Executive Chef

ROBERT LIBERATO

FROM THE SEA

Filet De Saumon Sauvage Grilled wild salmon, horseradish crust, English peas,

smoked roe beurre blanc

26

Coquilles St. Jacques Pan seared diver scallops, heirloom tomato, radishes,

roasted cipollini, lemon oil

27

Pavé de Bar de Ligne

Wild caught striped bass, radicchio, asparagus, morel mushrooms

29

Poulet Rôti Entier à la Truffe - Pour Deux

whole truffled roasted chicken, baby bagatelle salad, yukon

gold potato, shallots, wild mushrooms,

truffle chicken jus – for two

50

Côte de Bœuf- Pour Deux

20 oz Bone –in rib eye, escargot butter, petit bagatelle salad,

hand cut fries, peppercorn sauce – for two

75

add pan seared Hudson valley foie gras 20

Pommes Frites

Grilled Broccolini

Creamy Mushrooms

Haricot Verts

Asparagus

Truffle Broccolini Gratin

Mac & Comte Cheese

Warm Baby Kale

9

FROM THE LAND

Steak Frites 10 oz prime NY strip, hand cut fries, peppercorn sauce

35

Filet Mignon au Bleu 6 oz Beef tenderloin, blue cheese crust, broccolini, new crop

potatoes, sauce bordelaise

36

Poulet Fermier Rôti et Truffé

Truffle roasted chicken, confy yukon gold potatoes, shallots,

wild mushrooms, truffle chicken jus

26

Burger Bagatelle Dry-aged blend, house made brioche, heirloom tomato,

Saint André cheese

18

Pommes puree

classic I truffle I lobster 9 16 32