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:: DINNER MENU ::
French Onion Soup
With croutons and gruyere cheese
9.00
Escargot Bourguignon
In a garlic herb butter sauce
10.00
Traditional Steak Tartare 11.00/
19.00
Tuna Tartare
With avocado, cucumber and soy ginger emulsion
12.00
Grilled Octopus
With chick peas, red onion, fennel and tomatoes
12.00
Flat Bread
With goat cheese truffle fondue, mushroom and spinach
9.00
Grilled Sea Scallops
Served with Julienne mango, red peppers, red onions and jalapeno in a citrus vinaigrette
14.00
Foie Gras and Chicken Liver Mousse
Served with grilled bread, mixed greens and port wine reduction
14.00
Cheese Plate 12.00
Three Cheese Fondue
served with fresh apples and toast points
11.00
 
Salads
Persil
Baby arugula with white beans, artichoke, cucumber and ricotta salata cheese in a lemon herb vinaigrette
9.00
Waldorf Salad
Mixed greens, endive, string beans, apples, beets, walnuts and blue cheese in a champange vinaigrette
10.00
Grilled Shrimp and Avocado
Hearts of palm, cucumber, tomato and roman lettuce in a lime vinaigrete
13.00
Caesar
Romaine lettuce in a creamy Caesar dressing with croutons and parmesan cheese
9.00
Baby Spinach & Goat Cheese
with pecans, peach, strawberry, golden raisin in a raspberry vinaigrrette
10.00
Cold Seafood
Scallops, shrimp, calamari and mussels in a citrus dressing served over greens
15.00
 
Mussels Provencale
With garlic, tomato, and basil sauce
13.00
Mussels Mariniere
With garlic, parsley and white wine broth
13.00

Mussels of the Day

13.00
 
Oysters 12.00
Little Neck Clams 10.00
Shrimp Cocktail 12.00
Seafood Sampler 21.00
 
Pastas
Sweet Potato Gnocchi
With mushroom spinach in a walnut truffle butter sauce
10.00/
18.00
Ravioli of the Day P/A
Risotto of the Day P/A
Fresh Fettucini
With shrimp, mushrooms in a garlic cream sauce
21.00
Penne au Gratin
With green peas, diced ham, gruyere cheese & shallots. Baked and topped with bread crumbs
19.00
 

All sandwiches are served with French fries and greens
Hanger Steak
With mushroom, gruyere cheese on baguette
17.00
Grilled Chicken
With caramelized onion and Swiss cheese on baguette
14.00
Sirloin Burger 13.00
with cheese 14.00
 

Served with French fries and seasonal vegetables.
Choice of Au poivre or shallot red wine sauce
NY Sirloin Steak 27.00
Filet Mignon 31.00
Marinated Hanger Steak 24.00
   

Grilled Chicken Paillard
With mixed greens, beets, apple, endive, string beans, walnuts and blue cheese in a champagne vinaigrette

19.00

Braised Lamb Shank
Over white beans and broccoli rabe ragout in a rosemary au jus

26.00

Chicken Breast
saute in Riesling wine sauce served with mashed potatoes and vegetables

21.00

Duck Breast
With shitaki mushroom and duck confit roll, Brussels sprouts and sweet cherry sauce

27.00
Grilled Pork Chop
With carrot ginger pree, stirng beans and sherry wine sauce
22.00

Hazelnut Crusted Salmon Filet
With sautéed spinach, apple parsnip puree and horseradish sauce

22.00

Grilled Whole Branzino
With baby arugula, tomato, olives and red onions in a lemon herb vinaigrette

26.00

Monkfish Medallions
With sweet corn and crab bread pudding, spinach and sauce a l’Americaine

25.00
Herb Crusted Tilapia
With vegetable ratatouille in a provancel sauce
21.00
Bistro Steak (for two) 41.00
Buillabaisse (for two) 44.00
 
Duck a l’Orange
With Apple Parsnip puree, sauteed spinach and orange sauce
26.00
Coq au vin
Chicken cooked in red wine served with mashed potatoes and vegetables
19.00
Beef Bourguignon
With mashed potatoes and vegeables
21.00
Trout Meuniere
Sauteed in a lemon caper sauce served with string beans and saute potato
21.00
Filet of Sole Normande
Filets of sole sauteed with shrimp and mushrooms in a shallot white wine sauce, served with julienne vegetables and basmati rice
24.00
   
 

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