Fruits De Mer Plats Principaux Petits Plats

OYSTERS * BAGUETTE
PICKLED SHALLOT MIGNONE T TE SOLE & SCALLOP VÉRONIQUE CRÉMERIE CLASSIQUE BUT TER
CELERIAC, GOLD BEE T, RED GRAPES GARLIC & CHILI OLIVE OIL
SIX for 19./ TWELVE for 33. BOK CHOY, VERMOUTH, DILL
39. 4.
OLIVES
CHILLED POACHED PRAWNS*
5.
VADOUVAN AIOLI WILD MUSHROOM CRÊPE^
THREE for 9. / SIX for 18. GRUYÈRE, CARAMELIZED ONION, KALE POMMES FRITES*
BLACK TRUMPE T, CHANTRELLE AIOLI
MADEIRA CREAM 7.
SMOKED SCALLOP CRUDO* 30.
CERVELLE de CANUT
CELERIAC, GRANNY SMITH APPLE GOAT CHEESE, FROMAGE BLANC
BUT TERMILK , VERJUS, LOVAGE
NEPITELLA OIL
MUSSELS MOUCLADE* SHALLOT, GARLIC
SAFFRON, CRÈME FRAÎCHE 6.
16. CARROT, TROUT ROE
GREEN HARISSA TOASTED BAGUE T TE CHICKEN LIVER MOUSSE
DIJON, PORT POACHED PRUNE
30.
RUSSIAN OSSETRA CAVIAR* 8.
CRÊPE, EGGS MIMOSA, RED ONION
TABLIER de SAPEUR*
CAPERS, CRÈME FRAÎCHE STUFFED DUCK BREAST* FRIED TRIPE
135. CARAMELIZED MISO, LION'S MANE CAPER & RED ONION MAYONNAISE
BUT TERNUT SQUASH PURÉE
7.
SMOKED CRANBERRY JUS

Hors D'oeuvre 37. OREILLES de CRISSES

CRISPY PORK RIND, ESPELE T TE PEPPER
WARM MAPLE SYRUP
STEAK TARTARE * TRIPES À LA MODE DE CAEN 8.
HAND CUT FILE T, CORNICHON CLASSIC TRIPE & CALVADOS STEW
WINTER GREENS, CAPERS 26. TINNED FISH
CAESAR VINAIGRE T TE GALICIAN SARDINES, PICKLES
16. BUT TERED TOAST
STEAK FRITES * 13.
SHALLOT & RED WINE DEMI GLACE
SEARED FOIE GRAS*
RUM BRAISED PINEAPPLE
POMMES FRITES, BÉARNAISE
Greens
MUSCOVADO SYRUP, BRIOCHE BAVETTE 8 oz. BUTTER LETTUCE
29. FINES HERBES, AVOCADO, RADISH
31.
CROUTON, DIJON VINAIGRE T TE
BISTRO FILET 10 oz. 13.
ROASTED BONE MARROW* 48.
FRISÉE, 6 MINUTE EGG, BACON BITS
WARM SHERRY VINAIGRE T TE CHICORY SALADE
BONE-IN RIBEYE 46 oz.
CHARRED SHALLOT, TOASTED BAGUE T TE PEAR, BAYONNE HAM, HAZELNUT
(please allow 45 minutes)
BURRATA, MAPLE VINAIGRE T TE
20.
100. 15.

- ADD SEARED FOIE GRAS 27. - COLLARD GREEN GRATIN

TOMATE EN CROÛTE
CRÈME OF TOMATO SOUP - ADD ROASTED BONE MARROW 16. - CONFIT DUCK , FOIE GRAS BUT TER
BAKED IN PUFF PASTRY MIMOLE T TE, BREADCRUMB
14. 15.
Fromage
8. ea . / 3 for 18. / 5 for 24.

D’AFFINOIS (fr, cow) FAT, FAT T Y, FAT

FOURME D’AMBERT (fr, cow) VELVE T Y, CREAMY, EARTHY, EAGER TO PLEASE
BRILLAT SAVARIN† (fr, cow) BUT TERFAT, CHAMPAGNE, LIFE OF THE PART Y
WILDE WEIDE † (nl, cow) HAZELNUT AND SWEE T BOURBON FROM THE WILD MEADOW
ROQUEFORT † (fr, sheep) CREAMY, TANGY, SALT Y, BOUJEE BLUE
PECORINO ROMANO – FULVI † (it, sheep) UMAMI, SALTED WALNUT, ROME’S VERY OWN
PASTURA CON TRUFA (es, sheep) TENDER BLACK TRUFFLE, NUTMEG, EYES WIDE SHUT
MEKKERSTEE (nl, goat) MATURE, RICH, FUDGY, SWEE T CLOVER
LA CABEZUELA (es, goat) DELICATE SALT, WILD MUSHROOMS, TOMA QUE TOMA!
BÛCHE DE LUÇAY (fr, goat) BRIGHT, BUT TERY, SOFT, CLOUD OF CHEESY BLISS

TOMA DELLA ROCCA (it, cow, goat, sheep) LEMON, HERBACEOUS, KISS FROM A ROSE
† MADE FROM UNPASTEURIZED MILK

^ Wild mushrooms: not inspected product. * These items may contain components that are served raw or undercooked.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.