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

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

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

Entrées

Omelette Forestière 17

French style omelet with Swiss cheese, shiitake mushrooms & demi-glace

Crepe Paysanne 18
Buckwheat crepe with oyster mushrooms, lardons, onions, leeks, and potatoes, topped with poached egg

Saucisee Maison 22
Grilled house made sausage with warm potato salad with shallots, caraway & parsley

Boeuf et Oeufs 26
Grilled Creekstone Farms New York strip with porcini mushroom coulis, leek and onion frittata, watercress

Canard 22
Duck leg confit with poutine, demi-glace & poached egg

Saumon 24
Grilled seasonal salmon with watercress, Asian pear, Belgian endive, walnuts, goat cheese & hazelnut vinaigrette

Legumes 26
Parsnip puree, lemon risotto, buttermilk mashed potatoes & Chef’s seasonal vegetables