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Julliet 2021

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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 items 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.

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