Dinner

French Onion Soup, Cave-Aged Cheese, Croutons – 14

Cream of Mushroom Soup, Truffle Oil, Fleurons – 12

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 20

Steamed PEI Mussels, Pommes Frites, White Wine Cream – 18

Seafood Croquettes, Cornichon Remoulade – 15

Foie Gras & Chicken Liver Mousse, Compressed Apples, Pink Peppercorn – 23

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Potatoes, Caviar* – 25

Mixed Local Greens, Fennel, Granny Smith Apples, Dijon Vinaigrette – 11

Roasted Beet Salad, Feta, Pomegranate, Pistachio Dressing – 16

Mushroom Mille-Feuille, Herb Emulsion, Pear Chutney, Piquillo Gastrique – 21

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crunchy Capers – 19

Broccoli Gratin, Bell Peppers, Parmigiano Reggiano – 17

Seared Snapper, Truffled Bean Ragout, Watercress, Red Wine Sauce- 33

Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli – 29

Steamed Lobster, Meyer Lemon Meunière, Spinach, Marcona Almonds – 39

Diver Scallops, Champagne Beurre Blanc, Lobster Froth, Trumpet Royale – 39

Crispy Half Chicken Roulade, Spaetzle, Watercress, Mustard Jus – 36

Berkshire Bolognese Pappardelle, Stewed Tomatoes, Basil Chips  – 24

Wagyu Flatiron Steak Frites, Peppercorn Demi, Banyuls Aioli – 38

Onion-Crusted Short Rib, Pommes Gruyère, Thyme Crunch, Pickled Pearls – 39

Cheese Cart Du Jour

Fruit Preserve, Candied Walnuts, Toasted Bread – 18 / 28 / 38

* These items may be served raw or undercooked; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 20% gratuity will be added to parties of 7 or more.
A 2% Kitchen Appreciation Program Fee (KAP Fee) will be added to all checks.