of the ingredients.
Please notify your server of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 4% service charge will be added to each guest check to ensure competitive industry compensation, as well as health and medical benefits, for all of our valued full time team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
