Hors d’Oeuvres

Foie Gras 18 

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

Crevettes 15
Sautéed shrimp with green peppercorns, Pernod & cream

Saumon Fumé “Mimi” 15
Smoked salmon with beet & hard boiled egg salad, garnished with capers, parsley, virgin olive oil & red wine vinaigrette

Poutrine de Porc 17
Braised pork belly with star anise, served with fennel and blood orange salad, topped with gremolata

Saucisee Maison 15
Grilled house made sausage with warm potato salad 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
Salade Michel 12
Watercress, Asian pear, Belgian endive, walnuts, goat cheese & hazelnut vinaigrette

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

Entrées

Bœuf 38 
Grilled Creekstone Farms New York strip with porcini mushroom coulis, sautéed shallots & buttermilk mashed potatoes

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

Veau “Cordon Bleu” 42
Grilled natural Quebec veal chop with white Diane sauce & potato gratin with prosciutto de parma

Canard 36
Duck confit legs with tamarind gastrique & parsnip puree

Coquilles St. Jacques 36 
Pan seared day boat scallops with asparagus brown butter & French style lemon risotto

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

Legumes 32
Parsnip puree, lemon risotto, buttermilk mashed potatoes & Chef’s seasonal vegetables

Poisson du Jour MP
Chef’s selection of fresh fish