Hors d’Oeuvres

Foie Gras 18
Seared Hudson Valley foie gras with crispy beets, grilled local plum halves & house made plum vinaigrette

Coquille St Jacques 15
Pan roasted scallops with kiwis & pecan beuree noisette

Escargot 12
Escargot baked with butter, parsley, garlic, shallots & white wine

Pâté 12
Odette’s house made country pate with traditional garnish of cornichons & seeded mustard

Salade d’Haricot Vert 12
French beans with walnuts, Belgian endive, pears & Dijon vinaigrette

Salade Anise 12
Shaved fennel with watercress, sliced red grapes, sliced apricots, goat cheese & virgin olive oil vinaigrette

Salade Frisée 12
Buckwheat cheese crepe with warm frisée greens, shiitake mushrooms, poached egg & shallot dressing

Soupe de Bretagne 12
Breton fish soup with traditional garnish of croutons, rouille, parsley & grated cheese

Entrées

Bœuf 38
Grilled Kobe sirloin from Snake River Farms Idaho with braised beef cheeks, warm foie gras potato salad & chanterelle sauce

Angeau 44
Moroccan seasoned Elysian Field Farms Pennsylvania lamb loin with mint and lemon risotto finished French-style, garnished with fried brick paper & olive, garlic, tomato and capers sauce

Veau 42
Grilled natural Quebec veal chop with spaghetti squash dauphinoise & butternut squash and truffle sauce

Canard 36
Duck confit with creamy red cabbage en croute & apricot gastrique

Crevette 36
Sautéed shrimp with shiitake mushrooms, pan sautéed garlic, shallots & potatoes with crab  sauce l’Armoricaine

Legumes 32
Creamy red cabbage en croute, mint & lemon risotto finished French style, spaghetti squash dauphinoise & Chef’s seasonal vegetables

Poisson du Jour  MP
Chef’s daily selection of fish