Hors d’Oeuvres

Foie Gras 18
Seared Hudson Valley foie gras with house made huckleberry vinegar & grilled bosc pears

Ris De Veau Bercy 18
Braised veal sweet breads with white wine-shallot reduction

Crevettes 15
Sautéed shrimp and fennel, tomato and bread salad, olive oil, vinegar & fresh herbs

Saucisse Maison 15
Grilled house made sausage with warm potato with shallots, caraway & parsley

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

Caesar Salad 12
Romaine greens with anchovy garlic croutons, lemon, anchovy and garlic dressing, & shaved parmesan cheese

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


Bœuf 38
Grilled Creekstone Farms filet mignon with shiitake poutine & green peppercorn sauce

Angeau 44
Seasonal Icelandic lamb with sloe gin juniper berry sauce & house made spaetzle with fresh herbs

Veau Florentine 42
Grilled natural Quebec veal chop with spinach gratin & porcini sauce

Canard 36
Duck confit legs with celery root puree and orange gastrique, garnished with burnt orange

Coquilles St. Jacques 36
Pan seared day boat scallops with green risotto, and brown butter with raspberry vinegar

Homard 38
Sauteed Nova Scotia lobster with wilted Brussel sprout leaves, purple brandade & mango passion fruit coulis

Legumes 32
Green risotto, purple brandade, spinach gratin, celery root puree, shiitake poutine & Chef’s seasonal vegetables

Poisson du Jour MP
Chef’s selection of fresh fish

Consuming raw or undercooked meats, poultry, fish, seafood and eggs
may increase your risk of food borne illnesses.
Please notify your server of any food allergies or dietary restrictions.