Pour Commencer

• A Nage of White Asparagus from the Loire Valley$23.00
  Mousseline of Orange, Spring Onion, Brioche Crumble and Essence of Sancerre

• Trofie Noodles "Carbonara"$18.00
  Bacon / Parmesan Cheese / Butter / Cream! Wilted Frisee and a Hen Egg

• Springtime Rabbit Braised$19.00
  with Zucchini, Swiss Chard and Bermuda Onions with a Fondue' of Soft White Corn Polenta Glazed with Ashed Goat Cheese, Ruffled Kale and French Green "Fruity" EVOO

• Rich French Onion Soup Gratinée Scented$16.00
  with Caraway, Dill, Sherry and Gruyère Cheese

• Brindille Steak Tartare$18.00
  with Flavors of Pickled Onion, Yellow and Black Mustard Seeds and Vibrant Cauliflower, "Sunny Side Up" Quail Egg, Rye Shards, Spicy Cress Greens, Tarragon Aigrelette and Anchoïade

• Crisp Belly of Berkshire Pork$16.00
  Salad of Roquette, Beauty Heart Radish and Candied Pecans with Spaghetti Squash, Poached Kishmish Afghani "Green" Raisins, Persimmon Jam and White Balsamic

• Chilled "Lady Chatterley" Oysters from Prince Edward Island$24.00
  Sorbet of Champagne Vinegar & French Thyme Liqueur, Ruby Red Grapefruit, Smoked Trout Roe, Chervil and Pink Peppercorns

• Salad of Beautiful "Hoop House" Greens$17.00
  with Roquefort, Honey Roasted Bosc Pears and Cracked Hazelnuts, Crisp Seeded Wafer, Fromage Blanc, Praline and Banyuls Vinaigrette

• Seared Hudson Valley Foie Gras and Juniper Roasted Pineapple$34.00
  with Rhubarb and Pear Friponnes, Fragrant "Pain d'Epices", Minus 8 Ice Vinegar and "Smoky" Lapsang Souchong Tea Gelée

• Salsify Soup "Cappuccino"$15.00
  Shaved Italian White Spring Truffles and Sweet Garlic Custard, Sauté' of Cellared Winter Root Vegetables, Crisp Salsify and Chives

• Sea Scallops Naha Scented$24.00
  with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Tangerines, Pea Shoots and Medjool Date

• Oscietra Caviar from Russian Sturgeon10 Grams: $65.0030 Grams: $195.00
  raised in Uruguay, Presented with Traditional Garnishes

La Mer Et la Ferme

• Filet of Wild Alaskan Halibut$45.00
  with Flavors of Early Spring, Young Carrots, Sugar Snap Peas, Buttered Kohlrabi and Celery, Freshly Juiced Lemongrass Carrot Broth and Wild Crafted Watercress

• Butter Poached Maine Lobster$48.00
  "Trompette de la Mort" Mushrooms, Roasted Jerusalem Artichokes, Salpicon of Golden Beets, Cauliflower Purée, Crustacean Coral Lobster Broth and Spring Herb Sala

• European Dover Sole Meunière$61.00
  roasted with "Beurre Noisette" Almonds, Parisian Potatoes and Capers, Celery Root Cream, Fava Beans and Crisp Lemon Chips

• Whole Roasted Poussin "Baby Chicken"$31.00
  with Fiddlehead Ferns, "Hen of the Woods" Mushrooms, Cipollini Onions and Roasted Fennel

• Lacquered Aged Moulard Duck Breast$44.00
  with Confit Duck Leg and Braised Red Cabbage, Hakurei Turnips and Leeks, Preserved Late Winter Cranberries, Candied Honeybell Orange, Shaved Radish and Anise

• "Half Pound" Classic Grilled French Prime Sirloin "EntrecôTe" Steak "Frites" and Crisp Oignons$35.00
  Fines Herbs and Garlic Beurre de Baratte, Shallots à la Crème, Green Peppercorns and Madeira

• Roast Quail and Veal Sweetbreads$41.00
  Grilled Spring Onions, "Back" Bacon and Wild Boar Sausage, Bone Marrow Toast, White Beech Mushrooms, Butternut Squash and Thyme