Dinner Menu, Spring 2013
Dinner is served Monday through Saturday from 5:30 to 10:30 pm, and Sunday from 5 pm to 9 pm.
After the hearty, rib-sticking dishes of winter, we're into the fresh produce and lighter dishes of spring. I will be changing the menu continuously in the next few weeks as new ingredients become available. —Chef Peter WOOLSEY
Entrées (First Courses)
Crème Printaniere d’Asperges Green asparagus soup, mushrooms, black truffle Chantilly 11
Bouchées à la Reine Puff pastry, wild mushrooms, Jurassienne wine, favas 14
St. Jacques au Beurre Noisette Pan-seared scallops, fingerlings, lardons, capers, tarragon, brown butter, lemon14
Terrine de Foie Gras Duck-liver paté, apple purée, hazelnuts, frisée, aged balsamic, brioche croutons 17
Sardines Grillées Grilled sardines, roasted red peppers, lemon vinaigrette 13
Œuf du Pêcheur Fisherman's style poached egg, toast, mussels, tarragon cream 12
Flammekueche Alsatian "pizza", lardons, caramelized onions, crème fraîche 10
Escargots à la Bourguignonne Burgundy snails, garlic herb butter, croutons 12
Salade Chèvre Chaud House mesclun salad, warm Boucheron cheese, toast, lemon vinaigrette 11
Salade Verte Bibb lettuce, mustard tarragon vinaigrette, chives 7
Plats Principaux (Main Courses)
Poulet aux Ravioles et Poireaux Pan-roasted ½ Lancaster chicken, braised leeks, Isère style ravioli, tarragon chicken jus, leek braise reduction 22
Charlotte au Morbier Savory Morbier cheese bread pudding, beets, orange vinaigrette, mâche 18
Bar Noir et Artichauts Barigoule Pan-seared black bass, artichokes Barigoule, carrots, broth 27
Truite Meunière Miller’s style trout, haricots verts, fingerling potatoes, lemon brown butter, toasted almonds 24
Lapin Rôti à la Moutarde Mustard-braised rabbit, house-made taglietelle, rabbit jus 25
Navarin Printanier White wine braised lamb shoulder, spring vegetables 26
Confit de Canard Parfumé au Anis Preserved duck leg, English peas, pearl onions, pommes purée, anise perfumed sauce 25
Steak au Poivre NY strip “faux filet”, asparagus, duchess potatoes, black pepper cognac cream sauce 29
Accompagnements
Gratin de Chou-Fleur Cauliflower gratin, potato, béchamel, Comté cheese 6
Gratin de Pâtes Façon Peggy Macaroni and cheese 8
Haricots Verts French green beans, butter, shallots 5
Desserts
Tarte Tatin Upside-down apple tart, caramel ice cream 8
Riz au Lait Rice pudding, strawberry coulis, berries 8
Tarte au Citron Lemon tart, cassis sorbet 8
Gâteau Mousse au Chocolat Chocolate Mousse layer cake, pear sorbet, toasted pistachios 8
Mille Feuille aux Framboises Caramelized puff pastry, vanilla pastry cream, raspberries 8
Glaces et Sorbets Daily selection of house-made ice creams and sorbets 7
Assiette de Fromages Cheese plate served with salad and toast
1 Selection 5
2 Selections
3 Selections 12
