Appetizers

Caspian Sea Osetra Cavier w/traditional accoutrements. – 45/85

Foie Gras Terrine, orange marmalade and toasted brioche. – 25

Pecan Somked Trout, Belgian endive salad w/potato and lemon herb vinaigrette. – 16

Roast White Asparagus w/radicchio pesto and poched egg yolk on fresh house made pasta. – 17

Main Courses

Roast Poussin Chicken w/Dijon Buerre Blanc, potato souffle w/gruyere cheese, micro greens. – 29

Seared Berkshire Pork trotter w/herb sauce, egg, baby greens. – 27

Bouillabaisse w/Sea Bass, Mussels, Clams, Scallop, Lobster Saffron Broth, Tomato, Potato, and Fennel. – 35

Dessert

Buche de Noel -12

Almond Honey Crisp Pear Tart -10

Cheese Plate for Two -19