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Frisee lettuce, soft poached egg, Nueskes bacon lardons and warm bacon sherry vinaigrette.
Belgian endive, match stick apple, candied walnuts, fourme damber and apple cider vinaigrette.
Oyster of the day.
Chef's selection of house made sausages and pates, served with house pickles and mustard.
Capers, cornichons, fine herbs and farm fresh egg yolk.
Chef's daily preparation of 3 oz. seared Hudson Valley foie gras.
Chilled terrine of Hudson Valley 3 oz. foie gras served with seasonal accoutrements and toasted brioche.
Imported Burgundy snails, sauteed in herb butter and flavored with Pernod.
Chicken liver terrine, pickled vegetables, Dijon mustard, served with toasted baguette.
Pan roasted Idaho river trout, haricot vert, fingerling potatoes and lemon caper sauce.
Pan-seared 8 oz. Sirloin steak, maitre D'butter, Bistro Bordeaux feef tallow french fries.
Parisian style gnocchis, seasonal vegetables, and truffle broth.
Farm raised Amish chicken for two, seasonal market vegetables and chicken truffle jus.
Prince Edward Island mussels steamed in white win, garlic, shallots, fine herbs served with Bistro Bordeaux beef tallow french fries.
Traditional seafood stew served with fresh catch of the day, mussels, clams, rouille crouton.
Roasted sea scallop, roasted butternut squash and turnip, French white beans, bacon, lardon, pumpkin puree, maple and pumpkin seed oil vinaigrette.
Bone in 10 oz. heritage Berkshire pork chop with glazed root vegetables, kale, celeriac puree, and cherry gastrique.
Toasted brioche bread, black forest ham, gruyere cheese, Mornay sauce topped with farm fresh egg, served with Dijon mustard.
Scottish salmon poached with olive oil, braised escarole, watermelon radish red onions marmalade and beurre rouge.
10 oz. pan seared ribeye, sauteed Brussels sprout, gratin dauphinois, and sauce forestiere.
Red wine braised chicken legs, bacon lardons, roasted mushrooms, pearl onions, carrots, fingerling potatoes served with garlic chips.
Pate a choux, house made vanilla ice cream and dark chocolate sauce.
Chocovic 70% dark chocolate terrine, fresh raspberry coulis and table side service.
Sweet fried brioche, house made vanilla ice cream, calvados and vanilla bean caramel.
Slow poached meringue with classic vanilla bean creme anglaise and house caramel.
Served with classic beef broth.