Dîner • Dinner

Printemps• Spring 2010

Soupe du jour 7.

Gazpacho with toasted bread & onion butter 10.

Natural Ribs in lavender honey & balsamic syrop, pommes maxim's & pistachio nougatine 11/13.

Asparagus & frisee salad, proscuitto, chive/truffle dressing & poached eggs 12.

Oyster,mignonette mint/schallots 1/2 dozen 11/20 dozen

Smoked Trout with fingerling potatoes & mache salad 12.

Tartlette of goat cheese & roasted tomato with balsamic sauce 13.

Clam seafood chowder, Sancerre wine, fingerling potatoes & applewood bacon 6/8.

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Veggie gnocchi, sage/lime infusion with asparagus, peas, baby leek, clamshell mushroom & crispy sage 15.

"Spicy" chicken, tomato tchoutchouka, mint salad & crunchy semoule 17.

Kobe beef carpaccio, basil/truffle oil, parigiano reggiano & pomme pailles 14.

Creekstone filet de boeuf with sesame gremolata & peppercorn sauce & fries 28.

Seared Ahi Tuna in sesame seeds with Mizuna & Cucumbers salad in Meyer lemon dressing 16/24.

Lamb shoulder braised, mushroom truffle oil & pommes salardaise 22.

Monkfish "Meuniere", soft & crispy rainbow chard & garlic squid condiment 22.

Wagyu beef kobe burger, pommes gaufrette, butter lettuce, organic tomato, applewood bacon, red onions, duck fat galette & choron sauce 16.

Roblechon

Morbier

Blue Cheese