HORS D’OEUVRES 


FOIE GRAS
Pan seared Hudson Valley duck foie gras, huckleberry gastrique, buckwheat crêpe                 18

MOULES
Prince Edward Island mussels, new potatoes, roasted red peppers, shallots, Banyuls vinegar, olive oil, basil, and garden greens         16

PATE
Odette’s house made country pate with cornichons & seeded mustard                        12

SAUMON FUMÉ
Chesapeake hard wood smoked Faroe Island salmon with hard-boiled egg vinaigrette and smoked trout rillettes                                        15

CALMAR
Crispy calamari served with shaved fennel salad and mustard vinegar                                              16

ESCARGOT
Escargot baked with butter, parsley, garlic, white wine and shallots                                                 12

SALADE MICHEL
Watercress, Asian pear, Belgian endive, goat cheese, pecans, tossed with hazelnut vinaigrette                         12

SOUPE
Breton fish soup, with croutons, rouille, parsley and grated cheese                                                  12

ENTRÉES

BOEUF
Terres Major, naturally raised from Creek Stone Farms, grilled and served with sautéed  oyster mushrooms, potato Dauphinoise and foie gras sauce                                                                                         36

AGNEAU

Braised lamb and lamb loin from Elysian Field Farms, grilled and sliced, served with wilted greens with ginger and sweet potatoes, and Roquefort sauce                                           44

VEAU

Grilled naturally-raised Quebec veal chop with wild morel mushroom coulis and house made spaetzle and spinach                                                    42

CANARD
House made duck leg confit with tomato and pistou Israeli couscous cooked risotto-style and garlic gastrique                                                               36

COQUILLE ST. JACQUES
Pan-seared day boat scallops with sea urchin sauce and shiitake mushroom risotto               38

LEGUMES

Shiitake mushroom risotto, greens with ginger and sweet potato, tomato and pistou Israeli couscous cooked risotto-style, spinach with spaetzle, and sautéed oyster mushrooms 32