HORS D`OEUVRES Huîtres tiede, beurre aux algues warmed

LU N CH
HORS D’OEUVRES
Huîtres tiede, beurre aux algues
warmed oysters, seaweed butter
Pétoncles, vinaigrette à la clémentine*
raw bay scallops, celery, chestnut, clementine
Poireaux
leeks, hazelnuts
Salade d’hiver
endive, celery, bibb lettuce, walnuts, arethusa blue cheese, iberico ham
Céleri rémoulade
celery root, apple, smoked salmon, walnuts
Velouté conti
lentil soup, crème fraîche, ham
Anguille frite au sarrasin
buckwheat fried montauk eel, vinaigrette au curry
POISSONS ET VIANDES
Salade de homard
whole poached lobster tail, grilled romaine, citrus, sauce lauris
Quenelle de brochet, sauce americaine
pike quenelles, lobster sauce
Halibut, beurre blanc
daikon prepared as choucroute
Bourride
black bass and shellfish fumet, aioli
Merlan Colbert
fried whiting, maître d’butter
Tartare de bœuf
traditional condiments, horseradish, pommes frites
Crepinette de volaille au foie gras et fruits d’hiver
chicken and foie gras, roasted pineapple, pommes purée
Confit de canard “Mott Street”
duck leg confit, pak choi seasoned with orange
Côte d’agneau grillé, saveurs du sud grilled lamb chop, olives, almonds, mint
Pot au feu de lapin
rabbit leg bouillon, winter vegetables
+ foie gras
ACC E S S O I R E S
Pommes Frites
10
Salade Verte
10
* Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry, seafood or shellfish may increase your chances of foodborne illness
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