MENUS

| FIRST |

Escargot Bourguignonne, Garlic, Parsley, Butter, served with Toasted Baguette 15

Lamb Meatballs over Soft Polenta, Spicy Marinara, Cream of Feta 14

Tuna Tartare: Yellow Fin Tuna, Sliced Cucumber, Avocado Puree, Charred Pineapple Relish, Ginger-Soy Dressing and Wonton Crisp 17

Jonah Crab Cake, Piquillo Pepper Coulis, Petite Salad, Ravigote Dressing 18

Steak Tartare: Hand Cut Filet, Cornichon, Shallot, Quail Egg, Dijon Mustard,
Caper Berries and Toasted Brioche 18

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

Seared Hudson Valley Foie Gras with Green Apple Salad, Fig Mustard,
Toasted Hazelnuts and Pain Purdue 22

| BRUNCH |

Two fresh eggs your way

Fingerling Potatoes, Choice of Apple Smoked Bacon, Sausage or Ham 14
(add 7 oz. Rib Eye 12)

Lemon ricotta pancakes

with Mixed Berry Compote 13

Basque Omelet

Spanish Chorizo, Roasted Tomato, Sweet Onion, Manchego, Basil, with Fingerling Potatoes 15

Bistro Omelet

Egg Whites, Spinach, Mushrooms, Tomatoes and Gruyere, with Fresh Fruit 15

honey roasted granola

Fresh Berries and Greek Yogurt 12

Benedict

Toasted English Muffin, Poached Eggs, Bayonne Ham, Hollandaise, with Fingerling Potatoes 15

baked eggs florentine

Spinach, Garlic, Prosciutto & Parmesan Cream, with Toasted Baguette 15

Cured Pacific Salmon Benedict

Potato Latkes, Poached Eggs, Hollandaise 18

Short Rib Hash

Peppers, Fingerling Potatoes, Two Farm Eggs Sunny Side Up 19

| BOULANGERIE |

served with European Butter & Homemade Preserves
Pain au Chocolat 4.5

Croissant 4

Almond Croissant 4.5

| SIDE DISHES |

Roasted Brussels Sprouts with
Pancetta and Grana Padano 6

Mac and Cheese 9

Maine Lobster Mac and Cheese 16

Sautéed Seasonal Vegetables 6

Homemade Pommes Frites 6

Haricot Verts Almondine 6

Breakfast Sausage 5

Applewood Bacon 5

Fresh Fruit 5

Breakfast Potatoes 4

| PASTA |

Gluten free pasta available upon request +2
Garganelli with Mount Vesuvius Cherry Tomato Sauce, shaved Tuscan Pecorino 16

Pumpkin Cappellacci with Tomato Fondue, Butter, Sage, Pecorino, Truffle Oil 21

Hand Cut Pappardelle with Short Rib Ragù, Seasonal Vegetables 22

Spaghetti Chitarra with Lobster Bolognese 23

Tagliolini with Wild Mushroom, House Cured Pancetta, Truffle Cream, Aged Goat Cheese 24

Carnaroli Risotto of the Day MP

| MAINS |

Bistro Burger, Tillamook Cheddar, with Pommes Frites 15 (add Farm Egg 2)

Quiche of the Day and Chopped Salad 16

Bistro Galette: Gruyere and Ham Stuffed Crêpe, Farm Egg, Petite Salad 16

Chicken Paillard, Arugula Salad, Tomato and Balsamic Compote, shaved Grana Padano 19

Grilled “Pave” of Scottish Salmon with Petite Carrots, Sugar Snap Peas, Artichokes, Turnips and Meyer Lemon Butter 26

Whole Roasted Branzino with Lemon, Oregano, Fennel Salad and Garlic-Chile Broccolini 29

Steak Frites: Grilled 10 oz. Rib Eye “Entrecôte,” Pommes Frites and Béarnaise Sauce 32

| SOUPS & SALADS |

Lobster Bisque

with Lobster Meat and Tarragon Crème Fraîche 11

Bistro Salad

with Marcona Almonds, Sweet Onions, Cucumber Crown, Manchego, Aged Sherry Vinaigrette 9

Nicoise Salad

Seared Ahi Tuna on Garden Greens, Hard Boiled Egg, Anchovy, Haricot Verts, Cherry Tomatoes, Olive Tapenade 19

Maine Lobster Salad

Garden Greens, Half Maine Lobster, Avocado, Cucumber, Dried Tomato 22

Chopped Salad

Romaine, Red Endive, Avocado, Pancetta, Blue Cheese, Hard Boiled Egg, Lemon Dijon Dressing 13

burrata Salad

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

All Salad Can Be served w/

Grilled Shrimp 7
Chicken 6
Salmon 8

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness. All Items on this menu are cooked to order or raw.