Our Weekly Specials menu features the freshest and most seasonal items available in the market.
Soupe a L’Oignon Gratinée $12
French onion soup with toasted crouton and Gruyère cheese.
Homard Bisque, en Croûte $14
Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.
Artichaut à l’Alouette $14
California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
Escargot Basilic $15
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
Homard et Saint André en Croûte $20
Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.
Coquilles Saint-Jacques à la Parisienne $20
Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.
Cocktail de Crevettes $22
Louisiana gulf Shrimp cocktail served with an avocado, cucumber and red onion salad and cocktail sauce.
Champignons Sauvages de Saison, Beurre Plugrá $15
Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream served with a potato foam and roasted fingerling potatoes.
Add a sunnyside-up quail egg. $3
Ris de Veau Grenobloise $18
Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce.
Pâté Maison $16
Veal and pork, country pâté, wrapped in applewood smoked bacon, pickled red onions, marinated relishes, crostini and Dijon mustard.
Fruits de Mer Market Price
Our daily special features seasonal fresh seafood imported from around the world.
Assiette de Coquillage au Basilic $44
Lousiana gulf Shrimp, Maine sea-scallops, Prince Edward Island mussels, pasta neck clams and scampi served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives.
Escalope de Veau aux Fruits de Mer Germolata $44
Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, and Maine sea scallop, capers, topped with Germolata. (Chopped fine herbs, lemon zest and garlic and shallots), herb oil. Or top with Maine lobster Normandy wine sauce.
Ris de Veau Grenobloise $40
Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.
Suprême de Volaille aux Langoustine, Basilic $42
Roasted Bell & Evans free-range chicken, with toasted pine nuts, Parmigiano-Reggiano cheese and a basil-infused herb butter sauce over an herb risotto, topped with wild langoustine.
Ferme Feuille d’érable Magret de Canard Rôti, Cerise Glace de Viande $44
A lightly-peppered duck breast, served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.
Carré d’Agneau à la Provençale $50
Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural.
Filet de Bœuf Natural, Glace de Viande $44
Center-cut filet mignon, grilled, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables and finished with sauce au natural.
Entrecôte of Beef, Au Poivre Sauce $50
Char-grilled Certified Angus Beef® strip steak served with a cognac cream and crushed black peppercorn sauce with seasonal mushrooms, vegetables and lyonnaise fingerling potatoes.
Filet de Boeuf Wellington à la Périgourdine $52
Center cut filet mignon, grilled, wrapped in puff pastry with a Torchon of Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux.
Pricing and availability subject to change.