HORS D’OEUVRES

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

TERRINE DE BOEUF
Creekstone beef cheek terrine served with  mustard gribiche 12

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

COQUILLE ST. JACQUES
Pan seared scallops with shiitake mushrooms and sea urchin sauce                                            18

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

THON
House cured tuna with pickled radishes, charred onions, orange supreme, and olive oil     12

SALADE ANISE
Shaved fennel and gold beets with virgin olive oil, tarragon and roasted shallot vinaigrette, and crumbled goat cheese                                             12

“SALADE GOURMAND”

Frisée lettuce salad with duck gizzards, applewood smoked bacon, shallots, red wine vinegar, poached egg and potato chips             14

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

ENTRÉES

BOEUF
New York Strip, naturally raised from Creek Stone Farms, grilled and served with roast root vegetables, bone marrow gratin, sautéed  oyster mushrooms and red wine-shallot reduction                                                                  42

AGNEAU

Braised Elysian Field Farms lamb neck Corsican style with olives, tomatoes, chestnut polenta, garnished with anchovy and parsley                  38

VEAU

Grilled naturally-raised Quebec veal chop with wild morel mushroom coulis and buttered asparagus                                                                 42

CANARD
House made duck confit legs with green onion risotto and star anise gastrique                         36

CREVETTES
Sautéed shrimp Madagascar with Pernod cream, green onions, green peppercorns, and beet gnocchi                                                                 36

SAUMON
Poached seasonal salmon medallions in a seaweed broth with mussel and seaweed  cream                                                                                         36

HOMARD
Lobster and spaghetti with saffron cream lobster sauce, tomatoes, parmesan & fresh herbs                                                                                       38

LEGUMES

Buttered asparagus, sautéed oyster mushrooms, roast root vegetables, chestnut polenta, green onion risotto, and beet     gnocchi                                                                         32