appetizer

Soup of the Day with garniture				13.50
Lobster Salad black truffle celery root remoulade, string beans, port truffle vinaigrette				mp
Tomato on the Vine and Green Lentil Salad with blue cheese, cucumber pickle				14.50
Sauteed Fresh Duck Foie Gras with seasonal fruits				24.50
Potato gnocci, porcini, Chicken Wing italian parsley				17.50
Papardelle with naturally-raised caribbean white baby shrimp, basil and roasted tomatoes				16
Snails Cappuccino with mushroom and truffle oil				18
Mesclun Salad with fresh herbs, shallots and house dressing				12.50
Winter Salad frisee, leeks and beets, walnut vinaigrette				14.50
Pate Croute de Caille et Foie gras, Gelee Au Porto cold terrine of quail and foie gras in a port wine aspic				16
Moules Marinieres de L'ile Du Prince Edward			14.50	28
Prince Edward Island Steamed Mussels Suppl French Fries				3.50
Cervelas Poche Aux Truffes et pistaches, Salade Tiede de Pomme de Terre homemade poached black truffle pistachio garlic sausage with baby gold potato salad				16
Boudin Noir Aux Pommes blood sausage with sauteed apples				13.50

all shared appetizers $2.50

seafood entree

Broiled Jumbo Maine Sea Scallops with endive, red wine sauce, orange zest				33.50
Poached Skatefish with sweet-and-sour vegetables, condiment vinaigrette				30
Bouillabaisse Risotto shrimps, mussels, snapper				30.50
Naturally-raised Loch Duart Salmon stuffed with asparagus, blood orange vinaigrette and cilantro				33

meat entree

Roast Naturally-raised Niman Ranch Pork Chop baked apple, salsify, sweet onion and gherkins coulis				33.50
Roast Free-range Duck with green olive and root vegetables, purple mustard				33
Veal Tenderloin spinach with roasted grapes and coconut basmati rice, curry reduction				33

game entree

Venison and Fresh Foie Gras Pie celeriac and butter squash, red wine sauce				35.50
Assorted Cheese Plate			14	23
Seasonal Vegetable Plate				24

carved tableside

Roast Rack of Lamb natural jus				34.50
Roast Label Rouge Free-range Chicken cooked to order				26

tasting menu available upon request (entire table)

shellfish

East Coast Oysters				mp
West Coast Oysters				mp
Whole Tourteau Crab				mp
1/2 Cold Lobster				mp
Whelks				12
Razor Clams				11
Periwinkles				11
Maine Little Neck Clams				1.70 each
Cold Shrimp				4.50 each
Cooked Mussels 1/2 shell				12
assorted shellfish tray
Serves 1 to 2 $49, Serves 3 to 4 $98

main course

Poularde Truffee et Ses Legumes Poches poached free-range chicken in a black truffle broth and vegetables				36.50
Sole Meuniere classic dover sole meuniere				mp
Steak Frites (12 oz strip loin) choice of sauce: red wine, bearnaise, green pepper, shallots, beurre maitre d'hotel				36
Tartare de Boeuf beef tartare, watercress salad, french fries				24
Choucroute Royale Alsacienne assorted sausages, pork loin, ham hock, and sauerkraut				30
Tete de Veau Sauce gribiche, Poireaux Vinaigrette calf's head salad, caper and gherkin vinaigrette, leek salad			14	28
Coq Au vin, Garniture Grand-mere chicken cooked in red wine				29.50
Foie de Veau Saute Au Vinaigre de Framboise sauteed calf's liver, raspberry vinegar, vidalia onion compote				28.50

all shared main courses $4.50

side order

Braised Endive				9
Steamed Vegetables				9
Sauteed Salsify				9
Home-made French Fries				9
Sauteed Spinach				9
Assorted Wild Mushrooms				11
Mashed Potatoes				9
Tomato Provencale				9
French Green Beans				9.50

All Vegetables From the Menu Can Be Served As Side Orders