Menu

Hudson Valley Foie Gras

Pan Seared 
banana | black walnut | tropical fruit condiment | olive oil $20

Black Truffle Crusted 
candied lavender | sauce madeira | truffle essence $22

Marbled Torchon 
spice-smoked pineapple gelée | celery | cocoa nibs | membrillo $12


Foie Gras Rasé red and green fraises des bois | chévre clafoutis $16


Pour Commencer

Oeuf Outhier creamy scrambled egg | chive | vodka-spiked crème fraîche | ossetra caviar $14
  
Beetroot Salad French feta | beef vinaigrette | sauce verte | candied walnuts $14

Frisée aux Lardons poached farm egg | smoked bacon lardons | pommery mustard vinaigrette $12


Lapin Roulade bacon-wrapped rabbit mousse | broccolini | cranberry $16


​Plats Principaux


Ora King Saumon  watercress | turnips | leeks | smoked salmon roe | sauce beurre blanc   $33


Dover Sole Veronique   cauliflower | grapes | capers | lemon | sauce veronique  $36


Caramelle  gruyere | chestnut behcamel | celery root | shaved Perigord truffle $28

Canard Roti roasted duck breast | Brussels sprout confit | croquette | glace de canard $37


Coq au Vin crispy lardon | roulade with truffles | pine nut | rosemary | sage $35


Steak au Poivre roasted marrow | foie gras | charred wild spring onion | sauce Bordelaise $38


Boeuf Bourguignon ​charred cipollini onions / petite carrotes / black garlic / natural jus $31


Executive Chef, Ryan Burns

Chef De Cuisine, Tim Cook


**A gratuity of 20% will be added to parties of 7 or more.


**Credit card necessary for reservations of 7 or more; $25 per-guest charge for cancellations of less than 48 hours.


**Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness.


**Menu Is Seasonal; Subject To Change.