DE LA MER
EAST COAST OYSTERS ½ SHELL 18
WEST COAST/24
½ dozen chilled oysters, yuzu kosho mignonette, lemon wedge
CHILLED JUMBO SHRIMP COCKTAIL 20
4 poached shrimp, cocktail sauce, lemon wedge
CHILLED JUMBO LUMP CRAB COCKTAIL 25
¼ lb chilled jumbo lump, saffron aioli, cocktail sauce, lemon wedge
POUR LE TABLE
ARTISANAL BREAD 5/8
basket of 3 or 5 mini baguettes served with choice of grand cru cultured butter or EVOO
OLIVES 9
marinated olives, zest, garlic, chili flakes
LE GRANDE PLATEAU 85
3 west coast & 3 east coast oysters, 4 poached shrimp, 1/4 lb lump crab, salmon tartare
CAVIAR 150 (30gr)
organic siberian caviar, warm blinis, traditional garnishes
LES SALADES
BABY ARUGULA 14
zucchini, squash, radish, pecorino, evoo & lemon dressing
BABY SPINACH 16
strawberries, blackberries, feta cheese, walnuts, red onion, honey-balsamic dressing
LES HORS-D’OEUVRES
SALMON TARTARE 21/32
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE 25/38
hand cut & prime beef filet, traditional flavors & garnishes, crostini
SPRING PEA SOUP 14/21
black truffle-goat cheese, crouton
FRENCH ONION SOUP 16
caramelized onions, beef stock, thyme, sherry wine, gruyere crouton
CRÊPE 21
mushrooms, herb beurre blanc, white truffle oil, add lump crabmeat/+10
ESCARGOT 18
6 burgundy snails, garlic-herb butter, puff pastry
GRILLED OCTOPUS 27
butternut squash "caponata" pine nuts, reduced balsamic
LES ENTRÉES
MISO GLAZED BUTTERNUT SQUASH 30
saffron-cream lentils, brussels, dried cranberries, carrot purée, truffled goat cheese, crispy shallots, pomegranate jus
RIGATONI 28
sauteed chicken breast, peas, fresh herbs, tomato-cream sauce
LINGUINE 30
shrimp, tomato "sauce tomate", Calabrian chilies, mint & basil, lump crab, breadcrumbs
FETTUCCINE 28
zucchini, roasted grape tomato, basil pesto, toasted breadcrumb, pecorino
“MOULES” 32
p.e.i. mussels, Brooklyn lager, chorizo, fresh herbs, roasted garlic, charred sourdough
HALIBUT 36
artichoke heart, farro, tomato, gremolata
SALMON 32
spinach, corn purèe, smoked trout caviar
TROUT 32
haricot vert, cauliflower, corn, lemon, "beurre noisette", toasted almonds, butternut squash purée
GRILLED CHICKEN PAILLARD 28
24 hr. buttermilk marinated chicken breast, asparagus, roasted garlic-caper vinaigrette
DUCK 36
honey glazed, braised red cabbage, butternut squash, duck jus
PORK CHOP 32
roasted snake river farms 16 oz kurobuta chop, braised fennel, apple, cippolini onion purée, red wine jus
FILET MIGNON C.A.B 10OZ 60
haricot vert, potato purée, sauce au poivre
“AU POIVRE” BURGER 25
char grilled 8 oz angus beef patty, caramelized onions, aged cheddar, au poivre sauce,
brioche bun, fries
LES ACCOUTREMENTS
fries 7
white truffle oil fries 8
parmesan & herb fries 10
"au poivre" fries 14
lemon-herb fingerling potatoes 10
butternut squash caponata 10
haricot vert “amandine” 10
potato purée 10
sautéed spinach 10
Please inform your server of any food allergies, restrictions or sensitivities*
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 3/28/2026