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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

Ribollita Soup and Stinging Nettles 15

Pancetta, Shaved Parmigiano Reggiano

Wild Arugula, Hass Avocado, Shaved Fennel, Blood Orange, Feta Cheese and Dill 15

Extra Virgin Olive Oil, Meyer Lemon, Crouton Thins

Shaved Brussels Sprouts & White Radicchio Salad with Aged Balsamic Reduction 16

Crispy Pancetta, Parmigiano Reggiano, Extra Virgin Olive Oil & Lemon Vinaigrette

Goat Cheese Tart, Trio of Roasted Beets and Moroccan Greens 16

Espelette Toasted Almonds, Preserved Lemon, Candied Ginger, Ginger & Argan Oil Vinaigrette

Wild Mushroom & Farro Risotto with Black Truffle Sauce 20

English Peas, Sun-Dried Tomatoes

Duo of Duck Foie Gras Torchon and Crème Brûlée 26

Brioche Truffle Toast, Microgreen Canaille, Port Wine Reduction

Seared Foie Gras, Baguette & Almond French Toast 30

Pink Lady Apple Compote, BLīS Bourbon Barrel Maple Syrup

“Mezze” Assorted Mediterranean Appetizers 30

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

Grilled Marinated Octopus and Bouillabaisse 20

Cannellini Beans, Aioli, Crouton Thins

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, Baby Broccoli, Red Kuri Squash Purée

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

Potato-Leek Gratin, Braised Kale & Fennel, Baby Carrots

* Grilled Prime Ribeye Steak & Wild Arugula 48.

Roasted Organic Chicken Breast, and Bourbon-Pecan-Lingonberry Sauce 34

Quinoa Cake, Roasted Brussel Sprouts, Butternut Squash Purée

Black Olive Tapenade Crusted Rack of Lamb, Madeira, Smoked Garlic & Goat Cheese Sauce 38

Green Lentils & Bloomsdale Spinach, Yukon Gold Potato Purée

Roasted Organic Chicken Breast, Lemon, Garlic and Oregano 34

Sun-Dried Tomato & Black Olive Quinoa Cake, Roasted Romanesco, Toasted Pine Nuts

Roasted Duo of Duck Breast & Leg Confit with Ginger – Blood Orange Marmalade Sauce 40

Wild Rice Pilaf, Baby Broccoli, Toasted Pistachios

Roasted Stuffed Boneless Quail, Toasted Brioche, Wild Mushrooms and Truffle Jus 36

Red Kuri Squash Purée, English Peas

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

Harissa, Onion Confit

Grilled Marinated Mediterranean White Sea Bass and Sun-Dried Tomato Pernod Sauce

Wild Mushroom & Russian Kale Farro Risotto, Roasted Brussels Sprouts

Pancetta Wrapped Roasted Monkfish, Shallot Confit-Caper-Blood Orange Sauce 38

Cauliflower-Mustard Mash, Roasted Romanesco, Baby Carrots

Pistachio Crusted Seared Day Boat Scallops and Preserved Lemon Sauce 40

Braised Leeks, Carrot-Ginger Flan, English Peas

Seven Vegetable Couscous 26

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

Pappardelle, Kale, Porcini Mushrooms and Braised Fennel 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