A LA CARTE MENU
Chef Alejandro Osorio
Before placing your order, please inform your server if a person in your party has a food allergy.
TO START
*½ Dozen Oysterponds Oysters 26-
Jumbo Shrimp Cocktail 26-
Butternut Squash Soup with Pumpkin Seed Granola 22-
Endive Salad with Asian Pears, Toasted Walnuts, Roquefort, and a Mustard Vinaigrette 24-
Buffalo Burrata with Fig Preserves, Prosciutto, and
Balsamic Vinegar 26-
*Tuna Tartar with Wasabi Caviar and Potato Crisps 28-
Escargots in Herb Butter 26-
Jumbo Lump Crab Cake with Fennel & Apple Salad 28-
Lobster & Forest Mushroom Gnocchi with Leek Fondue and Sauce Americaine 26-
*Seared Foie Gras with Prosciutto, Crispy Polenta, Quince Paste, and a Verjus Sauce 28-
Caviar Russe Service with Potato Latkes and Truffle Potato Croquettes 115-
SIDE DISHES
Fried Artichokes with Garlic Rouille 16-
Roasted Cauliflower with Pistachio Cream 16-
Shishito Peppers with an Espelette Aioli 16-
Brussels Sprouts 16-
French Fries 16-
House-made Corn Bread 12-
TO FOLLOW
Jumbo Shrimp with Sautéed Shimeji Mushrooms, Carrots, Peas, and a Coconut Lemon Grass Emulsion 48-
Pan Seared Faroe Island Salmon with Roasted New Potatoes, Caulilini, and a Champagne Beurre Blanc 48-
Poached Lobster with Leek Fondue, Chanterelle Mushrooms, and a Turmeric & Fennel Infusion 52
*Grass Fed Filet Mignon with Sautéed Asparagus & Lobster Potato Puree with a Peppercorn Sauce 60-
Roasted Chicken with Sweet Potato Puree, Sautéed Haricot Verts and a Grain Mustard Jus 44-
Veal Osso Bucco with Mushroom Risotto 48-
Eggplant Lasagna with Fresh Mozzarella and Pomodoro Sauce 42-
DESSERT 22-
Cheesecake with Fig Preserves
Chocolate & Hazelnut Mousse
Maple & Vanilla Crème Brûlée
Passionfruit Sorbet
Profiteroles with Vanilla Ice Cream and Chocolate Sauce
Cookie Plate – Pistachio Biscotti, Chocolate Chip Cookies, and Sugar Cookies with an accompaniment of Orange Mascarpone and Chocolate Sauce
*These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
RESTAURANT WEEK MENU
Chef Alejandro Osorio
THREE COURSES -46
Before placing your order, please inform your server if a person in your party has a food allergy.
Restaurant Week – January 25th through February 12th
TO START
French Onion Soup with a Gruyère Gratin and Sourdough Croutons
Duck Bolognese with Potato Gnocchi and Melted Fontina Cheese
Escargot with Garlic & Parsley +6
Organic Beet, Watercress, and Arugula Salad, with Orange Segments, Parmigiano Reggiano, and Toasted Walnuts
Crispy Calamari & Platinum Blonde Frisee Salad, with Organic Cherry Tomatoes and a Miso Vinaigrette
*Tuna Tartar with Potato Crisps and Wasabi Caviar +8
Seared Foie Gras with Crispy Polenta, Fig Preserves, and a Verjus Sauce +12
TO FOLLOW
Local Flounder ala Provençal with Sautéed Spinach a Cauliflower Purée
Squid Ink Spaghetti with Tiger Shrimp and a Cherry Tomato Sauce
Chicken Fricassee with Potato Purée and a Garlic Mushroom Sauce
Berkshire Pork Guanciale with Creamy Polenta, Shiitake Mushrooms, Roasted Carrots, and a Wild Oregano Jus
Wagyu Short Ribs with Roasted Brussels Sprouts and a Truffled Potato Purée
*Steak au Poivre +18
SIDE DISHES
Corn Bread 12-
Focaccia Bread 12-
Blue Crab au Gratin 24-
Sauteed French Beans & Shiitake Mushrooms 14-
Roasted Cauliflower with a Pistachio Cream 14-
Fried Artichokes with a Garlic and Espelette Aioli 14-
Shishito Peppers 14-
Crispy French Fries 14-
DESSERT
Basque Cheesecake with Amarena Black Cherries
Hazelnut Panna Cotta with a Chocolate Ganache
Rice Pudding with Sultanas and Plum Preserves
Strawberries with Mascarpone Cream
*****
These items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.