Sunday Brunch

Les Hors d’Oeurves

Sapidus Farms oysters on the half shell with Chef’s seasonal garnish MP

Naturally raised, house cured salmon, pastrami style, sliced and served with horseradish cream and English cucumber & fennel salad  $16

House made country pork rillettes with house made pickles, Dijon wholegrain mustard, and croutons  $14

Foie Gras Terrine
Chilled, house made foie gras terrine served with house made pickled red grapes  $19

Chilled, poached shrimp with spicy harissa vinaigrette, garnished with tabbouleh parsley salad  $15

Snails with garlic, shallots, butter and white wine  $14

Foie Gras Sauté
Pan seared, Hudson Valley New York foie gras, with house made cherry vinegar and grilled bosc pears  $19

Ris De Veau
Braised sweetbreads bercy with water scrambled egg and shaved parmesan  $17

Soupe de Poisson
Breton fish soup, served with traditional garnish of grated Swiss cheese, parsley, rouille and croutons  $14


Veau et Oeuf
Grilled naturally raised Quebec veal chop, served with porcini mushroom coulis, tartiflette potatoes, and poached egg $28

Omelette Forestière
French style omelet with Swiss cheese, shiitake mushrooms and demi-glace  $18

Omelette du Fermier
Fritta style omelet with onions, leeks, tomato, Swiss cheese, potatoes, and herbs topped with wilted radicchio salad with lardons, shallots and garlic $18

Omelette Maryland
French style omelet with crab, leek, onions, and Swiss cheese served with sauce Américaine  $22

Crepe Paysanne
Buckwheat crepe with oyster mushrooms, lardons, leeks, onions,
and potatoes, topped with poached egg  $21

Crepe au Fruits de Mer
Buckwheat crepe with sautéed shrimp and scallops, shallots, and spinach, topped with cheese and a poached egg, garnished with watercress salad  $22

Pain Perdue
Chef’s seasonal French toast  $18

Duck confit leg with mushroom poutine and demi-glace, poached egg, and watercress salad  $22

Pan roasted naturally raised airline chicken breast with watercress, Belgium endive, radicchio, raw gold beet, Bosc pear, pecans, garnished with Parmigiano-Reggiano, and lemon garlic dressing  $26

Saffron Israeli couscous, sautéed spinach with shiitakes, olive oil mashed potatoes, roasted butternut squash, flageolet puree  $28