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Menus
This is our current menu as of April2026.
Please note that our menu can change daily with the bounty of local farms and purveyors.
Executive Chef: Alberto Cuevas
to share
deviled eggs
"a la carbonara", parmesan puff, chivesVegetarian
prince edward island mussels & clams "au gratin"
herb butter, house made brioche crumbs chef's selection oysters
grapefruit champagne mignonetteosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesFish
to start
classic lobster bisque
chives, crème fraîche, oloroso sherryfarm fresh garden salad
local farm vegetables, champagne vinaigrette sage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
house made "parisian" gnocchi
snow & english peas, brown butter, parmesantraditional escargots
garlic & herb buttertruffled carnaroli mushroom risotto, chanterelles
chanterelles, black truffle, black trumpet, parmesan fricoVegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsionmain course
traditional duck confit
polenta cake, rainbow carrots, classic sauce quercynoisealmond crusted seabass
forbidden rice, purple cauliflower, meyer lemon beurre blancA1 hawaiian ahi tuna
warm shallot vinaigrette, braised swiss chard, potato fondantseared maine diver scallops
curried cauliflower, ras el hanout beurre blancatlantic dover sole
fennel, leeks, lemon caper beurre noisette silver fern farm rack of lamb
herbes de provence, jus de cuisson, haricot verts, couscous creek stone farm prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper sauceprime ny steak
pommes robuchon, roasted carrots "1855" prime filet
sauce bordelaise, pommes robuchon, asparagushouse made fettucine “cacio e pepe”
grana padano, pecorino, asparagus confettiVegetarian
sides
truffled french fries
smoked bell pepper aioliVegetarian
haricot verts
almondine styleVegetarian
pommes robuchon
yukon gold puréeVegetarian
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