HORS D'OEUVRES

LE TARTARE DE THON JAPONAIS 18 Ahi tuna, wasabi miso seasoning, fresh coriander POULPE D’ESPAGNE “À LA PLANCHA” 21 Octopus, artichoke purée, pimentón de la Vera roasted pepper relish CRUDO DE DORADE AUX AGRUMES 16 Aji amarillo, blood orange, grapefruit toasted almonds, sea beans SALADE DE LAITUE 14 FRUITS DE MER Boston lettuce, shallots, chives, mustard vinaigrette mignonette - cocktail sauce SALADE FOLLE 18 French green beans, Grana Padano, creamy truffle dressing JUMBO SHRIMP COCKTAIL (3) 21 PETITS FARCIS DE TOMATES 17 EAST COAST OYSTERS (6) 22 Cherry tomatoes, Peekytoe crab, Madras curry Bergamot olive oil WEST COAST OYSTERS (6) 24 PETATOU DE CHÈVRE ET CANARD FUMÉ 20 LITTLENECK CLAMS (6) 18 Smoked duck, goat cheese, frisée salad, crispy potatoes ESCARGOTS DE BOURGOGNE AU BEURRE D’AIL 18 Baked in the shell, garlic parsley butter SOUPE À L’OIGNON GRATINÉE 15 Beef broth, Gruyère & Provolone FOIE GRAS DE CANARD MAISON 28 Duck foie gras, sour cherry chutney, brioche toast ENTRÉES

PAVÉ DE SAUMON AU SÉSAME 32 Organic salmon, sesame crust, roasted fall vegetables honey-lime gastrique LOUP DE MER AUX ÉPICES MAROCAINES 34 Seared branzino, red quinoa couscous, tajine spices, crispy chickpeas FILET DE FLÉTAN AU YUZU 38 Roasted halibut, yuzu emulsion, miso, Savoy cabbage SALADE DE HOMARD 36 Poached lobster & prawns, mango rémoulade Hawaiian hearts of palm POULET RÔTI AUX HERBES DE PROVENCE 29 Roasted “Green Circle” chicken breast LES A CÔ TÉS portobello mushrooms, creamy mashed potatoes 36 FRITES MAISON 11 CANETTE DE ROUEN Roasted Long Island duck, caramelized turnip, sour cherries MUSHROOM PERSILLADE 18 STEAK TARTARE “LA GOULUE” 29 ROASTED CAULIFLOWER 13 Capers, cornichons, fresh herbs, egg yolks, condiments SPINACH À LA MINUTE 11 STEAK AU POIVRE 42 TRUFFLE & PARMESAN FRIES 16 12 oz. New York Strip, green peppercorn sauce, hand-cut fries TRAVERS DE BOEUF BRAISÉ 36 Braised shortribs, celeriac purée, pickled onions, wilted Brussel sprouts LE CURRY AUX LEGUMES DE SAISON 28 Fall vegetables, garam masala, coconut milk, bamboo rice ET POUR LE DESSERT... RISOTTO AUX TRUFFES DE BOURGOGNE 32 LE SOUFFLÉ AU GRAND MARNIER 16 Carnaroli rice, Burgundy truffle shavings, Parmigiano Reggiano Crème Anglaise

Chef Antoine Camin Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.