la tradition

French Classics & Country Cooking

Yellowfin Tuna Tartare "niçoise" haricots verts, wax beans, quail egg, olive panisse				24
Seared Arctic Char à L'oseille pomme fondante, fava beans, red pearl onions, yellow wax beans				35

le potager

Inspired by the farmers' Market

Belgian Endive Salad poached pears, toasted walnuts, valdeon blue cheese				17
Vidalia Onion velouté ramp leaves, crispy onions				16
Spring Risotto ramps, watercress, lemon confit			ap 19	mc 32

la saison

Spring Flavors

Peekytoe Crab Salad watermelon radish, cucumber fennel, clementine vinaigrette				18
Spring Minestrone Soup flageolet & fava beans, fiddlehead ferns, haricots verts				17
Braised Beef Tortellini wild arugula, broccoli rabe, sauce putanesca			ap 18	mc 27
Vermont Chicken Breast wild mushroom polenta, cabbage, natural jus				35

le voyage

World Cuisine

Sashimi of Kampachi daikon radish, fried garlic butternut squash purée, ponzu				21
Greek Lamb Trio braised romaine lettuce, spicy eggplant skordalia, natural jus				41
Seared Snapper ginger, baby bok choy, shiitake mushrooms tataki broth				36
Moroccan Spiced Duck toasted quinoa, roasted peppers, raisins harissa vinaigrette				36