Summer dinner menu

STARTERS


OYSTER OF THE DAY  MARKET PRICE 

MIGNONETTE, HORSERADISH, LEMON

 

MUSSELS  17 

½ LB OF MUSSELS,

WHITE WINE GARLIC BUTTER

MAIN COURSE 1 LB OF MUSSELS

WITH FRITES  26

 

STEAK TARTARE  18

CURED EGG YOLK, HOUSE PICKLES, FRITES

MAIN COURSE  31

 

SOUP DU JOUR  9

 

FRENCH ONION SOUP  11

CROSTINI & GRUYERE CHEESE

 





















LYONNAISE SALAD  16

BACON, POACHED EGG, FRISÉE,

MUSTARD VINAIGRETTE

 

PASTIS ENDIVE SALAD  16

RED AND YELLOW ENDIVE, POACHED

PEAR, ROQUEFORT, CANDIED WALNUT, SHALLOT VINAIGRETTE

 

HEIRLOOM TOMATO SALAD  16 

CRAB BEIGNET, HOUSE CURED COPPA, SHERRY, CRÈME FRAICHE, BASIL



MAINS


SEAFOOD AND VEGETARIAN

 

BOUILLABAISSE 29 

MUSSELS, CLAMS, PRAWNS, FISH OF

THE DAY, POTATO, FENNEL, TOMATO-SAFFRON BROTH, ROUILLE

 

FISH DU JOUR  MARKET PRICE

FRESH FISH FEATURE

 

DOVER SOLE  49 

WHIPPED POTATO, VEGETABLE ‘GARGOUILLOU’, BEARNAISE

 

KING OYSTER MUSHROOM  22

FRESH CORN, SWEET ONION, GRILLED RED CHICORY, TRUFFLED SUNFLOWER SEED RISOTTO, VEGETABLE JUS


MEAT

 

STEAK FRITES

SEARED 6 OZ AAA TENDERLOIN  40

PAN SEARED WITH PEPPERCORNS

GRILLED 10 OZ AAA NY STRIPLOIN 42

CHOICE OF PEPPERCORN SAUCE OR

ROQUEFORT BUTTER

 

LAMB NAVARIN  32

GLAZED ROOT VEGETABLES, YAM POMME PAILLE,

RED WINE JUS

 

DUCK CONFIT  29

CRISP DUCK LEG, MUSHROOMS, NUTS, GRILLED GREENS, FOIE GRAS VINAIGRETTE

ADD SEARED FOIE GRAS  19

 

SAUTÉED CALF LIVER  31

POTATO MOUSSE, CRISP SAGE, MUSHROOM AND

ONION ‘CAFÉ AU LAIT’ SAUCE, BACON

 

ROAST DUCK BREAST  37

TRUFFLED ALIGOT POTATO, BRANDIED

ORANGE JUS, SAUTÉED GREENS

 

WINE POACHED CHICKEN BREAST 31

BLACK KALE, CARROT, TOASTED BARLEY RAGOUT

 

 

FOR PARTIES OF 8 OR MORE  17% SERVICE ADDED