Red Beet Cured Pacific Salmon

on Potato Latkes, Sour Crème, American Caviar
8 Per Piece

Escargot Bourguignonne

Garlic, Parsley, Butter, served with Toasted Baguette 15

Steak Tartare

Hand Cut Filet, Cornichon, Shallot, Quail Egg, Dijon Mustard, Caperberries and Toasted Brioche 18
Entrée served with Pommes Frites 28

Tuna Tartare

Spiced Mango, Crushed Avocado, Cucumber in a Meyer Lemon Dressing 18

Jonah Crab Cake

with Piquillo Pepper Coulis, Petite Salad, Ravigote Dressing 18

Lamb Meatballs

over Soft Polenta, Spicy Marinara, Cream of Feta 14

Oysters Rockefeller

Atlantic Oysters, Creamed Spinach, Pernod, Bacon and Parmesan 22

Charred Spanish Octopus

with Fingerling Potatoes, Olives, Chorizo, Marcona Almonds and Salsa Verde 22

Pan Seared Hudson Valley Foie Gras

with Black Mission Figs, Petite Salade, Toasted Hazelnuts, Vanilla Gastrique and Pain Perdu 22


Soup of the Day MP

Lobster Bisque

with Lobster Meat and Tarragon Crème Fraîche 12

Bistro Salad

with Marcona Almonds, Sweet Onions, Cucumber Crown, Manchego, Aged Sherry Vinaigrette 10

Beet & Goat Cheese Salad

with Citrus, Pistachio, Fennel, Humboldt Fog Goat Cheese and Charred Shallot Vinaigrette 14

Caesar Salad

with Shaved Grana Padano and Tempura Anchovies 10

Chopped Salad

Romaine, Red Endive, Avocado, Pancetta, Blue Cheese, Hard Boiled Egg and Lemon Dijon Dressing 14

Burrata Salad

Marinated Petite Heirloom Tomatoes, Citrus, Arugula, Marcona Almonds and Balsamic “Honey” 18

All Salads Can Be Served w/

Grilled Shrimp 8
Grilled Chicken 8
Grilled Salmon 8



Garganelli with Mount Vesuvius Cherry Tomato Sauce, shaved Pecorino Toscano 18

Garden Pea and Mascarpone Tortelloni with Jonah Crab Meat, English Peas, Espelette Pepper and Pea Tendrils 26

Hand Cut Pappardelle with Short Rib Ragù and Seasonal Vegetables 25

Spaghetti Chitarra with Lobster Bolognese 26

Tagliolini with Wild Mushroom, House Cured Pancetta, Truffle Cream and Aged Goat Cheese 25

Carnaroli Risotto Of The Day MP


Dover Sole Meuniere

with Haricot Verts Almondine, Seasonal Vegetable Bouquetiére, White Wine Lemon Sauce. Served Table Side MP

Bistro Burger, Tillamook Cheddar with Pommes Frites 16 (add Farm Egg 2)

Roasted All Natural Chicken with Broccolini, Baby Carrots, Pommes Frites, Wild Mushroom Foie Gras Sauce 29

Wild Caught Salmon with Cauliflower Mousseline, Stepped Raisins, Sugar Snaps, Caramelized Shallot Vinaigrette 29

Steak Frites: 10oz New York Strip with Pommes Frites and Sauce Béarnaise 36

Trout Grenobloise with Idaho Rainbow Trout, Fingerling Potatoes, Cauliflower Florets, Haricot Verts Brioche Croutons and Caper Brown Butter Sauce 29

Horseradish Crusted Sea Bass with Sweet Potato Mousseline, Wilted Seasonal Greens, and Bell Pepper Beurre Blanc 39

Bone-in Filet: 12 oz filet, Seasonal Vegetable Bouquetiére, Chive Whipped Potatoes, Red Wine Sauce 49

Petite Filet Au Poivre: 6 oz filet, Grilled Asparagus, Pommes Frites and Cognac Peppercorn Sauce 35

Duck Two Ways: Long Island Duck Breast and Duck Confit, Fennel l’Orange, Compressed Apples, Chive Whipped Potatoes, and Dark Cherry Demi 37


Roasted Brussels Sprouts with Pancetta and Grana Padano 8

Homemade Pommes Frites 7

Seasonal Sautéed Vegetable Medley 6

Broccolini with Chile and Garlic 8

Grilled Asparagus 8

Mac and Cheese 9

Maine Lobster Mac and Cheese 16

Chive Whipped Potatoes 8


*Consuming raw or under cooked meat, seafood or egg products can increase your risk of food borne illness.*