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Executive Chef: Alberto Cuevas
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deviled eggs
"a la carbonara", parmesan puff, chivesVegetarian
fritto misto
bell pepper, haricot verts, zucchini, bell pepper aioli chef's selection oysters
grapefruit champagne mignonetteosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesto start
classic lobster bisque
chives, crème fraîche, oloroso sherryfarm fresh garden salad
local farm vegetables, champagne vinaigrette sage hill farms beet salad
goat cheese, arugula, horseradish emulsionVegetarian
spinach & endive salad with prosciutto
garlic oil, shaved parmesan house made "parisian" gnocchi
snow & english peas, brown butter, parmesanprince edward island mussels & clams "au gratin"
herb butter, house made brioche crumbs traditional escargots
garlic & herb buttercrystal blue shrimp carnaroli risotto
blistered cherry tomato & coulis, parmesan fricoMille Fleurs Lobster Salad
avocado, mango, lemon emulsion +15main course
traditional duck confit
polenta cake, rainbow carrots, classic sauce quercynoise"potato scale" crusted local sea bass
forbidden rice, purple cauliflower, meyer lemon beurre blanchawaiian a1 ahi tuna
warm shallot vinaigrette, braised swiss chard, potato fondantseared maine diver scallops
curried cauliflower, ras el hanout beurre blancAtlantic Dover Sole (½ fish)
lemon caper butter, potato fondant +10silver 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, potato gratin, 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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