Hors d’Oeuvres

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

Crevettes 15
Sautéed shrimp with green peppercorns, pernod & cream, grilled croutons

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 de Betteraves 12
Heirloom beet salad with anchovy aioli & shaved grana panada

Salade Anise 12
Shaved fennel and Bosc pear salad with Dijon vinaigrette & fourme d’Ambert

Salade Michel 12
Watercress, Asian pear, Belgian endive, walnuts, goat cheese & hazelnut

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


Bœuf 38
Grilled Creekstone Farms New York strip with braised beef cheeks, foie gras mashed potato & chanterelle sauce

Angeau 44
Moroccan seasoned Elysian Field Farms Pennsylvania lamb loin with ratatouille gratin & eight times cooked garlic cream

Veau 42
Grilled natural Quebec veal chop creamy red cabbage en croute & butternut squash – truffle sauce

Canard 36
Duck confit legs with wilted Brussels sprouts with garlic, pine nuts and cranberries & quince gastrique

Coquilles St. Jacques 36
Pan seared scallops with carrot risotto, kiwi and pecan brown butter with balsamic vinegar

Legumes 32
Creamy red cabbage en croute, carrot risotto, ratatouille gratin, wilted Brussels sprouts & Chef’s seasonal vegetables

Poisson du Jour MP
Chef’s selection of fresh fish, offered daily.