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Dinner Menu

STARTERS

House Baked Organic Bread Basket 4

Chef’s Signature Dipping Oil

Half Dozen Shucked Oysters and Marinated Seaweed 20

Mignonette, Horseradish Crème Fraîche, Hot Sauce

Assorted Cheese Plate 24

Served with Toasted Walnut Bread

Assorted Charcuterie Plate 30

Served with Toasted Baguette, Accoutrements

Chef Blanchet’s Smoked Fish Platter with Whole Wheat Rye & Pumpernickel Bread 30

Salmon, Sturgeon, White Fish & Trout Rillettes, Accoutrements

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 54

Tuna Tartare, Goat Cheese, Merguez Sausage, Grilled Scallops

APPETIZERS

Provençal Fish Soup 16

Croutons, Rouille, Parmigiano Reggiano

Wild Arugula, Roasted Quinoa, Shaved Spring Vegetables and Fresh Herbs 15

Green Garlic, Extra Virgin Olive Oil, BLiS Sherry Vinegar

Grilled Marinated Duo of Asparagus and Treviso Chicory 16

Crispy Pancetta, Gorgonzola Picante, Aged Balsamic Reduction

Goat Cheese Tart with Honey and Almonds 16

Farmer’s Market Little Gem Lettuce, Harry’s Berries Strawberries

Sun-Dried Tomato Farro Risotto with Mint and Feta Cheese 18

Fava Beans, Soaked Walnuts

Duo of Duck Foie Gras Torchon and Crème Brûlée 26

Brioche Truffle Toast, Waldorf Salad, Microgreen Canaille

Seared Foie Gras and Fried Duck Egg 32

Green Lentils, Fingerling Potato Frites, Port Wine Reduction

“Mezze” Assorted Mediterranean Appetizers 30

Served with Homemade Pita, Flatbread, Kibbeh, Falafel, Spanakopita

Grilled Marinated Spanish Octopus 22

Mediterranean Fava Bean Salad, Spicy Romesco Sauce

Spicy Ahi Tuna Tartare and Shaved Fennel Salad 20

Brioche Toast, Green Olive Tapenade

Spicy Steamed Black Mussels and Ras El Hanout Broth 20

Tomatoes, Cilantro, Garbanzo Beans, Preserved Lemon

ENTRÉES

Grilled Filet Mignon, Porcini Mushroom, Rosemary & Sherry Wine Demi-Glace 54

Fingerling Potato Frites, Roasted Cipollini Onions, Sugar Snaps, Baby Carrots

Grilled Prime Ribeye Steak, Sel de Guérande, Herbs and Cracked Black Pepper * 55

Potato-Leek Gratin, Roasted Baby Broccoli, Sun-Dried Tomatoes

* Grilled Prime Ribeye Steak & Wild Arugula 48.

Pine Nut-Rosemary Crusted Rack of Lamb, Madeira, Smoked Garlic & Goat Cheese Sauce 38

Green Lentils & Kale, Yukon Gold Potato Purée

Roasted Organic Chicken Breast with Grilled Marinated Baby Artichoke 34

Quinoa Cake, Fava Beans, Lemon, Garlic, Oregano

Roasted Duo of Duck Breast & Leg Confit with Candied Kumquat-Wild Honey-Ginger Sauce 40

Basmati Brown Rice, Asparagus

Roasted Stuffed Boneless Quail with Green Olives, Figs and Almonds 36

Carrot, Cauliflower & Caraway Seed Mash, Ras El Hanout Jus

Couscous “Royale,” Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 44

Harissa, Onion Confit

Grilled Marinated Mediterranean White Sea Bass and Saffron Espelette Sauce 36

Polenta Diamond Crisps, Braised Kale & Fennel, Blistered Cherry Tomatoes

Pancetta Wrapped Roasted Monkfish with Porcini Mushroom-Shallot Confit Sauce 40

Pappardelle Pasta, Spring Pea Shoots

Sesame Crusted Seared Day Boat Scallops and Preserved Lemon Sauce 40

Braised Leeks, Carrot & Cumin Flan, Ginger-Steamed Asparagus

Seven Vegetable Couscous 26

Rutabaga, Parsnip, Turnip, Kohlrabi, Red Pepper, Cauliflower, Zucchini, Harissa, Onion Confit

Pappardelle, Kale, Porcini Mushrooms, Baby Artichokes and Fava Beans 34

Sun-Dried Tomato Pernod Sauce, Parmigiano Reggiano

Corkage Fee $35.00 per bottle, not available for wines listed on our menu

20 % gratuity will be applied for parties of 6 or more

Food Minimum of $35.00 per person